Formation of leucine derivatives in fermented milk products: A study on kefir and yoghurt processing
Food Chemistry, cilt.492, 2025 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 492
- Basım Tarihi: 2025
- Doi Numarası: 10.1016/j.foodchem.2025.145609
- Dergi Adı: Food Chemistry
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, BIOSIS, Chemical Abstracts Core, Chimica, Compendex, EMBASE, MEDLINE
- Anahtar Kelimeler: 2-Hydroxyisocaproic acid, Fermentation, Kefir, Leucine, Probiotic, Yoghurt, α-Ketoisocaproic acid
- Hacettepe Üniversitesi Adresli: Evet
Özet
Leucine derivatives, including α-ketoisocaproic acid, 2-hydroxyisocaproic acid, and β-hydroxy-β-methylbutyric acid, which can be synthesized by microorganisms, play important roles in muscle growth in humans. In this study, the effect of probiotics on the formation of leucine derivatives in yoghurts was investigated. Moreover, the addition of leucine, whey protein, and lactose, protease treatment, and various fermentation conditions were evaluated to enhance the synthesis of these compounds by yoghurt and kefir starter cultures. Lactobacillus rhamnosus was the most effective probiotic for 2-hydroxyisocaproic acid formation in yoghurt. In fermented milk product with yoghurt starter culture, pH adjustment (pH 6), the addition of leucine (1 %) and whey protein (20 %) to the milk, and extended fermentation time (21h) increased the 2-hydroxyisocaproic acid concentration to 4651 mg/kg dry weight. This study provides insights into the impact of fermentation on leucine derivatives, offering valuable knowledge for the development of new food products by optimizing fermentation conditions.