Development of a Functional Chocolate Using Gamma-Amino Butyric Acid Producer Lacticaseibacillus Rhamnosus Nrrl B-442

Abstract

The human microbiota is influenced by the immune and nervous systems of the host. Gamma-aminobutyric acid (GABA) is known as bioactive compound and it has important physiological functions, such as anti-hypertensive and antidepressant activities. Lactic acid bacteria (LAB), especially Lactobacillus species are known as the most important GABA producers because of the food-grade nature. The purpose of this study is to develop a functional chocolate using microencapsulated GABA producer Lacticaseibacillus rhamnosus NRRL B-442 strain for patients having an anxiety disorder. Water-in-oil emulsion technique was conducted for microencapsulation using whey-pullulan complex. Microencapsulated and free L. rhamnosus cell counts were 6.75 and 7.20 log CFU/g in chocolates, respectively, at the end of 60 days. During simulated in vitro digestion analysis, survival rate of microencapsulated bacteria in chocolate samples was found at higher percentage (87%) than free bacteria (75%). Furthermore, microencapsulated L. rhamnosus did not affect the physical, chemical, and sensory properties of chocolate. Consequently, L. rhamnosus with the highest GABA producing capability may provide insight for an anxiety disorder patient, since this strain has been thought as having a therapeutic effect. A new functional food model was developed for “GutBrain Axis” phenomena since the chocolate could be accepted as a good carrier for GABA producer bacteria.