Rapid evaluation of γ-aminobutyric acid in foodstuffs by direct real-time mass spectrometry

Li, Weili; Wu, Xiaoyu; Yuan, Xv; Zhou, Wenhua; Wu, Tao

doi:10.1016/j.foodchem.2018.10.127

Cited by 18 publications

(3 citation statements)

References 24 publications

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“…However, among these diverse techniques, spectrophotometric and HPLC-based methods are widely manipulated to determine the GABA content. A chemically modified derivative applied to GABA has shown significant absorption as GABA has a weak absorption at the UV and visible range and fluorescence spectrum too (Li et al 2019 ). The color intensity of spectrophotometric methods is impacted by pH, the temperature of the medium, the cooling process, and the presence of some amines, and the optical density can be read at 630 nm (Sarak et al 2020 ).…”

Section: Determination Of Glu and Gabamentioning

confidence: 99%

Recent advances in the biosynthesis and industrial biotechnology of Gamma-amino butyric acid

Milon,

Hu,

Zhang

et al. 2024

Bioresour. Bioprocess.

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GABA (Gamma-aminobutyric acid), a crucial neurotransmitter in the central nervous system, has gained significant attention in recent years due to its extensive benefits for human health. The review focused on recent advances in the biosynthesis and production of GABA. To begin with, the investigation evaluates GABA-producing strains and metabolic pathways, focusing on microbial sources such as Lactic Acid Bacteria, Escherichia coli, and Corynebacterium glutamicum. The metabolic pathways of GABA are elaborated upon, including the GABA shunt and critical enzymes involved in its synthesis. Next, strategies to enhance microbial GABA production are discussed, including optimization of fermentation factors, different fermentation methods such as co-culture strategy and two-step fermentation, and modification of the GABA metabolic pathway. The review also explores methods for determining glutamate (Glu) and GABA levels, emphasizing the importance of accurate quantification. Furthermore, a comprehensive market analysis and prospects are provided, highlighting current trends, potential applications, and challenges in the GABA industry. Overall, this review serves as a valuable resource for researchers and industrialists working on GABA advancements, focusing on its efficient synthesis processes and various applications, and providing novel ideas and approaches to improve GABA yield and quality. Graphical Abstract

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Section: Determination Of Glu and Gabamentioning

confidence: 99%

Recent advances in the biosynthesis and industrial biotechnology of Gamma-amino butyric acid

Milon,

Hu,

Zhang

et al. 2024

Bioresour. Bioprocess.

View full text Add to dashboard Cite

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“…The results were consistent with those obtained by the conventional approach, that is, by the QuEChERS sample handling procedure followed by LC/MS. Subsequently, DART‐MS was applied for the rapid determination of gamma‐aminobutyric acid (GABA) in germinated barley and fermented beans with an LOD at 0.040 mg/kg 44 . The authors discovered that the Aspergillus oryzae –fermented black beans produced the highest amount of GABA, demonstrating that DART‐MS could be a high‐throughput alternative to classical HPLC/MS.…”

Section: Applications Of Dart‐ms In Different Types Of Foodsmentioning

confidence: 99%

Applications of direct analysis in real time mass spectrometry in food analysis: A review

Zhang

Ren

Chingin

2021

Rapid Comm Mass Spectrometry

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Rationale Direct analysis in real time (DART) combined with mass spectrometry (MS) detection has become one of the most broadly used analytical approaches for the direct molecular characterization of food samples with regard to their chemical quality, safety, origin, and authentication. The major advantages of DART‐MS for food analysis include high chemical sensitivity and specificity, high speed and throughput of analysis, simplicity, and the obviation of tedious sample preparation and solvents. Methods The recent applications of DART coupled with different mass analyzers, including quadrupole, ion trap, Orbitrap, and time of flight, are discussed. In addition, sample pretreatment methods that have been coupled with DART‐MS are discussed. Results We summarize the applications of DART‐MS in food science and industry published in the period from 2005 to this date. The applications and analytical characteristics are systematically categorized across the three major types of foods: solid foods, liquid foods, and viscous foods. Conclusions DART‐MS has proved its high suitability for the direct, rapid, and high‐throughput molecular analysis of very different food samples with minimal or no sample preparation, thus offering a high‐speed alternative to liquid chromatography/mass spectrometry (LC/MS) and gas chromatography/mass spectrometry (GC/MS) approaches that are traditionally employed in food analysis.

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“…The changes that occur in its composition contribute to the process of technological innovation and expansion of off ers aimed at meeting consumer preferences (GAN et al, 2017). Several studies have demonstrated that germination can increase the content of folic acid, γ-aminobutyric acid, phenolic compounds, and other bioactive substances in grains, as well as remove antinutritional factors such as enzyme inhibitors (LI et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Water adsorption isotherms and thermodynamic properties of germinated pumpkin seeds flours

Moraes,

Queiroz,

Figueirêdo

et al. 2024

RCA

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The use of residues resulting from the processing of agricultural products is an widely studied topic, which is justifi ed by the need to reduce costs and by the search for productive sustainability, which has as one of its principles the full use production, reducing waste and therefore increasing the amount of products extracted per unit of area. Residual seeds, resulting from the production of fruit pulps, are rich in nutrients and with the potential to be further improved by the application of germination, increasing the protein content and the content of bioactive compounds. However, in the germination process, the product acquires a high water content, requiring immediate drying and control of the water adsorption kinetics after dehydration. Therefore, the objective of this study was to determine the water adsorption isotherms of germinated seeds fl ours from pumpkins of three varieties at temperatures of 15, 25 and 35 °C, to obtain the most appropriate mathematical model to describe the hygroscopic behavior and to determine the thermodynamic properties of water adsorption, through the values of the integral isosteric heat, diff erential entropy, diff erential enthalpy and Gibbs free energy for the studied conditions. The GAB and Peleg models fi t the experimental data well. With increasing water activity, there was a reduction in isosteric heat and entropy. The enthalpy-entropy compensation theory was confi rmed. Gibbs free energy was negative for all temperatures, increasing with increasing equilibrium water content, demonstrating that it is a spontaneous process.

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Rapid evaluation of γ-aminobutyric acid in foodstuffs by direct real-time mass spectrometry

Cited by 18 publications

References 24 publications

Recent advances in the biosynthesis and industrial biotechnology of Gamma-amino butyric acid

Recent advances in the biosynthesis and industrial biotechnology of Gamma-amino butyric acid

Applications of direct analysis in real time mass spectrometry in food analysis: A review

Water adsorption isotherms and thermodynamic properties of germinated pumpkin seeds flours

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