{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,28]],"date-time":"2026-10-28T11:42:15Z","timestamp":1793187735532,"version":"4.5.0"},"reference-count":71,"publisher":"Frontiers Media SA","license":[{"start":{"date-parts":[[2026,9,21]],"date-time":"2026-09-21T00:00:00Z","timestamp":1789948800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":["frontiersin.org"],"crossmark-restriction":true},"short-container-title":["Front. Vet. Sci."],"abstract":"<jats:p>\n                    Gamma-aminobutyric acid (GABA) is an inhibitory neurotransmitter recognized for its antihypertensive, anxiolytic, neuroprotective, and cognitive-enhancing properties. Functional foods enriched with naturally produced GABA have emerged as promising dietary interventions to modulate the microbiota-gut-brain axis and promote mental well-being. In the current study, a novel GABA-enriched plant-based almond yogurt was developed using the psychobiotic strain\n                    <jats:italic>Enterococcus faecalis<\/jats:italic>\n                    RIT BM\n                    <jats:sub>S15-3<\/jats:sub>\n                    , a human breast milk-derived isolate, as the starter culture. To the best of our knowledge, this is the first report highlighting the use of a human breast milk-derived psychobiotic\n                    <jats:italic>Enterococcus faecalis<\/jats:italic>\n                    RIT BM\n                    <jats:sub>S15-3<\/jats:sub>\n                    to produce GABA-enriched almond yogurt. The fermentation parameters were systematically optimized to obtain maximum GABA enrichment while ensuring microbial viability and product quality. Unlike previous studies that primarily optimize plant-based yogurts for texture or antioxidant properties, this study focused on maximizing microbial GABA biosynthesis by optimizing L-monosodium glutamate (L-MSG) concentration, fermentation temperature, and fermentation time. The confirmatory experiment resulted in a GABA concentration of 29\u202fmM in the final yogurt developed almond yogurt exhibited high antioxidant activity in DPPH and ABTS assays, with total phenolic and flavonoid contents showing higher activity than those of commercially available dairy and non-dairy yogurt. We optimized the fermentation conditions to improve GABA yield, including L-monosodium glutamate (L-MSG) concentration, fermentation time, and fermentation temperature. The results indicated a GABA yield of 29\u202fmM in the yogurt after optimization. The almond yogurt showed a suitable water-holding capacity, viscosity, and favorable sensory acceptability (overall score: 7.52), as well as functional stability during refrigerated storage. A 21-day storage study showed sustained GABA retention together with maintenance of viable probiotic populations, indicating good functional stability of the developed product. This study emphasizes the feasibility of developing a naturally GABA-enriched, probiotic almond yogurt as a potential next-generation functional food with prospective applications in microbiota-gut-brain axis modulation. Although the observed functional characteristics suggest promise for supporting neurological health, further\n                    <jats:italic>in vivo<\/jats:italic>\n                    and clinical studies are required to establish anti-anxiety and neuroprotective efficacy.\n                  <\/jats:p>","DOI":"10.3389\/fvets.2026.1949462","type":"journal-article","created":{"date-parts":[[2026,9,21]],"date-time":"2026-09-21T15:48:08Z","timestamp":1790005688000},"update-policy":"https:\/\/doi.org\/10.3389\/crossmark-policy","source":"Crossref","is-referenced-by-count":0,"title":["Production and evaluation of a novel GABA-producing almond yogurt: dietary modulation of stress"],"prefix":"10.3389","volume":"13","author":[{"given":"Murali","family":"Anagha","sequence":"first","affiliation":[{"name":"Department of Biotechnology, M S Ramaiah Institute of Technology","place":["Bengaluru, Karnataka, India"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Roshni","family":"Ramachandran","sequence":"additional","affiliation":[{"name":"Department of Biotechnology, M S Ramaiah Institute of Technology","place":["Bengaluru, Karnataka, India"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Gangaraju","family":"Divyashri","sequence":"additional","affiliation":[{"name":"Bioproducts Research, Iom Bioworks Pvt. Ltd, Centre for Cellular and Molecular Platforms (C-CAMP)","place":["Bengaluru, Karnataka, India"]}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"T.P.","family":"Krishna Murthy","sequence":"additional","affiliation":[{"name":"Department of Biotechnology, M S Ramaiah Institute of Technology","place":["Bengaluru, Karnataka, India"]}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1965","published-online":{"date-parts":[[2026,9,21]]},"reference":[{"key":"ref1","doi-asserted-by":"publisher","first-page":"e173","DOI":"10.1017\/S2045796020000888","article-title":"Increase in prevalence of current mental disorders in the context of COVID-19: analysis of repeated nationwide cross-sectional surveys","volume":"29","author":"Winkler","year":"2020","journal-title":"Epidemiol Psychiatr Sci"},{"key":"ref2","article-title":"World mental Health Report: Transforming mental Health for all Geneva: World Health Organization","year":"2022"},{"key":"ref3","first-page":"397","author":"Elias","year":"2024"},{"key":"ref4","doi-asserted-by":"publisher","first-page":"17","DOI":"10.3390\/jcm7020017","article-title":"Benzodiazepines I: upping the care on downers: the evidence of risks, benefits and alternatives","volume":"7","author":"Guina","year":"2018","journal-title":"J Clin Med"},{"key":"ref5","doi-asserted-by":"publisher","first-page":"556","DOI":"10.1007\/s11096-022-01528-y","article-title":"The safety and efficacy of gabapentinoids in the management of neuropathic pain: a systematic review with meta-analysis of randomised controlled trials","volume":"45","author":"Meaadi","year":"2023","journal-title":"Int J Clin Pharm"},{"key":"ref6","doi-asserted-by":"publisher","first-page":"4001","DOI":"10.3390\/foods12214001","article-title":"Designing nutrition for health\u2014incorporating dietary by-products into poultry feeds to create functional foods with insights into health benefits, risks, bioactive compounds, food component functionality and safety regulations","volume":"12","author":"Vlaicu","year":"2023","journal-title":"Foods"},{"key":"ref7","doi-asserted-by":"publisher","first-page":"29","DOI":"10.1093\/nutrit\/nuy059","article-title":"The role of yogurt in food-based dietary guidelines","volume":"76","author":"G\u00f3mez-Gallego","year":"2018","journal-title":"Nutr Rev"},{"key":"ref8","doi-asserted-by":"publisher","first-page":"409","DOI":"10.1007\/s00394-017-1605-x","article-title":"Yogurt consumption is associated with higher nutrient intake, diet quality and favourable metabolic profile in children: a cross-sectional analysis using data from years 1\u20134 of the national diet and nutrition survey, UK","volume":"58","author":"Hobbs","year":"2019","journal-title":"Eur J Nutr"},{"key":"ref9","doi-asserted-by":"publisher","first-page":"573","DOI":"10.1038\/ejcn.2016.214","article-title":"Yogurt, diet quality and lifestyle factors","volume":"71","author":"Panahi","year":"2017","journal-title":"Eur J Clin Nutr"},{"key":"ref10","doi-asserted-by":"publisher","first-page":"105057","DOI":"10.1016\/j.foodqual.2023.105057","article-title":"Consumers\u2019 perception of plant-based alternatives and changes over time. 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