Gamma-aminobutyric acid (GABA): a comprehensive review of dietary sources, enrichment technologies, processing effects, health benefits, and its applications

Hou, Dianzhi; Tang, Jian; Feng, Qiqian; Niu, Zhitao; Shen, Qun; Wang, Li; Zhou, Sumei

doi:10.1080/10408398.2023.2204373

Cited by 34 publications

(18 citation statements)

References 166 publications

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“…Moreover, other postharvest treatments with effects on maintaining fruit quality, such as sodium nitroprusside (SNP) in peach [ 39 ], calcium in apple [ 40 ] or melatonin [ 41 ] and methyl jasmonate [ 42 ] in tomato, increased GABA content and the GABA-shunt pathway, proving the effects of GABA on delaying the postharvest ripening and senescence processes, which has been attributed to an enhanced mitochondrial energy status [ 29 ]. It is important to note that consumers have concerns about post-harvest fruit treatments, which have also more legal restrictions than preharvest ones; meanwhile, preharvest treatments with GABA, which is a natural amino acid, are considered to be safe and to have beneficial properties for human health [ 43 ], so this could be a suitable and environmentally friendly approach to increase sweet cherry quality and their storage time for longer periods.…”

Section: Discussionmentioning

confidence: 99%

Antioxidant Systems and Quality in Sweet Cherries Are Improved by Preharvest GABA Treatments Leading to Delay Postharvest Senescence

Carrión-Antolí,

Badiche-El Hilali,

Lorente-Mento

et al. 2023

IJMS

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γ-Aminobutyric acid (GABA) plays important roles in plant development, including the maintenance of fruit quality when applied as postharvest treatment. However, little information is available about the effects of preharvest GABA treatments. Thus, GABA (10, 50 and 100 mM) was applied as foliar spray at key points of fruit development in three sweet cherry cultivars and over two years. The results show that quality parameters, such as total soluble solid content, titratable acidity and firmness were higher in the fruit from GABA-treated trees than in the controls, either at harvest or during four weeks of cold storage. In addition, the total phenolic and total and individual anthocyanin concentrations were also enhanced by GABA treatments and the fruit color was improved. The activities of the antioxidant enzymes catalase, ascorbate peroxidase and peroxidase were also enhanced by the GABA treatments. The most effective concentration was 50 mM, which led to extending the storage period of sweet cherries with high quality traits to up to four weeks, while for the controls this was two weeks. Thus, GABA treatment had a clear effect on delaying the postharvest ripening and senescence processes in sweet cherries, with an additional effect on enhancing the content of bioactive compounds, such as phenolics and anthocyanins, with antioxidant properties and health benefits.

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Section: Discussionmentioning

confidence: 99%

Antioxidant Systems and Quality in Sweet Cherries Are Improved by Preharvest GABA Treatments Leading to Delay Postharvest Senescence

Carrión-Antolí,

Badiche-El Hilali,

Lorente-Mento

et al. 2023

IJMS

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“…Taurine acts as an antioxidant and protects against cardiovascular diseases (Xu et al, 2008). S-adenosyl-L-methionine demonstrates antidepressant effectiveness (Ullah et al, 2022), succinic anhydride derivatives have antioxidant properties (Liu et al, 2022) and gammaaminobutyric acid inhibits neurotransmitters and exhibits anti-inflammatory effects (Hou et al, 2023). Glycolic acid displays antioxidant activity (Morreale & Livrea, 1997), and maleamic acid associates with anti-cancer properties (Rodrigues et al, 2011).…”

Section: Identified Metabolites Relating To Health Benefit Propertiesmentioning

confidence: 99%

Metabolomic profiling of health‐benefit compounds in fresh and preserved mustard greens

Tunsagool,

Pimpak,

Promwat

et al. 2023

Int J of Food Sci Tech

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SummaryIn today's consumer landscape, the health benefits of preserved foods, particularly pickled and salted mustard greens, are gaining recognition on a global scale. To compare health‐promoting compounds between fresh and preserved mustard greens, a comprehensive assessment using proximate composition analysis and untargeted metabolomics was conducted. The sub‐metabolome data revealed distinct profiles for each type of mustard greens, clearly seen in their separation through principal component analysis. The metabolite profiling identified 37 metabolites with significant differences (P‐value < 0.05, −log10 P‐value > 4). Fresh mustard greens were found to be rich in 16 identified metabolites, including sulfonic acids, purines, oxepanes, monosaccharides, fatty acids, amino acids and tripeptides, offering antioxidants, gut enhancers and immune boosters. In contrast, pickled mustard greens exhibited an abundance of 20 identified metabolites in the classes of flavonoids, amino acids and dipeptides, providing antioxidant properties. Salted mustard greens, on the other hand, primarily showcased a high level of uridine diphosphate glucose (a pyrimidine class metabolite), supporting glycoconjugate synthesis among all samples. This study highlights the prominent presence of various classes of metabolites associated with health‐benefit compounds in fresh and preserved mustard greens. These insights contribute to the evaluation of health benefits in the food industry when choosing between pickled and salted preservation methods.

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“…GABA is an essential non-protein amino acid. The various health benefits of GABA-enriched foods mainly include neuroprotection, anti-depression, anti-insomnia, anti-diabetes, anti-hypertension, and anti-inflammation properties [ 15 ]. Many studies have shown that GABA accumulates in large quantities when plants are subjected to abiotic stresses, and acts as a signaling molecule to regulate tolerance to various abiotic stresses [ 16 ].…”

Section: Introductionmentioning

confidence: 99%

Enhancement of γ-Aminobutyric Acid and the Characteristics of Nutrition and Function in White Quinoa through Ultrasound Stress at the Pre-Germination Stage

Wu,

Zhou,

Zhou

et al. 2023

Foods

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The global production of quinoa has been increasing in recent years. In plant-based foods, ultrasound stress has received increasing attention, owing to its ability to enhance the production of primary and secondary metabolites. We studied the effects of ultrasonic stress at the pre-germination stage on the γ-aminobutyric acid (GABA) accumulation and characteristics of nutrition and function in quinoa. The results showed that ultrasonic conditions of 100 W for 4 min promoted an increase in GABA content by 9.15-fold, to 162.47 ± 6.69 mg/100 g·DW, compared to that of untreated quinoa, through promoting a 10.2% and 71.9% increase in the water absorption and glutamate decarboxylase activity of quinoa, respectively. Meanwhile, compared to untreated quinoa, ultrasonic stress at the pre-germination stage enhanced the total phenolic, total flavonoid, and total saponin contents of quinoa by 10.2%, 33.6%, and 90.7%, to 3.29 mg GA/g·DW, 104.0 mg RE/100 g·DW, and 7.13 mg/g, respectively, without decreasing its basic nutritional quality. Ultrasonic stress caused fissures on the surface of quinoa starch particles. Additionally, germination under ultrasonic stress increased the n3 polyunsaturated fatty acids by 14.4%. Furthermore, ultrasonic stress at the pre-germination stage promoted the scavenging of 2,2-diphenyl1-picrylhydrazyl radicals and inhibitions of α-amylase, α-glucosidase, and pancreatic lipase by 14.4%, 14.9%, 24.6%, and 20.0% in vitro, compared to untreated quinoa. The results indicated that the quinoa sprouted via ultrasonic stress could represent a promising method through which to develop nutritionally balanced whole grains rich in GABA, with hypoglycemic and hypolipidemic activities, which could provide theoretical support for the development of functional whole-grain foods based on quinoa.

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Gamma-aminobutyric acid (GABA): a comprehensive review of dietary sources, enrichment technologies, processing effects, health benefits, and its applications

Cited by 34 publications

References 166 publications

Antioxidant Systems and Quality in Sweet Cherries Are Improved by Preharvest GABA Treatments Leading to Delay Postharvest Senescence

Antioxidant Systems and Quality in Sweet Cherries Are Improved by Preharvest GABA Treatments Leading to Delay Postharvest Senescence

Metabolomic profiling of health‐benefit compounds in fresh and preserved mustard greens

Enhancement of γ-Aminobutyric Acid and the Characteristics of Nutrition and Function in White Quinoa through Ultrasound Stress at the Pre-Germination Stage

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