Gamma-aminobutyric acid

Mohamed Koubaa, Frédéric Delbecq, Shahin Roohinejad, Kumar Mallikarjunan

Research output: Chapter in Book/Report/Conference proceedingChapter

1 Scopus citations

Abstract

Gamma-aminobutyric acid (GABA) is a non-protein amino acid, which has received extensive attention over the past decades due to its various physiological implications in plants, animals, and microorganisms. It has anti-diabetic and hypotensive effects, depression and anxiety reduction properties in addition to many other health-related benefits. Recent efforts have been focused on amplifying GABA production using different chemical processes from various bio-based or non-chemical precursors. In this chapter, the chemical synthesis of GABA from γ-butyrolactone (GBL), γ-halobutyronitrile, 2-bromopropanoic acid, and glutaric anhydride will be highlighted. Moreover, the production of GABA by plants and microorganisms as well as the extraction, purification methods and potential health benefits will be discussed.

Original languageEnglish (US)
Title of host publicationEncyclopedia of Food Chemistry
PublisherElsevier
Pages528-534
Number of pages7
ISBN (Electronic)9780128140451
ISBN (Print)9780128140260
DOIs
StatePublished - Jan 1 2018

Keywords

  • Extraction
  • Gamma-aminobutyric acid
  • Lactic acid bacteria
  • Purification
  • Synthesis

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