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Please use this identifier to cite or link to this item: http://hdl.handle.net/11019/1108

Title: Streptococcus thermophilus APC151 Strain Is Suitable for the Manufacture of Naturally GABA-Enriched Bioactive Yogurt
Authors: Linares, Daniel M.
O'Callaghan, Tom F.
O'Connor, Paula M.
Ross, R. Paul
Stanton, Catherine
Keywords: GABA
Streptococcus thermophilus,
Bioactive yogurt
Starter
biofunctional food
Issue Date: 23-Nov-2016
Publisher: Frontiers
Citation: Daniel M. Linares, Tom F. O’Callaghan, Paula M. O’Connor, R. P. Ross and Catherine Stanton. Streptococcus thermophilus APC151 Strain Is Suitable for the Manufacture of Naturally GABA-Enriched Bioactive Yogurt. Front. Microbiol., 2016, 7, 1876. DOI 10.3389/fmicb.2016.01876
Series/Report no.: Frontiers in Microbiology;vol 7
Abstract: Consumer interest in health-promoting food products is a major driving force for the increasing global demand of functional (probiotic) dairy foods. Yogurt is considered the ideal medium for delivery of beneficial functional ingredients. Gamma-amino-butyric acid has potential as a bioactive ingredient in functional foods due to its health-promoting properties as an anti-stress, anti-hypertensive, and anti-diabetic agent. Here, we report the use of a novel Streptococcus thermophilus strain, isolated from the digestive tract of fish, for production of yogurt naturally enriched with 2 mg/ml of gamma-aminobutyric acid (200 mg in a standard yogurt volume of 100 ml), a dose in the same range as that provided by some commercially available gamma-amino-butyric acid supplements. The biotechnological suitability of this strain for industrial production of yogurt was demonstrated by comparison with the reference yogurt inoculated with the commercial CH1 starter (Chr. Hansen) widely used in the dairy industry. Both yogurts showed comparable pH curves [1pH/1t D 0.31􀀀0.33 h􀀀1], viscosity [0.49 Pa-s], water holding capacity [72–73%], and chemical composition [moisture (87– 88%), protein (5.05–5.65%), fat (0.12–0.15%), sugar (4.8–5.8%), and ash (0.74–1.2%)]. Gamma-amino-butyric acid was not detected in the control yogurt. In conclusion, the S. thermophilus APC151 strain reported here provides a natural means for fortification of yogurt with gamma-amino-butyric acid.
Description: peer-reviewed
This work was funded by the APC Microbiome Institute, a Centre for Science and Technology (CSET) funded by the Science Foundation Ireland (SFI), through the Irish Government’s National Development Plan.
URI: http://hdl.handle.net/11019/1108
http://dx.doi.org/10.3389/fmicb.2016.01876
Appears in Collections:Food Biosciences

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