Evidence map›Paper›PMID 41473537›Full record

ArticleCurrent research in food science2025

Enrichment of γ-aminobutyric acid (GABA) in a legume-based beverage through the fermentation by

Federica Montagano, Roberta Prete, Federico Fanti, Francesca Dell'Orco, Eleonora Oliva, Dario Compagnone, Aldo Corsetti

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In one paragraph

Article in Current research in food science, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.

0numbers the graph read from it
0cells of the map it votes in
4citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

4 citing papers in PubMed.

  1. Review
  2. Article
  3. Article
  4. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

7 authors.

Federica MontaganoDepartment of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy.
Roberta PreteDepartment of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy.
Federico FantiDepartment of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy.
Francesca Dell'OrcoDepartment of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy.
Eleonora OlivaDepartment of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy.
Dario CompagnoneDepartment of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy.
Aldo CorsettiDepartment of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

In humans, γ-aminobutyric acid (GABA) is recognized as the primary inhibitory neurotransmitter in the central nervous system and covers various others physiological functions such as antioxidant, anti-inflammatory, and antihypertensive activities, as well as positive regulation of anxiety and depression. GABA is also produced by several microorganisms, including lactic acid bacteria (LAB) which, widely used as multifunctional starter cultures to enrich fermented foods with functional properties. Thus, the aim of this study was to screen a collection of 20

Indexed as

Fermented legume-based beverageGABase assayLactiplantibacillus plantarumUPLC/MS-MSγ-aminobutyric acid

Identifiers

PMID41473537
PMCPMC12745826

What Socratic holds

Textmetadata
LicenceCC BY-NC-ND
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Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.