تولید ماست تقویت شده با گاما آمینوبوتیریک اسید به کمک لاکتوباسیلوس ساکئی و عصاره مالت برنج قهوه ای

نویسندگان
نفیسه جعفری
سولماز صارم نژاد
گروه علوم و صنایع غذایی، دانشکده داروسازی، علوم پزشکی تهران، دانشگاه آزاد اسلامی، تهران، ایران
10.29252/fsct.17.01.09
چکیده
گاما آمینوبوتیریک اسید یا گابا نوعی آمینواسید غیر پروتئینی با خواص فراسودمند است. این ماده یک انتقال دهنده عصبی مهارکننده است که در تنظیم فعالیت­های قلبی عروقی مثل فشارخون و ریتم قلب، احساس درد و هیجان، تحریک ترشح انسولین از پانکراس و پیشگیری از بروز دیابت نقش دارد. از تکنیک های بیوسنتز گابا، تخمیر توسط برخی ریزسازواره ها و فرایند جوانه زدن دانه غلات است. هدف از انجام این تحقیق بررسی امکان تولید ماست تقویت شده با گابا به کمک لاکتوباسیلوس ساکئی و عصاره مالت برنج قهوه ای بود. به این منظور عصاره مالت برنج قهوه ای در مقادیر0، 50، 75 و 100 میلی لیتر به شیر کم چرب اضافه و پس از تلقیح کشت آغاز گر تجاری ماست و لاکتوباسیلوس ساکئی ماست قالبی تولید شد، سپس میزان گابا، ترکیبات فنولی ، ظرفیت آنتی اکسیدانی، مقدار آمینو اسیدهای آزاد و ویژگی های حسی ارزیابی شدند.

بر اساس نتایج، ماست های تهیه شده با عصاره مالت برنج قهوه ای حاوی گابا بودند، بیشترین میزان (­62/5 میلی گرم درصد گرم ماده خشک) در ماست حاوی100 میلی لیتر از عصاره مالت برنج قهوه ای مشاهده شد. استفاده از عصاره مالت برنج قهوه ای و لاکتوباسیلوس ساکئی در تهیه ماست سبب افزایش معنی دار (05/0p≤) ترکیبات فنولی و ظرفیت آنتی اکسیدانی آنها نسبت به شاهد شد. در بررسی پروفایل آمینواسید، گلوتامیک اسید دارای بیشترین غلظت و لیزین بیشترین مقدار آمینواسیدهای ضروری را به خود اختصاص داد. در ارزیابی حسی، بیشترین میزان پذیرش کلی مربوط به نمونه حاوی 50 میلی لیتر عصاره مالت برنج قهوه ای بود. با توجه به نتایج، تولید ماست فرا سودمند تقویت شده با گابا و حاوی ترکیبات فنولی و دارای فعالیت آنتی اکسیدانی با استفاده از عصاره مالت برنج قهوه ای و تخمیر با لاکتوباسیلوس ساکئی و کشت های آغاز گر معمول ماست امکان پذیر است.
کلیدواژه‌ها
ماست
فراسودمند
گاما آمینوبوتیریک اسید
لاکتوباسیلوس ساکئی
مالت برنج قهوه‌ای

موضوعات

عنوان مقاله English

Production of gamma-aminobutyric acid ontaining yogurt by using Lactobacillus sakei and brown rice malt extract

نویسندگان English

Nafiseh Jafari
Solmaz Saremnezhad
Department of Food Science and Technology, Faculty of Pharmacy, Tehran medical Sciences, Islamic Azad University, Tehran-Iran
چکیده English

Gamma-aminobutyric acid or GABA is a non-protein functional amino acid. It functions as an inhibitory neurotransmitter that is involved in the regulation of cardiovascular functions, such as blood pressure and heart rate and also plays role in the sensations of pain, anxiety, stimulation of insulin secretion from the pancreas and preventing diabetes. Fermentation and germinating of cereal seeds are of biosynthetic methods for GABA production. This study aimed to investigate the production of GABA enriched yogurt by using of Lactobacillus sakei and brown rice malt extract. In this regard, brown rice malt extract was added to low-fat milk in 0, 50,75 and 100 ml quantities and set yogurts were produced after addition of skimmed milk powder and inoculation of commercial yogurt starters and Lactobacillus sakei. Then the concentrations of GABA, phenolic compounds, amino acids, the antioxidant capacity, and sensorial characteristics were evaluated.

According to the results, yogurts that were produced by brown rice malt extract contained GABA. The highest GABA content (5.62 mg/100 g d. w) was observed in yogurt with 100 ml brown rice malt extract. Using brown rice malt extract and Lactobacillus sakei caused significant increasing (p≤0/05) of phenolic compounds and their antioxidant capacities in yogurt samples compared to control. In amino acid profile analysis, glutamic acid showed the highest concentration and lysine was the highest among essential amino acids. In sensory evaluation tests, the sample with 50 ml brown rice malt extract, had the highest overall acceptability. Regarding the results, production of GABA enriched functional yogurt containing phenolics and antioxidant compounds by using brown rice malt extract and fermenting with Lactobacillus sakei and general yogurt starter cultures is feasible.

کلیدواژه‌ها English

Yogurt
Functional
Gamma-amino butyric acid
Lactobacillus sakei
Brown rice malt extract
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