Investigation of free amino acids in lactic acid bacteria fermented milk and their ability to activate the calcium sensing receptor

A fullness in sensorial response is sought in low fat dairy foods to improve palatability, which may be achieved through activation of the calcium sensing receptor (CaSR). Free l-amino acids (AA) are known kokumi substances that bind to the CaSR and impart attributes of creaminess and mouthfullness. In this study, skim milk (SM) was fermented using five different lactic acid bacteria (LAB) strains and their ability to activate the CaSR was compared. Our results demonstrated that fermented milks (FM) activated the CaSR with varying potency and efficacy in rank order: Leuconostoc pseudomesenteroides (CL3ST), Lactococcus lactis (BL1) > Streptococcus thermophilus (ST), Leuconostoc mesenteroides (CL3) > Lactobacillus helveticus (LH).