Importance and Microbial Production of Gamma (Ɣ)-Aminobutyric Acid (GABA) in Food Systems

Abstract

Gamma-aminobutyric acid (GABA) is a non-protein amino acid that is widely present in organisms. In particular, lactic acid bacteria (LAB) stand out in this regard. The biosynthesis of GABA in microorganisms is mainly regulated by pH, which usually has the most pronounced effect on a fermentation process. Also, GABA production, affects media composition, fermentation time, and fermentation temperature. GABA has important positive functions on human health. In particular, it is known that GABA is effective in the development of neural diseases such as schizophrenia, alzheimer's disease, parkinson's disease, hormone regulation, and antihypertensive activity. In the present study, concepts related to GABA such as GABA-producing microorganisms, biosynthesis mechanism of GABA, and factors affecting GABA synthesis, and different approaches to increase GABA production and GABA content, especially in the food industry, will be emphasized.