BERBERINE IN EMULSIONS: POSSIBILITIES TO STIMULATE GABA PRODUCTION IN YOGURT

Аннотация

A wide range of bioactive components such as vitamins, bacteriocins, bioactive peptides and bioactive compounds can be obtained in the process of fermentation with lactic acid bacteria (LAB), which are commonly used in various fermented food products, including fermented milk products. The ingredients produced in the process of fermentation of raw milk form the attractiveness of finished products for consumers in the functional products segment due to the provided usefulness due to their bioactivity and health benefits. To increase the level of usefulness, a significant part of fermented milk products are enriched with bioactive ingredients that can act as activators of starter microflora. The fortificates used are relevant both as in situ components and functional additives. Berberine (BB) requires special attention as a fortificate; it has been used in various formulas for a long time due to its pharmacological action. Berberine has very limited oral bioavailability, despite a wide range of pharmacological action. Gut microbiota has become a hot topic in recent years for investigating the modes of action of herbal medicines. BB has minimal toxicity and provides therapeutic benefits at recommended dosages. Numerous studies have shown that BB can interact with gut microbiota and exhibit altered pharmacological effects as a result of its poor bioavailability. The proposed material evaluates the possibility of using BB in double emulsions for the fortification of fermented milk products using yogurt as an example, as the most attractive to consumers, as well as an answer to the question regarding its technological suitability as an activator for the synthesis of gamma-aminobutyric acid in the final product.