Isolation of γ-Aminobutyric Acid (GABA)-Producing Lactic Acid Bacteria with Anti-Inflammatory Effects from Fermented Foods in Korea

Lactic acid bacteria have become popular because of their γ-aminobutyric (GABA)-producing ability. In the present study, we selected four Levilactobacillus brevis strains (MG5552, MG5405, MG5261, and MG5522) with GABA-producing ability from 33 isolated various fermented foods in South Korea. We evaluated using thin-layer chromatography determined GABA levels produced by each strain an amino analyzer. Moreover, investigated anti-inflammatory activity strains, results revealed that cell-free supernatant decreased nitric oxide (NO), inducible synthase (iNOS) expression, nuclear factor kappa B (NF-κB) RAW264.7 macrophages. Therefore, these LAB can regulate nerve excitement act as probiotics activity.