Gamma Aminobutyric Acid (GABA) Enrichment in Plant-Based Food - A Mini Review

Gamma aminobutyric acid (GABA) is a four-C, nonprotein amino acid that plays a significant role in human nervous system. Research on GABA in medical and pharmaceutical fields has uncovered some of the exciting physiological benefits of GABA to humans. This mini review reports three main biosynthetic pathways of GABA in plants, that involved either decarboxylation of glutamate, degradation of polyamine or non-enzymatic conversion of proline into GABA. GABA is naturally present in foods, as part of the essential metabolic processes or interaction between the organism with the environment. In comparison, plant-based foods contain relatively lower amount of GABA than the animal-based foods. Generally, dietary GABA intake through plant-based diet is insignificance due to the trace amount present, except for materials that have been manipulated via germination and/or fermentation. However, data on GABA stability post-processing and during storage, its bioavailability and clinical implications upon consumption is relatively scarce in the literature, and therefore this warrant further investigation.

Automated summary

This mini review discusses the biosynthetic pathways of GABA in plants and its presence in foods. Compared to animal-based foods, plant-based foods generally have lower levels of GABA, although germination and fermentation can increase GABA content. However, there is limited research on the stability of GABA during processing and storage, its bioavailability, and clinical implications.