γ-Aminobutyric acid found in fermented foods and beverages: current trends
Novia Rahmah Maulani Sahab, Edy Subroto, Roostita Lobo Balia, Gemilang Lara Utama
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.