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J Sci Food Agric. 2017 Jul;97(9):2681-2689. doi: 10.1002/jsfa.8283. Epub 2017 Apr 5.

Recent advances in γ-aminobutyric acid (GABA) properties in pulses: an overview.

Author information

1
Young Researchers and Elite Club, Islamic Azad University, Sabzevar, Iran.
2
Department of Food Technology, IUST, Awantipora, Jammu and Kashmir, India.
3
Department of Food Science, Cornell University, Ithaca, NY, USA.
4
Department of Food Technology and Bioprocess Engineering, Federal Research Institute of Nutrition and Food, Karlsruhe, Germany.
5
Burn and Wound Healing Research Center, Shiraz University of Medical Sciences, Shiraz, Iran.
6
Département de Génie des Procédés Industriels, Laboratoire Transformations Intégrées de la Matière Renouvelable, Université de Technologie de Compiègne, France.
7
Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, University of Valencia, Burjassot, València, Spain.
8
School of Public Health, Curtin University, Perth, WA, Australia.

Abstract

Beans, peas, and lentils are all types of pulses that are extensively used as foods around the world due to their beneficial effects on human health including their low glycaemic index, cholesterol lowering effects, ability to decrease the risk of heart diseases and their protective effects against some cancers. These health benefits are a result of their components such as bioactive proteins, dietary fibre, slowly digested starches, minerals and vitamins, and bioactive compounds. Among these bioactive compounds, γ-aminobutyric acid (GABA), a non-proteinogenic amino acid with numerous reported health benefits (e.g. anti-diabetic and hypotensive effects, depression and anxiety reduction) is of particular interest. GABA is primarily synthesised in plant tissues by the decarboxylation of l-glutamic acid in the presence of glutamate decarboxylase (GAD). It is widely reported that during various processes including enzymatic treatment, gaseous treatment (e.g. with carbon dioxide), and fermentation (with lactic acid bacteria), GABA content increases in the plant matrix. The objective of this review paper is to highlight the current state of knowledge on the occurrence of GABA in pulses with special focus on mechanisms by which GABA levels are increased and the analytical extraction and estimation methods for this bioactive phytochemical.

KEYWORDS:

glutamate decarboxylase; health benefits; processing; pulses; γ-aminobutyric acid (GABA)

PMID:
28230263
DOI:
10.1002/jsfa.8283
[Indexed for MEDLINE]

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