Effects of aminoguanidine on γ‐aminobutyric acid accumulation pathways in fresh tea leaves under hypoxic conditions

Wu, Qinyan; Guo, Rui; Zhang, Wenwen; Li, Dongdong; Rao, Bolla Govinda; Ma, Shengzhou; Zhao, Fei; Yao, Kebing; YiQing, Zhuang

doi:10.1111/ijfs.14360

Cited by 2 publications

(2 citation statements)

References 23 publications

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“…During the processing of GABA‐rich tea products, anaerobic treatment is one of the most efficient methods to enhance GABA content in fresh tea leaves. Moreover, the GABA content is also influenced by different anaerobic treatment methods, such as direct vacuuming (Dai, Xie, et al., 2020), filling with CO 2 or N 2 (Chen, Zhang, Tao, et al., 2018), and deoxidizer anaerobic treatment (Wu, Chen, et al., 2018). Additionally, the GABA content is influenced by the tea variety (Wu, Ma, et al., 2018).…”

Section: Special Tea Products Featuring Amino Acidsmentioning

confidence: 99%

Special tea products featuring functional components: Health benefits and processing strategies

Yang

Meng

Shi

et al. 2023

Comp Rev Food Sci Food Safe

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The functional components in tea confer various potential health benefits to humans. To date, several special tea products featuring functional components (STPFCs) have been successfully developed, such as O‐methylated catechin‐rich tea, γ‐aminobutyric acid‐rich tea, low‐caffeine tea, and selenium‐rich tea products. STPFCs have some unique and enhanced health benefits when compared with conventional tea products, which can meet the specific needs and preferences of different groups and have huge market potential. The processing strategies to improve the health benefits of tea products by regulating the functional component content have been an active area of research in food science. The fresh leaves of some specific tea varieties rich in functional components are used as raw materials, and special processing technologies are employed to prepare STPFCs. Huge progress has been achieved in the research and development of these STPFCs. However, the current status of these STPFCs has not yet been systematically reviewed. Here, studies on STPFCs have been comprehensively reviewed with a focus on their potential health benefits and processing strategies. Additionally, other chemical components with the potential to be developed into special teas and the application of tea functional components in the food industry have been discussed. Finally, suggestions on the promises and challenges for the future study of these STPFCs have been provided. This paper might shed light on the current status of the research and development of these STPFCs. Future studies on STPFCs should focus on screening specific tea varieties, identifying new functional components, evaluating health‐promoting effects, improving flavor quality, and elucidating the interactions between functional components.

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Section: Special Tea Products Featuring Amino Acidsmentioning

confidence: 99%

Special tea products featuring functional components: Health benefits and processing strategies

Yang

Meng

Shi

et al. 2023

Comp Rev Food Sci Food Safe

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“…LC/MS/MS analysis was carried out using a briefly modified version of the method reported by Wu and co-workers [29]. The system consisted of an HPLC apparatus equipped with two Series 200 micropumps (Perkin Elmer, Shelton, CT, USA), a Kinetex 2.6 µ HILIC 100 Å column (100 mm × 2.1 mm) (Phenomenex, Torrance, CA, USA) thermostatically controlled at 30 • C, and an API 3000 triple quadrupole mass spectrometer (Applied Biosystems, Mississauga, ON, Canada) equipped with a TurboIon Spray source.…”

Section: Gaba Analysis By Lc/ms/msmentioning

confidence: 99%

Evaluation of GABA Production by Alginate-Microencapsulated Fresh and Freeze-Dried Bacteria Enriched with Monosodium Glutamate during Storage in Chocolate Milk

Youssef,

Vitaglione,

Ferracane

et al. 2023

Microorganisms

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Two strains of γ-aminobutyric acid (GABA) producing bacteria, L. brevis Y1 and L. plantarum LM2, were microencapsulated in sodium alginate with two concentrations (1% and 2%) of monosodium glutamate (MSG) by using vibrating technology. The mix of both species was microencapsulated both in fresh and freeze-dried form. After 0, 1, 2, and 4 weeks of storage at 4 °C in quarter strength Ringer’s solution, the microcapsules were subjected to cell viable counting and sub-cultured in MRS at 37° for 24 h. The MRS cultures were analyzed for the GABA content. The amount of GABA produced per CFU of MRS inoculum was then calculated. Only the 4-week-old microcapsules were used to inoculate a chocolate milk drink with the aim of obtaining a functionalized drink containing viable probiotic cells and GABA after a 1-week incubation at 4 °C. Therefore, the GABA production in chocolate milk per CFU of the probiotic culture after the incubation time was calculated. Results of the GABA analysis by liquid chromatography mass spectrometry of the MRS sub-cultures showed no significant difference (p > 0.05) in GABA yield between 1% and 2% MSG for the microcapsules containing fresh cells. On the contrary, a significant difference (p < 0.05) in productivity along the storage was registered. Microcapsules containing freeze-dried cells showed significant differences (p < 0.05) in GABA yield between 1% and 2% MSG only after 2 and 4 weeks of storage. A significant difference (p < 0.05) in GABA yield between the storage time was found only for the trials with 2% MSG for freeze-dried cells. The synthesis of GABA in chocolate milk significantly decreased (p < 0.05) only for fresh cells when comparing 2% with 1% MSG. In conclusion, a 1-month storage of microcapsules containing both culture forms, fresh and freeze-dried, did not affect GABA production.

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Effects of aminoguanidine on γ‐aminobutyric acid accumulation pathways in fresh tea leaves under hypoxic conditions

Cited by 2 publications

References 23 publications

Special tea products featuring functional components: Health benefits and processing strategies

Special tea products featuring functional components: Health benefits and processing strategies

Evaluation of GABA Production by Alginate-Microencapsulated Fresh and Freeze-Dried Bacteria Enriched with Monosodium Glutamate during Storage in Chocolate Milk

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