The free amino acid profiling of milk- and cereal-based Kyrgyz ethnic fermented beverages and their contribution to taste formation Free amino acids of fermented beverages
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Abstract
The present study aimed to determine the content of 18 free amino acids (FAA), including 10 essential amino acids, in traditional fermented beverages and their umami, sweet and bitter taste potential. The FAAs of traditional dairy and cereal-based fermented beverages were measured using high-performance liquid chromatography (HPLC) with a diode array detector and derivatization with diethyl ethoxymethylenemalonate (DEEMM). FAA content and taste attributes with a focus on umami, sweet and bitter were presented for koumiss, ayran, carbonated ayran, boza, boza with sea buckthorn, and maksym. The ratio of free essential amino acids (EFAA) to nonessential (NEFAA) was in the range of 0.41-1.12 except for ayran (0.28), indicating that each type of beverage has a rich source of their respective essential FAA profile. FAA represented 24.68% of the total protein, with the highest value for koumiss. The respective taste property contribution of bitter FAAs was high in koumiss (51%) and carbonated ayran (56%), whereas sweet-tasting FAAs were dominant in jarma (52%). The distribution of taste-active amino acids in the formation of the corresponding tastes was distinct.
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Fuke S., Ueda Y. Interactions between umami and other flavor characteristics. Trends in Food Science & Technology, 1996, 7(12): 407-411. https://doi.org/10.1016/S0924-2244(96)10042-X
Gemechu T. Review on lactic acid bacteria function in milk fermentation and preservation. African Journal of Food Science, 2015, 9(4): 170-175. https://doi.org/10.5897/AJFS2015.1276
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Makwana M., Hati S. Fermented Beverages and Their Health Benefits. Fermented Beverages, 2019, 5(1): 1-29. https://doi.org/10.1016/B978-0-12-815271-3.00001-4
Marrero S.C., Martínez-Rodríguez A., Pérez S.E.M., Moya S.P. New Trends and applications in fermented beverages. In: Fermented Beverages (Alexandru M. Grumezescu, Alina M. Holban Eds). Volume 5: The Science of Beverages, Woodhead Publishing, Elsevier Inc. 2019, рр. 31-66. ISBN: 978-0-12-815271-3 https://doi.org/10.1016/B978-0-12-815271-3.00002-6
Mazhitova A., Kulmyrzaev A. Determination of amino acid profile of mare milk produced in the highlands of the Kyrgyz Republic during the milking season. Journal of Dairy Science, 2016, 99(4): 2480-2487. https://doi.org/10.3168/jds.2015-9717
Mu Z., Yang X., Yuan H. Detection and identification of wild yeast in Koumiss. Food Microbiology, 2012, 31(2): 301-308. https://doi.org/10.1016/j.fm.2012.04.004
Rubio-Barroso S., Santos-Delgado M., Martín-Olivar C., Polo-Díez L. Indirect Chiral HPLC Determination and Fluorimetric Detection of d-Amino Acids in Milk and Oyster Samples. Journal of Dairy Science, 2005, 89(1): 82-89. https://doi.org/10.3168/jds.S0022-0302(06)72071-9
Sarhir S.T., Amanpour A., Selli S. Characterization of ayran aroma active compounds by solvent-assisted flavor evaporation (SAFE) with gas chromatography–mass spectrometry-olfactometry (GC-MS-O) and aroma extract dilution analysis (AEDA). Analytical Letters, 2019, 52(13): 2077-2091. https://doi.org/10.1080/00032719.2019.1594244
Schmidt V.C., Olsen K., Mouritsen O.G. Umami potential of fermented beverages: Sake, wine, champagne, and beer. Food Chemistry, 2021, 360(10): 128971. https://doi.org/10.1016/j.foodchem.2020.128971
Teichert J., Cais-Sokolińska D., Bielska P., Danków R., Chudy S., Kaczyński Ł.K., Biegalski J. Milk fermentation affects amino acid and fatty acid profile of mare milk from Polish Coldblood mares. International Dairy Journal, 2021, 121(10): 105137. https://doi.org/10.1016/j.idairyj.2021.105137
Telenbekov D., Isirailova A.M. National drinks of the Kyrgyz people. Proceedings of the Kyrgyz State Technical University Named after A. I. Razzakov, 2015, 35(2): 321-323 [in Kyrgyz].
Uzakbaev K.A., Mamyrbaev T.T. Mare's Milk and Koumiss, 2012, Bishkek: Nur-As [in Russian].
Wolfe J.M., Kluender K.R., Levi D.M., Bartoshuk L.M.; Herz R.S., Klatzky R.L., Lederman S.J., Merfeld D.M. Sensation & Perception; Sinauer Associates: Sunderland, MA, USA, 2008. 600 pages. ISBN: 978-1-60-535972-4
Wurihan Bao L., Bao X., Dai Y., Jia S. Bacterial community succession and metabolite changes during the fermentation of koumiss, a traditional Mongolian fermented beverage. International Dairy Journal, 2019, 98(11): 1-8. https://doi.org/10.1016/j.idairyj.2019.06.013
Xia Y., Yu J., Liu H., Feng C., Shuang, Q. Novel insight into physicochemical and flavor formation in koumiss based on microbial metabolic network. Food Research International, 2021, 149(11): 110659. https://doi.org/10.1016/j.foodres.2021.110659
Xiong Y., Zhang P., Warner R.D., Shen S., Fang Z. Cereal grain-based functional beverages: From cereal grain bioactive phytochemicals to beverage processing technologies, health benefits and product features. Critical Reviews in Food Science and Nutrition, 2022, 62(9): 2404-2431. https://doi.org/10.1080/10408398.2020.1853037
Yildiz F. Development and Manufacture of Yogurt and Other Functional Dairy Products; CRC Press Taylor & Francis Group: Boca Raton, FL, USA, 2016; p. 451. ISBN: 978-1-4200-8207-4
Zeb A. Chemical and nutritional constituents of sea buckthorn juice. Pakistan Journal of Nutrition, 2004, 3(2): 99-106. https://doi.org/10.3923/pjn.2004.99.106
Zhao C.J., Schieber A., Gänzle M.G. Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations – A review. Food Research International, 2016, 89(11): 39-47. https://doi.org/10.1016/j.foodres.2016.08.042
AOAC Official Method 947.05. Acidity of Milk Titrimetric Method. Gaithersburg, MD, USA, AOAC International, 2000a.
AOAC Official method 990.20-1993. Solids (Total) in Milk - By Direct Forced Air Oven Drying. Gaithersburg, MD, USA, AOAC International, 2000b.
AOAC Official method 991.22-1994(1996). TCA precipitated protein nitrogen content of milk. Kjeldahl method. Gaithersburg, MD, USA, AOAC International, 2000c.
Arici M., Daglioglu O. Boza: a lactic acid fermented cereal beverage as a traditional Turkish food. Food Reviews International, 2002, 18(1): 39-48. https://doi.org/10.1081/FRI-120003416
Arslan S., Durak A.N., Erbas M., Tanriverdi E., Gulcan U. Determination of microbiological and chemical properties of probiotic boza and its consumer acceptability. Journal of the American College of Nutrition, 2015, 34(1): 56-64. https://doi.org/10.1080/07315724.2014.880661
Atanasova J., Dalgalarrondo M., Iliev I., Moncheva P., Todorov S.D., Ivanova I.V. Formation of free amino acids and bioactive peptides during the ripening of Bulgarian white brined cheeses. Probiotics and Antimicrobial Proteins, 2021, 13: 261-272. https://doi.org/10.1007/s12602-020-09669-0
Bader J., Brigham C.J., Stahl U., Popović M.K. Fermented Beverages produced by mixed cultures, pure cultures, and defined cocultures. In: Fermented Beverages (Alexandru M. Grumezescu, Alina M. Holban Eds). Volume 5: The Science of Beverages, Woodhead Publishing, Elsevier Inc. 2018, рр. 67-101. ISBN: 978-0-12-815271-3 https://doi.org/10.1016/B978-0-12-815271-3.00003-8
Bazhenova I., Chernova E., Bazhenova T. Analysis and optimization of production technology of the national Kyrgyz beverage Maksym. In E3S Web of Conferences, 2021, 247(2021): 01001. https://doi.org/10.1051/e3sconf/202124701001
Danova S., Petrov K., Pavlov P., Petrova P. Isolation and characterization of Lactobacillus strains involved in koumiss fermentation. International Journal of Dairy Technology, 2005, 58(2): 100-105. https://doi.org/10.1111/j.1471-0307.2005.00194.x
Erkaya T., Başlar M., Şengül M., Ertugay M.F. Effect of thermosonication on physicochemical, microbiological and sensorial characteristics of ayran during storage. Ultrasonics Sonochemistry, 2015, 23(3): 406-412. https://doi.org/10.1016/j.ultsonch.2014.08.009
Fuke S., Ueda Y. Interactions between umami and other flavor characteristics. Trends in Food Science & Technology, 1996, 7(12): 407-411. https://doi.org/10.1016/S0924-2244(96)10042-X
Gemechu T. Review on lactic acid bacteria function in milk fermentation and preservation. African Journal of Food Science, 2015, 9(4): 170-175. https://doi.org/10.5897/AJFS2015.1276
Hui Y.H., Evranuz Ö. Handbook of Animal-Based Fermented Food and Beverage Technology. (Second Edition). CRC Press, Taylor & Francis Group. 2012, 814 pages. eBook ISBN: 978-0-82-474780-0. https://doi.org/10.1201/b12084
Irigoyen A., Ortigosa M., Garcia S., Ibanez F.C., Torre P. Comparison of free amino acids and volatile components in three fermented milks. International Journal of Dairy Technology, 2012, 65(4): 578-584. https://doi.org/10.1111/j.1471-0307.2012.00855.x
Iskakova J., Smanalieva J., Kulmyrzaev A., Fischer P., Methner F.J. Comparison of rheological and colorimetric measurements to determine α-amylase activity for malt used for the beverage Bozo. International Journal of Food Properties, 2017a, 20(9): 2060-2070. https://doi.org/10.1080/10942912.2016.1230869
Iskakova J., Deidiev A. Smanalieva J. Investigation of rheological behavior of kyrgyz traditional beverages bozo and maksym during storage period. Book of Abstracts of the Eurasian Agriculture and Natural Sciences Congress, Bishkek, Kyrgyzstan, 2017b, p. 220-225.
Kato H., Rhue M.R., Nishimura T. Role of free amino acids and peptides in food taste. In: Flavor Chemistry: Trends and Development (Roy Teranishi, Ron G. Buttery, Fereidoon Shahidi Eds). ACS Symposium Series, Volume 388, Chapter 13, American Chemical Society. 1989, pp. 158-174, ISBN 13: 978-0-84-121570-2, e ISBN: 978-0-84-121240-4
Lee J.I., Song K.Y., Chon J.W., Hyeon J.Y., Seo K.H. Study on the manufacturing properties of Korean-type Koumiss. The Korean Journal of Food And Nutrition, 2011, 24(3): 367-375. https://doi.org/10.9799/ksfan.2011.24.3.367
Makwana M., Hati S. Fermented Beverages and Their Health Benefits. Fermented Beverages, 2019, 5(1): 1-29. https://doi.org/10.1016/B978-0-12-815271-3.00001-4
Marrero S.C., Martínez-Rodríguez A., Pérez S.E.M., Moya S.P. New Trends and applications in fermented beverages. In: Fermented Beverages (Alexandru M. Grumezescu, Alina M. Holban Eds). Volume 5: The Science of Beverages, Woodhead Publishing, Elsevier Inc. 2019, рр. 31-66. ISBN: 978-0-12-815271-3 https://doi.org/10.1016/B978-0-12-815271-3.00002-6
Mazhitova A., Kulmyrzaev A. Determination of amino acid profile of mare milk produced in the highlands of the Kyrgyz Republic during the milking season. Journal of Dairy Science, 2016, 99(4): 2480-2487. https://doi.org/10.3168/jds.2015-9717
Mu Z., Yang X., Yuan H. Detection and identification of wild yeast in Koumiss. Food Microbiology, 2012, 31(2): 301-308. https://doi.org/10.1016/j.fm.2012.04.004
Rubio-Barroso S., Santos-Delgado M., Martín-Olivar C., Polo-Díez L. Indirect Chiral HPLC Determination and Fluorimetric Detection of d-Amino Acids in Milk and Oyster Samples. Journal of Dairy Science, 2005, 89(1): 82-89. https://doi.org/10.3168/jds.S0022-0302(06)72071-9
Sarhir S.T., Amanpour A., Selli S. Characterization of ayran aroma active compounds by solvent-assisted flavor evaporation (SAFE) with gas chromatography–mass spectrometry-olfactometry (GC-MS-O) and aroma extract dilution analysis (AEDA). Analytical Letters, 2019, 52(13): 2077-2091. https://doi.org/10.1080/00032719.2019.1594244
Schmidt V.C., Olsen K., Mouritsen O.G. Umami potential of fermented beverages: Sake, wine, champagne, and beer. Food Chemistry, 2021, 360(10): 128971. https://doi.org/10.1016/j.foodchem.2020.128971
Teichert J., Cais-Sokolińska D., Bielska P., Danków R., Chudy S., Kaczyński Ł.K., Biegalski J. Milk fermentation affects amino acid and fatty acid profile of mare milk from Polish Coldblood mares. International Dairy Journal, 2021, 121(10): 105137. https://doi.org/10.1016/j.idairyj.2021.105137
Telenbekov D., Isirailova A.M. National drinks of the Kyrgyz people. Proceedings of the Kyrgyz State Technical University Named after A. I. Razzakov, 2015, 35(2): 321-323 [in Kyrgyz].
Uzakbaev K.A., Mamyrbaev T.T. Mare's Milk and Koumiss, 2012, Bishkek: Nur-As [in Russian].
Wolfe J.M., Kluender K.R., Levi D.M., Bartoshuk L.M.; Herz R.S., Klatzky R.L., Lederman S.J., Merfeld D.M. Sensation & Perception; Sinauer Associates: Sunderland, MA, USA, 2008. 600 pages. ISBN: 978-1-60-535972-4
Wurihan Bao L., Bao X., Dai Y., Jia S. Bacterial community succession and metabolite changes during the fermentation of koumiss, a traditional Mongolian fermented beverage. International Dairy Journal, 2019, 98(11): 1-8. https://doi.org/10.1016/j.idairyj.2019.06.013
Xia Y., Yu J., Liu H., Feng C., Shuang, Q. Novel insight into physicochemical and flavor formation in koumiss based on microbial metabolic network. Food Research International, 2021, 149(11): 110659. https://doi.org/10.1016/j.foodres.2021.110659
Xiong Y., Zhang P., Warner R.D., Shen S., Fang Z. Cereal grain-based functional beverages: From cereal grain bioactive phytochemicals to beverage processing technologies, health benefits and product features. Critical Reviews in Food Science and Nutrition, 2022, 62(9): 2404-2431. https://doi.org/10.1080/10408398.2020.1853037
Yildiz F. Development and Manufacture of Yogurt and Other Functional Dairy Products; CRC Press Taylor & Francis Group: Boca Raton, FL, USA, 2016; p. 451. ISBN: 978-1-4200-8207-4
Zeb A. Chemical and nutritional constituents of sea buckthorn juice. Pakistan Journal of Nutrition, 2004, 3(2): 99-106. https://doi.org/10.3923/pjn.2004.99.106
Zhao C.J., Schieber A., Gänzle M.G. Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations – A review. Food Research International, 2016, 89(11): 39-47. https://doi.org/10.1016/j.foodres.2016.08.042
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How to Cite
ZHUMAKADYROVA, Syrga; MAZHITOVA, Aichurok.
The free amino acid profiling of milk- and cereal-based Kyrgyz ethnic fermented beverages and their contribution to taste formation.
Food Science and Applied Biotechnology, [S.l.], v. 7, n. 1, p. 67-78, mar. 2024.
ISSN 2603-3380.
Available at: <https://www.ijfsab.com/index.php/fsab/article/view/316>. Date accessed: 14 oct. 2024.
doi: https://doi.org/10.30721/fsab2024.v7.i1.316.