Pyridoxal phosphate promotes the γ-aminobutyric acid accumulation, antioxidant and anti-hypertensive activity of germinated tartary buckwheat

IF 3.9 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

Journal of Cereal Science Pub Date : 2024-09-13 DOI:10.1016/j.jcs.2024.104024

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引用次数: 0

Abstract

γ-Aminobutyric acid (GABA), a main inhibitory neurotransmitter, is essential for various biofunctions but is inadequately synthesized by the body. Tartary buckwheat (TB), with its medicinal and culinary uses, is a potential GABA source, yet its natural GABA content is low. Herein, the application of pyridoxal phosphate (PLP) led to a significant increase in GABA content, reaching 3.82 g kg⁻¹ in PLP-treated germinated TB (PLP-GTB), which is a 9.67-fold increase compared to ungerminated TB (UTB). This elevation in GABA was associated with the activation of glutamate decarboxylase (GAD), an increase in the substrate glutamate (Glu), and the up-regulation of key gene expression (GAD, GS1/2 and GOGAT). Furthermore, PLP-GTB displayed the strongest inhibitory effect on angiotensin-converting enzyme (ACE) activity and exhibited the highest levels of DPPH and ABTS radical scavenging capabilities. Collectively, our findings present a strategy for GABA enrichment in TB, potentially enhancing its anti-hypertensive and antioxidant properties.

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磷酸吡哆醛促进发芽鞑靼荞麦的γ-氨基丁酸积累、抗氧化和抗高血压活性

γ-氨基丁酸（GABA）是一种主要的抑制性神经递质，对各种生物功能至关重要，但人体合成不足。鞑靼荞麦（TB）具有药用和烹饪用途，是一种潜在的 GABA 来源，但其天然 GABA 含量较低。在这里，施用磷酸吡哆醛（PLP）可显著提高 GABA 含量，经 PLP 处理的发芽荞麦（PLP-GTB）的 GABA 含量达到 3.82 克/千克，是未发芽荞麦（UTB）的 9.67 倍。GABA 的增加与谷氨酸脱羧酶（GAD）的激活、底物谷氨酸（Glu）的增加以及关键基因表达（GAD、GS1/2 和 GOGAT）的上调有关。此外，PLP-GTB 对血管紧张素转换酶（ACE）活性的抑制作用最强，DPPH 和 ABTS 自由基清除能力也最高。总之，我们的研究结果提出了一种在结核中富集 GABA 的策略，有可能增强其抗高血压和抗氧化特性。

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来源期刊

Journal of Cereal Science 工程技术-食品科技

CiteScore

7.80

自引率

2.60%

发文量

163

审稿时长

38 days

期刊介绍： The Journal of Cereal Science was established in 1983 to provide an International forum for the publication of original research papers of high standing covering all aspects of cereal science related to the functional and nutritional quality of cereal grains (true cereals - members of the Poaceae family and starchy pseudocereals - members of the Amaranthaceae, Chenopodiaceae and Polygonaceae families) and their products, in relation to the cereals used. The journal also publishes concise and critical review articles appraising the status and future directions of specific areas of cereal science and short communications that present news of important advances in research. The journal aims at topicality and at providing comprehensive coverage of progress in the field.