γ-Aminobutyric acid (GABA)
Gamma-Aminobutyric Acid (GABA) is a naturally occurring neurotransmitter that plays a critical role in reducing neuronal excitability throughout the nervous system. It is widely recognized for its calming effects on the brain, making it a popular supplement for promoting relaxation and improving sleep quality.
Fermentation Processes for Producing GABA
GABA can be produced through fermentation processes involving specific microorganisms. Two primary bacteria used for this purpose are Lactobacillus species (lactic acid bacteria) and Bacillus subtilis (Bacillus natto).
1. Lactic Acid Bacteria (Lactobacillus species):
Process:
Selection of Strains: Lactobacillus plantarum, Lactobacillus brevis, and other Lactobacillus species are commonly selected for their high GABA-producing capability (Li et al., 2010).
Fermentation Conditions: Optimal conditions, including temperature, pH, and nutrient availability, are maintained to maximize GABA production. The bacteria convert glutamate into GABA via the enzyme glutamate decarboxylase.
Purification: After fermentation, GABA is extracted and purified from the culture medium to achieve the desired concentration and purity (Komatsuzaki et al., 2005).
Advantages:
Natural and Safe: The use of Lactobacillus species, which are naturally found in fermented foods, ensures a safe and natural production process.
Efficient Production: Lactic acid bacteria are highly efficient at converting glutamate to GABA, resulting in high yields.
2. Bacillus subtilis (Bacillus natto):
Process:
Strain Selection: Bacillus subtilis strains, especially those used in natto production, are selected for their ability to produce GABA (Higuchi et al., 1997).
Fermentation Conditions: The fermentation process involves optimizing conditions to enhance GABA synthesis, including the use of substrates like soybean or other glutamate-rich materials.
Extraction and Purification: Post-fermentation, GABA is extracted and purified to ensure high quality and concentration (Syu et al., 2012).
Advantages:
High Yield: Bacillus subtilis can produce large amounts of GABA, making it suitable for industrial-scale production.
Versatility: This method allows for the use of various substrates, which can be tailored to enhance GABA production.
Specifications: 99%
Sleep-Promoting Benefits of GABA
Mechanism and Benefits:
Action on the Brain: GABA acts as an inhibitory neurotransmitter, binding to GABA receptors in the brain, which reduces neuronal activity. This action helps to induce relaxation and promote sleep by calming the nervous system (Sieghart, 1995).
Stress Reduction: By inhibiting excitatory signals, GABA can help lower levels of cortisol, a stress hormone that can interfere with sleep patterns (Nakamura et al., 2019). Studies have shown that GABA supplementation can enhance sleep quality by reducing the time it takes to fall asleep and increasing the duration of deep sleep phases (Takeda et al., 2012). Additionally, GABA is effective in reducing anxiety and stress, common barriers to restful sleep (Abdou et al., 2006). Unlike some sleep aids, GABA promotes relaxation without causing drowsiness, making it suitable for improving sleep quality without the risk of morning grogginess (Boonstra et al., 2015).
Conclusion
1. Yield and Efficiency:
Lactic Acid Bacteria: Efficient and safe, with a natural appeal due to their presence in traditional fermented foods.
Bacillus subtilis: Higher yield potential, suitable for large-scale production.
2. Safety and Purity:
Both methods: Provide high-purity GABA suitable for dietary supplements, with minimal risk of contaminants.
3. Cost and Sustainability:
Lactic Acid Bacteria: Generally cost-effective and sustainable, leveraging traditional fermentation processes.
Bacillus subtilis: May involve higher initial costs but can be more cost-effective at scale due to higher yields.
References
1. Abdou, A. M., Higashiguchi, S., Horie, K., Kim, M., Hatta, H., & Yokogoshi, H. (2006). Relaxation and immunity enhancement effects of gamma-aminobutyric acid (GABA) administration in humans. BioFactors, 26(3), 201-208.
2. Boonstra, E., et al. (2015). Neurotransmitters as food supplements: the effects of GABA on brain and behavior. Frontiers in Psychology, 6, 1520.
3. Higuchi, T., Hayashi, H., & Abe, K. (1997). Exchange of glutamate and gamma-aminobutyrate in a Bacillus subtilis cell suspension with disrupted cellular membranes. Bioscience, Biotechnology, and Biochemistry, 61(9), 1561-1565.
4. Komatsuzaki, N., Shima, J., Kawamoto, S., Momose, H., & Kimura, T. (2005). Production of gamma-aminobutyric acid (GABA) by Lactobacillus paracasei isolated from traditional fermented foods. Food Microbiology, 22(6), 497-504.
5. Li, H., et al. (2010). Production of gamma-aminobutyric acid by Lactobacillus brevis NCL912 using fed-batch fermentation. Microbial Cell Factories, 9, 85.
6. Nakamura, H., et al. (2019). Effects of oral intake of gamma-aminobutyric acid on sleep and its potential mechanisms. Nutrients, 11(4), 964.
7. Sieghart, W. (1995). Structure and pharmacology of gamma-aminobutyric acidA receptor subtypes. Pharmacological Reviews, 47(2), 181-234.
8. Syu, K. Y., & Chen, Y. H. (2012). Optimization of medium components for production of GABA (gamma-aminobutyric acid) using Bacillus subtilis by response surface methodology. Journal of the Taiwan Institute of Chemical Engineers, 43(4), 539-543.
9. Takeda, A., et al. (2012). Effects of the oral administration of gamma-aminobutyric acid on sleep and mood in humans. Journal of Nutritional Science and Vitaminology, 58(2), 1-5.