Gamma-aminobutyric acid enrichment optimized methods in probiotics foods: a systematic review
ISSN: 0034-6659
Article publication date: 11 December 2023
Issue publication date: 2 January 2024
Abstract
Purpose
Gamma-aminobutyric acid (GABA) is a four-carbon and nonprotein amino acid, made by various microorganisms, especially lactic acid bacteria (LAB) and probiotics. GABA has various physiological roles, for instance, insomnia, depression, hypotensive activity as well as diuretic effects. The production of GABA-based foods is a favorable result from GABA’s biological and functional properties. The purpose of this study is to investigate different methods of improving GABA production in probiotics and LAB to select the superlative method and bacterial strain.
Design/methodology/approach
In this review paper, all articles from five electronic databases containing Google Scholar, Web of Science, PubMed, Scopus and Science Direct were considered from 2000 to January 11, 2023, with keywords “Optimization” OR “Enhance” OR “Increase” AND “Gamma-aminobutyric acid” OR “GABA” AND “Probiotics” OR “Lactic acid bacteria” and selected according to the purpose of the study.
Findings
It seems that among all the investigated methods, an effective fermentation procedure with optimal conditions including fermentation medium, 5 L; glutamic acid, 295 g/L; incubation temperature, 32°C; inoculum, 10% (v/v); and agitation, 100 rpm, after 48 h of fermentation led to producing 205,800 mg/L of GABA from the effective bacterial strain Lactobacillus brevis NCL912.
Originality/value
With a simple but optimized fermentation, L. brevis NCL912 can be used for the efficient GABA production in the pharmacy and food factories.
Keywords
Acknowledgements
This research was financially supported by the Mashhad University of Medical Sciences (MUMS), Mashhad, Iran. The authors would like to sincerely thank the Nutrition Department of Mashhad University of Medical Sciences, Mashhad, Iran, for helping them in this study, and also Fatemeh Mehdipoor who was in charge of the final edit of the manuscript in English.
Conflict of interest: There are no conflicts of interest among the author(s).
Data availability: No data was used for the research described in the article.
Since submission of this article, the following author has updated their affiliation: Asma Afshari is at the International UNESCO Center for Health-Related Basic Sciences and Human Nutrition, Mashhad University of Medical Sciences, Mashhad, Iran.
Citation
Zamanpour, S., Bakhtiari Jami, P. and Afshari, A. (2024), "Gamma-aminobutyric acid enrichment optimized methods in probiotics foods: a systematic review", Nutrition & Food Science, Vol. 54 No. 1, pp. 131-150. https://doi.org/10.1108/NFS-02-2023-0036
Publisher
:Emerald Publishing Limited
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