Study Findings from Amasya University Advance Knowledge in gamma-Aminobutyric Acid [Contributions of Gamma-Aminobutyric Acid (GABA) Produced by Lactic Acid Bacteria on Food Quality and Human Health: Current Applications and Future Prospects].

A recent report from Amasya University in Turkey discusses the increasing interest in gamma-aminobutyric acid (GABA), which is produced by lactic acid bacteria (LABs). GABA is a non-protein amino acid that is used in the food industry to improve food safety and quality. The report highlights the potential positive effects of GABA on neuroprotection, sleep quality, depression, pain relief, and various health benefits such as antidiabetic, antihypertensive, and anti-inflammatory effects. The study also mentions ongoing efforts to identify LAB strains with high GABA productivity and increase GABA production through genetic engineering. However, the full contributions of GABA to food safety, quality, and human health have not been fully explored, leaving room for further research. [Extracted from the article]