1. Biosynthesis of γ-aminobutyric acid by lactic acid bacteria in surplus bread and its use in bread making
- Author
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Michela Verni, Rossana Coda, Mikko Immonen, Kati Katina, Carlo Giuseppe Rizzello, Anna Vekka, Department of Food and Nutrition, and Grain Technology
- Subjects
Dietary Fiber ,IMPACTS ,0106 biological sciences ,Food industry ,enzymes ,Wheat flour ,BEVERAGE ,01 natural sciences ,Applied Microbiology and Biotechnology ,WASTE BREAD ,GABA ,Ingredient ,chemistry.chemical_compound ,0404 agricultural biotechnology ,Lactobacillales ,010608 biotechnology ,QUALITY ,ACRYLAMIDE ,Food science ,fermentation ,gamma-Aminobutyric Acid ,INDEX ,2. Zero hunger ,Bran ,business.industry ,Chemistry ,bioprocessing ,food ,digestive, oral, and skin physiology ,Proteolytic enzymes ,food and beverages ,lactic acid bacteria ,Bread ,04 agricultural and veterinary sciences ,General Medicine ,040401 food science ,Lactic acid ,VALORISATION ,416 Food Science ,Food Microbiology ,Fermentation ,Valorisation ,SOURDOUGH FERMENTATION ,business ,WHEAT-FLOUR ,Biotechnology - Abstract
Aims The aim of this study was to investigate the effectiveness of bread as substrate for γ-aminobutyric acid (GABA) biosynthesis, establishing a valorization strategy for surplus bread, repurposing it within the food chain. Methods and Results Surplus bread was fermented by lactic acid bacteria (LAB) to produce GABA. Pediococcus pentosaceus F01, Levilactobacillus brevis MRS4, Lactiplantibacillus plantarum H64 and C48 were selected among 33 LAB strains for the ability to synthesize GABA. Four fermentation experiments were set up using surplus bread as such, added of amylolytic and proteolytic enzymes, modifying the pH or mixed with wheat bran. Enzyme-treated slurries led to the release of glucose (up to 20 mg g−1) and free amino acid, whereas the addition of wheat bran (30% of bread weight) yielded the highest GABA content (circa 800 mg kg−1 of dry weight) and was the most suitable substrate for LAB growth. The selected slurry was ultimately used as an ingredient in bread making causing an increase in free amino acids. Conclusions Besides the high GABA concentration (148 mg kg−1 dough), the experimental bread developed in this study was characterized by good nutritional properties, highlighting the efficacy of tailored bioprocessing technologies as means to mitigate food wastage. Significance and Impact of Study Our results represent a proof of concept of effective strategies to repurpose food industry side streams.
- Published
- 2022
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