![]() ![]() Widely used LAB include Pediococcus pentosaceus, Lactobacillus paracasei, and Levilactobacillus brevis, among which L. GABA produced by microbial fermentation, however, is considered relatively safe, particularly when produced by lactic acid bacteria (LAB), which are often used as starter cultures in fermented foods such as pickles, soy milk, and black raspberry juice. Ĭhemical synthetic GABA usually contains toxic by-products and consequently has poor safety levels and is thus a threat to human health and banned from food use. GABAergic signalling is a key component of the brain–gut axis, as the gut microbiota modulate host responses and influence host behaviour by producing active compounds such as GABA. It is also essential for neuronal development in the early brain. It aids in the prevention and treatment of multiple diseases, including diabetes, depression, anxiety, chronic insomnia, and Alzheimer’s. Specifically, it helps plants to withstand environmental changes, including drought resistance, while in mammals, it is the major inhibitory neurotransmitter in the mature central nervous system and is present in high concentrations in different regions of the brain. It is widely distributed among microorganisms, plants, and animals and has a variety of physiological functions. Gamma-aminobutyric acid (GABA) is an important four-carbon free non-protein amino acid produced by glutamic acid decarboxylase through irreversible α-decarboxylation. Further research is required to elucidate the functional benefits for the human body and the nutritional and functional properties during its shelf life. This is the first report of litchi fermentation using L. It was thus determined that the LBG-29 and LBG-24 strains could be used to improve beverage functionality and aid in the development of new products. There was also a significant increase in the GABA and acetic acid content after LBG-29 and LBG-24 fermentation. ![]() Overall, cell vitality increased (above 8.7 log 10 CFU/mL), the antioxidant activities of 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric ion-reducing antioxidant power (FRAP) were significantly increased, and the antioxidant capacity of the 2,2′-amino-di(3-ethyl-benzothiazoline sulphonic acid-6)ammonium salt (ABTS) was decreased. The litchi juice was determined to be a good substrate for fermentation as the process enhanced its functional profile. ![]() Litchi juice was fermented using each strain at 37 ☌ for 48 h. The strains showed tolerance to low pH and high bile salts and exhibited safety in vitro. brevis strains (LBG-29, LBG-24, LBD–14) that produce high levels of gamma-aminobutyric acid (GABA >300 mg/L) were isolated from traditional Chinese pickles. Levilactobacillus brevis strains can be isolated from traditional Chinese pickles and used as the starter cultures to improve the nutritional profiles of fermented juices. ![]()
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