Effects of cultivar and culture conditions on γ-aminobutyric acid accumulation in germinated fava beans (<i>Vicia faba</i>
 L.)

Li, Yan; Bai, Quan; Jin, Xinjiang; Wen, Huanbin; Gu, Zhenxin

doi:10.1002/jsfa.3778

Cited by 45 publications

(41 citation statements)

References 27 publications

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“…Recent cultivar techniques on vineyards can have a marked influence on the final nitrogen content of grapes, specifically individual amino acid contents [25]. Both cultivar and culture conditions have significant effects on GABA production [26]. Previously, Li et al [27] reported that the amino acid and GABA contents varied in cultivars of Liriope platyphylla, a finding supported by the results of the present study.…”

Section: Resultssupporting

confidence: 86%

Amino Acids Content in Different Cultivars of Young Radish (Raphanus sativus)

Kim¹,

Bong²,

Park³

2017

Asian J. Chem.

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Section: Resultssupporting

confidence: 86%

Amino Acids Content in Different Cultivars of Young Radish (Raphanus sativus)

Kim¹,

Bong²,

Park³

2017

Asian J. Chem.

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“…E. coli is further challenged by faba bean in animal intestine thereby reducing/preventing gastrointestinal problems affecting gut health of post weaned piglets (Van der Meulen, Panneman, & Jansman, 2010). Faba bean is also a source of γ-aminobutyric acid (GABA) at approximately 0.05 mg/g in raw seeds (Li et al, 2010), and in www.ccsenet.org/jfr Journal of Food Research Vol. 3, No.…”

Section: Total Titratable Acidity (Tta) and Phmentioning

confidence: 99%

Effects of Faba Bean (Vicia faba L.) Flour on Viability of Probiotic Bacteria During Kefir Storage

Boudjou¹,

Zaïdi²,

Hosseinian³

et al. 2014

JFR

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Whole ground faba bean was investigated for its capability and efficiency to enhance bacterial survival and growth during kefir storage. Microbial analyses, pH and total titratable acidity (TTA) were measured in kefir samples, containing starter cultures with or without probiotic bacteria, (Lactobacillus acidophilus and Bifidobacterium lactis) supplemented with whole ground faba bean during 28 days cold storage at 4 ºC. Faba bean flour supplementation (4%) stimulated bifidogenic microbial growth, increased titratable acidity linearly from day 1 to 21, and reduced pH during kefir storage. Bacterial count was strongly and positively correlated with lactic acid content and inversely associated with pH. Faba bean contributed to the additive effect on viable cell counts and pH of the probiotic co-culture (Lb. acidophilus and B. lactis), but had a distinct antagonistic effect on titratable acidity of kefir. Hierarchical cluster analysis based on the microbiological, titratable acidity and pH data differentiated kefir corresponding to the presence or absence of faba bean supplementation. Faba bean flour maintain sprobioticst ability and extends kefir shelf life.

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“…Based on this scientific result, many kinds of germinated food using brown rice [9], hullless barley [10], foxtail millet [11,12], legumes [13,14] with high content of GABA have been evaluated. An alternative source of GABA is the polyamine (PA) degradation pathway, while this is lower in GABA formation than that of GABA shunt in monocotyledon [15].…”

Section: Introductionmentioning

confidence: 99%

Accumulation of γ-aminobutyric acid in germinated soybean (Glycine max L.) in relation to glutamate decarboxylase and diamine oxidase activity induced by additives under hypoxia

Guo

Yang

Chen

et al. 2012

Eur Food Res Technol

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High levels of c-aminobutyric acid (GABA) accumulate in plant tissues under various stresses and exogenous additives. The purpose of this research is to provide an effective finding that can prove a rapid accumulation of GABA in germinated soybean (Glycine max L.) in response to different additives under hypoxia. Hypoxia-induced GABA accumulation in soybean embryo resulted in part from polyamine oxidation. Response to different concentration of glutamate (Glu), pyridoxal phosphate, arginine, CuCl 2 , NaCl, and CaCl 2 , a significant difference including GABA accumulation, changes of Glutamate decarboxylase (GAD), and Diamine oxidase activity (DAO) activity in germinated soybean under hypoxia occurred (p \ 0.05) and the maximum accumulation of GABA were 4.07, 3.02, 3.50, 3.26, 4.00, and 3.30 g kg -1 DW respectively, which were significantly higher than those germinated soybean under normal culture (CK) and hypoxia culture (CK 0 ) (p \ 0.05). The GAD and DAO have different distributions in cotyledon and embryo of germinated soybean, and the enzyme activity mainly located in embryo of germinated soybean. Germinated soybean is a good resource of GABA-rich food. Different additives have significant effects on GABA production, among which Glu and NaCl are ideal material for GABA accumulation.

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Effects of cultivar and culture conditions on γ-aminobutyric acid accumulation in germinated fava beans (Vicia faba L.)

Abstract: Germinated fava bean is a good resource of GABA-rich food. Both cultivar and culture conditions have significant effects on GABA production.

Cited by 45 publications

References 27 publications

Amino Acids Content in Different Cultivars of Young Radish (Raphanus sativus)

Amino Acids Content in Different Cultivars of Young Radish (Raphanus sativus)

Effects of Faba Bean (Vicia faba L.) Flour on Viability of Probiotic Bacteria During Kefir Storage

Accumulation of γ-aminobutyric acid in germinated soybean (Glycine max L.) in relation to glutamate decarboxylase and diamine oxidase activity induced by additives under hypoxia

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