新的植物基开发酵饮料作为GABA的潜在来源
Claudia Scarpelin1, Caio Luiz de Souza Cordes1, Eliane Setsuko Kamimura2
1Food Science and Nutrition Department, School of Food Engineering, University of Campinas (UNICAMP), 80, Monteiro Lobato, Campinas, SP 13083-862 Brazil.
Journal of food science and technology
|January 27, 2025
概括
这项研究探讨了植物基酒饮料中的马氨酸 (GABA) 生产情况. 基于巴西坚果的饮料显示了最高的GABA水平和体外抗高血压活性,表明其作为功能性食品的潜力.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 生物技术是生物技术.
背景情况:
- 植物性饮料作为功能性食品越来越受欢迎.
- 已知开发酵可以增强发酵产品的生物活性.
- 胺黄油酸 (GABA) 是一种具有潜在健康益处的生物活性化合物,包括抗高血压作用.
研究的目的:
- 通过使用开培养物,评估植物性发酵饮料中的GABA产量.
- 评估花生和巴西坚果提取物作为开发新生物活性饮料的基质.
- 为了研究这些发酵饮料的体外抗高血压活性 (ACE抑制).
主要方法:
- 开发12种植物性饮料配方,使用花生和巴西坚果提取物与开培养.
- 配方的化学组成,物理化学表征和微生物学分析.
- 在体外评估血管酶转化酶 (ACE) 抑制.
主要成果:
- 巴西坚果提取物与花生提取物相比,产生更高的GABA产量,尽管蛋白质含量较低.
- 开培养成分,提取物类型和谷氨酸添加影响了GABA水平.
- 含有GABA的饮料显示出显著的ACE抑制,巴西坚果制剂达到80%的抑制.
结论:
- 开发酵有效地提高了植物性饮料的生物活性.
- 基于巴西坚果的kefir饮料由于高GABA含量和ACE抑制,显示出作为功能性食品的巨大潜力.
- 这项研究提出了一种创新的方法,用于从植物来源制造含有益生菌和GABA的功能饮料.
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