Optimal soaking conditions and addition of exogenous substances improve accumulation of γ‐aminobutyric acid (GABA) in germinated mung bean ( Vigna radiata )

Characterization of mung bean endogenous proteases and globulins and their effects on the production of mung bean protein

Mung bean protein possesses several health benefits, and aqueous processing methods are used for its production. However, mung bean protein yields are different with different methods, which are actually different in conditions (e.g., pH, temperature, and time). Herein, liquid chromatography tandem mass spectrometry identified 28 endopeptidases and exopeptidases in mung bean protein extract, and the positions of 8S and 11S globulins on sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) gel were confirmed in our experimental conditions. The SDS-PAGE, trichloroacetic acid-nitrogen solubility index, and free amino acid analysis revealed that (1) 8S globulins showed strong resistance to the endopeptidases (optimal at pH 5 and 50 °C) at pH 3-9, and 11S globulin exhibit strong resistance expect at pH 3-3.5; (2) the exopeptidases (optimal at pH 6 and 50 °C) preferred to liberate methionine and tryptophan. These proteases negatively affected protein yield, and short production time and low temperature were recommended.

"Deciphering the enigmatic role of gamma-aminobutyric acid (GABA) in plants: Synthesis, transport, regulation, signaling, and biological roles in interaction with growth regulators and abiotic stresses."

Gamma-aminobutyric acid (GABA) is an amino acid with a four-carbon structure, widely distributed in various organisms. It exists as a zwitterion, possessing both positive and negative charges, enabling it to interact with other molecules and participate in numerous physiological processes. GABA is widely distributed in various plant cell compartments such as cytoplasm mitochondria, vacuoles, peroxisomes, and plastids. GABA is primarily synthesized from glutamate using glutamate decarboxylase and participates in the GABA shunt within mitochondria, regulating carbon and nitrogen metabolism in plants The transport of GABA is regulated by several intracellular and intercellular transporters such as aluminium-activated malate transporters (ALMTs), GABA transporters (GATs), bidirectional amino acid transporters (BATs), and cationic amino acid transporters (CATs). GABA plays a vital role in cellular transformations, gene expression, cell wall modifications, and signal transduction in plants. Recent research has unveiled the role of GABA as a signaling molecule in plants, regulating stomatal movement and pollen tube growth. This review provides insights into multifaceted impact of GABA on physiological and biochemical traits in plants, including cellular communication, pH regulation, Krebs cycle circumvention, and carbon and nitrogen equilibrium. The review highlights involvement of GABA in improving the antioxidant defense system of plants, mitigating levels of reactive oxygen species under normal and stressed conditions. Moreover, the interplay of GABA with other plant growth regulators (PGRs) have also been explored.

Gamma-aminobutyric acid (GABA): a comprehensive review of dietary sources, enrichment technologies, processing effects, health benefits, and its applications

Gamma-aminobutyric acid (GABA) is a naturally occurring potential bioactive compound present in plants, microorganisms, animals, and humans. Especially, as a main inhibitory neurotransmitter in the central nervous system, GABA possesses a broad spectrum of promising bioactivities. Thus, functional foods enriched with GABA have been widely sought after by consumers. However, the GABA levels in natural foods are usually low, which cannot meet people's demand for health effects. With the increasing public awareness on the food securities and naturally occurring processes, using enrichment technologies to elevate the GABA contents in foods instead of exogenous addition can enhance the acceptability of health-conscious consumers. Herein, this review provides a comprehensive insight on the dietary sources, enrichment technologies, processing effects of GABA, and its applications in food industry. Furthermore, the various health benefits of GABA-enriched foods, mainly including neuroprotection, anti-insomnia, anti-depression, anti-hypertensive, anti-diabetes, and anti-inflammatory are also summarized. The main challenges for future research on GABA are related to exploring high GABA producing strains, enhancing the stability of GABA during storage, and developing emerging enrichment technologies without affecting food quality and other active ingredients. A better understanding of GABA may introduce new windows for its application in developing functional foods.

Recent advances of γ-aminobutyric acid: Physiological and immunity function, enrichment, and metabolic pathway

γ-aminobutyric acid (GABA) is a non-protein amino acid which naturally and widely occurs in animals, plants, and microorganisms. As the chief inhibitory neurotransmitter in the central nervous system of mammals, it has become a popular dietary supplement and has promising application in food industry. The current article reviews the most recent literature regarding the physiological functions, preparation methods, enrichment methods, metabolic pathways, and applications of GABA. This review sheds light on developing GABA-enriched plant varieties and food products, and provides insights for efficient production of GABA through synthetic biology approaches.