2022-07-09
NB the below -mostly about diet where many arguments exists, but still we do not have very much basic and applied scientific knowledge to rely on (as well as also it is probably influenced by profit interests!) Be careful! But, on the other hand, we may trust hundred/thousands years of experiences given we can trust the ”human health before profits”! Briefly about supplements; Only Thorne PharmaGABA is (as I understand right now) effective, not synthetic supplements.
NB be careful about the below! It is an overview I just did (2022-07-09)!
BUT it was motivated by
(a) the importance of functional GABA in individuals’ (GABA is our most important inhibitory neurotransmitter (”controller”) of our excitatory neurotransmitters (as glutamate, epinephrine and norepinephrine https://my.clevelandclinic.org/health/articles/22513-neurotransmitters#:~:text=Examples%20of%20excitatory%20neurotransmitters%20include,are%20examples%20of%20inhibitory%20neurotransmitters – see other links here) and how we easily in general can influence its functionality but also
(b) to find trustfully ways to clinically safely recommend how to increase (if needed, but without complications if not needed) GABA at individual (e.g. our patients) levels!
Summarizing based on the scientific/clinical paradigm I represent: I regard our GABA systems functionality as important as the autonomic nervous system and cell metabolism. That´s way I present some opinions as well as my own below!
But first I will say that medicine associated “scientific power” (see e.g. https://plato.stanford.edu/entries/scientific-progress/) is for me a combination of (what i regard as) best paradigmatic knowledge – and empirical research actual knowledge level based on empirical studies and theoretical/paradigmatic associated knowledge base AND old traditional experiences of mankind, as e.g. Kimchi some 3000 years (https://www.bbc.com/travel/article/20201217-how-kimchi-rekindled-a-decades-long-feud#:~:text=%22Kimchi%20is%20a%20traditional%20Korean,many%20Koreans%20died%20of%20starvation) and todays understanding of GABA (https://pubmed.ncbi.nlm.nih.gov/18051360/). That is, when the above connection is present, I would call it scientific power (keeping in mind, we can not expect we do have absolute knowledge (Science and real world, focus on human lifestyle medicine aspects | BOAIM2: Bergvik Open Academia for Innovative Medicine Management). I myself test Kimchi and compare with the assumed best supplement PharmaGABA (will report at this website later on)
The overview 2022-07-09:
“For many South Koreans, the very notion that another nation could lay claim to its national dish touches a nerve that goes beyond food” BUT > “There should be no dispute about the origin of kimchi,” said Syuoung Park, executive chef at New York’s two-Michelin-starred Korean restaurant Jungsik. Kimchi is a traditional Korean dish that originated over 3,000 years ago. The tradition of making kimchi started as a way to ferment and store vegetables during the cold winter when many Koreans died of starvation” https://www.bbc.com/travel/article/20201217-how-kimchi-rekindled-a-decades-long-feud#:~:text=%22Kimchi%20is%20a%20traditional%20Korean,many%20Koreans%20died%20of%20starvation.
Properties of Kimchi Fermented with GABA-Producing Lactic Acid Bacteria as a Starter https://pubmed.ncbi.nlm.nih.gov/29724081/ “Kimchi (a traditional Korean fermented vegetable) was prepared with a starter, Lactobacillus zymae GU240 producing γ-aminobutyric acid (GABA), and one precursor of GABA (glutamic acid, glutamic acid monosodium salt (MSG), or kelp extract). L. zymae GU240, an isolate from kimchi, can grow at 7% NaCl and low temperature. Five different kimchi samples were fermented for 20 weeks at -1°C. Kimchi with starter alone could not produce GABA. The GABA content was highest in kimchi with co-inoculation of the starter and MSG (1% (w/w)). Kimchi co-inoculated with the starter and kelp extract powder (3% (w/w)) had the second highest GABA content. Addition of glutamic acid powder (1% (w/w)) caused a reduction in the pH level of kimchi and growth inhibition of lactic acid bacteria and yeasts. Kimchi samples with MSG or kelp extract showed improvement of sensory evaluation scores. The results demonstrate the possibility to produce kimchi with improved functionality and taste by using L. zymae GU240 as a starter along with a suitable precursor such as MSG or kelp extract.”
Production of gamma-aminobutyric acid (GABA) by Lactobacillus buchneri isolated from kimchi and its neuroprotective effect on neuronal cells https://pubmed.ncbi.nlm.nih.gov/18051360/ “Lactic acid bacteria that accumulated gamma-aminobutyric acid (GABA) in culture medium were screened to identify strains with high GABA-producing ability. One strain, MS, which was isolated from kimchi, showed the highest GABA-producing ability among the screened strains. MS was identified as Lactobacillus buchneri based on Gram-staining, metabolic characteristics, and 16S rDNA sequence determination. Optimum culture conditions for GABA production were determined: MRS broth containing 5% MSG, 1% NaCl, and 1% glucose, at an initial pH of 5.0, the incubation temperature at 30 degrees C for 36 h. Under these conditions, MS produced GABA at a concentration of 251 mM with a 94% GABA conversion rate. Moreover, culture extracts of Lb. buchneri MS partially or completely protected neuronal cells against neurotoxicant-induced cell death.”
Properties of Kimchi Fermented with GABA-Producing Lactic Acid Bacteria as a Starter
https://pubmed.ncbi.nlm.nih.gov/29724081/ “Kimchi (a traditional Korean fermented vegetable) was prepared with a starter, Lactobacillus zymae GU240 producing γ-aminobutyric acid (GABA), and one precursor of GABA (glutamic acid, glutamic acid monosodium salt (MSG), or kelp extract). L. zymae GU240, an isolate from kimchi, can grow at 7% NaCl and low temperature. Five different kimchi samples were fermented for 20 weeks at -1°C. Kimchi with starter alone could not produce GABA. The GABA content was highest in kimchi with co-inoculation of the starter and MSG (1% (w/w)). Kimchi co-inoculated with the starter and kelp extract powder (3% (w/w)) had the second highest GABA content. Addition of glutamic acid powder (1% (w/w)) caused a reduction in the pH level of kimchi and growth inhibition of lactic acid bacteria and yeasts. Kimchi samples with MSG or kelp extract showed improvement of sensory evaluation scores. The results demonstrate the possibility to produce kimchi with improved functionality and taste by using L. zymae GU240 as a starter along with a suitable precursor such as MSG or kelp extract.”
BUT is GABA fermented?
γ-Aminobutyric acid found in fermented foods and beverages: current trends https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7680766/ GABA is also found in fermented foods and beverages such as tempe/fermented soybean, dadih/fermented buffalo milk, asam durian/fermented durian, tape singkong/fermented cassava, ikan budu/fermented fish, sake, yogurt-sake, sourdough, mulberry beer, kimchi and zlatar cheese .. γ-aminobutyric acid (GABA) is synthesised by glutamic acid decarboxylase which catalyses the decarboxylation of L-glutamic acid. L-glutamic acid is formed by α-ketoglutarate in the TCA cycle by glutamic acid dehydrogenase (GDH). GABA is found in the human brain, plants, animals and microorganisms. GABA functions as an antidepressant, antihypertensive, antidiabetic and immune system enhancer and has a good effect on neural disease. As GABA have pharmaceutical properties, conditions for GABA production need to be established. Microbiological GABA production is more safe and eco-friendly rather than chemical methods. Moreover, it is easier to control conditions of production using microorganisms compared to production in plants and animals. GABA production in fermented foods and beverages has the potential to be optimised to increase the functional effect of fermented foods and beverages” and Kimchi
Does Kombucha contain GABA?
Fermented food that have GABA (a molecule responsible for calming the brain) include #kefir, #kombucha, kimchi and fruits like berries, Apple, pear and lots more! https://www.facebook.com/craftculturesg/posts/fermented-food-that-have-gaba-a-molecule-responsible-for-calming-the-brain-inclu/1570201783275506/
A List of Foods with the Highest GABA https://www.livestrong.com/article/478780-a-list-of-foods-with-the-highest-gaba/ “Gamma-aminobutyric acid (GABA) is a neurotransmitter in your brain responsible for helping you feel relaxed. GABA supplements are touted as having many health benefits, but research is mixed. Before you spend money on supplements that may not be effective, you may want to start with GABA foods – “The GABA Foods: While the jury is still out about whether you can benefit from GABA supplements, adding more GABA foods to your diet may be just as beneficial, if not more so, than a supplement. Many of the GABA foods are also rich in other health-promoting nutrients, including fiber, vitamins, minerals and antioxidants, and found on many nutrition superfood lists.
Foods with the highest GABA, according to a May 2018 review published in Nutrients, include:
Cruciferous vegetables (broccoli, cabbage, cauliflower, Brussels sprouts)
Soy beans
Adzuki beans
Mushrooms
Spinach
Tomatoes
Buckwheat
Peas
Chestnuts
Sweet potatoes
Sprouted grains
Rice (specifically brown rice)
White tea
As noted above, certain bacteria also produce GABA, which means fermented foods, such as yogurt, kefir and tempeh, can also help you get more GABA from the food you eat. The amount of GABA in food generally ranges from 1 to 40 milligrams per 100 gram serving, according to the study from the Journal of Clinical Neurology.
The highest GABA foods, according to an analysis published in the March 2003 issue of Preventive Nutrition and Food Science, include brown rice germ, sprouted grains and spinach.”
GABA, the calming chemical https://heydayfermentables.com/articles/gaba-the-calming-chemical/ “Back to diet. How can one take advantage of these positive GABA perks? One way is by eating fermented foods. Thanks to a certain helpful bacteria, kimchi, sauerkraut, miso, tempeh, certain cheeses, yogourts, and sourdough bread go through a fermentation process that leads to the production of naturally-derived GABA. Although the exact mechanism by which the GABA absorbed through your gut ends up helping your brain is still unclear, there is evidence to show that eating fermented foods that could lead to a calmer, more rested, and less anxious you.”
(2020) γ-Aminobutyric acid found in fermented foods and beverages: current trends https://www.cell.com/heliyon/pdf/S2405-8440(20)32369-0.pdf “Abstract: γ-aminobutyric acid (GABA) is synthesised by glutamic acid decarboxylase which catalyses the decarboxylation of L-glutamic acid. L-glutamic acid is formed by α-ketoglutarate in the TCA cycle by glutamic acid dehydrogenase (GDH). GABA is found in the human brain, plants, animals and microorganisms. GABA functions as an antidepressant, antihypertensive, antidiabetic and immune system enhancer and has a good effect on neural disease. As GABA have pharmaceutical properties, conditions for GABA production need to be established. Microbiological GABA production is more safe and eco-friendly rather than chemical methods. Moreover, it is easier to control conditions of production using microorganisms compared to production in plants and animals. GABA production in fermented foods and beverages has the potential to be optimised to increase the functional effect of fermented foods and beverages”
My own argument/opinion is that: Modern science validating strongly old wisdoms knowledge are more to trust in medicine! Therefore, I trust much of the above while ”food as medicine”, although
”There is no single definition of the “food as medicine” concept, but it generally refers to prioritizing food and diet in an individual’s health plan, with the goal of either preventing, reducing symptoms of, or reversing a disease state” https://www.medicalnewstoday.com/articles/can-food-be-medicine-pros-and-cons#Food-as-medicine
BUT, we need to make decisions to day, not waiting on eventually future knowledge development! We need to try to trust what seems to be both scientific nowadays based AND also old knowledge based, while some people have survived in the past, in spite of to days knowledge! It seems we have neglected old medicine for the pharmacological based interests high-jacking western medicine! About of my psychophysiological behavioral medicine paradigm, I try to consider both new AND old knowledge.
That is my reason to myself hope to increased my (probably needed) GABA level via food in first hand!