Enhanced DPPH Radical Scavenging Activity and Enriched γ-Aminobutyric Acid in Mulberry Juice Fermented by the Probiotic <i>Lactobacillus brevis</i> S3
Luchan Gong | Tingting Li | Jian Feng | Jiamin Yin | Xiaozhou Zou | Jun Wang | Bowen Wang
Mulberries, known for their high sugar content and rich bioactive compounds, have attracted attention for their potential health benefits. γ-Aminobutyric acid (GABA) is an amino acid with multiple physiological functions. To increase the GABA content and enhance the antioxidant capacity in fermented mulberry beverages, we screened a high-yielding strain, <i>Lactobacillus brevis</i> S3, known for its probiotic properties. <i>L. brevis</i> S3 demonstrated an excellent tolerance to simulated gastric acid, gastric juice, intestinal fluid, bile salts, osmotic pressure, and phenol, making it a safe and valuable probiotic candidate for mulberry fermentation. We attempted the addition of different nutritional components to enhance the GABA content in mulberry juice, including 1% yeast extract; 0.5% peptone; 0.01% metal ion complex (magnesium sulfate, manganese sulfate, and ferrous sulfate); combinations of yeast extract and peptone, and all three components. Mulberry juice supplemented with all three components reached a viable cell count of 1.2 × 10<sup>10</sup> CFU/mL after 72 h. The antioxidant capacity and GABA titer were enhanced. The DPPH free radical scavenging capacity increased by 1.62 times, and the GABA content reached 7.48 g/L. By utilizing <i>L. brevis</i> S3 with excellent probiotic properties and supplementation with nutritional components, it is possible to produce low-sugar mulberry functional beverages with a high DPPH free radical scavenging capacity that are rich in GABA.
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