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Research progress on the sources, metabolism and functional characteristics of γ-aminobutyric acid in fermented foods
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Wei-Jian ZHANG1, Zhen LIU2, Zhi-Feng SHEN1, Hong YU3, Lei YAO2, Jun-Li ZHU1, *
Journal of Food Safety & Quality | 2026, 17(17) : 159 - 167
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Journal of Food Safety & Quality | 2026, 17(17): 159-167
• Special Topic: Functional Foods and Functional Components •
Research progress on the sources, metabolism and functional characteristics of γ-aminobutyric acid in fermented foods
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Wei-Jian ZHANG1, Zhen LIU2, Zhi-Feng SHEN1, Hong YU3, Lei YAO2, Jun-Li ZHU1, *
Affiliations
  • 1.College of Food and Biological Engineering, Zhejiang Gongshang University, Hangzhou 310018, China
  • 2.Shaoxing Institute of Food and Drug Inspection and Research, Zhejiang Traditional Shaoxing Huangjiu Science Research Institute, Shaoxin 312000, China
  • 3.School of Basic Medical Sciences, Zhejiang Chinese Medical University, Hangzhou 310053, China
doi: 10.19812/j.cnki.jfsq11-5956/ts.20260509001
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γ-aminobutyric acid (GABA), an important non-protein amino acid, participates in multiple physiological processes including neural regulation, blood pressure modulation and substance metabolism in organisms, and its health-promoting values are continuously being validated. Studies have demonstrated that lactic acid bacteria serve as a major source of GABA during food fermentation, and glutamate decarboxylase acts as the key enzyme governing GABA biosynthesis. GABA exerts beneficial effects in the intervention of neurological, cardiovascular and metabolic diseases. Current research in this field features multidisciplinary intersections. In the future, synthetic biology and precision nutrition technologies can be integrated to advance the application of GABA in functional foods. Using bibliometrics, this paper reviewed domestic and international research progress on GABA in fermented foods from 2016 to 2025, and summarized research findings concerning its sources, metabolism, bioactivities and applications. It aimed to provide theoretical references for screening GABA-producing microorganisms from fermented foods and facilitate the development of GABA-enriched functional foods.

γ-aminobutyric acid  /  fermented foods  /  bibliometrics  /  lactic acid bacteria  /  glutamate decarboxylase
张伟坚, 刘镇, 沈智峰, 俞洪, 姚蕾, 朱军莉. 发酵食品γ-氨基丁酸来源、代谢和功能特性研究进展. 食品安全质量检测学报, 2026 , 17 (17) : 159 -167 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20260509001
Wei-Jian ZHANG, Zhen LIU, Zhi-Feng SHEN, Hong YU, Lei YAO, Jun-Li ZHU. Research progress on the sources, metabolism and functional characteristics of γ-aminobutyric acid in fermented foods[J]. Journal of Food Safety & Quality, 2026 , 17 (17) : 159 -167 . DOI: 10.19812/j.cnki.jfsq11-5956/ts.20260509001
Appendix
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Year 2026 volume 17 Issue 17
11
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Article Info
doi: 10.19812/j.cnki.jfsq11-5956/ts.20260509001
  • Receive Date：2026-05-09
  • Online Date：2026-11-05
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  • Received：2026-05-09
Funding
Affiliations
    1.College of Food and Biological Engineering, Zhejiang Gongshang University, Hangzhou 310018, China
    2.Shaoxing Institute of Food and Drug Inspection and Research, Zhejiang Traditional Shaoxing Huangjiu Science Research Institute, Shaoxin 312000, China
    3.School of Basic Medical Sciences, Zhejiang Chinese Medical University, Hangzhou 310053, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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