Metabolomic Analysis Reveals Changes of Bioactive Compounds in Mung Beans (Vigna radiata) during γ-Aminobutyric Acid Enrichment Treatment

Foods

Sumei Zhou¹  Jing Lu¹  Yuling Ma¹ 

[1] Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, 11 Fucheng Road, Beijing 100048, China;

关键词: heat and relative humidity;    GABA-enrichment processing;    flavonoids;    phenolic acids;    α-ketoglutaric acid;   

DOI  :  10.3390/foods11101423

来源: DOAJ

【 摘 要 】

Soaking together with Heat and Relative Humidity (HRH) treatment has been applied successfully to enrich γ-aminobutyric acid (GABA) in mung beans. However, whether and how the above GABA enrichment processing influences the other bioactive molecules is elusive. In the present study, mung beans were soaked and then treated by HRH for 5 or 7 h. By using metabolomics techniques, the changes of 496 metabolites were determined. The relative content of flavonoids and phenolic acids increased during soaking but slightly decreased during HRH. Intriguingly, soaking and HRH had the opposite effects on the glycosylation of polyphenols. The relative content of glycosylated or un-glycosylated polyphenols increased during soaking or HRH, respectively. The relative content of α-ketoglutaric acid increased more than 20 times after 5 h HRH treatment. Bioactive molecules could be enriched during GABA enrichment processing. Depending on the desired bioactive compounds, soaking and different duration of HRH treatment could be selected.

【 授权许可】

Unknown