Sequence analysis of diamine oxidase gene from fava bean and its expression related to <i>γ</i>‐aminobutyric acid accumulation in seeds germinating under hypoxia‐<scp>NaCl</scp> stress

Yang, Runqiang; Yin, Yi; Guo, Liping; Ye, Han; Gu, Zhenxin

doi:10.1002/jsfa.6461

Cited by 5 publications

(5 citation statements)

References 26 publications

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“…The condition of hypoxia-NaCl treatment was chosen because of the high GABA content in germinated fava beans, as indicated in our previous study. 18 Meanwhile, the culture solution contained 0.0, 2.5, 5.0, 7.5 and 10.0 mM of β-mercaptoethanol, dithiothreitol, l -cysteine and aminoxyacetate, respectively. Three independent biological experiments were performed.…”

Section: Methodsmentioning

confidence: 99%

Effects of the inhibitor of glutamate decarboxylase on the development and GABA accumulation in germinating fava beans under hypoxia-NaCl stress

2018

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Section: Methodsmentioning

confidence: 99%

Effects of the inhibitor of glutamate decarboxylase on the development and GABA accumulation in germinating fava beans under hypoxia-NaCl stress

2018

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“…The faba bean also contains γ-aminobutyric acid (GABA), which is an inhibitory neurotransmitter amino acid that has blood pressure-lowering effects [193]. It is a secondary metabolite formed from glutamic acid by glutamate decarboxylase, which accumulates in faba bean seeds due to environmental stress [194][195][196][197]. Germination [198] and fermentation [72,115,199] are both very useful processes to increase GABA in the faba bean.…”

Section: Non-protein Amino Acidsmentioning

confidence: 99%

Faba Bean: An Untapped Source of Quality Plant Proteins and Bioactives

et al. 2022

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Faba beans are emerging as sustainable quality plant protein sources, with the potential to help meet the growing global demand for more nutritious and healthy foods. The faba bean, in addition to its high protein content and well-balanced amino acid profile, contains bioactive constituents with health-enhancing properties, including bioactive peptides, phenolic compounds, GABA, and L-DOPA. Faba bean peptides released after gastrointestinal digestion have shown antioxidant, antidiabetic, antihypertensive, cholesterol-lowering, and anti-inflammatory effects, indicating a strong potential for this legume crop to be used as a functional food to help face the increasing incidences of non-communicable diseases. This paper provides a comprehensive review of the current body of knowledge on the nutritional and biofunctional qualities of faba beans, with a particular focus on protein-derived bioactive peptides and how they are affected by food processing. It further covers the adverse health effects of faba beans associated with the presence of anti-nutrients and potential allergens, and it outlines research gaps and needs.

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“…Here, the rutin content in germinating common beans initially increased, which illustrates that the beans were activated from hibernation and produced flavonoids ( 43 ). The rutin content then decreased after 96 h, which might be related to tissue differentiation after plant germination ( 44 ). Other nutrients in germinating beans also show similar trends; for instance, the γ-aminobutyric acid (GABA) content in germinating adzuki beans ( Vigna angularis ) showed increasing and decreasing, of which the highest content was at 48 h ( 37 ).…”

Section: Discussionmentioning

confidence: 99%

Molecular mechanisms of flavonoid accumulation in germinating common bean (Phaseolus vulgaris) under salt stress

et al. 2022

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Flavonoids are important secondary metabolites, active biomolecules in germinating beans, and have prominent applications in food and medicine due to their antioxidant effects. Rutin is a plant flavonoid with a wide biological activity range. In this study, flavonoid (rutin) accumulation and its related molecular mechanisms in germinating common bean (Phaseolus vulgaris) were observed at different time points (0–120 h) under salt stress (NaCl). The rutin content increased from germination onset until 96 h, after which a reducing trend was observed. Metabolome analysis showed that salt stress alters flavonoid content by regulating phenylpropanoid (ko00940) and flavonoid (ko00941) biosynthesis pathways, as well as their enzyme activities, including cinnamyl-alcohol dehydrogenase (CAD), peroxidase (POD), chalcone isomerase (CHI), and flavonol synthase (FLS). The RNA-seq and quantitative real-time PCR (qRT-PCR) analyses also showed that these two pathways were linked to changes in flavonoid content following salt treatment. These results reveal that salt stress effectively enhanced rutin content accumulation in germinating beans, hence it could be employed to enhance the functional quality of germinating common beans.

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Sequence analysis of diamine oxidase gene from fava bean and its expression related to γ‐aminobutyric acid accumulation in seeds germinating under hypoxia‐NaCl stress

Cited by 5 publications

References 26 publications

Effects of the inhibitor of glutamate decarboxylase on the development and GABA accumulation in germinating fava beans under hypoxia-NaCl stress

Effects of the inhibitor of glutamate decarboxylase on the development and GABA accumulation in germinating fava beans under hypoxia-NaCl stress

Faba Bean: An Untapped Source of Quality Plant Proteins and Bioactives

Molecular mechanisms of flavonoid accumulation in germinating common bean (Phaseolus vulgaris) under salt stress

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