ReviewFoods (Basel, Switzerland)2024
Contributions of Gamma-Aminobutyric Acid (GABA) Produced by Lactic Acid Bacteria on Food Quality and Human Health: Current Applications and Future Prospects.
Review in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 40 papers, 1 of them a synthesis that pooled it.
What it found
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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
40 citing papers in PubMed, 1 synthesis or guideline pooled it.
- The effects ofFrontiers in nutrition · 2025Pooled it
- Enhanced Survival of Lactiplantibacillus plantarum TUA2424L in Acidic Environments Using Different Types of Protectants in Freeze-Dried Powder.Probiotics and antimicrobial proteins · 2026Article
- Postbiotics in Food Systems: Components, Production Methods, Food Applications, Functional Properties, and Technological Challenges.Food science & nutrition · 2026Review
- Valorisation of Pea Pod Waste: Development of a GABA-Enriched Functional Beverage Using Probiotic Lactic Acid Bacteria.Probiotics and antimicrobial proteins · 2026Article
- Crosstalk Between Gut Microbiota, Epigenome, and Neurotransmitters in Health and Disease.Cells · 2026Review
- Engineering Strategies and Operations of Frozen Yogurt Formulated With GABA-Enriched Yogurt: A Review.Journal of food science · 2026Review
- Production of Gamma-Aminobutyric Acid by Levilactobacillus brevis AK19B: Strain Characterization and Process Optimization Using Box-Behnken Design.Probiotics and antimicrobial proteins · 2026Article
- Combatting psoriasis with nanomedicine: gamma-amino butyric acid-chitosan nanoparticles as a targeted anti-psoriatic therapy.Inflammopharmacology · 2026Article
- In situ biotransformation of synthetic glutamate to γ-amino butyric acid by an auxotrophic Lactococcus lactis in polysorbate-mediated thermoaerobic process.Biodegradation · 2026Article
- High-yield gamma-aminobutyric acid synthesis by wild-type Levilactobacillus brevis strains isolated from traditional Iranian Kashk.International microbiology : the official journal of the Spanish Society for Microbiology · 2026Article
- Genetically Modified Lactic Acid Bacteria in the EU Food Chain: Applications, Benefits, and Risk Assessment.International journal of molecular sciences · 2026Review
- Lactic Acid Bacteria-Yeast Consortia Enhance Nutritional Quality, Safety, and Volatilome of Fermented Chickpea Flour.Foods (Basel, Switzerland) · 2026Article
- Isolation of a Gamma-Aminobutyric Acid (GABA)-ProducingFood science & nutrition · 2026Article
- Exploring the Diversity and Applications of Lactic Acid Bacteria from Tunisian Traditional Fermented Foods.Microorganisms · 2026Review
- Effect of Glutamate Concentration and Atmosphere of Incubation on the Production of ɣ-Aminobutyric Acid inMicroorganisms · 2026Article
- Fermentation in breadmaking: enhancing digestibility and nutritional value for gastrointestinal health.Frontiers in nutrition · 2026Review
- Tirzepatide and the gut microbiota-obesity axis: metabolic mechanisms and therapeutic perspectives.Frontiers in microbiology · 2026Review
- Production and evaluation of a novel GABA-producing almond yogurt: dietary modulation of stress.Frontiers in veterinary science · 2026Article
- Hypertension as a Major Risk Factor in Alzheimer's Disease: Mechanisms, Interactions and Therapeutic Perspectives.Clinical interventions in aging · 2026Review
- Advances in Biotechnological GABA Production: Exploring Microbial Diversity, Novel Food Substrates, and Emerging Market Opportunities.International journal of molecular sciences · 2025Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
8 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The need to increase food safety and improve human health has led to a worldwide increase in interest in gamma-aminobutyric acid (GABA), produced by lactic acid bacteria (LABs). GABA, produced from glutamic acid in a reaction catalyzed by glutamate decarboxylase (GAD), is a four-carbon, non-protein amino acid that is increasingly used in the food industry to improve the safety/quality of foods. In addition to the possible positive effects of GABA, called a postbiotic, on neuroprotection, improving sleep quality, alleviating depression and relieving pain, the various health benefits of GABA-enriched foods such as antidiabetic, antihypertension, and anti-inflammatory effects are also being investigated. For all these reasons, it is not surprising that efforts to identify LAB strains with a high GABA productivity and to increase GABA production from LABs through genetic engineering to increase GABA yield are accelerating. However, GABA's contributions to food safety/quality and human health have not yet been fully discussed in the literature. Therefore, this current review highlights the synthesis and food applications of GABA produced from LABs, discusses its health benefits such as, for example, alleviating drug withdrawal syndromes and regulating obesity and overeating. Still, other potential food and drug interactions (among others) remain unanswered questions to be elucidated in the future. Hence, this review paves the way toward further studies.
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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.