Abstract
In this study, it was found that the -aminobutyric acid ( GABA ) content in commercially grown edible mushrooms was equal to or higher than that in other foods known to be rich in GABA. In some mushrooms, differences in GABA content were observed depending on the producer or production area. Enzymes involved in GABA synthesis were purified from Grifola frondosa and Lentinula edodes, and their properties were investigated. As a result, it was found that the enzyme purified from G. frondosa acts only on L-glutamic acid, which is similar to other glutamic acid decarboxylases to date. However, the enzyme purified from L. edodes is unique in that it acts on substrates other than L-glutamic acid.
