Gama (Ɣ)-Aminobütirik Asitin (GABA) Gıda Sistemlerindeki Önemi ve Mikrobiyal Üretimi

Abstract

Gama-aminobütirik asit (GABA), organizmalarda yaygın olarak bulunan ve protein olmayan bir amino asittir. Özellikle laktik asit bakterileri (LAB) GABA üreticisi olarak öne çıkmaktadır. GABA'nın mikroorganizmalarda biyosentezinde en etkili faktör pH değeridir. Ayrıca, GABA üretimi ortam bileşimi fermantasyon süresi ve fermantasyon sıcaklığı etkiler. GABA'nın insan sağlığı üzerinde önemli pozitif etkileri vardır. Özellikle, GABA'nın şizofreni, alzheimer hastalığı, parkinson hastalığı, hormon regülasyonu ve antihipertansif aktivite gibi nöral hastalıkların gelişiminde etkili olduğu bilinmektedir. Bu çalışmada, GABA üreten mikroorganizmalar, GABA'nın biyosentez mekanizması ve GABA sentezini etkileyen faktörler gibi GABA ile ilgili kavramlar, özellikle gıda endüstrisinde GABA üretimi ve GABA içeriğinin artırılmasına yönelik farklı yaklaşımlar üzerinde durulacaktır.

Keywords

• Gama (Ɣ)-aminobütirik asit
• Biyoaktif Bileşik
• Mikrobiyal Metabolitler
• Biyosentez
• Fonksiyonel Mikroorganizma

Importance and Microbial Production of Gamma (Ɣ)-Aminobutyric Acid (GABA) in Food Systems

Abstract

Gamma-aminobutyric acid (GABA) is a non-protein amino acid that is widely present in organisms. In particular, lactic acid bacteria (LAB) stand out in this regard. The biosynthesis of GABA in microorganisms is mainly regulated by pH, which usually has the most pronounced effect on a fermentation process. Also, GABA production, affects media composition, fermentation time, and fermentation temperature. GABA has important positive functions on human health. In particular, it is known that GABA is effective in the development of neural diseases such as schizophrenia, alzheimer's disease, parkinson's disease, hormone regulation, and antihypertensive activity. In the present study, concepts related to GABA such as GABA-producing microorganisms, biosynthesis mechanism of GABA, and factors affecting GABA synthesis, and different approaches to increase GABA production and GABA content, especially in the food industry, will be emphasized.

Keywords

• Gamma (Ɣ)-aminobutyric acid
• Bioactive Compound
• Microbial Metabolites
• Biosynthesis
• Functional Microorganism

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