國立虎尾科技大學 |

Development of Functional Chocolate Using Gamma-Amino Butyric Acid Producer Probiotic: Prominent to Alleviate Anxiety Disorder = = Kaygi Bozuklugu Gidermede Onemli Olan: Gama-amino Butirik Asit Ureticisi Probiyotik Kullanilarak Fonksiyonel Cikolata Gelistirilmesi.

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Development of Functional Chocolate Using Gamma-Amino Butyric Acid Producer Probiotic: Prominent to Alleviate Anxiety Disorder =/
其他題名:	Kaygi Bozuklugu Gidermede Onemli Olan: Gama-amino Butirik Asit Ureticisi Probiyotik Kullanilarak Fonksiyonel Cikolata Gelistirilmesi.
作者:	Ozer, Merve.
出版者:	Ann Arbor : ProQuest Dissertations & Theses, : 2019,
面頁冊數:	110 p.
附註:	Source: Masters Abstracts International, Volume: 83-02.
Contained By:	Masters Abstracts International83-02.
標題:	Morphology. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=28474487
ISBN:	9798744498627

Development of Functional Chocolate Using Gamma-Amino Butyric Acid Producer Probiotic: Prominent to Alleviate Anxiety Disorder = = Kaygi Bozuklugu Gidermede Onemli Olan: Gama-amino Butirik Asit Ureticisi Probiyotik Kullanilarak Fonksiyonel Cikolata Gelistirilmesi.
Ozer, Merve.

Development of Functional Chocolate Using Gamma-Amino Butyric Acid Producer Probiotic: Prominent to Alleviate Anxiety Disorder =Kaygi Bozuklugu Gidermede Onemli Olan: Gama-amino Butirik Asit Ureticisi Probiyotik Kullanilarak Fonksiyonel Cikolata Gelistirilmesi. - Ann Arbor : ProQuest Dissertations & Theses, 2019 - 110 p.

Source: Masters Abstracts International, Volume: 83-02.

Thesis (M.Sc.)--Izmir Institute of Technology (Turkey), 2019.

This item must not be sold to any third party vendors.

The purpose of this study was screening of four probiotics to investigate for their gamma-aminobutyric acid producing capabilities. Lactobacillus rhamnosus NRRL B- 442 strain has been selected for its maximum gamma-aminobutyric acid concentration. In this study, a new chocolate product has been developed by incorporation of probiotic cells; stability of the probiotics was improved by microencapsulation by water-in-oil emulsion technique using whey-pullulan complex.Survival rates of microencapsulated and free-cells of probiotic bacteria in chocolate have been compared. Probiotic counts were found as 6.75 log CFU/g and 7.20 log CFU/g in chocolate, for encapsulated and free-cells, respectively, at the end of 60 days. High cell counts and increased cell resistances were remained at 4°C when compared at 25°C, in chocolate samples. Furthermore, probiotics did not affect the physical, chemical and sensory properties of chocolate, whereas the texture analysis showed an increase in the hardness of free-cell in chocolate bacteria on the 0th and 60th day. Survival rate of microencapsulated bacteria in chocolate samples was observed at higher percentage 87% than free-cell bacteria e.g. 75% during simulated in-vitro analysis.Consequently, Lb. rhamnosus with the highest GABA producing capability may provide insight for patients having an anxiety disorder, since this strain has been thought as having a therapeutic effect. A new functional food model was developed for “Gut- Brain Axis” phenomena since the chocolate could be accepted as a good carrier for probiotics.

ISBN: 9798744498627Subjects--Topical Terms:

1183868
Morphology.

Development of Functional Chocolate Using Gamma-Amino Butyric Acid Producer Probiotic: Prominent to Alleviate Anxiety Disorder = = Kaygi Bozuklugu Gidermede Onemli Olan: Gama-amino Butirik Asit Ureticisi Probiyotik Kullanilarak Fonksiyonel Cikolata Gelistirilmesi.
LDR:04652nam a2200397 4500 001 1121845
005 20240624103650.5
006 m o d
007 cr#unu||||||||
008 240823s2019 ||||||||||||||||| ||eng d
020 $a 9798744498627
035 $a (MiAaPQ)AAI28474487
035 $a (MiAaPQ)IzmirTech9686
035 $a AAI28474487
040 $a MiAaPQ $c MiAaPQ
100 1 $a Ozer, Merve. $3 1437645
245 1 0 $a Development of Functional Chocolate Using Gamma-Amino Butyric Acid Producer Probiotic: Prominent to Alleviate Anxiety Disorder = $b Kaygi Bozuklugu Gidermede Onemli Olan: Gama-amino Butirik Asit Ureticisi Probiyotik Kullanilarak Fonksiyonel Cikolata Gelistirilmesi.
260 1 $a Ann Arbor : $b ProQuest Dissertations & Theses, $c 2019
300 $a 110 p.
500 $a Source: Masters Abstracts International, Volume: 83-02.
500 $a Advisor: Harsa, Hayriye Sebnem ;Sezgin, Efe.
502 $a Thesis (M.Sc.)--Izmir Institute of Technology (Turkey), 2019.
506 $a This item must not be sold to any third party vendors.
520 $a The purpose of this study was screening of four probiotics to investigate for their gamma-aminobutyric acid producing capabilities. Lactobacillus rhamnosus NRRL B- 442 strain has been selected for its maximum gamma-aminobutyric acid concentration. In this study, a new chocolate product has been developed by incorporation of probiotic cells; stability of the probiotics was improved by microencapsulation by water-in-oil emulsion technique using whey-pullulan complex.Survival rates of microencapsulated and free-cells of probiotic bacteria in chocolate have been compared. Probiotic counts were found as 6.75 log CFU/g and 7.20 log CFU/g in chocolate, for encapsulated and free-cells, respectively, at the end of 60 days. High cell counts and increased cell resistances were remained at 4°C when compared at 25°C, in chocolate samples. Furthermore, probiotics did not affect the physical, chemical and sensory properties of chocolate, whereas the texture analysis showed an increase in the hardness of free-cell in chocolate bacteria on the 0th and 60th day. Survival rate of microencapsulated bacteria in chocolate samples was observed at higher percentage 87% than free-cell bacteria e.g. 75% during simulated in-vitro analysis.Consequently, Lb. rhamnosus with the highest GABA producing capability may provide insight for patients having an anxiety disorder, since this strain has been thought as having a therapeutic effect. A new functional food model was developed for “Gut- Brain Axis” phenomena since the chocolate could be accepted as a good carrier for probiotics.
520 $a Bu calismanin amaci dort probiyotik bakterilerinin taranmasiyla gama-amino butirik asit uretim kapasitelerini arastirmaktir. Lactobacillus rhamnosus NRRL B-442 susu en yuksek gama-amino butirik asit konsantrasyonuna sahip olmasindan dolayi secilmistir. Bu calismada, probiyotik ilaveli yeni bir cikolata gelistirilmistir. Pobiyotik bakterinin stabilitesini arttirmak icin peynir alti suyu proteini-pullulan birlesigi kullanilmistir. Probiyotik bakterinin mikroenkapsulasyonu emulsiyon yontemi ile gerceklestirilmistir.Serbest ve enkapsule probiyotik bakterilerinin cikolatadaki canli kalma oranlari karsilastirilmistir. 60 gunluk depolama kosullarinin sonunda, cikolatadaki enkapsule probiyotik hucre sayisi 6.75 log KOB/ g ve serbest hucre sayisi 7.20 log KOB/ g olarak bulundu. Cikolata orneklerinde probiyotiklerin canlilik ve hucre dayanimlari, 25°C’ye kiyasla 4°C'de daha yuksek bulundu (P < 0.05).Ayrica probiyotiklerin sutlu cikolataya eklenmesiyle, cikolatanin fiziksel, kimyasal ve duyusal ozelliklerinin etkilemezken, 0. gun ve 60. gundeki tekstur analizinde, serbest hucreli cikolata orneklerinde sertlikte bir artis gozlemlenmistir. Yapay in-vitro analizi boyunca, cikolata orneklerinde bulunan mikroenkapsul bakterinin yasama orani serbest hucreye gore yuksek oranda oldugu gozlemlenmistir.Sonuc olarak, en yuksek GABA uretim kabiliyetine sahip oldugu belirlenen Lb. rhamnosus’un anksiyete bozuklugu olan bireylere terapotik bir etkisi olabilecegi dusunulmustur. Bu calismada, “Bagirsak-Beyin Ekseni” kavrami acisindan onemli bir yer tutabilecek olan yeni bir fonksiyonel gida modeli olarak, probiyotikliler icin iyi bir tasiyici olarak dusunulen cikolata urunu gelistirildi.
590 $a School code: 2215.
650 4 $a Morphology. $3 1183868
650 4 $a Behavioral sciences. $3 1148596
650 4 $a Pharmaceutical sciences. $3 1180569
650 4 $a Immunology. $3 592892
650 4 $a Polymer chemistry. $3 1182163
650 4 $a Agronomy. $3 1027735
650 4 $a Animal cognition. $3 1437651
650 4 $a Microorganisms. $3 600017
650 4 $a Fruits. $3 1372578
650 4 $a Nervous system. $3 678471
650 4 $a Bipolar disorder. $3 1430996
650 4 $a Mental depression. $3 1437650
650 4 $a Functional foods & nutraceuticals. $3 1437649
650 4 $a Immune system. $3 679775
650 4 $a Antibiotics. $3 582863
650 4 $a Blood pressure. $3 1437648
650 4 $a Blood-brain barrier. $3 582010
650 4 $a Polymers. $3 561233
650 4 $a Proteins. $3 584006
650 4 $a Neurotransmitters. $3 582900
650 4 $a Peptides. $3 673783
650 4 $a Diet. $3 582195
650 4 $a Fatty acids. $3 673135
650 4 $a Mental disorders. $3 647312
650 4 $a Bacteria. $3 600016
650 4 $a Serotonin. $3 679325
650 4 $a Food products. $3 1372786
650 4 $a Hormones. $3 676542
650 4 $a Womens health. $3 1437647
650 4 $a Cancer. $3 581034
650 4 $a Infections. $3 882242
690 $a 0287
690 $a 0285
690 $a 0602
690 $a 0982
690 $a 0572
690 $a 0495
710 2 $a Izmir Institute of Technology (Turkey). $3 1437646
773 0 $t Masters Abstracts International $g 83-02.
790 $a 2215
791 $a M.Sc.
792 $a 2019
793 $a English
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=28474487