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Corresponding Author(s)

林亲录（1966—），男，中南林业科技大学教授，博士。E-mail：[email protected]

Abstract

Aminobutyric acids are a class of four -carbon non -protein amino acids that can be classified into three isomers, α-, β-, and γ- aminobutyric acids, according to the position of the amino group on the carbon chain. Due to their diverse biological activities, including anti-inflammatory, neuromodulatory, and plant stress resistance -enhancing activities, these compounds have demonstrated important application value in the fields of food, agriculture, medicine, and the chemical industry. This article systematically summarizes the molecular structural characteristics and core physiological functions of the three aminobutyric acids and quantitatively compares the advantages and disadvantages of various preparation technologies, including chemical synthesis, microbial fermentation, in vitro enzymatic catalysis, and plant extraction. The advantages and disadvantages of commonly used analytical methods for these compounds are systematically evaluated, and the current status of their industrial applications in the food, agricultural, and pharmaceutical industries is reviewed, with particular emphasis. In addition, the key technical challenges and development directions encountered in their chemical synthesis and biomanufacturing processes are discussed.

Publication Date

11-3-2026

First Page

196

Last Page

204

DOI

10.13652/j.spjx.1003.5788.2026.80118

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