Article
Food Science & Technology
Nguyen Thi Hoang Yen, Phan Ngoc Hoa, Pham Van Hung
Summary: Germinated mung bean seeds soaked at 40 degrees C for 4 hours with a seed to water ratio of 1:4 and germinated for 7 hours accumulated the highest amount of GABA. Acidifying the soaking water to pH 5.5 had a better impact on GABA accumulation. This study provides useful information for producing GABA-enriched and healthy foods from mung beans.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Inger-Cecilia Mayer Labba, Hanne Frokiaer, Ann-Sofie Sandberg
Summary: The dietary shift from animal protein to sustainable food like beans can reduce the climate footprint. This study analyzed the nutrient and antinutrient content in different fava bean varieties in Sweden. Results showed significant differences in nutrients and antinutrients among the cultivars, highlighting the importance of choosing the right cultivar for nutritional benefits, especially in terms of iron bioavailability.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Agriculture, Dairy & Animal Science
Zhen Wu, Pengyu Wang, Daodong Pan, Xiaoqun Zeng, Yuxing Guo, Guangsheng Zhao
Summary: The study demonstrated that GABA-enriched adzuki bean sprout fermented milk may alleviate and even prevent mild depression symptoms in mice by enhancing social interaction and pleasure derived from movement. The research also highlighted the involvement of the GABA(B)-cAMP-PKA-CREB signaling pathway and increased neurotransmitter levels in the hippocampus after treatment. This suggests a potential dietary therapy for chronic social stress.
JOURNAL OF DAIRY SCIENCE
(2021)
Article
Food Science & Technology
Yuling Ma, Aixia Wang, Mei Yang, Shanshan Wang, Lili Wang, Sumei Zhou, Christophe Blecker
Summary: The study showed that black mung bean varieties with heat and relative humidity treatment had higher GABA content compared to green varieties. Soaking increased GABA content in mung beans, but a portion of it was distributed in the soaking solution. After cooking, the GABA content in heat and humidity treated mung beans slightly degraded, but remained higher than untreated mung beans.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Simab Kanwal, Wanchai De-Eknamkul
Summary: To increase the production of delta-aminolevulinic acid (ALA) in cyanobacteria, the gamma-aminobutyric acid (GABA) shunt route was disrupted by inactivating the gene encoding glutamate decarboxylase. The resulting strain showed higher ALA levels when grown in the presence of levulinic acid (LA) and under salt and cold stress conditions. The highest ALA production was achieved by glucose induction and glutamate supplementation with LA. Increased levels of certain transcripts involved in ALA biosynthesis were observed in the disrupted strain under modified growth conditions.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Food Science & Technology
Shanshan Wang, Sumei Zhou, Lili Wang, Xiaojiao Liu, Yuling Ma, Litao Tong, Yuhong Zhang, Fengzhong Wang
Summary: The heat and relative humidity treatment method was found to promote the accumulation of gamma-aminobutyric acid (GABA) in highland barley. The accumulation of GABA was positively correlated with protein content, total free amino acids, glutamate decarboxylase (GAD) activity, and other related factors, indicating that the GABA-shunt pathway is the main mechanism for GABA accumulation in highland barley under HRH treatment.
Article
Plant Sciences
Jose Garrido, Saleta Rico, Carolina Corral, Conchi Sanchez, Nieves Vidal, Juan Jose Martinez-Quesada, Carlos Ferreiro-Vera
Summary: Medical cannabis is a valuable source of bioactive compounds that have potential pharmacological and therapeutic applications. Plant signaling molecules can be used to modify the chemical profiles and cannabinoid accumulation of medical cannabis. There is a direct link between plant growth parameters and cannabinoid yields.
FRONTIERS IN PLANT SCIENCE
(2022)
Article
Food Science & Technology
Tomaz Polak, Rok Mejas, Polona Jamnik, Irena Kralj Cigic, Natasa Poklar Ulrih, Blaz Cigic
Summary: Sourdough fermentation improves the quality of bakery products, but it is important to control the formation of undesirable biogenic amines and explore their degradation potential.
Article
Food Science & Technology
Wenli Liu, Huamin Li, Long Liu, Kanghee Ko, Ping Wang, Incheol Kim
Summary: A simple medium called Chinese cabbage medium (CCM) was developed using Chinese cabbage waste (CCW) for Levilactobacillus growth and γ-aminobutyric acid (GABA) production. The optimal medium compositions were determined, and L. brevis was found to have higher cell count and GABA conversion rate in CCM compared to the control medium. The addition of fructose and maltose benefitted the growth of L. brevis, while glucose promoted GABA synthesis. Further optimization of CCM medium with 10% monosodium glutamate (MSG) resulted in a higher GABA conversion rate and final yield.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Yu Sun, Dayi Ji, Haile Ma, Xiumin Chen
Summary: This study aimed to uncover the mechanism of GABA enrichment in coffee leaves under ultrasound treatment. The results showed that ultrasound increased the activity of enzymes related to GABA synthesis and changed the microstructure of coffee leaves, accelerating the migration of glutamate into cells. Metabolomics analysis identified various metabolic pathways involved in GABA increase.
Article
Chemistry, Applied
Huanhuan Zhao, Xinyue Zhou, Jingyi Wang, Xiaobin Ma, Mingming Guo, Donghong Liu
Summary: The formation of hollow microcapsules using fava bean legumin was highly dependent on NaCl concentration, heating temperature, and pH value, with optimal conditions being 0.05 M NaCl, close to 80 degrees C, and pH 7.17. Protein concentration had minimal influence on the ability of hollow microcapsule formation, but higher concentrations contributed to more capsules being formed. The majority of particles were in the 1-10 μm size range with either one or multiple vacuoles, and the hollow structure was induced by a balance of protein dispersion and formation of permanent linking.
FOOD HYDROCOLLOIDS
(2021)
Article
Food Science & Technology
Yuling Ma, Litao Tong, Shanshan Wang, Tingyu Liu, Lili Wang, Liya Liu, Xianrong Zhou, Sumei Zhou, Christophe Blecker
Summary: The novel HRH treatment significantly increased the GABA content in mung beans, as well as the amino acid content and antioxidant activities. Additionally, the treatment altered the structure of the mung bean coat, improved the rheological properties of the flour, and cooking properties.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Eun-Jin Kim, Oh-Sang Kwon, Chang-Gi Hur, Marie Merci Nyiramana, Dong-Kun Lee, Seong-Geun Hong, Jaehee Han, Dawon Kang
Summary: This study identified the effect of GABAR agonists on K-2P channel expression and activity in neuroblastic B35 cells. Muscimol, a GABA(A)R agonist, was found to significantly increase TREK-2 expression and activity, potentially reducing cellular excitability in GABAergic neurons through activating the TREK-2 channel.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2021)
Article
Nutrition & Dietetics
Xiujie Jiang, Qingpeng Xu, Aiwu Zhang, Yong Liu, Liqin Zhao, Liwei Gu, Jianbin Yuan, Hongdou Jia, Xinting Shen, Zhijiang Li, Dongmei Cao, Dongjie Zhang
Summary: The study found that the vacuum + MSG treatment is an effective method for increasing GABA content in germinating adzuki beans, significantly increasing GABA content, and being associated with increased GAD and PAO activity.
FRONTIERS IN NUTRITION
(2021)
Article
Food Science & Technology
Yuling Ma, Litao Tong, Juan Li, Jawad Ashraf, Shanshan Wang, Bo Zhao, Liya Liu, Christophe Blecker, Sumei Zhou
Summary: This study investigated the accumulation of GABA and its factors in different varieties of mung bean under heat and relative humidity conditions. Results showed a significant increase in GABA content, mainly attributed to the GABA shunt pathway. Free glutamic acid was found to be a key factor affecting GABA content in mung beans, while the polyamine degradation pathway showed no significant correlation with GABA content.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
