ArticleScientific reports2021
GABA enhancement by simple carbohydrates in yoghurt fermented using novel, self-cloned Lactobacillus plantarum Taj-Apis362 and metabolomics profiling.
Article in Scientific reports, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
15 citing papers in PubMed, 50 citations in OpenAlex.
- Engineering Strategies and Operations of Frozen Yogurt Formulated With GABA-Enriched Yogurt: A Review.Journal of food science · 2026Review
- MUC2 shifts the metabolic profiles of commensal bacteria in defined microbial communities.Microbiome research reports · 2026Article
- Physical entrapment of glutamic acid decarboxylase from Lactobacillus casei IIB-09 in multifunctional mesoporous silica nanoparticles for controlled release of ɣ-aminobutyric acid in anxiety disorders.International microbiology : the official journal of the Spanish Society for Microbiology · 2025Article
- Co-encapsulation of E. faecium E297 and γ-aminobutyric acid (GABA): resilience to adverse conditions and application in oat flakes to enhance its functional properties.Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] · 2025Article
- Evaluation of GABA-Producing Fermented Whey Formulations: From Strain Selection to Raspberry-Enriched Beverages with Psychobiotic Potential.Foods (Basel, Switzerland) · 2025Article
- Probiotic properties ofFood science and biotechnology · 2025Article
- Biosynthesis of Gamma-Aminobutyric Acid (GABA) byCurrent issues in molecular biology · 2023Review
- Optimization of Gamma-Aminobutyric Acid Production byFoods (Basel, Switzerland) · 2023Article
- Untargeted mass spectrometry-based metabolomics approach unveils biochemical changes in compound probiotic fermented milk during fermentation.NPJ science of food · 2023Article
- Probiotic Properties and Optimization of Gamma-Aminobutyric Acid Production byJournal of microbiology and biotechnology · 2022Article
- Reformulating Bread Using Sprouted Pseudo-cereal Grains to Enhance Its Nutritional Value and Sensorial Attributes.Foods (Basel, Switzerland) · 2022Article
- Improving Nutritional and Health Benefits of Biscuits by Optimizing Formulations Based on Sprouted Pseudocereal Grains.Foods (Basel, Switzerland) · 2022Article
- Gamma-aminobutyric acid fermentation in MRS-based medium by the fructophilicFood science and biotechnology · 2022Article
- Clinically relevant materials & applications inspired by food technologies.EBioMedicine · 2022Review
- Foodomic-Based Approach for the Control and Quality Improvement of Dairy Products.Metabolites · 2021Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
7 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study aimed to enhance natural gamma aminobutyric acid (GABA) production in yoghurt by the addition of simple sugars and commercial prebiotics without the need for pyridoxal 5'-phosphate (PLP) cofactor. The simple sugars induced more GABA production (42.83-58.56 mg/100 g) compared to the prebiotics (34.19-40.51 mg/100 g), with glucose promoting the most GABA production in yoghurt (58.56 mg/100 g) surpassing the control sample with added PLP (48.01 mg/100 g). The yoghurt prepared with glucose also had the highest probiotic count (9.31 log CFU/g). Simulated gastrointestinal digestion of this GABA-rich yoghurt showed a non-significant reduction in GABA content and probiotic viability, demonstrating the resistance towards a highly acidic environment (pH 1.2). Refrigerated storage up to 28 days improved GABA production (83.65 mg/100 g) compared to fresh GABA-rich yoghurt prepared on day 1. In conclusion, the addition of glucose successfully mitigates the over-use of glutamate and omits the use of PLP for increased production of GABA in yoghurt, offering an economical approach to produce a probiotic-rich dairy food with potential anti-hypertensive effects.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.