Recent advances in [gamma]-aminobutyric acid (GABA) properties in pulses: an overview

Beans, peas, and lentils are all types of pulses that are extensively used as foods around the world due to their beneficial effects on human health including their low glycaemic index, cholesterol lowering effects, ability to decrease the risk of heart diseases and their protective effects against...

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Bibliographic Details
Published in:Journal of the science of food and agriculture 2017-07, Vol.97 (9), p.2681
Main Authors: Nikmaram, Nooshin, Dar, BN, Roohinejad, Shahin, Koubaa, Mohamed, Barba, Francisco J, Greiner, Ralf, Johnson, Stuart K
Format: Article
Language:English
Subjects:
Amino acids
Anxiety
Bacteria
Beans
Bioactive compounds
Biocompatibility
Biomedical materials
Carbon dioxide
Cardiovascular diseases
Cholesterol
Coronary artery disease
Decarboxylation
Diabetes mellitus
Dietary fiber
Extraction
Fermentation
Food
Glutamic acid
Heart
Heart diseases
Human performance
Lactic acid
Lactic acid bacteria
Mathematical analysis
Mental depression
Minerals
Plant tissues
Proteins
Reviews
Risk
Surgical implants
Vitamins
Xenografts
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Summary:Beans, peas, and lentils are all types of pulses that are extensively used as foods around the world due to their beneficial effects on human health including their low glycaemic index, cholesterol lowering effects, ability to decrease the risk of heart diseases and their protective effects against some cancers. These health benefits are a result of their components such as bioactive proteins, dietary fibre, slowly digested starches, minerals and vitamins, and bioactive compounds. Among these bioactive compounds, [gamma]-aminobutyric acid (GABA), a non-proteinogenic amino acid with numerous reported health benefits (e.g. anti-diabetic and hypotensive effects, depression and anxiety reduction) is of particular interest. GABA is primarily synthesised in plant tissues by the decarboxylation of l-glutamic acid in the presence of glutamate decarboxylase (GAD). It is widely reported that during various processes including enzymatic treatment, gaseous treatment (e.g. with carbon dioxide), and fermentation (with lactic acid bacteria), GABA content increases in the plant matrix. The objective of this review paper is to highlight the current state of knowledge on the occurrence of GABA in pulses with special focus on mechanisms by which GABA levels are increased and the analytical extraction and estimation methods for this bioactive phytochemical. © 2017 Society of Chemical Industry
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.8283