Development of a functional chocolate using gamma-amino butyric acid producer Lacticaseibacillus rhamnosus NRRL B-442  

作　　者：Merve Ozer Burcu Ozturk Ali Adnan Hayaloglu Sebnem Tellioglu Harsa 

机构地区：[1]İzmir Institute of Technology,Faculty of Engineering,Department of Food Engineering,Gulbahçe Campus,35430,Urla,İzmir,Turkey [2]İnönü University,Faculty of Engineering,Department of Food Engineering,44280,Malatya,Turkey

出　　处：《Food Bioscience》2022年第3期700-706,共7页食品生物科学（英文）

摘　　要：The human microbiota is influenced by the immune and nervous systems of the host.Gamma-aminobutyric acid (GABA) is known as bioactive compound and it has important physiological functions,such as anti-hypertensive and antidepressant activities.Lactic acid bacteria (LAB),especially Lactobacillus species are known as the most important GABA producers because of the food-grade nature.The purpose of this study is to develop a functional chocolate using microencapsulated GABA producer Lacticaseibacillus rhamnosus NRRL B-442 strain for patients having an anxiety disorder.Water-in-oil emulsion technique was conducted for microencapsulation using whey-pullulan complex.Microencapsulated and free L.rhamnosus cell counts were 6.75 and 7.20 log CFU/g in chocolates,respectively,at the end of 60 days.During simulated in vitro digestion analysis,survival rate of microencapsulated bacteria in chocolate samples was found at higher percentage (87%) than free bacteria (75%).Furthermore,microencapsulated L.rhamnosus did not affect the physical,chemical,and sensory properties of chocolate.Consequently,L.rhamnosus with the highest GABA producing capability may provide insight for an anxiety disorder patient,since this strain has been thought as having a therapeutic effect.A new functional food model was developed for “GutBrain Axis” phenomena since the chocolate could be accepted as a good carrier for GABA producer bacteria.

关 键 词：MICROENCAPSULATION Anxiety disorder Functional food Simulated digestion 

分 类 号：TS201.3[轻工技术与工程—食品科学]