Despite genetic modification concerns for some, precision fermentation technology can be used to create alternative protein products that are more sustainable and can meet the needs of a growing population. There are some precision fermentation applications that are more biochemical in nature.
Instead of genetically modifying microbes to produce a desired outcome, researchers at the Seoul National University of Science and Technology selected for microbes that produced higher levels of GABA in a kombucha. The resulting starter culture (called a SCOBY) was made with yeasts isolated from fruits and homemade wine, lactic acid bacteria from kimchi, and acetic acid bacteria from various other homemade ferments. They tested these selected microorganisms for acid tolerance and GABA production to ensure their suitability for the intended product. They found that the kombucha made with their homemade SCOBY produced 2.2g/L of GABA and had an antioxidant activity that was 1.15x higher than that of the non-fermented tea base.
GABA, or γ-amino butyric acid, is naturally produced in the brain as a neurotransmitter that helps to reduce nerve cell activity. This leads to reduced anxiety, enhanced cognitive function, and improved sleep, to name a few of the benefits. GABA enrichment from fermentation is not new, with many commercial products on the market. However, it’s not well-known whether consuming GABA-rich foods will enhance the GABA in your brain. Many of the products that naturally contain GABA are fermented, and may have precursors to GABA, stimulate its production in the gut, or have microorganisms that can contribute to a healthy gut and thus indirectly influence the amount in your brain. Much is still to be discovered about the gut-brain axis and how we might modify gut microbiota to improve mental health, but to me, this connection is one of the most fascinating interdisciplinary scientific breakthroughs in the modern era.
Precision fermentation applications are far-reaching, and this is an unprecedented time to work in this space. What are some of the fermentation innovations that you most look forward to?