Article
Food Science & Technology
Cibele Pinz Mueller, Jessica Fernanda Hoffmann, Cristiano Dietrich Ferreira, Gabriela Werner Diehl, Rochele Cassanta Rossi, Valmor Ziegler
Summary: By evaluating the effect of germination time on red rice's nutritional and bioactive properties, this study found that the germination of red rice results in the release/increase of certain compounds. The cupcakes made from germinated red rice were sensorially accepted by consumers after baking, indicating the potential food application value of red rice.
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
(2021)
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
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
Neurosciences
Anouk Marsman, Anna Lind, Esben Thade Petersen, Mads Andersen, Vincent Oltman Boer
Summary: GABA and GSH play crucial roles in brain functioning and are involved in various neurodegenerative and psychiatric diseases. MRS is a unique non-invasive method to measure these neurometabolites, but motion stabilization is important, especially for specific patient groups. Spectral editing techniques are typically used for unambiguous detection of GABA and GSH, although they increase motion sensitivity.
Article
Horticulture
Keqin Xie, Chenghao Wu, Zongyu Chi, Jing Wang, Hongfei Wang, Yingying Wei, Xingfeng Shao, Feng Xu
Summary: Mannose treatment significantly enhances the content of GABA in germinated broccoli sprouts and promotes the synthesis of other beneficial health-promoting metabolites, such as anthocyanins and total glucosinolates.
SCIENTIA HORTICULTURAE
(2021)
Review
Nutrition & Dietetics
David J. Nutt, Robin J. Tyacke, Meg Spriggs, Vanessa Jacoby, Alan D. Borthwick, Delia Belelli
Summary: Alcohol consumption is associated with health harms and governments worldwide are trying to reduce them. One approach is to reduce alcohol consumption, leading to the development of non-alcoholic drinks. However, non-alcoholic drinks do not provide the social interaction that alcohol does. Therefore, the alternative approach is to develop functional drinks that mimic the positive effects of alcohol without the harms.
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
Plant Sciences
Qinling Wei, Keqin Xie, Hongfei Wang, Xingfeng Shao, Yingying Wei, Yi Chen, Shu Jiang, Mengze Cao, Jisuan Chen, Feng Xu
Summary: The study investigated the effect of fructose on the content and metabolic pathway of gamma-aminobutyric acid (GABA) in broccoli sprouts. The results showed that fructose treatment increased the fresh weight, GABA, and glutamate contents in sprouts and promoted the activity of glutamic acid decarboxylase (GAD) and the expressions of BoGAD1 and BoGAD2. Fructose treatment also inhibited the stem length of broccoli sprouts and enhanced abscisic acid (ABA) production. Additionally, fructose treatment stimulated the Ca2+, CaM contents, and BoCaM2 expression, as well as increased inositol trisphosphate (IP3) content and activated phosphatidylinositol-specific phospholipase C (PI-PLC) activity and BoPLC2 expression, contributing to Ca2+ influx into the cells.
Review
Immunology
Yu Shan, Jianan Zhao, Yixin Zheng, Shicheng Guo, Steven J. Schrodi, Dongyi He
Summary: Rheumatoid arthritis (RA) is a disabling autoimmune disease with a complex pathological process. The GABAergic system in the nervous system may have immunomodulatory effects and regulate abnormal pain response in RA patients.
FRONTIERS IN IMMUNOLOGY
(2023)
Article
Food Science & Technology
Elnaz Bayat, Marzieh Moosavi-Nasab, Mahboubeh Fazaeli, Marjan Majdinasab, Armin Mirzapour-Kouhdasht, Marco Garcia-Vaquero
Summary: This study aimed to explore and optimize the process of wheat germ fermentation to achieve products with enhanced nutritional composition and biological properties. The optimal fermentation conditions were found to generate fermented products with high total phenol content, dimethoxy benzoquinone, and antioxidant activities, and these products also had higher peptide concentrations and gamma-aminobutyric acid contents compared to non-fermented or yeast-fermented products. These findings highlight the influence of fermentation conditions of wheat germ and the promising industrial application of wheat germ fermentation for developing food products with enhanced biological properties.
Article
Plant Sciences
Nezar H. Samarah, Nisreen A. AL-Quraan, Batool S. Al-Wraikat
Summary: Treatments of wheat seeds with sonication or hydropriming can enhance seed germination and vigour by promoting gamma-aminobutyric acid (GABA) metabolism. In this study, the effect of these treatments on wheat seed germination was examined through the evaluation of germination performance, GABA shunt metabolite level, and GAD mRNA transcription. The results showed that sonication or hydropriming treatments improved germination rate, seedling emergence, and shoot length. These treatments also enhanced GABA shunt and metabolites, as well as GAD mRNA transcription. Overall, sonication or hydropriming treatments significantly improved wheat germination and enhanced GABA metabolism under cold stress.
FUNCTIONAL PLANT BIOLOGY
(2023)
Article
Multidisciplinary Sciences
Ateequr Rehman, Giulio Di Benedetto, Julia K. Bird, Valentina Dabene, Lisa Vadakumchery, Ali May, Ghislain Schyns, Wilbert Sybesma, Tim N. Mak
Summary: This study focused on the selection and optimization of a bacterial strain with high GABA production for probiotic supplement development. Two biosensors capable of detecting GABA were developed and tested in gut-like conditions. The results provide valuable insights for the development of probiotic supplements and monitoring of GABA in the digestive system.
SCIENTIFIC REPORTS
(2023)
Article
Food Science & Technology
Cindy Espinales, Socrates Palacios-Ponce, Luis Plaza-Ibarra, Elena Penas, Cristina Martinez-Villaluenga, Patricio J. Caceres
Summary: This study evaluated the inclusion of cooked rice to develop nutritious and healthy low-fat pork fermented salami. The addition of cooked rice modified the water activity, texture profile, and color of salamis and improved their nutritional quality by reducing fat and improving fiber content. Salami including germinated brown rice showed the highest bioactive properties.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Zhongqi Fan, Bin Lin, Hetong Lin, Mengshi Lin, Jianye Chen, Yifen Lin
Summary: This study developed a useful technique to maintain quality and mitigate chilling injury of cold-stored Chinese olive fruit. The use of gamma-aminobutyric acid (GABA) at specific doses reduced chilling injury index, cell membrane permeability, and weight loss percentage, while enhancing color, chlorophyll, total soluble sugar, titratable acid, and tannin levels.
Review
Nutrition & Dietetics
Oliviero Bruni, Luigi Ferini-Strambi, Elena Giacomoni, Paolo Pellegrino
Summary: Sleep is crucial for physical and emotional wellbeing, but insomnia is a prevalent issue. The interest in using herbal medicines for treating or preventing insomnia has grown. Herbal extracts have been shown to improve sleep quality, potentially through interactions with GABA receptors in the brain.
Article
Chemistry, Applied
M. Graca Dias, Elsa Vasco, Francisco Ravasco, Lufsa Oliveira
Summary: This study estimated the vitamin D intake of "adults" and "elderly" populations in Portugal using the TDS methodology. The results showed that the majority of people had inadequate vitamin D intake, well below the Dietary Reference Values.
Article
Chemistry, Applied
Yanan Wang, Jiachen Shi, Yong-Jiang Xu, Chin-Ping Tan, Yuanfa Liu
Summary: This study investigates the variations in lipid digestion profiles among individuals of different ages using in vitro digestion models. The findings suggest that adults have a more comprehensive lipid digestion compared to infants, and infants tend to release shorter chain length and more saturated free fatty acids during digestion. Additionally, the particle sizes in the stomach of the elderly were consistently larger. This study enhances our understanding of how lipids with different degrees of unsaturation undergo digestion in diverse age groups.
Article
Chemistry, Applied
Hyunjong Yu, Huisu Kim, Pahn-Shick Chang
Summary: Chitosan-pectin emulsion-filled hydrogel (EFH) was developed to enhance the bioaccessibility of lipophilic bioactive compounds through intestinal delivery. The EFH, prepared without crosslinking agents, demonstrated improved mechanical strength and compactness with higher pectin concentration. It retained the emulsion at pH 2.0 and released it at pH 7.4, resulting in enhanced release of free fatty acids and improved bioaccessibility of curcumin.
Article
Chemistry, Applied
Tongze Zhang, Siqi Hong, Jia-Rong Zhang, Pin-He Liu, Siyi Li, Zixian Wen, Jianwei Xiao, Guirong Zhang, Olivier Habimana, Nagendra P. Shah, Zhongquan Sui, Harold Corke
Summary: Lactic acid fermentation significantly affects the morphology and physicochemical properties of proso millet starch, including the formation of surface indentations and small pores, decrease in gelatinization temperatures, and changes in hardness and adhesiveness.
Article
Chemistry, Applied
Liqin Kong, Feng Hong, Peng Luan, Yiping Chen, Yaoze Feng, Ming Zhu
Summary: This study presents a novel impedance biosensor using composite nanomaterials and T1R1 as a signal probe, which can competitively and ultra-sensitively detect umami intensity. The biosensor exhibits exceptional analytical performance and is suitable for food flavor evaluation.
Article
Chemistry, Applied
Kunying Lv, Yixin Yang, Qilong Li, Ran Chen, Liang Deng, Yiwei Zhang, Ning Jiang
Summary: Horse's milk, with its high nutritional value and low allergenic proteins, could be a substitute for cow's milk in infant consumption. A proteomic method was used to identify and compare milk fat globule membrane (MFGM) and whey proteins from different horse breeds. The study found differences in protein composition and functionality, which could support the development of formulas more suitable for human infants.
Article
Chemistry, Applied
Enrique Jacobo Diaz-Montana, Helene Brignot, Ramon Aparicio-Ruiz, Thierry Thomas- Danguin, Maria Teresa Morales
Summary: Sensory perception of virgin olive oil is influenced by phenols and volatiles, which are affected by the composition of the oil and biological factors. This study investigated the effect of saliva and phenols on the release of volatiles, and found that the presence of phenols decreased the release of saturated volatiles.
Article
Chemistry, Applied
Wei Zhou, Rui Zhang, Zhen Cai, Fangfang Wu, Yong Hu, Chao Huang, Kun Hu, Yun Chen
Summary: Environmentally friendly and outstanding pH-responsive cationic starch nanoparticles (CSNP) were prepared from pH-sensitive starch. CSNP exhibited nanosize and regular sphere, highly free-flowing molecular chains, and demonstrated excellent pH responsiveness through multiple emulsion/demulsification transitions.
Article
Chemistry, Applied
Andrea Koo, Vinayak Ghate, Weibiao Zhou
Summary: This study suggests that direct seeding may negatively affect the nutritional quality of crops, causing a decrease in ascorbic acid, vitamin K, and total glucosinolate content.
Article
Chemistry, Applied
Tonghao Du, Yazhou Xu, Xiaoyan Xu, Shijin Xiong, Linli Zhang, Biao Dong, Jinqing Huang, Tao Huang, Muyan Xiao, Tao Xiong, Mingyong Xie
Summary: This study successfully improved the ACE inhibitory activity of black sesame seeds by fermenting them with Lactobacillus Plantarum NCU116 and hydrolyzing them using acid protease. The RF-PSO model was used to predict the ACE inhibitory activity during the hydrolysis process. Eight peptides with ACE inhibitory activity were identified from fermented black sesame seed hydrolysates after separation and screening.
Article
Chemistry, Applied
Yao Liu, Songyi Lin, Kexin Liu, Shan Wang, Qiaozhen Liu, Na Sun
Summary: This study analyzed the structural changes of shrimp proteins during digestion, predicted the immunodominant epitopes, and validated their allergenicity. The results showed that shrimp proteins were degraded into peptides during digestion, but still carried IgE epitopes that trigger allergic reactions.
Article
Chemistry, Applied
Tiantian Fu, Hongwei Cao, Yu Zhang, Xiao Guan
Summary: This study investigates the impact of milling on the active components in rice, with a focus on the stability and bioaccessibility of phenols, VB1, and alpha-GABA during cooking and digestion. The findings show that milling exacerbates the instability of gamma-GABA during cooking and VB1 during digestion, and it affects the bioaccessibility of these active compounds.
Article
Chemistry, Applied
Zhihao Yang, Yanru Hou, Min Zhang, Puxin Hou, Chang Liu, Lu Dou, Xiaoyu Chen, Lihua Zhao, Lin Su, Ye Jin
Summary: This study investigated the molecular mechanism of feeding regimes on lamb flavor by using TMT labeling combined with MS. The results showed that pasture-fed groups had higher levels of amino acids and volatile flavor substances compared to concentrate-fed groups. Additionally, several differentially abundant proteins associated with lamb flavor were identified.
Article
Chemistry, Applied
Zixuan Xie, De Zhang, Junyu Zhu, Qianqian Luo, Jun Liu, Jingtao Zhou, Xiaoyong Wang, Yuqiong Chen, Zhi Yu, Dejiang Ni
Summary: This study investigated the acidification of aroma-enhanced black tea during storage. Analysis of non-volatile substances and organic acids using UPLC-Q-TOF/MS and HPLC revealed a decrease in soluble sugars and amino acids, while an increase in organic acids such as oxalic acid, malic acid, and quinic acid. In vitro experiments further demonstrated that the acidification is a result of the decomposition of sugars and amino acids by heating, as well as the oxidation of aromatic aldehydes. Additionally, the study showed that the taste composition of tea infusion is altered, with reduced amino acids, catechins, soluble sugars, and flavonoids. This research provides a theoretical basis for improving the quality of black tea.
Article
Chemistry, Applied
Lin Wang, Falai Ma, Zihan Li, Yan Zhang
Summary: This study developed time-temperature integrators based on amyloglucosidase@Cu3(PO4)2 nanoflowers for monitoring the freshness of chilled pork. The results showed that the integrators were highly reliable and accurate in predicting the quality of chilled pork.