Fashogbon Racheal Oluwayemisi, Samson Oyindamola John, Awotundun Theresa Abimbola, Olanbiwoninu Afolake Atinuke, Adebayo-Tayo Bukola Christiana
Department of Microbiology and Biotechnology, Faculty of Natural Sciences, Ajayi Crowther University, Oyo, P.M.B. 1066, Nigeria.
Department of Microbiology, Faculty of Science, University of Ibadan, Oyo, POBox 200005, Nigeria.
Lett Appl Microbiol. 2024 Dec 2;77(12). doi: 10.1093/lambio/ovae122.
Gamma-aminobutyric acid (GABA) is a non-protein amino acid that is a main inhibitory neurotransmitter in the mammalian central nervous system. This mini-review emphasis on the microbial production of GABA and its potential benefits in various applications. Numerous microorganisms, including lactic acid bacteria, have been identified as efficient GABA producers. These microbes utilize glutamate decarboxylase enzymes to convert L-glutamate to GABA. Notable GABA-producing strains include Lactobacillus brevis, Lactobacillus plantarum, and certain Bifidobacterium species. Microbial GABA production offers numerous benefits over chemical synthesis, including cost-effectiveness, sustainability, and the potential for in situ production in fermented foods. Recent research has optimized fermentation conditions, genetic engineering approaches, and substrate utilization to enhance GABA yields. The benefits of GABA extend beyond its neurotransmitter role. Studies have shown its potential to reduce blood pressure, assuage anxiety, improve sleep quality, and improve cognitive function. These properties make microbial GABA production particularly attractive for developing functional foods, nutraceuticals, and pharmaceuticals. Future research directions include exploring novel GABA-producing strains, improving production efficiency, and investigating additional health benefits of microbially produced GABA.
γ-氨基丁酸（GABA）是一种非蛋白质氨基酸，是哺乳动物中枢神经系统中的主要抑制性神经递质。这篇综述着重介绍了GABA的微生物生产及其在各种应用中的潜在益处。包括乳酸菌在内的众多微生物已被鉴定为高效的GABA生产者。这些微生物利用谷氨酸脱羧酶将L-谷氨酸转化为GABA。值得注意的GABA生产菌株包括短乳杆菌、植物乳杆菌和某些双歧杆菌属物种。与化学合成相比，微生物生产GABA具有许多优势，包括成本效益、可持续性以及在发酵食品中原位生产的潜力。最近的研究对发酵条件、基因工程方法和底物利用进行了优化，以提高GABA产量。GABA的益处不仅限于其神经递质作用。研究表明，它具有降低血压、缓解焦虑、改善睡眠质量和提高认知功能的潜力。这些特性使得微生物生产GABA在开发功能性食品、营养保健品和药品方面特别具有吸引力。未来的研究方向包括探索新型GABA生产菌株、提高生产效率以及研究微生物生产的GABA的其他健康益处。
