Accumulating mechanism of γ‐aminobutyric acid in soybean (<i>Glycine max</i> L.) during germination

Luo, Xu; Yan, Wang; Li, Qianqian; Wang, Donghui; Xing, Cencan; Zhang, Lijing; Xu, Teng; Fang, Fang; Wang, Fengzhong

doi:10.1111/ijfs.13563

Cited by 23 publications

(19 citation statements)

References 30 publications

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“…Table 4 summarizes the GABA content in moringa seeds and sprouts obtained at different germination temperatures and times. Non-germinated moringa seeds showed a GABA content of 50.07 mg/100 g d.m., value notably higher than levels reported in other seeds such as pseudocereals [16] and legumes [51]. Germination improved notably the levels of GABA in moringa, showing sprouts increments between 1.8-8.8 fold in the levels of this compound, depending on germination conditions.…”

Section: Effect Of Germination Conditions On Total and Individual Glsmentioning

confidence: 59%

Potential of Germination in Selected Conditions to Improve the Nutritional and Bioactive Properties of Moringa (Moringa oleifera L.)

Frı́as

Martínez‐Villaluenga

Cartea

et al. 2020

Foods

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Moringa oleifera L. is greatly appreciated for its high content of phytochemicals. Although most parts of moringa tree have been widely studied, seeds remained scarcely explored. The first goal of this study was to investigate the effectiveness of germination to improve the nutritional composition (proximate composition and levels of vitamins B1 and B2), content of bioactive compounds (glucosinolates, phenolics and γ-aminobutyric acid, GABA) and antioxidant activity of moringa seed. Germination improved protein, fat, fiber, riboflavin, phenolics, some individual glucosinolates (GLS) and GABA contents, as well as the antioxidant potential in moringa sprouts, but the extent of the improvement depended on germination conditions. The second objective of this work was to identify the optimal germination conditions to maximize nutritional and bioactive quality of moringa by applying multi-response optimization (response surface methodology, RSM). RSM models indicated that 28 °C and 24 h were the optimal conditions to enhance the accumulation of riboflavin, phenolics and antioxidant activity of sprouts, while the highest GABA and total GLS contents were observed at 36 °C for 96 h and thiamine achieved the maximum content at 36 °C for 24 h. These results show that moringa sprouts are promising functional foods that might be also used as ingredients for the elaboration of novel foodstuffs.

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Section: Effect Of Germination Conditions On Total and Individual Glsmentioning

confidence: 59%

Potential of Germination in Selected Conditions to Improve the Nutritional and Bioactive Properties of Moringa (Moringa oleifera L.)

Frı́as

Martínez‐Villaluenga

Cartea

et al. 2020

Foods

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“…The enriched primary metabolic process GO term (GO:0044238) also grouped genes involved in protein and amino acid metabolism. In particular, our analysis showed the downregulation of glutamate decarboxylases ( LOC100812201 and LOC100781791 ) and aspartate aminotransferases ( LOC100780254 ), able to catalyze the biosynthesis of γ-aminobutyric acid (GABA) and aromatic amino acids, respectively [ 26 , 27 ]. Last, but not least, lipid metabolism was also negatively regulated by the biostimulant.…”

Section: Resultsmentioning

confidence: 99%

“…In particular, our analysis showed the downregulation of glutamate decarboxylases and aspartate aminotransferases, both encoding for enzymes whose activity is promoted by imbibition and whose role is essential along seed germination [ 69 ]. While glutamate decarboxylase ( LOC10081220 ) promotes the accumulation of GABA [ 27 ], aspartate aminotransferase ( LOC100780254 ) directly promotes the biosynthesis of aromatic amino acids [ 72 ]. Since imbibition is a critical step in seed germination, the downregulation of the primary metabolism genes observed with the biostimulant-treated soybean seeds might be attributable to the lower water absorption linked to the seed treatment process.…”

Section: Discussionmentioning

confidence: 99%

Transcriptome Analyses and Antioxidant Activity Profiling Reveal the Role of a Lignin-Derived Biostimulant Seed Treatment in Enhancing Heat Stress Tolerance in Soybean

Campobenedetto

Mannino

Agliassa

et al. 2020

Plants

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Soybean (Glycine max Merr.) is a worldwide important legume crop, whose growth and yield are negatively affected by heat stress at germination time. Here, we tested the role of a biostimulant based on lignin derivatives, plant-derived amino acids, and molybdenum in enhancing soybean heat stress tolerance when applied on seeds. After treatment with the biostimulant at 35 °C, the seed biometric parameters were positively influenced after 24 h, meanwhile, germination percentage was increased after 72 h (+10%). RNA-Seq analyses revealed a modulation of 879 genes (51 upregulated and 828 downregulated) in biostimulant-treated seeds as compared with the control, at 24 h after incubation at 35 °C. Surprisingly, more than 33% of upregulated genes encoded for ribosomal RNA (rRNA) methyltransferases and proteins involved in the ribosome assembly, acting in a specific protein network. Conversely, the downregulated genes were involved in stress response, hormone signaling, and primary metabolism. Finally, from a biochemical point of view, the dramatic H2O2 reduction 40%) correlated to a strong increase in non-protein thiols (+150%), suggested a lower oxidative stress level in biostimulant-treated seeds, at 24 h after incubation at 35 °C. Our results provide insights on the biostimulant mechanism of action and on its application for seed treatments to improve heat stress tolerance during germination.

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“…Previous studies have demonstrated that different soaking conditions have varying effects on GABA enrichment in germinating beans ( 16 , 29 ). In the present study, when the soaking time was <16 h, GABA contents in adzuki beans increased as soaking time increased ( Figure 1A ), which indicated that metabolism was induced following water imbibition, in addition to the activation of endogenous enzymes and GAD in the reaction system produces GABA secondary metabolites and other nutrients ( 7 , 30 ). Liao et al observed that a soaking temperature of 35°C was optimal for the accumulation of GABA contents in adzuki beans ( 31 ), which is consistent with the results of the present study.…”

Section: Discussionmentioning

confidence: 54%

“…Subsequently, they were disinfected with 0.7% sodium hypochlorite for 15 min. Thereafter, they were water rinsed three times to remove excess sodium hypochlorite, and then soaked in water baths at 15,20,25,30,35, and 40 • C. Citric acid and disodium hydrogen phosphate were used to adjust the pH values of the soaking solutions to 3, 5, 6, 7, 9, and 11, respectively. The soaking time was set to 0, 4, 8, 12, 16, and 20 h. At the end of immersion, adzuki beans were dried and the GABA contents were determined at 645 nm.…”

Section: Immersion Of Adzuki Beansmentioning

confidence: 99%

Optimization of γ-Aminobutyric Acid (GABA) Accumulation in Germinating Adzuki Beans (Vigna angularis) by Vacuum Treatment and Monosodium Glutamate, and the Molecular Mechanisms

Jiang

Zhang

et al. 2021

Front. Nutr.

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This study aimed to investigate the optimal hypoxic and monosodium glutamate (MSG) stress conditions for the enrichment of γ-Aminobutyric acid (GABA) in germinating adzuki beans and to reveal the potential underlying molecular mechanisms of GABA accumulation. Using single-factor experiments and response surface model, we investigated the effects of germination time, germination temperature, vacuum time, and MSG concentration on GABA contents, and further explored the activity and gene expression of glutamate decarboxylase (GAD) and polyamine oxidase (PAO) critical rate restriction enzymes during GABA synthesis. The optimal soaking temperature, soaking time, and pH conditions were 35°C, 16 h, and 5, respectively. Furthermore, the optimal germination conditions for optimal GABA enrichment were 48 h, 1.99 mg/ml MSG concentration, germination temperature of 31.49°C, and vacuum time of 15.83 h. Under such conditions, the predicted GABA concentration was 443.57 ± 7.18 mg/100 g, with no significant difference between the predicted and experimental data. The vacuum + MSG (FZM) treatment has a maximum contribution rate of GABA to 38.29%, which significantly increase GABA content, and the increase was associated with increased GAD and PAO activity. In addition, MSG in combination with vacuum treatment could significantly induce VaGAD4 and VaGAD6 genes in 2 days germination of adzuki beans. According to the results of the present study, vacuum + MSG treatment is an effective approach to enhancing GABA accumulation in germinating adzuki beans, which could be employed in enhancing the functional quality of germinating adzuki beans.

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Accumulating mechanism of γ‐aminobutyric acid in soybean (Glycine max L.) during germination

Cited by 23 publications

References 30 publications

Potential of Germination in Selected Conditions to Improve the Nutritional and Bioactive Properties of Moringa (Moringa oleifera L.)

Potential of Germination in Selected Conditions to Improve the Nutritional and Bioactive Properties of Moringa (Moringa oleifera L.)

Transcriptome Analyses and Antioxidant Activity Profiling Reveal the Role of a Lignin-Derived Biostimulant Seed Treatment in Enhancing Heat Stress Tolerance in Soybean

Optimization of γ-Aminobutyric Acid (GABA) Accumulation in Germinating Adzuki Beans (Vigna angularis) by Vacuum Treatment and Monosodium Glutamate, and the Molecular Mechanisms

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