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Desenvolvimento de uma bebida probiĆ³tica produzida com soro de leite de vaca
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|---|---|---|---|---|
| Resumo, Ćndice, IntroduĆ§Ć£o | 219.75 KB | Adobe PDF | ||
| Documento Principal | 775.55 KB | Adobe PDF |
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Advisor(s)
Abstract(s)
A alimentaĆ§Ć£o saudĆ”vel e a proteĆ§Ć£o do ambiente sĆ£o dois temas muito atuais. Cada vez mais, o consumidor procura alternativas benĆ©ficas para a saĆŗde e que sejam, ao mesmo tempo, sustentĆ”veis. VĆ”rios investigadores tĆŖm-se dedicado ao estudo do Ć”cido gama-aminobutĆrico (GABA), um dos principais neurotransmissores inibidores do sistema nervoso central com funƧƵes fisiolĆ³gicas e efeitos positivos em mĆŗltiplos distĆŗrbios metabĆ³licos, nomeadamente no controlo da hipertensĆ£o. A procura por produtos naturalmente enriquecidos em GABA tem aumentado, havendo uma preocupaĆ§Ć£o crescente em evitar o recurso a produtos sintĆ©ticos. Por outro lado, o excedente de soro Ć© um dos maiores problemas enfrentados pelas indĆŗstrias de laticĆnios, principalmente as de pequena e mĆ©dia dimensĆ£o, dado ao elevado custo do seu tratamento. O presente trabalho teve como principal objetivo o desenvolvimento de uma bebida probiĆ³tica com soro de leite de vaca, utilizando uma cultura de bactĆ©rias do Ć”cido lĆ”tico (BAL) com potencial de produĆ§Ć£o de GABA, contribuindo com benefĆcios para a saĆŗde do consumidor, e em simultĆ¢neo, para a reduĆ§Ć£o dos desperdĆcios da indĆŗstria de laticĆnios.
Foi realizado um screening das BAL produtoras de GABA atravĆ©s de cromatografia em camada fina (TLC) e a confirmaĆ§Ć£o da capacidade produtora de GABA atravĆ©s de cromatografia de alta eficiĆŖncia (HPLC). Foram identificados 3 isolados Enterococcus maladoratus com uma percentagem elevada de conversĆ£o do Ć”cido glutĆ¢mico em GABA. Procedeu-se entĆ£o Ć preparaĆ§Ć£o de uma bebida utilizando o soro pasteurizado como principal matĆ©ria-prima para a fermentaĆ§Ć£o com um isolado produtor de GABA. Ao produto final foi adicionado preparado de fruta, tendo em vista a melhoria do ponto de vista sensorial. As bebidas foram ainda submetidas a anĆ”lises quĆmicas e microbiolĆ³gicas.
Do nosso conhecimento, este foi o primeiro trabalho a relatar a espĆ©cie Enterococcus maladoratus como potencial produtor de GABA, com elevadas percentagens de conversĆ£o do Ć”cido glutĆ¢mico em GABA. Foram obtidas percentagens de conversĆ£o entre 50% a 71% nas bebidas produzidas com sabor a ananĆ”s e maracujĆ”. A bebida com sabor a ananĆ”s obteve concentraƧƵes de GABA entre 2,319 g L-1 e 3,117 g L-1 e a bebida com sabor a maracujĆ” entre 2,636 g L-1 e 3,272 g L-1. A ingestĆ£o diĆ”ria de 100ml de uma das bebidas produzidas corresponde a uma ingestĆ£o aproximada de 250 mg a 300 mg de GABA, podendo o seu consumo exercer efeitos benĆ©ficos para o consumidor, nomeadamente a nĆvel do controlo da pressĆ£o arterial.
ABSTRACT: Healthy eating and environmental protection are two very current issues. Increasingly, consumers are looking for alternative foods with benefits to health and, at the same time, sustainable. Several researchers have focused on the study of Ī³-aminobutyric acid (GABA), a major neurotransmitter inhibitor of the central nervous system with physiological functions and positive effects on multiple metabolic disorders, such as the hypertension control. The demand for naturally enriched products in GABA has increased and there is a growing concern about avoiding the use of synthetic products. On the other hand, the surplus of whey is one of the biggest problems faced by the dairy industries, especially the small and medium-sized ones, given the high cost of its treatment. The main objective of the present work is the development of a probiotic drink made with cow's milk whey and the use of a culture of lactic acid bacteria (LAB) with potential for GABA production. This probiotic drink will have benefits for the consumerās health, and at the same time, for the reduction of waste from the dairy industry. LAB was screened for the production of GABA by thin layer chromatography (TLC). The confirmation of the GABA production capacity was done by high performance liquid chromatography (HPLC). Three isolates were identified as Enterococcus maladoratus with a high percentage of conversion of glutamic acid to GABA. The beverage was prepared using the pasteurized whey as the main raw material for fermentation with a GABA-producer. A fruit preparation was added to the final product, in order to improve the sensorial features. The beverages were also subjected to chemical and microbiological analysis. To our knowledge, this was the first study to report the species Enterococcus maladoratus as a potential producer of GABA, with high percentages of conversion of glutamic acid to GABA. Conversion percentages between 50% and 71% were obtained in beverages produced with pineapple and passion fruit flavor. The pineapple-flavored drink achieved GABA concentrations between 2,319 g L-1 and 3,117 g L-1, and the passion fruit-flavored beverage between 2,636 g L-1 and 3,272 g L-1. The daily intake of 100 ml of one of the beverages produced corresponds to an approximate intake of 250 mg to 300 mg of GABA. Therefore, the consumption of these beverages may have beneficial effects for the consumer, namely in the control of blood pressure.
ABSTRACT: Healthy eating and environmental protection are two very current issues. Increasingly, consumers are looking for alternative foods with benefits to health and, at the same time, sustainable. Several researchers have focused on the study of Ī³-aminobutyric acid (GABA), a major neurotransmitter inhibitor of the central nervous system with physiological functions and positive effects on multiple metabolic disorders, such as the hypertension control. The demand for naturally enriched products in GABA has increased and there is a growing concern about avoiding the use of synthetic products. On the other hand, the surplus of whey is one of the biggest problems faced by the dairy industries, especially the small and medium-sized ones, given the high cost of its treatment. The main objective of the present work is the development of a probiotic drink made with cow's milk whey and the use of a culture of lactic acid bacteria (LAB) with potential for GABA production. This probiotic drink will have benefits for the consumerās health, and at the same time, for the reduction of waste from the dairy industry. LAB was screened for the production of GABA by thin layer chromatography (TLC). The confirmation of the GABA production capacity was done by high performance liquid chromatography (HPLC). Three isolates were identified as Enterococcus maladoratus with a high percentage of conversion of glutamic acid to GABA. The beverage was prepared using the pasteurized whey as the main raw material for fermentation with a GABA-producer. A fruit preparation was added to the final product, in order to improve the sensorial features. The beverages were also subjected to chemical and microbiological analysis. To our knowledge, this was the first study to report the species Enterococcus maladoratus as a potential producer of GABA, with high percentages of conversion of glutamic acid to GABA. Conversion percentages between 50% and 71% were obtained in beverages produced with pineapple and passion fruit flavor. The pineapple-flavored drink achieved GABA concentrations between 2,319 g L-1 and 3,117 g L-1, and the passion fruit-flavored beverage between 2,636 g L-1 and 3,272 g L-1. The daily intake of 100 ml of one of the beverages produced corresponds to an approximate intake of 250 mg to 300 mg of GABA. Therefore, the consumption of these beverages may have beneficial effects for the consumer, namely in the control of blood pressure.
Description
DissertaĆ§Ć£o de Mestrado, Tecnologia e SeguranƧa Alimentar, 16 maio de 2019, Universidade dos AƧores.
Keywords
Enterococcus maladoratus Ćcido Gama-AminobutĆrico (GABA) Alimento ProbiĆ³tico Bovinos Soro de Leite Fermented Dairy Beverage Lactic Acid Bacteria
Citation
Cunha, Daniela Silva. "Desenvolvimento de uma bebida probiĆ³tica produzida com soro de leite de vaca". 2019. 59 p.. (DissertaĆ§Ć£o de Mestrado em Tecnologia e SeguranƧa Alimentar). Angra do HeroĆsmo: Universidade dos AƧores, 2018. [Consult. Dia MĆŖs Ano]. DisponĆvel em www:<http://hdl.handle.net/10400.3/5171>.