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1.
Nguyen Thi Hoang Yen Phan Ngoc Hoa Pham Van Hung 《International Journal of Food Science & Technology》2022,57(7):3924-3933
Germinated mung beans have been widely used as fresh vegetable or processed healthy food due to their high amounts of bioactive and nutritional compounds, including γ-aminobutyric acid (GABA). The objectives of this study were to investigate the effects of different soaking conditions (temperature, ratios of seeds to water, soaking time, pH, addition of L-glutamic acid (L-Glu) or gibberellic acid (GA3)) and germination time on accumulation of GABA in the germinated mung bean seeds. The mung bean seeds, soaked at 40°C for 4 h with ratio of seeds to water of 1:4 (g mL−1) and then germinated for 7 h, accumulated higher amount of GABA than other soaking conditions and germination time. The addition of GA3 (0.30 mg L−1) or L-glu (1,000 mg L−1) or acidifying to pH 5.5 of the soaking water had high impact on the GABA accumulation. Among them, the soaking water with pH 5.5 was more effective than adding with the L-Glu or GA3 in the production of GABA (1677 mg/kg powder) and essential amino acids (16.56 g/100g powder) in the germinated mung bean seeds. The findings of this study provide useful information to produce GABA-enriched and healthy foods from mung beans. 相似文献
2.
GABA shunt and polyamine degradation pathway on γ-aminobutyric acid (GABA) accumulation in germinating fava bean under hypoxia was investigated. GABA content, GAD and DAO activity were significantly increased under hypoxia treatment. Glu and polyamine contents enhanced largely and thus supplied as sufficient substrates for GABA formation. In contrast, GABA content decreased, mainly in the embryo, after removing the hypoxia stress. DAO activity, Glu and polyamines contents decreased, while an increment of GAD activity was observed. This indicated that GAD activity can be not only regulated by hypoxia, but by the rapid growth of embryo after the recovery from hypoxia stress. When treated with AG, DAO activity was almost inhibited completely, and the GABA content decreased by 32.96% and 32.07% after treated for 3 and 5 days, respectively. Hence, it can be inferred that about 30% of GABA formed in germinating fava bean under hypoxia was supplied by polyamine degradation pathway. 相似文献
3.
Effects of soaking temperature, soaking time, opportunity of aeration treatment, culture temperature, pH value, and air flow
rate on γ-aminobutyric acid (GABA) accumulation during germination of soybean (Glycine max (L.) Merr.) were investigated in this study. The objective of this study was to optimize the culture conditions of GABA production
in germinated soybeans. Results showed that soaking at 30 °C for 4 h was found to be the most effective soaking ways that
made soybean seeds have sufficient moisture, satisfactory germination, and GABA accumulation. The suitable stress opportunity
was dark culture for 2 days with distilled water and then hypoxia stress in aerated culture medium for 2 days in a dark incubator
at 30 °C. Under these conditions, the maximum GABA content (2.24 mg/g DW) was 3.5 times higher than the initial sample of
aeration treatment (0 h) and 12.5 times higher than the raw material. Correlation analysis also revealed that GABA accumulation
was significantly correlated to the corresponding physiochemical indexes (p < 0.01). Box-Behnken experimental analysis showed that the optimal condition with aeration treatment for GABA accumulation
in germinated soybean was at a temperature of 30.5 °C, a pH value of 4.1, and an air flow rate of 0.9 L/min; the predicted
highest GABA yield was 2.60 mg/g DW, which was 15.2 times higher than raw seeds. Analysis of variance and confirmatory trials
for the regression model suggested that the model can quite exactly predict GABA accumulation in soybean during germination. 相似文献