Health-Promoting Role of Fermented Pigeon Pea (Cajanus cajan L (Mill)) Milk Enriched with γ-aminobutyric acid (GABA) Using Probiotic Lactiplantibacillus plantarum Dad-13

This study aimed to enhance γ-aminobutyric acid (GABA) in pigeon pea milk (CCM). The drink was prepared from germinated and fermented using the probiotic Lactiplantibacillus plantarum Dad-13. Various nutrients significantly increased GABA content milk, i.e., sucrose 3% (4409 mg/L), monosodium glutamate (MSG) 1% (59,562 whey 4% (5283 respectively. Glutamate decarboxylase (GAD)-encoding genes were identified genome of strain. strain carried only one gadB gene, no other gad found genomes when compared with strains. During fermentation, various metabolites, including organic acids, amino derivatives, flavonoids, detected. These metabolites may promote anti-inflammatory activity cytokines such as TNF-α IL6. In conclusion, development enriched L. Dad-13 shows promising potential a functional food that can health benefits help prevent diseases.