Evalution of GABA production by lactic acid bacteria.

Abstract

ABSTRACTCARNEIRO, KO. Evaluation of GABA production by Lactic Acid Bacteria. [Master's Program]. Faculty of Pharmaceutical Sciences, University of São Paulo, São Paulo, Brazil. 2023.In recent decades, based on the scientific literature, it can be seen that different microorganisms have beneficial properties for gastrointestinal treatment and in the food industry. Lactic acid bacteria (LAB) have been extensively studied regarding their properties and technological applications. This fact occurs due to its capacity for biogenic synthesis (lactic acid, short-chain fatty acids, ³-aminobutyric acid (GABA), bacteriocins and others), as well as its probiotic function and interaction with the intestinal microbiota.Currently, it is known that GABA has an inhibitory action on the central nervous system, suppresses the immune-inflammatory system with a decrease in cytokines, induction of hypotensives and tranquilizers, and that different types of LAB are capable of producing GABA in various growth modes and in different amounts. .In this sense, the present project aims to explore the production of GABA by LAB in different types of food matrices. For this, LAB will be isolated from natural foods, identified, evaluated for their GABA production capacity and safety, and subjected to gastrointestinal simulation. The LAB used did not study GABA production, but its metabolites will be analyzed by HPLC.