{"title":"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","authors":"Linlin Fan, Jiani Zhao, Aijinxiu Ma, Ting Bai, Li Wang, Yuanlin Sun, Rui Liu, Sumei Zhou, Dianzhi Hou","doi":"10.1002/cche.10897","DOIUrl":null,"url":null,"abstract":"<div>\n \n \n <section>\n \n <h3> Background and Objectives</h3>\n \n <p>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).</p>\n </section>\n \n <section>\n \n <h3> Findings</h3>\n \n <p>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.</p>\n </section>\n \n <section>\n \n <h3> Conclusions</h3>\n \n <p>HRH is an effective strategy to increase GABA content in kidney beans, especially in JZY-2.</p>\n </section>\n \n <section>\n \n <h3> Significance and Novelty</h3>\n \n <p>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.</p>\n </section>\n </div>","PeriodicalId":9807,"journal":{"name":"Cereal Chemistry","volume":"102 5","pages":"801-814"},"PeriodicalIF":2.5000,"publicationDate":"2025-07-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"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\",\"authors\":\"Linlin Fan, Jiani Zhao, Aijinxiu Ma, Ting Bai, Li Wang, Yuanlin Sun, Rui Liu, Sumei Zhou, Dianzhi Hou\",\"doi\":\"10.1002/cche.10897\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div>\\n \\n \\n <section>\\n \\n <h3> Background and Objectives</h3>\\n \\n <p>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).</p>\\n </section>\\n \\n <section>\\n \\n <h3> Findings</h3>\\n \\n <p>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.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Conclusions</h3>\\n \\n <p>HRH is an effective strategy to increase GABA content in kidney beans, especially in JZY-2.</p>\\n </section>\\n \\n <section>\\n \\n <h3> Significance and Novelty</h3>\\n \\n <p>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.</p>\\n </section>\\n </div>\",\"PeriodicalId\":9807,\"journal\":{\"name\":\"Cereal Chemistry\",\"volume\":\"102 5\",\"pages\":\"801-814\"},\"PeriodicalIF\":2.5000,\"publicationDate\":\"2025-07-30\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Cereal Chemistry\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1002/cche.10897\",\"RegionNum\":4,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"CHEMISTRY, APPLIED\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Cereal Chemistry","FirstCategoryId":"97","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/cche.10897","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"CHEMISTRY, APPLIED","Score":null,"Total":0}
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.
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.