Production of γ-aminobutyric acid (GABA) from plant (Carrot and Radish) based Saccharides

Gamma-Aminobutyric Acid (GABA) is a non-protein amino acid widely recognized for its beneficial effects on human health, including its roles in reducing anxiety, regulating blood pressure, and promoting neurological health. In this study, an attempt is made to produce GABA using plant-based substrates—specifically carrot (Daucus carota) and radish (Raphanus sativus)—through microbial fermentation involving lactic acid bacteria (LAB). The selection of these vegetables is based on their availability, nutritional value, and natural content of fermentable sugars, which are critical for supporting bacterial growth and metabolic activity. Initially, the Anthrone test is performed to estimate the saccharide content present in the carrot and radish samples. The results confirmed the presence of sufficient levels of carbohydrates, ensuring that the plant extracts could serve as effective substrates for LAB fermentation. Fermentation is carried out under controlled conditions, facilitating the activity of LAB strains known for their ability to decarboxylateglutamate into GABA. Following fermentation, the Biuret test is performed to estimate the concentration of GABA, 0.012g/dl and 0.021g/dl of protein found in carrot and radish respectively. The findings confirm a significant production of GABA in the fermented samples compared to non-fermented controls, highlighting the effectiveness of using simple plant materials and traditional fermentation techniques for functional compound production. This study suggests a sustainable, low-cost approach for GABA production that could be further optimized for larger-scale production.