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GABA-producing bacteria found in kimchi

Microorganisms produce characteristic metabolites, some of which are bioactive.

Yeast metabolites, such as ethanol and tryptophol, can be inebriating.

Yet others, such as tartaric acid, are basically just harmless biomarkers.

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But bacteria also produce characteristic metabolites, some of which are harmless and some of which are considered beneficial.

To compete for space, bacteria often produce antifungal metabolites ranging from the simple to the highly complex…

Acetic acid, salicylic acid, and large chitin-degrading enzymes are both synthesized and excreted by bacteria.

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Like yeast, bacteria can also produce neuroactive compounds.

In general, these tend to be safer than yeast metabolites.

The neurotransmitter Gamma-aminobutyric acid (GABA) is produced by some strains of Lactobacilli

And this is mostly considered to be beneficial.

GABA is a natural neurotransmitter and perhaps best described as “anxiolytic” (a substance that reduces anxiety).

The notorious mood-enhancing benzodiazepines act on GABAA receptors.

Unlike serotonin (the other mood “enhancing” neurotransmitter), GABA does not inhibit learning. It increases it.

And, like nearly all neurotransmitters, GABA derives from an amino acid…

GABA is just decarboxylated glutamate:

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Despite its simplicity, not all microorganisms produce this molecule.

But, of the species that do, a large percentage are of the Lactobacillus genus.

Generally considered “good” bacteria, Lactobacilli have long been used to produce such things as pickles, yogurt, cheese, sauerkraut…

The presence of Lactobacilli in preserved foods inhibits the growth of more dangerous microorganisms.

Although considered an outdated or quaint food preservation technique by some, Lactobacilli species also inhibit dangerous microorganisms in the intestines…

So it actually has clinical efficacy.

In addition to other beneficial effects, many Lactobacilli also produce GABA.

Thousands of people buy and take GABA supplements daily…

But you can have a time-release GABA factory in your intestines by consuming certain “friendly” Lactobacilli species.

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Because Asians have inexhaustible energy and never tire of promoting their National Foods through science (green tea, soy, kelp), most microbial GABA research happens to be concerned with kimchi production.

But kimchi also happens to be where some of the highest-producing GABA strains are naturally found…

And that is a consequence of GABA strains naturally existing between cabbage leaves:

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In a study to identify the GABA-producing strains in kimchi, a group of Korean scientists collected kimchi from 6 stores and 14 different households.

Making kimchi is very easy, so many Koreans make their own.

The scientists cultured 1,100 different (presumably) strains of Lactobacilli.

Of those, they randomly tested 230 strains for GABA production.

And of the 230 strains of Lactobacilli tested, 30% were GABA-producing.

“All GABA-producing bacterial species except one belonged to Lactobacilli.”

So this is a common property of Lactobacilli…

But it is not a universal characteristic of the genus as a whole.

The strains they tested were not evenly distributed – some stores sold GABA kimchi and some did not.

Every kimchi strain randomly tested from “House M” could produce GABA, yet none from “House N” could do so.

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Nonetheless, specific brands and certain recipes could make for consistent GABA levels…

And you might be tempted to think that the exact spices used could determine which Lactobacilli strains proliferate by selectively inhibiting some of them.

But GABA-producing bacteria isn’t an exclusive kimchi property.

Such Lactobacilli have also been isolated from cheese – which should give a more consistent product:

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When the same screening is applied to cheese, 14% of Lactobacilli tested are found to be GABA-producing.

But, of these, the three highest GABA-producing species were the same species as those found in the kimchi study:

Lactobacillus paracasei, Lactobacillus delbrueckii bulgaricus, Lactococcus lactis, Lactobacillus plantarum, and Lactobacillus brevis were the best GABA-producing strains.”

The most reliable GABA-producing Lactobacilli are lactis, plantarum, and brevis.

It should be no surprise that relatively less Lactobacilli was found in cheese (compared to kimchi), as Lactobacilli are not intentionally added to all cheese varieties.

In a review article on the topic, 17 of the 28 GABA-producing strains listed were from these three Lactobacillus species (Dhakal, 2012).

And GABA levels in cheese are highly variable, ranging between 4 mg/kg in Edam to 391 mg/kg in Pecorino di Filiano.

The concentrations are on the same level as kimchi…

But as a much more calorie-dense food, it would be difficult to eat as much cheese as kimchi.

And, importantly, they showed that GABA-producing Lactobacilli were capable of surviving a low pH environment with stomach enzymes.

And that is perhaps not surprising, considering the pH of kimchi (~4.2).

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So one could rightly expect some kimchi and certain cheeses to be GABA probiotics…

…perhaps even capable of raising blood GABA levels?

Such levels actually range considerably, from 83 ng/mL in “mania” to 35 ng/mL in “depression” (Petty, 1983).

Since only a few specific (and somewhat normal) intestinal bacteria can produce GABA, you might think that there is something behind the health claims.

Although perhaps a bit “woo”-sounding at first, these bacteria do produce neurotransmitters that actually affect mood.

And if you are still doubtful that the specific bacterial species in your body could actually affect your mind, perhaps you should read this:

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In a very bizarre study, scientists from Ireland created two groups of mice.

They left one group of mice unmodified and they gave the other group Lactobacillus rhamnosus.

Up to this point, studies had shown that germ-free mice have lower levels of anxiety, and also that the rodent bacterial species Citrobacter rodentium increases anxiety.

(I think we can safely assume that Citrobacter rodentium is not a GABA-producing strain of bacteria.)

The researchers put the Lactobacillus group of mice in mazes and swimming tanks…

And those mice had “reduced anxiety.”

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And these mice, when intentionally stressed, released about 40% less corticosterone (an adrenal hormone).

Steroid levels are less prone to experimenter bias.

Now for the interesting part…

These researchers found differential expression of GABA receptors between the two groups of mice – not in the intestines, as you’d think, but in the brain!

And this was in the fear-associated amygdala part of the brain:

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Okay, you could still rightly imagine that GABA is crossing the blood-brain barrier somehow…

Although, as a highly-charged molecule, this would seem improbable.

GABA’s parent compound (or glutamate) is known to have negligible brain uptake.

But two additional groups of rodents (identical in every way besides) had been given a vagotomy (severing of the vagus nerve running from the intestines to the brain).

And, surprisingly, in those rodents all differences previously noted were eliminated.

Both the behavior and the brain GABA receptor differences matched perfectly with the vagus nerve severed…

Perhaps this implies that Lactobacilli or one of its metabolites otherwise transmit a signal through the vagus nerve (when left intact):

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So I think a person can only logically conclude one of two things:

  • Lactobacillus rhamnosus produces GABA, which sends a signal through the vagus nerve GABA receptors to the brain
  • OR the experimenters are just doing overly-creative science

Sometimes scientists contrive data for notoriety – and this is something to consider, of course.

But since Lactobacillus species powerfully inhibit pathogenic microorganisms in the body, they are certainly worth taking regardless of what else they do.

If I were to pick just one of them, it would be one of these:

  • Lactobacillus brevis
  • Lactobacillus lactis
  • Lactobacillus plantarum
  • Lactobacillus rhamnosus

“Changes of lactic acid bacteria flora throughout spontaneous fermentation of Chinese sauerkraut were analyzed in this study. Results have shown that Enterococcus faecalis, Lactococcus lactis lactis, Leuconostoc mesenteroides mesenteroides, Lactobacillus plantarum, Lactobacillus casei and Lactobacillus zeae dominated the fermentation.”

—-Important Message—-

This simple change in focus “creates a great boner” in men

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Matt Cook is editor-in-chief of Daily Medical Discoveries. Matt has been a full time health researcher for 26 years. ABC News interviewed Matt on sexual health issues not long ago. Matt is widely quoted on over 1,000,000 websites. He has over 300,000 daily newsletter readers. Daily Medical Discoveries finds hidden, buried or ignored medical studies through the lens of 100 years of proven science. Matt heads up the editorial team of scientists and health researchers. Each discovery is based upon primary studies from peer reviewed science sources following the Daily Medical Discoveries 7 Step Process to ensure accuracy.

Kim, M. "Isolation and Identification of γ-Aminobutyric acid (GABA)-producing lactic acid bacteria from Kimchi." Journal of the Korean Society for Applied Biological Chemistry (2012) 


Siragusa, S. "Synthesis of γ-aminobutyric acid by lactic acid bacteria isolated from a variety of Italian cheeses." Applied and environmental microbiology (2007) 


Dhakal, R. "Production of γ-aminobutyric acid by micro- organisms: a review." Brazilian Journal of Microbiology (2012) 


Bravo, J. "Ingestion of Lactobacillus strain regulates emotional behavior and central GABA receptor expression in a mouse via the vagus nerve." Proceedings of the National Academy of Sciences (2011)