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ARS Home » Northeast Area » Beltsville, Maryland (BARC) » Beltsville Agricultural Research Center » Food Quality Laboratory » Research » Publications at this Location » Publication #345858
Research Project: Enhancing Fruit and Vegetable Nutritional Quality with Improved Phenolics Contents

Location: Food Quality Laboratory

Title: Optimized cultural conditions of functional yogurt for gamma-aminobutyric acid augmentation using response surface methodology

Author
item CHEN, LIN - Nanjing Agricultural University
item LU, YINGJIAN - University Of Maryland
item Yang, Tianbao
item LU, ZHAOXIN - Nanjing Agricultural University

Submitted to: Journal of Dairy Science
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 8/20/2018
Publication Date: 12/1/2018
Citation: Chen, L., Lu, Y., Yang, T., Lu, Z. 2018. Optimized cultural conditions of functional yogurt for gamma-aminobutyric acid augmentation using response surface methodology. Journal of Dairy Science. 101(12):10685-10693. https://doi.org/10.3168/jds.2018-15391.
DOI: https://doi.org/10.3168/jds.2018-15391

Interpretive Summary: Aminobutyric acid (GABA) is an amino acid present in some food products that has benefits for human health. Foods containing GABA have low concentrations of this beneficial compound. In this study, a GABA enriched yogurt was developed. We demonstrated that temperature, monosodium glutamate concentration and culture time are three main factors that affect GABA concentration. These results and GABA-rich yogurt will benefit the dairy industry and consumers.

Technical Abstract: Increasing numbers of foods rich in '-aminobutyric acid (GABA) have been developed in the market. However, the concentration of GABA in existing products is still low. In this study, a GABA-rich functional yogurt was developed using Streptococcus thermophilus fmb5. Single factor and response surface methodology method were used to optimize the culture condition so as to enhance GABA yield of yogurt. The results showed that culture temperature, monosodium glutamate (MSG) concentration and culture time are three main factors to affect GABA yield. The optimal culture condition was determined as follows: 38.78 °C for culture temperature, 20 g/L of MSG, and 120 h of culture time. Under the above culture condition, GABA yield was maximized at 9.499 g/L, which was 1.2 times higher than that detected in control (without optimization). The GABA concentration, viable bacteria number and water-holding capacity of GABA-rich yogurt were stable during storage. Consumers would obtain better health benefits by consumption of the GABA-rich yogurt.