Evaluation of GABA Production by Alginate-Microencapsulated Fresh and Freeze-Dried Bacteria Enriched with Monosodium Glutamate during Storage in Chocolate Milk
Abstract
:1. Introduction
2. Materials and Methods
2.1. Chemicals, Media, and Microorganisms
2.2. Freeze Drying
2.3. Microencapsulation by Vibrating Technology
2.4. Screening of GABA Production after Microcapsule Storage
2.5. GABA Analysis by LC/MS/MS
2.6. Application of Microcapsules in Chocolate Milk
2.7. Statistical Analysis
3. Results
3.1. Survival of Probiotic Cells along One Month of Storage at 4 °C in Ringer
3.2. Screening of GABA Production after Microcapsule Storage in Ringer
3.3. Application of Microcapsules in Chocolate Milk Drink
4. Discussion
5. Conclusions
Author Contributions
Funding
Data Availability Statement
Conflicts of Interest
References
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Strain | MSG % | Before Encapsulation | Time (Weeks) | p | |||
---|---|---|---|---|---|---|---|
0 | 1 | 2 | 4 | ||||
L. plantarum LM2 | 1 | 1.6 × 108 | 1.0 × 108 | 2.6 × 107 | 7.8 × 107 | 7.0 × 107 | * |
2 | 1.6 × 108 | 6.0 × 108 | 2.9 × 107 | 9.2 × 107 | 4.0 × 107 | ** | |
L. brevis Y1 | 1 | 1.3 × 108 | 8.0 × 108 | 9.6 × 107 | 1.6 × 107 | 4.0 × 107 | ** |
2 | 1.3 × 108 | 1.1 × 109 | 9.5 × 107 | 1.2 × 107 | 2.0 × 107 | * |
Strain | MSG % | Before Encapsulation | Time (Weeks) | p | |||
---|---|---|---|---|---|---|---|
0 | 1 | 2 | 4 | ||||
L. plantarum LM2 | 1 | 1.4 × 108 | 3.0 × 107 | 1.5 × 107 | 1.2 × 107 | 8.5 × 107 | ** |
2 | 1.4 × 108 | 2.0 × 107 | 9.7 × 107 | 6.5 × 107 | 3.8 × 107 | * | |
L. brevis Y1 | 1 | 2.5 × 108 | 3.6 × 108 | 1.1 × 107 | 1.4 × 107 | 1.7 × 107 | ** |
2 | 2.5 × 108 | 1.5 × 108 | 1.3 × 107 | 1.0 × 107 | 8.1 × 107 | ** |
Microcapsules | MSG % | Time (Weeks) | p | |||
---|---|---|---|---|---|---|
0 | 1 | 2 | 4 | |||
Fresh cells | 1 | 263.0 ± 2.8 | 196.5 ± 2.1 | 155.5 ± 0.7 | 273.5 ± 0.7 | ** |
2 | 250.5 ± 2.1 | 216 ± 1.4 | 165.5 ± 0.7 | 189.5 ± 2.1 | ** | |
Freeze-dried cells | 1 | 249.0 ± 1.4 | 298.5 ± 3.5 | 311.5 ± 2.1 | 297.3 ± 1.8 | * |
2 | 224 ± 2.8 | 308.3 ± 1.8 | 304.3 ± 1.1 | 262.0 ± 0.2 | ** |
Microcapsules | MSG % | |
---|---|---|
1 | 2 | |
Fresh cells | 128.3 ± 0.4 Aa | 84.8 ± 3.9 Ab |
Freeze-dried cells | 204.5 ± 5.7 Ba | 203.8 ± 1.1 Ba |
Strain | MSG % | Fresh Cells | Freeze-Dried Cells |
---|---|---|---|
L. plantarum LM2 | 1 | 5.8 × 108 | 3.8 × 108 |
2 | 8.4 × 108 | 3.4 × 108 | |
L. brevis Y1 | 1 | 3.7 × 108 | 3.2 × 108 |
2 | 2.5 × 108 | 3.6 × 108 |
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Youssef, H.A.I.; Vitaglione, P.; Ferracane, R.; Abuqwider, J.; Mauriello, G. Evaluation of GABA Production by Alginate-Microencapsulated Fresh and Freeze-Dried Bacteria Enriched with Monosodium Glutamate during Storage in Chocolate Milk. Microorganisms 2023, 11, 2648. https://doi.org/10.3390/microorganisms11112648
Youssef HAI, Vitaglione P, Ferracane R, Abuqwider J, Mauriello G. Evaluation of GABA Production by Alginate-Microencapsulated Fresh and Freeze-Dried Bacteria Enriched with Monosodium Glutamate during Storage in Chocolate Milk. Microorganisms. 2023; 11(11):2648. https://doi.org/10.3390/microorganisms11112648
Chicago/Turabian StyleYoussef, Hebat Allah Ibrahim, Paola Vitaglione, Rosalia Ferracane, Jumana Abuqwider, and Gianluigi Mauriello. 2023. "Evaluation of GABA Production by Alginate-Microencapsulated Fresh and Freeze-Dried Bacteria Enriched with Monosodium Glutamate during Storage in Chocolate Milk" Microorganisms 11, no. 11: 2648. https://doi.org/10.3390/microorganisms11112648