Gamma-Aminobutyric Acid-Enriched Fermented Foods

Quílez, Joan; Diana, Marina

doi:10.1016/b978-0-12-802309-9.00005-4

Cited by 11 publications

(10 citation statements)

References 79 publications

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“…Gamma-aminobutyric acid is a non-protein amino acid that has been extensively described as a health-promoting functional compound (Diana et al, 2014;Quílez and Diana, 2017). Considering that berries contain powerful antioxidants and other functional compounds, biotechnological approaches are being currently used to increase the content of specific health-related compounds in these fruits and its derivatives (Battino et al, 2009).…”

Section: Discussionmentioning

confidence: 99%

“…Additionally, a healthy diet following the WHO food-based dietary guidelines (FBDG) and/or the Healthy Eating Plate (Harvard) will provide a considerable amount of GABA as a natural nutrient. Nevertheless, GABA content in natural animal-and plant-based food products is low (Quílez and Diana, 2017). Therefore, efforts are being devoted to the development of new technological processes for GABA enrichment in traditional foods.…”

Section: Introductionmentioning

confidence: 99%

“…In general, berries have a low GABA content, ranging from 0.016 mg/g for strawberries to 0.079 mg/g for blueberries (Ramos-Ruiz et al, 2018). Fortifying beverages with GABA is being intensively studied due to its potential health benefits (Kim et al, 2009;Quílez and Diana, 2017). However, artificially produced GABA cannot be added to food manufacture since GABA is not a legal additive in several countries; including countries of the European Union and Argentina [Efsa Panel on Dietetic Products, and Nutrition, and Allergies [NDA], 2009;Kim et al, 2009].…”

Section: Introductionmentioning

confidence: 99%

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Immunomodulatory Properties of a γ-Aminobutyric Acid-Enriched Strawberry Juice Produced by Levilactobacillus brevis CRL 2013

et al. 2020

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Gamma-aminobutyric acid (GABA) plays a key role in mammals as the major inhibitory neurotransmitter of the central nervous system. Although GABA may not be able to cross the human blood-brain barrier, it was approved as a food ingredient because of its benefits to the host after oral administration including anti-hypertensive, anti-depressant and anti-inflammatory activities. Considering the current trend toward the development of new functional and natural products and that microbial fermentation is one of the most promising methods to produce this non-protein amino acid, the in situ production of GABA through fermentation of strawberry and blueberry juices by the efficient GABA producer strain, Levilactobacillus brevis (formerly known as Lactobacillus brevis) CRL 2013, was evaluated. A high GABA production (262 mM GABA) was obtained after fermenting strawberry juice supplemented with yeast extract for 168 h, being GABA yield significantly higher in strawberry juices than in the blueberry ones. Thus, GABA-enriched fermented strawberry juice (FSJ) was selected to carry out in vivo and in vitro studies. The in vitro functional analysis of the GABA-enriched FSJ demonstrated its ability to significantly decrease the expression of cox-2 gene in LPS stimulated RAW 264.7 macrophages. In addition, in vivo studies in mice demonstrated that both, L. brevis CRL 2013 and the GABA-enriched FSJ were capable of reducing the levels of peritoneal, intestinal and serum TNF-α, IL-6, and CXCL1, and increasing IL-10 and IFN-γ in mice exposed to an intraperitoneal challenge of LPS. Of note, the GABA-enriched FSJ was more efficient than the CRL 2013 strain to reduce the pro-inflammatory factors and enhance IL-10 production. These results indicated that the CRL 2013 strain exerts anti-inflammatory effects in the context of LPS stimulation and that this effect is potentiated by fermentation. Our results support the potential use of L. brevis CRL 2013 as an immunomodulatory starter culture and strawberry juice as a remarkable vegetable matrix for the manufacture of GABA-enriched fermented functional foods capable of differentially modulating the inflammatory response triggered by TLR4 activation.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Immunomodulatory Properties of a γ-Aminobutyric Acid-Enriched Strawberry Juice Produced by Levilactobacillus brevis CRL 2013

et al. 2020

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“…In humans, GABA functions as an inhibitory neurotransmitter ( Owens and Kriegstein, 2002 ), and it has been reported that the intake of GABA is effective in lowering the blood pressure of hypertensive patients ( Inoue et al., 2003 ), inducing relaxation ( Abdou et al., 2006 ), reducing psychological stress ( Nakamura et al., 2009 ), and shortening sleep latency ( Yamatsu et al., 2016 ), among other health benefits. Consequently, in recent decades, the food industry has focused on releasing and developing new GABA-enriched products such as tea, yogurt, bread, cheese and fermented foods ( Park and Oh, 2007 ; Poojary et al., 2017 ; Quílez and Diana, 2017 ). However, the GABA concentration of these products is often insufficient to confer health-promoting effects and prevent lifestyle-related disorders.…”

Section: Introductionmentioning

confidence: 99%

Challenges and Prospects of New Plant Breeding Techniques for GABA Improvement in Crops: Tomato as an Example

2020

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Over the last seven decades, g-aminobutyric acid (GABA) has attracted great attention from scientists for its ubiquity in plants, animals and microorganisms and for its physiological implications as a signaling molecule involved in multiple pathways and processes. Recently, the food and pharmaceutical industries have also shown significantly increased interest in GABA, because of its great potential benefits for human health and the consumer demand for health-promoting functional compounds, resulting in the release of a plethora of GABA-enriched products. Nevertheless, many crop species accumulate appreciable GABA levels in their edible parts and could help to meet the daily recommended intake of GABA for promoting positive health effects. Therefore, plant breeders are devoting much effort into breeding elite varieties with improved GABA contents. In this regard, tomato (Solanum lycopersicum), the most produced and consumed vegetable worldwide and a fruit-bearing model crop, has received much consideration for its accumulation of remarkable GABA levels. Although many different strategies have been implemented, from classical crossbreeding to induced mutagenesis, new plant breeding techniques (NPBTs) have achieved the best GABA accumulation results in red ripe tomato fruits along with shedding light on GABA metabolism and gene functions. In this review, we summarize, analyze and compare all the studies that have substantially contributed to tomato GABA breeding with further discussion and proposals regarding the most recent NPBTs that could bring this process to the next level of precision and efficiency. This document also provides guidelines with which researchers of other crops might take advantage of the progress achieved in tomato for more efficient GABA breeding programs.

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“…The primary mechanism for GABA synthesis is the decarboxylation of l ‐glutamate catalysed by GAD. When the plant body is subjected to adverse environmental conditions, such as mechanical injury, cold shock, heat shock, oxygen deficit, chemical interference, photoregulation, plant hormones, or drought, an increased GABA accumulation can facilitate the regulation of intracellular pH or provide resistance against stress resulting from adverse environmental conditions …”

Section: Introductionmentioning

confidence: 99%

Influence of high‐pressure processing on the generation of γ‐aminobutyric acid and microbiological safety in coffee beans

et al. 2018

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Gamma-Aminobutyric Acid-Enriched Fermented Foods

Cited by 11 publications

References 79 publications

Immunomodulatory Properties of a γ-Aminobutyric Acid-Enriched Strawberry Juice Produced by Levilactobacillus brevis CRL 2013

Immunomodulatory Properties of a γ-Aminobutyric Acid-Enriched Strawberry Juice Produced by Levilactobacillus brevis CRL 2013

Challenges and Prospects of New Plant Breeding Techniques for GABA Improvement in Crops: Tomato as an Example

Influence of high‐pressure processing on the generation of γ‐aminobutyric acid and microbiological safety in coffee beans

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