Use of Selected Lactobacilli to Increase γ-Aminobutyric Acid (GABA) Content in Sourdough Bread Enriched with Amaranth Flour

Abstract

<jats:p>γ-Aminobutyric acid (GABA) is the primary inhibitory neurotransmitter of the central nervous system and possesses various physiological functions. GABA production can be obtained thanks to lactic acid bacteria activity in different foods such as sourdoughs. Recently, breads made from blends of pseudocereals and wheat flours have attracted much attention. Amaranth is especially interesting because of its high nutritional value, having a high protein content and containing different antioxidant compounds. Therefore, this study aimed to obtain sourdough breads enriched with GABA thanks to bacterial activity and to investigate the effect of amaranth flour addition on the antioxidant and sensorial properties of bread. Eighteen lactobacilli strains were assayed for GABA production in amaranth and wheat flour liquid sourdoughs. Two strains, Lactobacillus brevis A7 and Lactobacillus farciminis A11, demonstrated high GABA producing capability; hence, they were used to prepare breads containing 20% amaranth flour. The results confirmed the capability of the two strains to increase GABA concentrations (up to 39 mg/kg) in breads. Samples with amaranth addition showed a significantly higher total phenolic content compared to the control bread (more than 15 mg GAE 100 g−1 dwb); sensory analysis showed that breads with amaranth were moderately acceptable. Nevertheless, their general liking evaluation was significantly lower compared to the control bread. The addition of pseudocereal to traditional wheat sourdough and selection of lactobacilli allowed the production of baked goods with enhanced GABA content and antioxidant capacity, but recipes have to be developed to increase the organoleptic acceptability of the final products.</jats:p>

Effect of Rice Flour Fermentation with Lactobacillus spicheri DSM 15429 on the Nutritional Features of Gluten-Free Muffins

“…Lactis was able to increase the GABA amount in fried sourdough bread (bhatura, an Indian traditional fermented food) [74]. L. farciminis and L. brevis species were also able to increase GABA content during sourdough fermentation and improved the GABA content of the final baked goods [75]. The ability of Lactobacillus plantarum ATCC 8014 to increase GABA content in quinoa sourdough and the final baked muffins was also shown in our previous study [27].…”

Use of non-traditional types of plant raw materials for food production within the framework of food security

“…The greatest interest has recently been gained by amaranth seeds flour, the raw material for which production is the plant "Amaránthus" -the oldest grain crop, which is the main source of protein up to 35% (including essential amino acids), easily digestible by the human body [4][5][6][7]. Figure 1 shows the chemical composition and nutritional value of amaranth seed flour, %…”

Hypolipidemic and Hypoglycaemic Effect of Wholemeal Bread with Amaranth (Amaranthus dubius Mart. ex Thell.) on Sprague Dawley Rats

“…This favours both intestinal regularity and weight control. Moreover, previous research has reported a higher antioxidant activity and an increased content of total phenolic compounds in breads enriched with amaranth flour [73].…”