γ-Aminobutyric acid found in fermented foods and beverages: current trends

Novia R M Sahab; Edy Subroto; Roostita L Balia; Gemilang L Utama

doi:10.1016/j.heliyon.2020.e05526

γ-Aminobutyric acid found in fermented foods and beverages: current trends

Heliyon. 2020 Nov 16;6(11):e05526. doi: 10.1016/j.heliyon.2020.e05526. eCollection 2020 Nov.

Authors

Novia R M Sahab¹, Edy Subroto¹, Roostita L Balia², Gemilang L Utama^{1

3}

Affiliations

¹ Magister of Agro-Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Jl. Raya Bandung-Sumedang Km.21 Jatinangor 45363, Indonesia.
² Faculty of Animal Husbandry, Universitas Padjadjaran, Jl. Raya Bandung-Sumedang Km.21 Jatinangor 45363, Indonesia.
³ Center for Environment and Sustainability Science, Universitas Padjadjaran, Jl. Sekeloa Selatan No. 1 Bandung 40134, Indonesia.

Abstract

γ-aminobutyric acid (GABA) is synthesised by glutamic acid decarboxylase which catalyses the decarboxylation of L-glutamic acid. L-glutamic acid is formed by α-ketoglutarate in the TCA cycle by glutamic acid dehydrogenase (GDH). GABA is found in the human brain, plants, animals and microorganisms. GABA functions as an antidepressant, antihypertensive, antidiabetic and immune system enhancer and has a good effect on neural disease. As GABA have pharmaceutical properties, conditions for GABA production need to be established. Microbiological GABA production is more safe and eco-friendly rather than chemical methods. Moreover, it is easier to control conditions of production using microorganisms compared to production in plants and animals. GABA production in fermented foods and beverages has the potential to be optimised to increase the functional effect of fermented foods and beverages.

Keywords: Fermented foods and beverages; Food science; Functional effect; GABA; GAD; L-glutamic acid; Materials science; Microbiology; Natural product chemistry; Nutrition.

Publication types

Review