بهبود تولید گابا و زنده مانی لاکتوباسیلوس برویس G42 در شرایط شبیه سازی شده دستگاه گوارش با استفاده از ریزپوشانی با ایزوله پروتئین سویا و آلژینات سدیم

نویسندگان
مژده کریمی 1
فریده طباطبایی یزدی 1
سید علی مرتضوی 1
ایمان شهابی قهفرخی 2
جمشید خان چمنی 3
1 گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه فردوسی مشهد، مشهد، ایران
2 گروه علوم و صنایع غذایی، دانشکده کشاورزی، دانشگاه زنجان، ایران
3 گروه بیوشیمی و بیوفیزیک، واحد مشهد، دانشگاه آزاد اسلامی، مشهد، ایران
10.52547/fsct.17.105.47
چکیده
گاما آمینو بوتیریک اسید (GABA) یک اسید آمینه غیر پروتئینی است که از باکتری­ها، گیاهان و مهره داران بدست می­آید. گابا یک ترکیب شناخته شده است زیرا نقش فیزیولوژیکی مهمی در انتقال پیام­های عصبی، کاهش فشار خون، تکرر ادرار و ایجاد آرامش دارد. گابا به صورت بیولوژیکی به وسیله­ی اسید لاکتیک باکتریاها تولید می­شود که به صورت گسترده در تخمیر غذاها استفاده می­شوند. در این مطالعه باکتری­های تولید کننده گابا برای ریز پوشانی به وسیله ی ایزوله پورتئین سویا و آلژینات انتخاب شده و به روش امولسیون­سازی ریزپوشانی شدند. راندمان ریزپوشانی و میزان به دام افتادن باکتری­های تولیدکننده گابا در کپسول­های ایزوله پروتئین سویا و آلژینات به کمک میکروسکوپ الکترونی روبشی تایید شد. توانایی تولید گابا و زنده مانی باکتری­های ریز پوشانی شده در شرایط شبیه سازی شده دستگاه گوارش انسان بررسی شد. برای شناسایی باکتری­های تولید کننده گابا، باکتری­های ایزوله شده از ترخینه و هویج تخمیر شده روی محیط کشت MRS حاوی 1 درصد مونوسدیم گلوتامات کشت شد. راندمان تولید گابا به کمک کروماتوگرافی لایه نازک (TLC) و کروکاتوگرافی مایع (HPLC) بررسی شد. بر اساس نتایج ثبت شده، لاکتوباسیلوس برویس PML1 ایزوله شده از ترخینه و لاکتوباسیلوس برویس G42 ایزوله شده از هویج تخمیر شده میزان تولید گابا را 304 میلیگرم بر لیتر و 2511 میلی گرم بر لیتر بعد از 30 ساعت در 30 درجه سانتیگراد نشان دادند. نتایج نشان داد زنده مانی و میزان تولید گابا به کمک ریزپوشانی با ایزوله پروتئین سویا و آلژینات و به دلیل تولید مناسب سلول بهبود یافته است. این مطالعه پتانسیل ریز پوشانی باکتری­ها همراه با افزایش راندمان تولید گابا با هدف ایجاد یک غذای فراسودمند را نشان می­دهد.
کلیدواژه‌ها
غذای فراسودمند
ریز پوشانی
گاما آمینو بوتریک اسید
لاکتوباسیلوس برویس
ایزوله پروتئین سویا

موضوعات

عنوان مقاله English

Improvement of GABA production and survival of Lactobacillus brevis G42 in simulated gastrointestinal conditions by soy- alginate microcapsulation

نویسندگان English

Mohjdeh Karimi 1
farideh tabatabaei yazdi 1
seyed ali mortazavi 1
iman shahabi qahfarrokhi 2
Jamshid khan chamani 3
1 -
2 Zanjan
3 Mashhad branch Islamic azad university
چکیده English

Gamma-aminobutyric acid (GABA) is a non-protein amino acid existing in bacteria, plants, and vertebrates. GABA is especially well-known because of its physiological role in the neurotransmission, induction of hypotension, diuresis, and tranquility. GABA is biologically synthesized by GABA-producing lactic acid bacteria (GLAB) which are widely used as starters in the fermented foods. In this study, GABA-producing strain were chosen to be microencapsulated by soy protein isolate (SPI)-alginate using emulsion method. Encapsulation efficiency and entrapment of GLAB into soy protein-alginate microcapsules (SAE) was confirmed by scanning electron microscope. The GABA-producing ability and survivability of the microencapsulated GLABs were investigated in the human gastro-intestinal simulant. For screening of GLAB strains, the isolates from Tarkhineh and fermented carrot were separately cultivated in MRS broth supplemented with 1% (w/v) monosodium glutamate (MSG). The GABA production efficiency was studied by thin layer chromatography (TLC) and High performance liquid chromatography (HPLC). According to the recorded chromatograms, Lactobacillus brevis PML1 isolated from Tarkhineh and Lactobacillus brevis G42 from fermented carrot showed GABA producing ability of 304 mg/L and 2511 mg/L, after 30 h at 30 °C, respectively. The results indicated that survival and GABA production improved upon microencapsulating the bacteria due to the good cell protection provided by soy protein isolate-alginate coating. In long with previous reports, this study proves the potential of microencapsulation toward increased efficiency of GABA production in functional foods.

کلیدواژه‌ها English

Functional Food
Microencapsulation
γ-Aminobutyric Acid (GABA)
Lactobacillus brevis
Soy protein isolate
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