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    Recent advances in γ-aminobutyric acid (GABA) properties in pulses: An overview

    250850.pdf (721.2Kb)
    Access Status
    Open access
    Authors
    Nikmaram, N.
    Dar, B.
    Roohinejad, S.
    Koubaa, M.
    Barba, F.
    Ralf, G.
    Johnson, Stuart
    Date
    2017
    Type
    Journal Article
    
    Metadata
    Show full item record
    Citation
    Nikmaram, N. and Dar, B. and Roohinejad, S. and Koubaa, M. and Barba, F. and Ralf, G. and Johnson, S. 2017. Recent advances in γ-aminobutyric acid (GABA) properties in pulses: An overview. Journal of the Science of Food and Agriculture. 97 (9): pp. 2681-2689.
    Source Title
    Journal of the Science of Food and Agriculture
    DOI
    10.1002/jsfa.8283
    ISSN
    1097-0010
    School
    School of Public Health
    Remarks

    This is the peer reviewed version of the article cited above, which has been published in final form at 10.1002/jsfa.8283. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Self-Archiving at http://olabout.wiley.com/WileyCDA/Section/id-828039.html

    URI
    http://hdl.handle.net/20.500.11937/51687
    Collection
    • Curtin Research Publications
    Abstract

    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 glycemic 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 fibers, slowly digested starches, minerals and vitamins, and bioactive compounds. Among these bioactive compounds, γ-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 synthesized 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.

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