γ-aminobutyric acid Rich Foods : methods for production and the effects of intake
The current widespread interest in healthy lifestyle creates a demand for functional foods. New nutritious food products and supplements are launched on the market and products enriched with γ-aminobutyric acid (GABA) constitutes some of them. γ-aminobutyric acid is a widely present amino acid in pl...
| Autor principal: | |
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| Formato: | M2 |
| Lenguaje: | Inglés sueco |
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SLU/Department of Molecular Sciences
2021
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| Materias: |
| _version_ | 1855572849545183232 |
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| author | Sjöblom, Agnes |
| author_browse | Sjöblom, Agnes |
| author_facet | Sjöblom, Agnes |
| author_sort | Sjöblom, Agnes |
| collection | Epsilon Archive for Student Projects |
| description | The current widespread interest in healthy lifestyle creates a demand for functional foods. New nutritious food products and supplements are launched on the market and products enriched with γ-aminobutyric acid (GABA) constitutes some of them. γ-aminobutyric acid is a widely present amino acid in plants, animals, fungi and microorganisms. It works as an inhibitory neurotransmitter in the central nervous system and is known for its calming effect. Multiple studies have shown a biologic response in humans after GABA administration including relaxation, inhibition of neuronal damage, prevention of neurological disorder, enhancement of sleep time, anti-hypertensive effect, antioxidant property and more. A development is seen regarding health promoting GABA enriched food products including tea, cheese and sourdough bread. The GABA production is often made using microorganisms, especially fermenting lactic acid bacteria in biosynthetic methods. Useful bacteria strains in fermented foods, such as kimchi and soy sauce, are found by companies as well as in scientific research with a goal to develop new healthy food products. The mechanism for oral GABA to affect human behaviour is not fully established. The ability of the GABA molecule to pass the blood brain barrier is disputed but other metabolic pathways are possible including the gut-brain-axis. In this literature study, several methods for GABA production and enrichment will be presented as well as the biochemical effects of intake of these products on the human body. |
| format | M2 |
| id | RepoSLU17123 |
| institution | Swedish University of Agricultural Sciences |
| language | Inglés swe |
| publishDate | 2021 |
| publishDateSort | 2021 |
| publisher | SLU/Department of Molecular Sciences |
| publisherStr | SLU/Department of Molecular Sciences |
| record_format | eprints |
| spelling | RepoSLU171232021-09-01T01:00:51Z γ-aminobutyric acid Rich Foods : methods for production and the effects of intake Sjöblom, Agnes gamma-aminobutyric acid GABA GABA tea fermentation functional food probiotics lactic acid bacteria The current widespread interest in healthy lifestyle creates a demand for functional foods. New nutritious food products and supplements are launched on the market and products enriched with γ-aminobutyric acid (GABA) constitutes some of them. γ-aminobutyric acid is a widely present amino acid in plants, animals, fungi and microorganisms. It works as an inhibitory neurotransmitter in the central nervous system and is known for its calming effect. Multiple studies have shown a biologic response in humans after GABA administration including relaxation, inhibition of neuronal damage, prevention of neurological disorder, enhancement of sleep time, anti-hypertensive effect, antioxidant property and more. A development is seen regarding health promoting GABA enriched food products including tea, cheese and sourdough bread. The GABA production is often made using microorganisms, especially fermenting lactic acid bacteria in biosynthetic methods. Useful bacteria strains in fermented foods, such as kimchi and soy sauce, are found by companies as well as in scientific research with a goal to develop new healthy food products. The mechanism for oral GABA to affect human behaviour is not fully established. The ability of the GABA molecule to pass the blood brain barrier is disputed but other metabolic pathways are possible including the gut-brain-axis. In this literature study, several methods for GABA production and enrichment will be presented as well as the biochemical effects of intake of these products on the human body. Det pågående intresset för en hälsosam livsstil skapar en efterfrågan på hälsosamma livsmedel, så kallade functional foods. Nya näringsrika livsmedel och kosttillskott lanseras på marknaden och produkter som är berikade med gammaaminosmörsyra, GABA (γ-aminobutyric acid), utgör en del av dem. Gammaaminosmörsyra är en allmänt förekommande aminosyra i växter, djur, svampar och mikroorganismer. Den fungerar som en hämmande signalsubstans i det centrala nervsystemet och är känd för dess lugnande effekt. Ett stort antal studier har visat att intag av GABA kan ge biokemiska effekter i människokroppen, till exempel minskade stressnivåer, inhibering av nervskador, förebyggande av neurologiska skador, förlängd sömntid, förebyggande av hypertoni samt antioxidativ effekt. Livsmedel berikade med GABA, exempelvis te, ost och surdegsbröd ökar i antal. Mikroorganismer, särskilt fermenterande mjölksyrebakterier, används i biosyntetiska metoder tack vare deras förmåga att producera GABA. Livsmedelsföretag och vetenskaplig forskning har upptäckt GABA-producerande bakteriestammar i olika fermenterade livsmedel, såsom kimchi och sojasås, och använder dessa för att utveckla nya hälsosamma produkter. Det är inte fullständigt fastställt om och hur intag av GABA har effekt på människan. GABA-molekylens förmåga att passera blod-hjärn-barriären är omstridd men å andra sidan finns det andra metaboliska vägar, exempelvis tarm-hjärna-axeln, som kan förklara resultaten. Den här litteraturstudien kommer att ta upp metoder som används vid framställning av livsmedel med hög koncentration av GABA. En beskrivning av de biokemiska effekter som kommer av ett intag av GABA-produkter tillkommer. SLU/Department of Molecular Sciences 2021 M2 eng swe https://stud.epsilon.slu.se/17123/ |
| spellingShingle | gamma-aminobutyric acid GABA GABA tea fermentation functional food probiotics lactic acid bacteria Sjöblom, Agnes γ-aminobutyric acid Rich Foods : methods for production and the effects of intake |
| title | γ-aminobutyric acid Rich Foods : methods for production and the effects of intake |
| title_full | γ-aminobutyric acid Rich Foods : methods for production and the effects of intake |
| title_fullStr | γ-aminobutyric acid Rich Foods : methods for production and the effects of intake |
| title_full_unstemmed | γ-aminobutyric acid Rich Foods : methods for production and the effects of intake |
| title_short | γ-aminobutyric acid Rich Foods : methods for production and the effects of intake |
| title_sort | γ-aminobutyric acid rich foods : methods for production and the effects of intake |
| topic | gamma-aminobutyric acid GABA GABA tea fermentation functional food probiotics lactic acid bacteria |