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

Abstract

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

Keywords

• pigeon pea
• GABA
• <i>L. plantarum</i> Dad-13
• functional foods
• anti-inflammatory