4.6 Review

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

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Article Agriculture, Dairy & Animal Science

Effect of adzuki bean sprout fermented milk enriched in γ-aminobutyric acid on mild depression in a mouse model

Zhen Wu et al.

Summary: The study demonstrated that GABA-enriched adzuki bean sprout fermented milk may alleviate and even prevent mild depression symptoms in mice by enhancing social interaction and pleasure derived from movement. The research also highlighted the involvement of the GABA(B)-cAMP-PKA-CREB signaling pathway and increased neurotransmitter levels in the hippocampus after treatment. This suggests a potential dietary therapy for chronic social stress.

JOURNAL OF DAIRY SCIENCE (2021)

Article Chemistry, Applied

Elevation of gamma-aminobutyric acid (GABA) and essential amino acids in vacuum impregnation mediated germinated rice traced by MALDI imaging

Boonyote Kamjijam et al.

Summary: Rice is known for containing limiting amino acids. The synthesis of GABA in plants is an adaptive response, especially when enriched with glutamic acid and subjected to vacuum impregnation. Different treatments affect the levels of essential amino acids in Jasmine rice and Riceberry, with the highest content achieved under specific conditions.

FOOD CHEMISTRY (2021)

Article Multidisciplinary Sciences

GABA administration improves liver function and insulin resistance in offspring of type 2 diabetic rats

Azadehalsadat Hosseini Dastgerdi et al.

Summary: The study found that GABA can reduce liver insulin resistance in both parents with type 2 diabetes and their offspring by improving insulin sensitivity, increasing liver glycogen levels, and decreasing lipid profile and blood glucose levels.

SCIENTIFIC REPORTS (2021)

Article Food Science & Technology

Evaluation of using a combination of enzymatic hydrolysis and lactic acid fermentation for γ-aminobutyric acid production from soymilk

Phuong Hong Le et al.

Summary: The production of fermented foods enriched with gamma-aminobutyric acid (GABA) is a current trend in the food industry. The use of enzyme hydrolysis and fermentation to increase GABA content in soy milk was studied, with promising results under optimized conditions.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

Review Food Science & Technology

Fermented Soy Products: Beneficial Potential in Neurodegenerative Diseases

Chan Ho Jang et al.

Summary: Fermented soybean products are widely consumed in East Asian countries and contain various beneficial compounds that can prevent and improve neurodegenerative diseases.
Review Nutrition & Dietetics

United States Pharmacopeia (USP) Safety Review of Gamma-Aminobutyric Acid (GABA)

Hellen A. Oketch-Rabah et al.

Summary: GABA, marketed as a dietary supplement in the U.S., has been found to be safe in short-term use at high doses with no serious adverse events, but may lead to transient blood pressure drop. However, there is currently lack of research on the effects of GABA during pregnancy and lactation.

NUTRIENTS (2021)

Review Plant Sciences

γ-Aminobutyrate (GABA) Regulated Plant Defense: Mechanisms and Opportunities

Barry J. Shelp et al.

Summary: Global climate change and associated stresses affect plant growth and development, with increased ROS production contributing to cell damage. However, the accumulation of GABA can improve plant tolerance to drought and hypoxia. Genetic manipulation of GABA metabolism and receptors shows positive relationships between GABA levels and stress tolerance.

PLANTS-BASEL (2021)

Review Biochemistry & Molecular Biology

The versatile GABA in plants

Li Li et al.

Summary: Gamma-aminobutyric acid (GABA) plays multiple roles in plants, acting as a signal in gene transformation and development, as well as regulating plant responses to environmental stresses and attacks from pathogens and insects.

PLANT SIGNALING & BEHAVIOR (2021)

Review Biochemistry & Molecular Biology

An Updated Review on Pharmaceutical Properties of Gamma-Aminobutyric Acid

Dai-Hung Ngo et al.

MOLECULES (2019)

Article Nutrition & Dietetics

Effect of GABA-Fortified Oolong Tea on Reducing Stress in a University Student Cohort

Tina Hinton et al.

FRONTIERS IN NUTRITION (2019)

Article Food Science & Technology

Optimization of culture conditions for gamma-aminobutyric acid production in fermented adzuki bean milk

Hung Yi Song et al.

JOURNAL OF FOOD AND DRUG ANALYSIS (2018)

Review Nutrition & Dietetics

Dietary Neurotransmitters: A Narrative Review on Current Knowledge

Matteo Briguglio et al.

NUTRIENTS (2018)

Review Nutrition & Dietetics

Soy, Soy Foods and Their Role in Vegetarian Diets

Gianluca Rizzo et al.

NUTRIENTS (2018)

Editorial Material Biochemistry & Molecular Biology

The discovery of GABA in the brain

Martin J. Spiering

JOURNAL OF BIOLOGICAL CHEMISTRY (2018)

Article Biotechnology & Applied Microbiology

Properties of Kimchi Fermented with GABA-Producing Lactic Acid Bacteria as a Starter

Kang Wook Lee et al.

JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY (2018)

Article Agriculture, Multidisciplinary

The effect of fermented buckwheat on producing L-carnitine- and γ-aminobutyric acid (GABA)-enriched designer eggs

Namhyeon Park et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2017)

Article Multidisciplinary Sciences

Efficient increase of γ-aminobutyric acid (GABA) content in tomato fruits by targeted mutagenesis

Satoko Nonaka et al.

SCIENTIFIC REPORTS (2017)

Article Agriculture, Multidisciplinary

Accumulation of γ-aminobutyric acid in soybean by hypoxia germination and freeze-thawing incubation

Runqiang Yang et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2016)

Article Food Science & Technology

Effect of Oral γ-aminobutyric Acid (GABA) Administration on Sleep and its Absorption in Humans

Atsushi Yamatsu et al.

FOOD SCIENCE AND BIOTECHNOLOGY (2016)

Article Food Science & Technology

GABA-enriched water dropwort produced by co-fermentation with Leuconostoc mesenteroides SM and Lactobacillus plantarum K154

Soon-Young Kwon et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2016)

Review Plant Sciences

Closing the loop on the GABA shunt in plants: are GABA metabolism and signaling entwined?

Simon Michaeli et al.

FRONTIERS IN PLANT SCIENCE (2015)

Article Food Science & Technology

OPTIMIZATION OF FERMENTATION PROCESS ON THE GABA CONTENT AND QUALITY OF FERMENTED RICE FLOUR AND DRY FERMENTED RICE NOODLES

Pataraporn Kradangar et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2015)

Article Multidisciplinary Sciences

Connecting Proline and γ-Aminobutyric Acid in Stressed Plants through Non-Enzymatic Reactions

Santiago Signorelli et al.

PLOS ONE (2015)

Article Endocrinology & Metabolism

GABA Promotes Human β-Cell Proliferation and Modulates Glucose Homeostasis

Indri Purwana et al.

DIABETES (2014)

Review Food Science & Technology

Gamma-aminobutyric acid as a bioactive compound in foods: a review

Marina Diana et al.

JOURNAL OF FUNCTIONAL FOODS (2014)

Article Microbiology

PRODUCTION OF GABA (γ-AMINOBUTYRIC ACID) BY MICROORGANISMS: A REVIEW

Radhika Dhakal et al.

BRAZILIAN JOURNAL OF MICROBIOLOGY (2012)

Article Agriculture, Multidisciplinary

Purification of diamine oxidase and its properties in germinated fava bean (Vicia faba L.)

Runqiang Yang et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2012)

Article Food Science & Technology

Bioactive components and antioxidant properties of γ-aminobutyric acid (GABA) tea leaves

Sheng-Dun Lin et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2012)

Article Food Science & Technology

Effects of soaking and aeration treatment on γ-aminobutyric acid accumulation in germinated soybean (Glycine max L.)

Yuanxin Guo et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2011)

Article Biotechnology & Applied Microbiology

Synthesis of γ-aminobutyric acid (GABA) by Lactobacillus plantarum DSM19463: functional grape must beverage and dermatological applications

Raffaella Di Cagno et al.

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY (2010)

Article Agriculture, Multidisciplinary

Purification of calmodulin from rice bran and activation of glutamate decarboxylase by Ca2+/calmodulin

Li Wang et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2010)

Article Food Science & Technology

Production of γ-aminobutyric acid in black raspberry juice during fermentation by Lactobacillus brevis GABA100

Ja Young Kim et al.

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2009)

Article Agriculture, Multidisciplinary

Physicochemical and Sensory Characteristics of a Medicinal Soy Yogurt Containing Health-Benefit Ingredients

Young-Hee Pyo et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)

Article Food Science & Technology

Effects of steeping and anaerobic treatment on GABA (γ-aminobutyric acid) content in germinated waxy hull-less barley

Hyun-Jung Chung et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2009)

Article Horticulture

Screening for γ-aminobutyric acid (GABA)-rich tomato varieties

Takeshi Saito et al.

JOURNAL OF THE JAPANESE SOCIETY FOR HORTICULTURAL SCIENCE (2008)

Article Agriculture, Multidisciplinary

Effect of microbial fermentation on content of statin, GABA, and polyphenols in Pu-erh tea

Kee-Ching Jeng et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)

Article Chemistry, Applied

Purification and characterization of glutamate decarboxylase from rice germ

Hui Zhang et al.

FOOD CHEMISTRY (2007)

Article Biochemistry & Molecular Biology

Relaxation and immunity enhancement effects of gamma-Aminobutyric acid (GABA) administration in humans

Adham M. Abdou et al.

BIOFACTORS (2006)

Article Nutrition & Dietetics

Blood-pressure-lowering effect of a novel fermented milk containing γ-aminobutyric acid (GABA) in mild hypertensives

K Inoue et al.

EUROPEAN JOURNAL OF CLINICAL NUTRITION (2003)