GABA-enrichment processing; flavonoids; heat and relative humidity; phenolic acids; α-ketoglutaric acid; Food Science; Microbiology; Health (social science); Health Professions (miscellaneous); Plant Science
Abstract :
[en] Soaking together with Heat and Relative Humidity (HRH) treatment has been applied successfully to enrich γ-aminobutyric acid (GABA) in mung beans. However, whether and how the above GABA enrichment processing influences the other bioactive molecules is elusive. In the present study, mung beans were soaked and then treated by HRH for 5 or 7 h. By using metabolomics techniques, the changes of 496 metabolites were determined. The relative content of flavonoids and phenolic acids increased during soaking but slightly decreased during HRH. Intriguingly, soaking and HRH had the opposite effects on the glycosylation of polyphenols. The relative content of glycosylated or un-glycosylated polyphenols increased during soaking or HRH, respectively. The relative content of α-ketoglutaric acid increased more than 20 times after 5 h HRH treatment. Bioactive molecules could be enriched during GABA enrichment processing. Depending on the desired bioactive compounds, soaking and different duration of HRH treatment could be selected.
Disciplines :
Food science
Author, co-author :
Ma, Yuling ; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, 11 Fucheng Road, Beijing 100048, China ; School of Food Science, Henan Institute of Science and Technology, Xinxiang 453003, China ; Department of Food Science and Formulation, Gembloux Agro-Bio Tech, Université de Liège, Passage des Déportés 2, 5030 Gembloux, Belgium
Zhou, Sumei; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, 11 Fucheng Road, Beijing 100048, China
Lu, Jing; Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, 11 Fucheng Road, Beijing 100048, China
Language :
English
Title :
Metabolomic Analysis Reveals Changes of Bioactive Compounds in Mung Beans (Vigna radiata) during γ-Aminobutyric Acid Enrichment Treatment.
Funding: This research was funded by China Agriculture Research System of MOF and MARA-Food Legumes (CARS-08); National Key R&D Program of China (2021YFD1600604).
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