Production of γ-Aminobutyric Acid in Pumpkin Tissue Treated with Freeze-thaw Infusion of L-Glutamic Acid Monosodium Salt

Watanabe, Yoshimi; Murakami, Kazuyasu; Sakamoto, Koji; Fujiwara, Tomoko; Tai, Akihiro; Muto, Norio

doi:10.3136/fstr.19.641

Cited by 4 publications

(4 citation statements)

References 7 publications

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“…For example, the GABA levels of GABA-rich tomatoes and pumpkins have been reported to be approximately 1000 mg/100 g and 500 mg/100 g, respectively (Watanabe et al, 2013;Akihiro et al, 2008). On the other hand, the levels in GABA-rich rice have been reported to be 20 _ 40 mg/100 g (Sasagawa et al, 2006;Lu et al, 2010).…”

Section: Figmentioning

confidence: 99%

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Methods for Enrichment of γ-Aminobutyric Acid in Sesame Seeds

Katsuno

Sakamoto

Yabe

et al. 2015

FSTR

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We sought a method to increase γ-aminobutyric acid (GABA) levels in sesame seeds. When water was added to the seeds and they were heated at 60℃ for 15 min, the GABA content increased over 8-fold compared to the starting seeds. The amount of water added to the seeds affected the production of GABA, with the addition of more water leading to production of more GABA. GABA production occurred during the first 10 min of treatment at 60℃.Moreover, the addition of l-glutamate resulted in further GABA enrichment. The results indicate that our method using a short-duration heat treatment can form GABA-rich products from sesame seeds.Keywords: sesame seed, γ-aminobutyric acid, enriching process, heating treatment Introduction γ-Aminobutyric acid (GABA) is a non-protein amino acid found in bacteria, plants and vertebrates. In mammals, GABA is present at high levels in the brain and is the predominant inhibitory neurotransmitter. It also has roles in lowering blood pressure and in mental stabilization (Hayakawa et al., 2004;Abdou et al., 2006;Guyenet, 2006). GABA is mainly metabolized via a short pathway called the GABA shunt. In this pathway, GABA is synthesized through the α-decarboxylation of l-glutamate (l-Glu) catalyzed by l-Glu decarboxylase (GAD) (Bown and Shelp, 1997;Shelp et al., 1999;Bouché and Fromm 2004;Fait et al., 2008). In plant seeds, GAD expression and activity increase during germination (Kuo et al., 2004;Xu and Hu, 2014). GABA is contained in high quantities in germinated brown rice and soybean sprouts, which are eaten on a daily basis in Japan (Martínez-Villaluenga et al., 2006;Iwaki et al., 2007).In plants, GABA is accumulated as a metabolite in response to various stress conditions (Wallace et al., 1984;Kaplan et al., 2004;Chung et al., 2009). The GABA-accumulation phenomenon has been utilized to enrich GABA content of fruits, vegetables and other plant materials. The process includes anaerobic CO 2 , highpressure and immersion treatments (Saikusa et al., 1994;Sasagawa et al., 2006;Wang et al., 2006;Komatsuzaki et al., 2007;Akihiro et al., 2008;Watanabe et al., 2013).Sesame seeds have high nutrient content and health-promoting functions. Therefore, the seeds have been eaten for generations on a daily basis in many countries. However, the seeds contain only trace levels of GABA as a functional amino acid. Nakashima et al. (2005) reported that the GABA content in sesame seeds was increased by a 48-h germination treatment. However, GABA enrichment by germination is not of practical use because it is time-consuming and the flavor deteriorates during the process.Generally, roasted seeds are successfully processed by removing foreign substances, washing, dehydrating, roasting, cooling, again removing foreign substances, and finally, packing. On a commercial scale, GABA enrichment might be incorporated into this process. In this study, we investigated ways to enrich for GABA in sesame seeds with high efficiency before roasting. Materials and MethodsMaterials White sesame seeds (Escoba), harvested in Paragu...

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Section: Figmentioning

confidence: 99%

“…The GABA-accumulation phenomenon has been utilized to enrich GABA content of fruits, vegetables and other plant materials. The process includes anaerobic CO 2 , highpressure and immersion treatments (Saikusa et al, 1994;Sasagawa et al, 2006;Wang et al, 2006;Komatsuzaki et al, 2007;Akihiro et al, 2008;Watanabe et al, 2013).…”

Section: Introductionmentioning

confidence: 99%

Methods for Enrichment of γ-Aminobutyric Acid in Sesame Seeds

Katsuno

Sakamoto

Yabe

et al. 2015

FSTR

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“…Pumpkin puree is a heterogeneous two‐phase system with poor stability. Therefore, in the process of freeze–thaw and frozen storage, it is easy to cause solid shrinkage and water separation, resulting in solid and liquid stratification and reducing the quality of pumpkin puree (Watanabe et al ., 2013). The syneresis rate of the sample can be used to measure the stability and water holding capacity of puree products.…”

Section: Results and Analysismentioning

confidence: 99%

Effect of pectin oligosaccharide on quality control of quick‐frozen pumpkin puree

Wang

Yang

et al. 2021

Int J of Food Sci Tech

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Summary In this work, pectin oligosaccharide (POS) was prepared by an enzymatic method and was used to protect pumpkin puree during frozen storage. The changes in structure and properties of the pumpkin puree during frozen storage were investigated. The results showed that the addition of POS can minimise changes in syneresis rate, total soluble solids, particle size and zeta potential of pumpkin puree during frozen storage. The results of Scanning Electron Microscope (SEM) and Atomic Force Microscope (AFM) showed that the addition of POS significantly decreased the cavities produced by sublimation of ice crystals and enhanced the continuity of the internal structure of pumpkin puree. Confocal Laser Scanning Microscope (CLSM) results showed that the macromolecules in the quick‐frozen pumpkin puree tended to be uniformly distributed during frozen storage with POS added compared with the control sample. In addition, texture was well protected, which allowed the pumpkin puree to maintain a good taste. POS was shown to serve as an antifreeze agent to protect the internal structure of the pumpkin puree during freezing. The optimum concentration to achieve the best anti‐freeze effect was 2% POS, which is similar with that of 2% trehalose.

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“…The freeze‐thaw infusion technique facilitates the rapid entry of enzymes into foods . This method is already widely employed in the manufacture of special purpose foods (ex, silver food) in nursing and medical care . For example, by introducing plant tissue‐degrading enzymes such as pectinase, the hardness of food materials can be adjusted while retaining their shape, and this is useful for the manufacture of foods for people with less efficient digestion .…”

Section: Introductionmentioning

confidence: 99%

Enzymatic extraction of starch from broken rice using freeze‐thaw infusion with food‐grade protease

et al. 2017

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Despite the abundance of rice crops, rice starch is not widely utilized owing to the low yield and high cost of industrial production. The objective of this study was to increase the efficiency of starch extraction from broken rice using a freeze-thaw infusion method, which can rapidly infuse food materials with enzymes, combined with food-grade proteases. Because the freeze-thaw infusion method facilitates the rapid entry of enzymes into substrates, enzymatic reactions occur efficiently both inside and outside the substrate. The starch extraction efficiencies were 66.81, 61.74, and 69.31% for the alkaline method, protease treatment, and freeze-thaw infusion method, respectively. The physicochemical properties of the starches, including shape, pasting, and thermal transition, were not affected by the extraction method. These results indicated that the freeze-thaw infusion method is efficient for starch extraction from broken rice.

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Production of γ-Aminobutyric Acid in Pumpkin Tissue Treated with Freeze-thaw Infusion of L-Glutamic Acid Monosodium Salt

Cited by 4 publications

References 7 publications

Methods for Enrichment of γ-Aminobutyric Acid in Sesame Seeds

Methods for Enrichment of γ-Aminobutyric Acid in Sesame Seeds

Effect of pectin oligosaccharide on quality control of quick‐frozen pumpkin puree

Enzymatic extraction of starch from broken rice using freeze‐thaw infusion with food‐grade protease

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