Lactic acid bacteria in fermented dairy foods: Gamma-aminobutyric acid (GABA) production and its therapeutic implications

Abstract

In the recent past, significant interest has grown in the human gut microbiome due to increasing evidence of its impact on physical well-being and its linkage to various metabolic disorders. Diet and dietary choices being one of the lifestyle elements have the potential to influence the composition and positive alteration of the gut microbiota. Growing awareness of the significance of gut health among consumers has increased the popularity of fermented foods. Fermented dairy foods, due to their distinctive qualities, serve as a platform for integrating nutrients that provide benefits beyond basic nutrition A large array of lactic acid bacteria (LAB) currently employed to create fermented dairy foods possesses distinct and desirable techno-functional characteristics such as production of organic acids, antibacterial peptides, antioxidants, immunoreactive substances in addition to inhibitory neurotransmitter i.e., gamma-aminobutyric acid (GABA). Furthermore, high glutamate decarboxylase activity (GAD) potentially substantiates the functionality of LAB to enrich fermented dairy foods with high concentrations of GABA thereby, presenting a promising therapeutic approach with prospective health perks. Being GABA known for its relaxation-inducing effects, enhancement of immune system, antihypertensive and antidiabetic properties; the cumulative impact of these different properties makes GABA-enriched fermented dairy products a subject of considerable interest in the realm of functional dairy foods and holistic well-being.