GABA, a non-protein amino acid ubiquitous in food matrices

Ramos-Ruiz, Roberto; Poirot, Emmanuel; Flores-Mosquera, María

doi:10.1080/23311932.2018.1534323

Cited by 70 publications

(47 citation statements)

References 471 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The zwitterion form of GABA is able to act as an osmolyte without toxic effects in balancing the decrease in water potential during cellular dehydration and functioning as an antioxidant for the stabilization and protection of thylakoids and macromolecules [ 50 ]. Furthermore, it has been reported that GABA has many beneficial effects on human health, including hypotensive effects, the enhancement of immune functions under stress, the prevention of cancer and diabetes and control of blood cholesterol levels [ 51 , 52 , 53 ].…”

Section: Discussionmentioning

confidence: 99%

Application of Trichoderma harzianum, 6-Pentyl-α-pyrone and Plant Biopolymer Formulations Modulate Plant Metabolism and Fruit Quality of Plum Tomatoes

Carillo

Woo

Comite

et al. 2020

Plants

View full text Add to dashboard Cite

Many Trichoderma are successfully used to improve agriculture productivity due to their capacity for biocontrol and to stimulate plant growth and tolerance to abiotic stress. This research elucidates the effect of applications with Trichoderma harzianum strain T22 (T22), or biopolymer (BP) alone or in combination (BP + T22 or BP + 6-pentyl-α-pyrone (6PP); a Trichoderma secondary metabolite) on the crop performance, nutritional and functional quality of greenhouse tomato (Solanum lycopersicum L. cultivar Pixel). T22 elicited significant increases in total yield (+40.1%) compared to untreated tomato. The content of lycopene, an important antioxidant compound in tomatoes, significantly increased upon treatment with T22 (+ 49%), BP + T22 (+ 40%) and BP + 6PP (+ 52%) compared to the control. T22 treatments significantly increased the content of asparagine (+37%), GABA (+87%) and MEA (+102%) over the control; whereas BP alone strongly increased GABA (+105%) and MEA (+85%). The synthesis of these compounds implies that tomato plants are able to reuse the photorespiratory amino acids and ammonium for producing useful metabolites and reduce the pressure of photorespiration on plant metabolism, thus optimizing photosynthesis and growth. Finally, these metabolites exert many beneficial effects for human health, thus enhancing the premium quality of plum tomatoes.

show abstract

Section: Discussionmentioning

confidence: 99%

Application of Trichoderma harzianum, 6-Pentyl-α-pyrone and Plant Biopolymer Formulations Modulate Plant Metabolism and Fruit Quality of Plum Tomatoes

Carillo

Woo

Comite

et al. 2020

Plants

View full text Add to dashboard Cite

show abstract

“…An important result of this study is that in the conditions of the experiment, Lp was able to produce γaminobutyric acid (GABA) during quinoa sourdough fermentation, allowing the manufacture of a muffins enriched of GABA in a natural way. γ-aminobutyric acid is a four-carbon amino acid well known due to its important role in central nervous system and its positive effects on human immunity, diabetes and blood cholesterol (Villegas, Brown, De Giori, & Hebert, 2016;Ramos-ruiz, Poirot, & Flores-Mosquera, 2018). A possible explanation for the GABA increment during quinoa sourdough fermentation is the conversion of glutamate into GABA via glutamate decarboxylase mechanism (Gobbetti et al, 2018a) by Lp, reaching a final value of 1.83 g/100 g protein.…”

Section: Amino Acids' Contentmentioning

confidence: 99%

Impact of protein metabolic conversion and volatile derivatives on gluten-free muffins made with quinoa sourdough

Chiș

Păucean

Stan

et al. 2019

CyTA - Journal of Food

View full text Add to dashboard Cite

A quinoa sourdough inoculated with Lactobacillus plantarum ATCC 8014 vs. a spontaneous sourdough were used to assess the changes in amino acid content released by proteolysis and the volatile derivatives formation in gluten-free muffins. Considerable increases, more than double, in leucine, isoleucine, histidine, lysine, γ-aminobutyric acid were recorded in gluten-free muffins obtained with the inoculated quinoa sourdough fermented for 24 h. Moreover, important markers of aroma compounds like 3-methylbutanal, 2-methylbutanal, 2.3-pentanedione, limonene were found in high and statistically different concentrations when the inoculated sourdough was used. The capacity of these volatiles to transfer pleasant taste and flavor (fruity, citrus, chocolate notes) was correlated with the results of the sensory analysis, clearly highlighting the high consumers' acceptability for gluten-free muffins obtained with inoculated sourdough. Quinoa fermentation by lactic acid bacteria could be a new alternative to produce gluten-free products enriched in amino acids and with good sensory features.

show abstract

“…GABA is an important natural molecule produced in almost all living organisms, whereas its content is usually higher in plants than that in animals (Ramos-Ruiz et al 2018;Al-Taher and Nemzer 2019). GABA accumulates in plants under abiotic stressful condition or undergoing senescence (Han et al 2012;Zarei et al 2015;Oh et al 2019).…”

Section: Introductionmentioning

confidence: 99%

γ-Aminobutyric Acid Participates in the Adult-Phase Adventitious Rooting Recalcitrance

Shen

et al. 2020

J Plant Growth Regul

View full text Add to dashboard Cite

In many tree species especially the rooting-recalcitrant woody perennials, the adventitious root (AR) in the juvenile phase can be easily induced by exogenous auxin, but AR formation becomes recalcitrant in the adult phase. Also, it is reported that the γ-aminobutyric acid (GABA) inhibits primary root growth in Arabidopsis and the AR formation in poplar (Populus ssp). So far, how GABA affects or is affected by the ontogenetic phase or auxin remains unclear. Here, we used an apple rootstock, Malus xiaojinensis, and tobacco (Nicotiana benthamiana) to investigate this question. We first analyzed the content of GABA, the activity of GABA synthetic enzyme GAD, and the expression of the coding gene MxGADs, respectively, in leafy cuttings of juvenile and adult phase. Next, the effect of exogenous GABA on AR formation was examined in in vitro shoots of M. xiaojinensis and tobacco. Interestingly, significant and consistent increases in GABA concentration, GAD activity, and expression of MxGAD genes in response to exogenous indole butyric acid (IBA) were detected in adult-phase cuttings, but not in juvenile-phase cuttings. Exogenous GABA application inhibited the AR formation by delaying rooting time and reducing root number and the total root length in in vitro shoots of both M. xiaojinensis and tobacco. The expression of MxPIN members increased in response to IBA application, but these changes were restrained by the addition of GABA. These results indicate that both the loss of juvenility and IBA are required to trigger GABA accumulation. GABA may affect the AR formation as a co-actor by inhibiting polar auxin transport. Together, these findings facilitate the understanding of the regulatory network among GABA, juvenility, and auxin signaling on the AR formation.

show abstract

GABA, a non-protein amino acid ubiquitous in food matrices

Cited by 70 publications

References 471 publications

Application of Trichoderma harzianum, 6-Pentyl-α-pyrone and Plant Biopolymer Formulations Modulate Plant Metabolism and Fruit Quality of Plum Tomatoes

Application of Trichoderma harzianum, 6-Pentyl-α-pyrone and Plant Biopolymer Formulations Modulate Plant Metabolism and Fruit Quality of Plum Tomatoes

Impact of protein metabolic conversion and volatile derivatives on gluten-free muffins made with quinoa sourdough

γ-Aminobutyric Acid Participates in the Adult-Phase Adventitious Rooting Recalcitrance

Contact Info

Product

Resources

About