揭示两种基因型红芸豆GABA富集能力及代谢物谱的差异在高温和相对湿度处理下

IF 2.5 4区 农林科学 Q3 CHEMISTRY, APPLIED
Linlin Fan, Jiani Zhao, Aijinxiu Ma, Ting Bai, Li Wang, Yuanlin Sun, Rui Liu, Sumei Zhou, Dianzhi Hou
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引用次数: 0

摘要

芸豆可以作为γ-氨基丁酸(GABA)的潜在来源,但其富集能力因品种而异。研究了高温和相对湿度(HRH)处理对两个芸豆品种(JZY-2和PJY-4) GABA积累的影响。结果HRH处理显著提高了两个品种的GABA含量,其中JZY-2的富集能力更强。GABA的增加与关键酶(DAO、PAO和GAD)活性的升高以及谷氨酸、天冬酰胺和天冬氨酸水平的降低有关。非靶向代谢组学分析显示,HRH治疗后代谢物组成发生了显著变化,特别是基于KEGG分析的类黄酮生物合成途径。结论HRH是提高芸豆中GABA含量的有效策略,尤其是JZY-2。本研究可为筛选HRH处理下富含gaba的芸豆优良品种提供参考,有助于开发富含gaba的功能食品。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Unveiling the Differences in GABA Enrichment Capacity and Metabolite Profiles of Two Genotypes of Red Kidney Beans (Phaseolus vulgaris L.) Under Heat and Relative Humidity Treatment

Background and Objectives

Kidney beans can serve as a potential source of γ-aminobutyric acid (GABA), but their enrichment capacity varies across varieties. This study investigated the effects of heat and relative humidity (HRH) treatment on GABA accumulation in two kidney bean varieties (JZY-2 and PJY-4).

Findings

HRH treatment significantly enhanced the GABA contents in both varieties, with JZY-2 showing a greater enrichment capacity. The increase in GABA was associated with the elevated activities of key enzymes (DAO, PAO, and GAD) and reductions in the levels of glutamic acid, asparagine, and aspartic acid. Nontargeted metabolomic profiling revealed significant changes in metabolite composition after HRH treatment, particularly involving the flavonoid biosynthesis pathway based on KEGG analysis.

Conclusions

HRH is an effective strategy to increase GABA content in kidney beans, especially in JZY-2.

Significance and Novelty

This study might provide the reference for the screening of excellent GABA-enriched kidney bean varieties under HRH treatment, which contributed to developing GABA-rich functional foods.

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来源期刊
Cereal Chemistry
Cereal Chemistry 工程技术-食品科技
CiteScore
5.10
自引率
8.30%
发文量
110
审稿时长
3 months
期刊介绍: Cereal Chemistry publishes high-quality papers reporting novel research and significant conceptual advances in genetics, biotechnology, composition, processing, and utili­zation of cereal grains (barley, maize, millet, oats, rice, rye, sorghum, triticale, and wheat), pulses (beans, lentils, peas, etc.), oil­seeds, and specialty crops (amaranth, flax, quinoa, etc.). Papers advancing grain science in relation to health, nutrition, pet and animal food, and safety, along with new methodologies, instrumentation, and analysis relating to these areas are welcome, as are research notes and topical review papers. The journal generally does not accept papers that focus on nongrain ingredients, technology of a commercial or proprietary nature, or that confirm previous research without extending knowledge. Papers that describe product development should include discussion of underlying theoretical principles.
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