Application of high-GABA producing Lactobacillus plantarum isolated from traditional cabbage pickle in the production of
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ORIGINAL PAPER
Application of high‑GABA producing Lactobacillus plantarum isolated from traditional cabbage pickle in the production of functional fermented whey‑based formulate Elham Karimian1 · Ali Moayedi1 · Morteza Khomeiri1 · Mehran Aalami1 · Alireza Sadeghi Mahoonak1 Received: 7 April 2020 / Accepted: 27 July 2020 © Springer Science+Business Media, LLC, part of Springer Nature 2020
Abstract In this study, a fermented whey-based formulate with enhanced levels of gamma aminobutyric acid (GABA) was produced by using a selected lactic acid bacteria isolated from traditional cabbage pickle. 16S rRNA gene sequencing resulted in identification of high GABA-producing isolate as Lactobacillus plantarum which was used as single or co-culture with Lactococcus lactis subsp. lactis (a proteolytic strain from the microbial bank). The isolated L. plantarum showed higher proteolytic, acidification and GABA-producing activity in cheese whey compared to Lc. lactis Subsp. lactis. However, the highest concentration of GABA (365.6 mg/100 mL) was found in the samples fermented using co-cultures of these strains. Moreover, addition of soy protein hydrolysate (SPH) to whey resulted in a significant enhancement in GABA concentration in the final product upon fermentation. Moreover, in the co-cultured sample containing higher amount of SPH, the lower fermentation time was observed. The results of this study showed that L. plantarum isolated from cabbage pickle is a good candidate to be used as p starter culture to manufacture a novel functional whey formulate enriched with GABA. Keywords Gamma aminobutyric acid · Lactobacillus plantarum · Fermentation · Whey
Introduction Gamma amino butyric acid (GABA) is a non-protein amino acid with many physiological effects such as antihypertensive, antidiabetic and managing stress and anxiety that has gained much attention in the recent years [1]. Like many other bioactive compounds, pure GABA is marketed in forms of several medicines [2]. However, many people have concerns about consuming synthetic components and prefer to intake natural bioactive compounds. Regard this, many researchers have studied the approaches to enrich foods with natural GABA by employing safe microorganisms with the ability of producing this bioactive molecule [3–5]. In human intervention trials, consuming a GABA-rich fermented milk and an algal supplement containing GABA resulted in significant decrease in blood pressure [6, 7]. Among the * Ali Moayedi [email protected] 1
Department of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
microorganisms with GABA producing ability, lactic acid bacteria (LAB) are preferred because of their safety and proven association with human health. Yogurt, milk, bread, cheese, kimchi, soy milk and soy yogurt all enriched with GABA have been developed in the previous studies by using LAB species as the starter or co-cultures [8–10]. Cheese whey is the main by-product of dairy industries consisting of lactose (45–50 g/L
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