Levilactobacillus brevis GABA100
Levilactobacillus brevis GABA100 is a strain selected for its capacity to produce gamma-aminobutyric acid (GABA), a naturally occurring amino acid with inhibitory signaling roles in the nervous system. In vitro studies have examined GABA synthesis by the strain during fermentation of fruit and vegetable juices, including black raspberry and spinach. An animal study in spontaneously hypertensive rats examined fermented products from L. brevis in relation to blood pressure; this has not been studied in human trials. These are research topics, not findings; the papers do not establish that this strain treats or prevents any condition.
Where it's been studied Tags come from a conservative keyword scan of each paper's title, abstract, and summary. A tag is research coverage, not measured effect. How we classify this →
Share of this strain's 2 body-system-tagged papers that concern each system. Research coverage, not measured effect.
Symptoms in the research A tag means the paper's text names the symptom or condition — research coverage, not evidence of benefit. How we classify this →
Share of this strain's 2 symptom-tagged papers that mention each symptom or condition. Research coverage, not evidence of benefit.
Research Study-type filters use AI-classified labels, audited but not guaranteed — check the paper itself before leaning on one. How we classify this →
3 papers reference this strain in the probiotic database.
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