Development of novel GABA-fortified fermented milk using probiotic Lactiplantibacillus plantarum B7 immobilised on natural supports

Abstract

Gamma-aminobutyric acid (GABA) is a bioactive, non-protein forming amino acid renowned for its role as a suppressive neurotransmitter in the mammalian nervous system and its diverse health benefits, including antihypertensive, antidiabetic, antidepressant, and anti-insomnia effects. Rising interest in GABA-enriched health-promoting foods has accelerated efforts towards sustainable and efficient production methods. This study aimed to maximise GABA production in fermented milk using a promising probiotic strain, Lactiplantibacillus plantarum B7, through fermentation conditions optimisation via the one-factor-at-a-time (OFAT) technique. Optimisation with research-grade and food-grade MSG and PLP resulted in GABA yields of 4.715 ± 0.071 g/L (265.89% increase) and 4.846 ± 0.078 g/L (275.97% increase), respectively. Food-grade medium was selected for subsequent development due to safety and cost considerations. Furthermore, L. plantarum B7 cells were immobilised on natural supports (watermelon rind and apple) to enhance cell protection during cold storage of GABA-enriched fermented milk. Both immobilised systems WRBFM (watermelon rind-based) and ABFM (apple-based) demonstrated superior GABA content, lactic acid production, antioxidant activity, and viable cell retention over a 28-day cold storage period compared to free-cell fermented milk (FCFM). These formulations also showed enhanced physicochemical properties, including greater viscosity and better moisture retention, and received higher preference scores in sensory evaluations. Overall, the study highlights the potential of combining fermentation optimisation and natural matrix-based immobilisation to produce stable, high-quality GABA-enriched fermented milk with promising functional and sensory attributes, supporting its application in the development of innovative health-promoting dairy products.

Keywords

Gamma-aminobutyric acid / Fermented milk / Whole-cell immobilisation / Lactic acid bacteria / Storage stability / Sensory properties

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Funding

Universiti Putra Malaysia(UPM-IPS/2023/9742200)

RIGHTS & PERMISSIONS

Jiangnan University