ReviewHeliyon2020
γ-Aminobutyric acid found in fermented foods and beverages: current trends.
Review in Heliyon, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 46 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
46 citing papers in PubMed, 100 citations in OpenAlex.
- L-Glutamic acid production by lactic acid bacteria from Brazilian fermented foods: screening, optimization, and probiotic-related properties of Limosilactobacillus fermentum CCMA 0205.International microbiology : the official journal of the Spanish Society for Microbiology · 2026Article
- Exploring the Physiological Effects and Mechanisms of Gamma-Aminobutyric Acid in Food Systems.Foods (Basel, Switzerland) · 2026Review
- Chicha de Jora: A Traditional Andean Fermented Beverage as a Complex Cereal Fermentation System.Comprehensive reviews in food science and food safety · 2026Review
- Supplementation of γ-Aminobutyric Acid as a Functional Nutrient.Nutrients · 2026Review
- Repeated oral administration of gamma-aminobutyric acid (GABA) does not cause reproductive or developmental toxicity in rats.Toxicology reports · 2026Article
- Multifactorial Neuroprotective Potential of γ-Aminobutyric acid-Producing Potential Probiotics Against Stress Induced Neuronal Cell Lines.Probiotics and antimicrobial proteins · 2026Article
- Atractylodin Enhances the Efficacy of Fluconazole Against Fluconazole-Resistant C. albicans by Promoting ROS Accumulation and Synergizes with Fluconazole Against C. albicans Biofilm.Mycopathologia · 2026Article
- Probiotic fermentation of soybeans and use of fermented soy in cookies.Journal of the science of food and agriculture · 2026Article
- Enhanced nutritional quality, digestibility, and flavor of grasshopper through solid state fermentation.Scientific reports · 2026Article
- Antidiabetic effect of dried sweet potato extract with fermented lettuce extracts.Food science and biotechnology · 2025Article
- Enhancing cell viability and GABA production in fermented milk using fruit juice-coated alginate microencapsulated Lactiplantibacillus plantarum B7 during storage.International microbiology : the official journal of the Spanish Society for Microbiology · 2025Article
- Evaluation of GABA-Producing Fermented Whey Formulations: From Strain Selection to Raspberry-Enriched Beverages with Psychobiotic Potential.Foods (Basel, Switzerland) · 2025Article
- A Novel GABA-ProducingBiomolecules · 2025Article
- Bifidobacteria in Fermented Dairy Foods: A Health Beneficial Outlook.Probiotics and antimicrobial proteins · 2025Review
- Screening of LAB strains and their co-culture fermentation withFrontiers in nutrition · 2025Article
- Fermented soy products: A review of bioactives for health from fermentation to functionality.Comprehensive reviews in food science and food safety · 2025Review
- Unveiling microbial dynamics in terasi spontaneous fermentation: Insights into glutamate and GABA production.Current research in food science · 2025Article
- Metabolite profiling of bioactive compounds in tempe flour and its potential as a hypocholesterolemic functional food.Frontiers in nutrition · 2025Article
- Multi-platform metagenomic characterization of the microbial community during spontaneous cacao fermentation.Frontiers in bioengineering and biotechnology · 2025Article
- Enhancing bioactive profiles of elderberry juice through yeast fermentation: a pathway to low-sugar functional beverages.Current research in food science · 2025Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
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.
Indexed as
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What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.