References
-
Cho, Y. R., J. Y. Chang, and H. C. Chang. 2007. Production of
$\gamma$ -aminobutyric acid (GABA) by Lactobacillus buchneri isolated from kimchi and its neuroprotective effect on neuronal cells. J. Microbiol. Biotechnol. 17: 104-109. -
Choi, S. I., J. W. Lee, S. M. Park, M. Y. Lee, G. E. Ji, M. S. Park, and T. R. Heo. 2006. Improvement of
$\gamma$ -aminobutyric acid (GABA) production using cell entrapment of Lactobacillus brevis GABA 057. J. Microbiol. Biotechnol. 16: 562-568. - Hao, R. and J. C. Shimit. 1993. Cloning of the gene for glutamate decarboxylase and its expression during conidiation in Neurospora crassa. Biochem. J. 293: 735-738.
-
Inoue, K., T. Shirai, H. Ochiai, M. Kasao, K. Hayakawa, M. Kimura, and H. Sansawa. 2003. Blood-pressure-lowering effect of a novel fermented milk containing
$\gamma$ -aminobutyric acid (GABA) in mild hypertensives. Eur. J. Clin. Nutr. 57: 490-495. https://doi.org/10.1038/sj.ejcn.1601555 - Jakobs, C., J. Jaeken, and K. M. Gibson. 1993. Inherited disorders of GABA metabolism. J. Inherit. Metab. Dis. 16: 704-715. https://doi.org/10.1007/BF00711902
-
Kim, J. Y., M. Y. Lee, G. E. Ji, Y. S. Lee, and K. T. Hwang. 2009. Production of
$\gamma$ -aminobutyric acid in black raspberry juice during fermentation by Lactobacillus brevis GABA100. Int. J. Food Microbiol. 130: 12-16. https://doi.org/10.1016/j.ijfoodmicro.2008.12.028 -
Komatsuzaki, N., J. Shima, S. Kawamoto, H. Momose, and T. Kimura. 2005. Production of
$\gamma$ -aminobutyric acid (GABA) by Lactobacillus paracasei isolated from traditional fermented foods. Food Microbiol. 22: 497-504. https://doi.org/10.1016/j.fm.2005.01.002 -
Kono, I. and K. Himeno. 2000. Changes in
$\gamma$ -aminobutyric acid content during beni-koji making. Biosci. Biotechnol. Biochem. 64: 617-619. https://doi.org/10.1271/bbb.64.617 -
Lu, X., Z. Chen, Z. Gu, and Y. Han. 2008. Isolation of
$\gamma$ -aminobutyric acid-producing bacteria and optimization of fermentative medium. Biochem. Eng. J. 41: 48-52. https://doi.org/10.1016/j.bej.2008.03.005 - Manyam, B. V., L. Katz, T. A. Hare, K. Kaniefski, and R. D. Tremblay. 1981. Isoniazid-induced elevation of cerebrospinal fluid (CSF) GABA levels and effects on chorea in Huntington's disease. Ann. Neurol. 10: 35-37. https://doi.org/10.1002/ana.410100107
-
Ohtsubo, S., S. Asano, K. Sato, and I. Matsumoto. 2000. Enzymatic production of
$\gamma$ -aminobutyric acid using rice (Oryza sativa) germ. Food Sci. Technol. Res. 6: 208-211. https://doi.org/10.3136/fstr.6.208 - Ueno, H. 2000. Enzymatic and structural aspects on glutamate decarboxylase. J. Mol. Catal. B Enzym. 10: 67-69. https://doi.org/10.1016/S1381-1177(00)00114-4
-
Yokoyama, S., J. Hiramatsu, and K. Hayakawa. 2002. Production of
$\gamma$ -aminobutyric acid from alcohol distillery lees by Lactobacillus brevis IFO 12005. J. Biosci. Bioeng. 93: 95-97.
Cited by
- GABA-enriched Fermented Laminaria japonica Protects against Alcoholic Hepatotoxicity in Sprague-Dawley Rats vol.14, pp.2, 2011, https://doi.org/10.5657/fas.2011.0079
-
Isolation and Identification of
${\gamma}$ -Aminobutyric acid (GABA)-producing Lactic Acid Bacteria from Kimchi vol.55, pp.6, 2012, https://doi.org/10.1007/s13765-012-2174-6 - Enhancement of the Cognitive Effects of γ-Aminobutyric Acid from Monosodium Glutamate Fermentation byLactobacillus sakeiB2-16 vol.26, pp.1, 2010, https://doi.org/10.1080/08905436.2011.645937
- Fermented foods, microbiota, and mental health: ancient practice meets nutritional psychiatry vol.33, pp.1, 2014, https://doi.org/10.1186/1880-6805-33-2
- Optimization of γ-amino butyric acid production in a newly isolated Lactobacillus brevis vol.36, pp.1, 2010, https://doi.org/10.1007/s10529-013-1326-z
- Lactobacillus brevis 균주를 이용한 다래 수액에서의 감마아미노뷰티르산 (γ-Aminobutyric Acid) 생산 최적화 vol.48, pp.3, 2010, https://doi.org/10.9721/kjfst.2016.48.3.214
- 2-Pyrrolidone synthesis from γ-aminobutyric acid produced by Lactobacillus brevis under solid-state fermentation utilizing toxic deoiled cottonseed cake vol.40, pp.1, 2010, https://doi.org/10.1007/s00449-016-1683-9
- Enhanced Production of Gamma-Aminobutyric Acid by Optimizing Culture Conditions of Lactobacillus brevis HYE1 Isolated from Kimchi, a Korean Fermented Food vol.27, pp.3, 2017, https://doi.org/10.4014/jmb.1610.10008
- Characterization of a Glutamate Decarboxylase (GAD) from Enterococcus avium M5 Isolated from Jeotgal, a Korean Fermented Seafood vol.27, pp.7, 2010, https://doi.org/10.4014/jmb.1701.01058
- Should Research on the Nutritional Potential and Health Benefits of Fermented Cereals Focus More on the General Health Status of Populations in Developing Countries? vol.5, pp.3, 2010, https://doi.org/10.3390/microorganisms5030040
- Safety and Efficacy of Gamma-Aminobutyric Acid from Fermented Rice Germ in Patients with Insomnia Symptoms: A Randomized, Double-Blind Trial vol.14, pp.3, 2010, https://doi.org/10.3988/jcn.2018.14.3.291
- Implementation of HPLC Analysis for γ-Aminobutyric Acid (GABA) in Fermented Food Matrices vol.13, pp.5, 2020, https://doi.org/10.1007/s12161-020-01734-2
- Microbial production of gamma-aminobutyric acid: applications, state-of-the-art achievements, and future perspectives vol.41, pp.4, 2010, https://doi.org/10.1080/07388551.2020.1869688