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Volume 9
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10.3390/fermentation9080763
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Article

Kinetics of Formation of Butyric and Pyroglutamic Acid during the Shelf Life of Probiotic, Prebiotic and Synbiotic Yoghurt

by
Alessandra Aiello
1,†,
Lucia De Luca
1,†,
Fabiana Pizzolongo
1,*,
Gabriella Pinto
2,
Francesco Addeo
1 and
Raffaele Romano
1
1
Department of Agricultural Sciences, University of Naples Federico II, Via Università 100, 80055 Portici, Italy
2
Department of Chemical Sciences, University of Naples Federico II, Via Cinthia 26, 80126 Napoli, Italy
*
Author to whom correspondence should be addressed.
†
These authors contributed equally to this work.
Fermentation 2023, 9(8), 763; https://doi.org/10.3390/fermentation9080763
Submission received: 25 July 2023 / Revised: 12 August 2023 / Accepted: 13 August 2023 / Published: 16 August 2023
(This article belongs to the Special Issue Dairy Fermentation 2.0)
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Abstract

Butyric acid (C4) and pyroglutamic acid (pGlu) exert significant beneficial effects on human health. In this study, the influence of probiotics (Lactobacillus acidophilus and Bifidobacteria) and/or prebiotics (1 and 3% inulin and fructo-oligosaccharides) on the content of C4 and pGlu in yoghurt during the shelf-life period was evaluated. The contents of C4 and pGlu were determined in probiotic, prebiotic and synbiotic yoghurts during 30 days of storage at 4 °C by solid-phase microextraction coupled with gas chromatography/mass spectrometry and HPLC analysis. Traditional yoghurt and uninoculated milk were used as control. Prebiotic yoghurt contained more C4 (2.2–2.4 mg/kg) than the uninoculated milk, and no increase was detected with respect to traditional yoghurt. However, probiotic yoghurt showed 10% more C4 than traditional yoghurt. Adding fibre to probiotics (synbiotic yoghurt) the C4 content increased by 30%. Regarding pGlu, probiotic yoghurt presented the highest content of approximately 130 mg/100 g. Fibre did not affect pGlu content. Finally, C4 and pGlu contents generally increased up to 20 days of storage and then decreased up to 30 days of storage. The results might be useful for the preparation of other functional foods rich in C4 and pGlu using lactic acid bacteria.
Keywords: inulin; fructo-oligosaccharides; Bifidobacteria; Lactobacillus acidophilus; pidolic acid; butanoic acid; fermented milk inulin; fructo-oligosaccharides; Bifidobacteria; Lactobacillus acidophilus; pidolic acid; butanoic acid; fermented milk

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MDPI and ACS Style

Aiello, A.; De Luca, L.; Pizzolongo, F.; Pinto, G.; Addeo, F.; Romano, R. Kinetics of Formation of Butyric and Pyroglutamic Acid during the Shelf Life of Probiotic, Prebiotic and Synbiotic Yoghurt. Fermentation 2023, 9, 763. https://doi.org/10.3390/fermentation9080763

AMA Style

Aiello A, De Luca L, Pizzolongo F, Pinto G, Addeo F, Romano R. Kinetics of Formation of Butyric and Pyroglutamic Acid during the Shelf Life of Probiotic, Prebiotic and Synbiotic Yoghurt. Fermentation. 2023; 9(8):763. https://doi.org/10.3390/fermentation9080763

Chicago/Turabian Style

Aiello, Alessandra, Lucia De Luca, Fabiana Pizzolongo, Gabriella Pinto, Francesco Addeo, and Raffaele Romano. 2023. "Kinetics of Formation of Butyric and Pyroglutamic Acid during the Shelf Life of Probiotic, Prebiotic and Synbiotic Yoghurt" Fermentation 9, no. 8: 763. https://doi.org/10.3390/fermentation9080763

APA Style

Aiello, A., De Luca, L., Pizzolongo, F., Pinto, G., Addeo, F., & Romano, R. (2023). Kinetics of Formation of Butyric and Pyroglutamic Acid during the Shelf Life of Probiotic, Prebiotic and Synbiotic Yoghurt. Fermentation, 9(8), 763. https://doi.org/10.3390/fermentation9080763

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