Recent advances in γ‐aminobutyric acid (GABA) properties in pulses: an overview

Abstract

Beans, peas, and lentils are all types of pulses that are extensively used as foods around the world due to their beneficial effects on human health including their low glycaemic index, cholesterol lowering effects, ability to decrease the risk of heart diseases and their protective effects against some cancers. These health benefits are a result of their components such as bioactive proteins, dietary fibre, slowly digested starches, minerals and vitamins, and bioactive compounds. Among these bioactive compounds, γ-aminobutyric acid (GABA), a non-proteinogenic amino acid with numerous reported health benefits (e.g. anti-diabetic and hypotensive effects, depression and anxiety reduction) is of particular interest. GABA is primarily synthesised in plant tissues by the decarboxylation of l-glutamic acid in the presence of glutamate decarboxylase (GAD). It is widely reported that during various processes including enzymatic treatment, gaseous treatment (e.g. with carbon dioxide), and fermentation (with lactic acid bacteria), GABA content increases in the plant matrix. The objective of this review paper is to highlight the current state of knowledge on the occurrence of GABA in pulses with special focus on mechanisms by which GABA levels are increased and the analytical extraction and estimation methods for this bioactive phytochemical. © 2017 Society of Chemical Industry.

Dietary Neurotransmitters: A Narrative Review on Current Knowledge

“…Lactococcus species showed considerable GABA production capacity [ 72 ] and GABA-producing strains were isolated from Italian cheese [ 73 ], whole milk [ 74 ], and commercial soy sauce [ 75 ]. Among fungi, Aspergillus nidulans might play a role in GABA production [ 76 ]. Members of the Bacillus and Serratia genera were said to play a crucial role in generating the biologically active dopamine in the lumen of the gut [ 70 , 77 ].…”

Persimmon Fruit Powder May Substitute Indolbi, a Synthetic Growth Regulator, in Soybean Sprout Cultivation

“…The most abundant amino acid in the sprout samples was glutamic acid. γ-Amino- n -butyric acid (GABA) is primarily synthesized in plant tissues by decarboxylation of glutamic acid in the presence of glutamate decarboxylase [ 34 ].…”

“…GABA rich foods are also considered as brain foods and possess bioactive functions such as regulating blood cholesterol and suppressing blood pressure, improving cerebral blood flow, reducing insomnia, depression, and pain [ 38 ]. GABA is also reported to have anti-diabetic effect [ 34 ]. Amount of amino acid is one of the major components determining the nutritional potentials of fruits, vegetables, and foods [ 39 ].…”

Identification, Classification and Screening for γ-Amino-butyric Acid Production in Lactic Acid Bacteria from Cambodian Fermented Foods

“…Because of the increasing commercial demand, there have been many attempts for synthesizing GABA chemically or biologically [10]. Since biological methods using microorganisms are more promising [11,12], many GABA products are obtained by fermentation [8]. Ongoing efforts in the molecular evolutions of GADs offer new prospects for effective GABA biosynthesis [13].…”