ArticleJournal of food science and technology2025
New plant-based kefir fermented beverages as potential source of GABA.
Article in Journal of food science and technology, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 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
4 citing papers in PubMed.
- Nutritional Interventions for Perimenopausal Anxiety and Depression Targeting Tryptophan and GABA Pathways: A Narrative Review.Nutrients · 2026Review
- Engineering Strategies and Operations of Frozen Yogurt Formulated With GABA-Enriched Yogurt: A Review.Journal of food science · 2026Review
- Exploring the valorization of green leaves accumulated as agricultural waste into plant-based fermented juices.Frontiers in nutrition · 2026Article
- Effect of Milk and Water Kefir Grains on the Nutritional Profile and Antioxidant Capacity of Fermented Almond Milk.Molecules (Basel, Switzerland) · 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
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The aim of this study was to assess the gamma-aminobutyric acid (GABA) production in plant-based fermented beverages with kefir cultures (milk and water kefir). Water-soluble extracts of peanut and Brazil nut were evaluated as non-dairy substrates for the development of new bioactive beverages. A total of 12 formulations were developed and evaluated for their chemical composition, physical chemical characterization, and microbiological counts (aerobic mesophilic bacteria, lactobacilli, lactococci and yeasts). Results proved that the composition of kefir culture, the nature of the extract and the addition of glutamic acid affected GABA production. Even peanut extracts presenting higher protein content, Brazil nut extracts was the best substrate for GABA production. In addition, fermented beverages were evaluated for in vitro antihypertensive activity through angiotensin-converting enzyme (ACE) inhibition. The formulations with GABA presented the most efficient ACE-inhibition, wherein beverages based on Brazil nut extract showed the highest results of ACE-inhibition (80%). This study evidenced that kefir fermentation enhanced plant-based beverages bioactivity, indicating their potential as functional beverages. The plant-based extracts and the bioactive compounds produced in this study characterize the beverages in an innovative way, due to the process, composition and simultaneous presence of probiotics and GABA, which had not been reported before.
Indexed as
Identifiers
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.