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GABA contributes to the defense of plants against external natural enemies. When insects feed, cells rupture and tissue is injured due to plant injury.

GABA increases rapidly in cells at low pH, and this accumulation of GABA also exists in microorganisms and animals.

In microorganisms, GABA metabolism is completed through the GABA branch, using the higher GAD activity in the microorganism to decarboxylate Glu to form GABA

Although the European Food Safety Authority (EFSA) allows the addition of GABA to food and stipulates that the upper limit of dietary intake of GABA is 550 mg/d, its main functional properties stil...

The content of GABA in plant tissue is extremely low, usually between 0.3 and 32.5 μmol/g.

Reference value for hydrophobic parameter calculation (XlogP): -3.2

The microbial fermentation method is to prepare and produce GABA by selecting strains with excellent varieties, stability, non-toxic and harmless strains, and using these strains in the process of ...

The plant enrichment method is a newly developed synthetic extraction and purification technology. It uses plants with high GABA content to separate and extract, so that there is a cheap and high-p...

The more important chemical syntheses are mainly as follows: the first is to use potassium phthalimide and γ-chlorobutyronitrile or butyrolactone as raw materials for making GABA

It has been confirmed that GABA, a small molecular weight non-protein amino acid, is safe to eat and can be used in the production of foods such as beverages.

Regulate blood lipids. Egg yolk lecithin can relieve blood coagulation and clarify blood lipids, etc., and can replace saturated fatty acids in arterial cell membranes with unsaturated fatty acids ...

Egg yolk lecithin is a phospholipid mixture, the main component of which is phosphatidylcholine (PC), so its physiological role is also dominated by the function of PC.