Production of gamma amino but yric acid (GABA) through fermentation: From useful microorganisms to improve health

Gamma-aminobutyric acid (GABA) is a non-protein amino acid that, as a neurotransmitter, provides an important function in the central nervous system. It regulates brain activity, reduces stress, has a positive effect on sleep quality, and has therapeutic benefits for conditions such as anxiety, hypertension, epilepsy, and Parkinson's disease. Natural production of GABA can be caused by acid excretion of glutamic acid by glycolysis. Microbial fermentation is one of the best ways to make it. Lactic acid bacteria, such as Streptococcus plantus and Lactobacillus brevis, are often used in controlled environments to change glutamate to GABA. Different foods, such as milk, brown rice, soybeans, and green tea, can naturally contain or can be enriched with. Recent studies have emphasized the role of intestinal microbiota in GABA synthesis and its effect on neurological well-being. By studying the properties of germs and improving fermentation techniques, we can increase GABA production which can be used in practical foods and medical treatments. The survey offers a thorough study of GABA production, its biological importance, and its prospective role in health and disease management.

کلیدواژه ها:

GABA ، Fermentation ، GABA products ، GABA therapeutic