Fish-based traditional fermented products in Asia: a functional food rich in GABA for hypertension control

Asian culinary traditions encompass a wide range of fermented fish products that offer significant potential as functional foods due to their bioactive components, particularly γ-aminobutyric acid (GABA). This review synthesizes current evidence on (i) the occurrence and variability of GABA in Asian fermented fish products, (ii) microbial and processing factors influencing GABA formation, and (iii) the role of salt management in enhancing functionality, with a focus on antihypertensive potential. Products such as fish sauce, fish paste, and whole fermented fish represent region-specific foods shaped by variations in raw materials, fermentation practices, and microbial communities. GABA is primarily produced during fermentation by microorganisms, especially lactic acid bacteria, and is widely recognized for its role as an inhibitory neurotransmitter. Beyond neurological functions, GABA has been linked to cardiovascular benefits, including blood pressure regulation through vasodilation and modulation of sympathetic activity. Despite these benefits, traditional fermentation often involves high salt concentrations, raising health concerns and motivating the development of low-salt strategies. Optimization of fermentation conditions can enhance GABA accumulation while maintaining safety and sensory quality. These findings support innovation in fermented fish products as culturally rooted functional foods contributing to public health, aligning with SDG 3 and SDG 12.