Gamma-aminobutyric Acid (GABA) As A Bioactive Compound In Food | 17065
Journal of Biotechnology & Biomaterials
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Gamma-aminobutyric acid (GABA) is a non-protein four-carbon amino acid widely considered a novel potent bioactive
compound in food. Besides acting as the major neurotransmitter in the mammalian central nervous system, GABA has
been shown to have the capacity to induce hypotension in animal models and humans. GABA-producing lactic acid bacteria
have been studied because they are commercially useful as starters in fermented food products. In this study, experimental
sourdough bread was manufactured using previously isolated (from Spanish artisan cheese) and selected Lactobacillus brevis
CECT 8183 with proven high GABA-producing capacity. The strain selection was based on a qualitative test (PIM: pH indicator
method) and the GABA-producing capacity of L. brevis CECT 8183 was evaluated in the sourdough fermentation (98.2 mg
GABA/100 ml). The study also includes a comparative profile of amino acid content (including GABA and ornithine) and
biogenic amine and acrylamide levels in commercial breads (assumed to be yeast-leavened) and artisan sourdough breads.
Significant differences (p<0.05) were found between the two groups of breads for GABA concentration, total free amino acid
content and acrylamide level. The highest synthesis of GABA (24.2?0.87 mg/100 g) and the presence of tyramine (41.8 mg/
kg), the only biogenic amine found, were observed in the experimental sourdough bread. These findings may contribute to
enhancing the health benefits of GABA-enriched bread and considering the potential of L. brevis CECT 8183 as a starter for
the production of GABA-enriched fermented foods.
Marina Diana is finishing her Doctoral thesis at the University of Barcelona in collaboration with the company Europastry, S.A. Marina graduated in Food Science
and Technology and has a Master?s degree in Molecular Biotechnology from the University of Barcelona. She has worked on research projects at the Swedish
University of Agriculture Sciences (Uppsala, Sweden) and with the Puratos Group?s Bakery Flavours R&D Business Unit (Andenne, Belgium). She has published
one paper in the Journal of Nutrition and another in the Journal of LWT-Food Science and Technology and has currently submitted other papers for publication.
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