GABA (γ-aminobutyric acid) production, antioxidant activity in some germinated dietary seeds and the effect of cooking on their GABA content

TIANSAWANG, Kasarin; LUANGPITUKSA, Pairoj; VARANYANOND, Warunee; HANSAWASDI, Chanida

doi:10.1590/1678-457X.0080

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Research Paper • Food Sci. Technol. 36 (2) • Apr-Jun 2016 • https://doi.org/10.1590/1678-457X.0080 copy

GABA (γ-aminobutyric acid) production, antioxidant activity in some germinated dietary seeds and the effect of cooking on their GABA content

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Germinated grains have been known as sources of Gamma-aminobutyric acid (GABA) that provide beneficial effects for human health. This study was aimed to investigate GABA production, dietary fiber, antioxidant activity, and the effect of cooking on GABA loss in germinated legumes and sesame. The highest GABA content was found in germinated mung bean, (0.8068 g kg^-1, 24 h incubation) followed by germinated soybean, germinated black bean and soaked sesame. Beside GABA, dietary fiber content also increased in all grains during germination where the insoluble dietary fiber fractions were always found in higher proportions to soluble dietary fiber fractions. Our results also confirmed that germinated mung bean is a rich source of GABA and dietary fibers. Microwave cooking resulted in the smallest loss of GABA in mung bean and sesame, while steaming led to the least GABA content loss in soybean and black bean. Therefore microwave cooking and steaming are the most recommended cooking processes to preserve GABA in germinated legumes and sesame.

Keywords:
gamma-aminobutyric acid; legume; sesame; cooking effect

Samples	Incubation periods (h)	Protein	Fat	Ash	Carbohydrate
Mung bean	NG	(0.246 ± 0.001)^c	(0.017 ± 0.002)^a	(0.036 ± 0.001)^a	(0.699 ± 0.005)^a
Mung bean	0	(0.243 ± 0.005)^c	(0.017 ± 0.003)^a	(0.032 ± 0.001)^b	(0.707 ± 0.005)^a
	6	(0.252 ± 0.002)^c	(0.017 ± 0.003)^a	(0.032 ± 0.001)^b	(0.698 ± 0.005)^a,b
	12	(0.263 ± 0.008)^b	(0.016 ± 0.003)^a	(0.032 ± 0.001)^b	(0.687 ± 0.005)^b,c
	24	(0.268 ± 0.011)^b	(0.016 ± 0.002)^a	(0.032 ± 0.001)^b	(0.681 ± 0.012)^c
	36	(0.264 ± 0.002)^b	(0.017 ± 0.002)^a	(0.032 ± 0.001)^b	(0.686 ± 0.001)^c
	48	(0.294 ± 0.005)^a	(0.017 ± 0.003)^a	(0.032 ± 0.001)^b	(0.656 ± 0.035)^d
Soybean	NG	(0.445 ± 0.011)^a	(0.212 ± 0.015)^a	(0.051 ± 0.001)^a	(0.292 ± 0.012)^a
	0	(0.446 ± 0.002)^a	(0.204 ± 0.004)^a	(0.041 ± 0.001)^c	(0.308 ± 0.006)^a
	6	(0.450 ± 0.011)^a	(0.208 ± 0.012)^a	(0.043 ± 0.001)^b	(0.318 ± 0.022)^a
	12	(0.443 ± 0.014)^a	(0.206 ± 0.005)^a	(0.040 ± 0.001)^d	(0.312 ± 0.014)^a
	24	(0.445 ± 0.012)^a	(0.205 ± 0.017)^a	(0.040 ± 0.001)^d	(0.310 ± 0.004)^a
	36	(0.448 ± 0.011)^a	(0.210 ± 0.017)^a	(0.035 ± 0.001)^e	(0.307 ± 0.007)^a
	48	(0.449 ± 0.012)^a	(0.208 ± 0.010)^a	(0.035 ± 0.001)^e	(0.308 ± 0.023)^a
Black bean	NG	(0.263 ± 0.001)^b	(0.017 ± 0.001)^a	(0.036 ± 0.001)^a	(0.685 ± 0.001)^a
Black bean	0	(0.265 ± 0.001)^b	(0.017 ± 0.001)^a	(0.035 ± 0.001)^a,b	(0.685 ± 0.011)^a
	6	(0.272 ± 0.002)^a	(0.017 ± 0.001)^a	(0.033 ± 0.002)^b	(0.678 ± 0.009)^a
	12	(0.272 ± 0.005)^a	(0.015 ± 0.003)^a	(0.033 ± 0.001)^a,b	(0.680 ± 0.013)^a
	24	(0.272 ± 0.002)^a	(0.015 ± 0.001)^a	(0.033 ± 0.001)^a,b	(0.680 ± 0.003)^a
	36	(0.272 ± 0.008)^a	(0.014 ± 0.001)^a	(0.034 ± 0.002)^a,b	(0.679 ± 0.008)^a
	48	(0.276 ± 0.002)^a	(0.015 ± 0.001)^a	(0.034 ± 0.002)^a,b	(0.676 ± 0.009)^a
Sesame	NG	(0.215 ± 0.003)^a	(0.574 ± 0.027)^a	(0.051 ± 0.001)^a	(0.160 ± 0.029)^a
	0	(0.220 ± 0.005)^a	(0.569 ± 0.021)^a	(0.050 ± 0.001)^a,b	(0.162 ± 0.026)^a
	6	(0.219 ± 0.280)^a	(0.562 ± 0.020)^a,b	(0.048 ± 0.001)^b	(0.171 ± 0.021)^a
	12	(0.223 ± 0.008)^a	(0.554 ± 0.010)^a,b	(0.048 ± 0.001)^b	(0.176 ± 0.011)^a
	24	(0.221 ± 0.006)^a	(0.557 ± 0.017)^a,b	(0.048 ± 0.001)^b	(0.175 ± 0.020)^a
	36	(0.220 ± 0.002)^a	(0.546 ± 0.017)^a,b	(0.048 ± 0.002)^b	(0.186 ± 0.015)^a
	48	(0.224 ± 0.005)^a	(0.533 ± 0.012)^b	(0.047 ± 0.002)^b	(0.195 ± 0.016)^a

Samples	Incubation periods (h)	IDF	SDF	TDF
Mung bean	NG	(0.146 ± 0.007)^d	(0.007 ± 0.001)^d	(0.153 ± 0.008)^d
	0	(0.164 ± 0.009)^c	(0.014 ± 0.001)^c	(0.178 ± 0.009)^c
	6	(0.187 ± 0.010)^b	(0.016 ± 0.002)^a,b,c	(0.204 ± 0.012)^b
	12	(0.199 ± 0.90)^a,b	(0.015 ± 0.001)^b,c	(0.214 ± 0.010)^a,b
	24	(0.206 ± 0.008)^a	(0.016 ± 0.001)^b,c	(0.221 ± 0.008)^a
	36	(0.197 ± 0.007)^a,b	(0.017 ± 0.001)^a,b	(0.213 ± 0.006)^a,b
	48	(0.190 ± 0.006)^b	(0.018 ± 0.002)^a	(0.208 ± 0.006)^a,b
Soybean	NG	(0.196 ± 0.003)^b	(0.038 ± 0.001)^a	(0.234 ± 0.004)^a,b
	0	(0.199 ± 0.005)^a,b	(0.038 ± 0.001)^a	(0.237 ± 0.006)^a,b
	6	(0.201 ± 0.005)^a,b	(0.039 ± 0.002)^a	(0.240 ± 0.007)^a,b
	12	(0.207 ± 0.005)^a	(0.040 ± 0.002)^a	(0.247 ± 0.007)^a
	24	(0.194 ± 0.010)^b	(0.038 ± 0.001)^a	(0.232 ± 0.011)^b
	36	(0.197 ± 0.005)^a,b	(0.040 ± 0.002)^a	(0.237 ± 0.004)^a,b
	48	(0.199 ± 0.003)^a,b	(0.040 ± 0.001)^a	(0.239 ± 0.004)^a,b
Black bean	NG	(0.198 ± 0.001)^c	(0.005 ± 0.002)^d	(0.203 ± 0.003)^d
	0	(0.200 ± 0.002)^c	(0.007 ± 0.002)^c	(0.208 ± 0.003)^c,d
	6	(0.199 ± 0.007)^c	(0.011 ± 0.001)^b	(0.210 ± 0.006)^c
	12	(0.120 ± 0.004)^c	(0.011 ± 0.002)^b	(0.210 ± 0.005)^c
	24	(0.215 ± 0.002)^b	(0.016 ± 0.001)^a	(0.230 ± 0.002)^b
	36	(0.224 ± 0.002)^a	(0.017 ± 0.001)^a	(0.240 ± 0.002)^a
	48	(0.225 ± 0.003)^a	(0.017 ± 0.001)^a	(0.242 ± 0.003)^a
Sesame	NG	(0.135 ± 0.004)^d	(0.029 ± 0.004)^d	(0.164 ± 0.008)^c
	0	(0.137 ± 0.002)^d	(0.033 ± 0.002)^c	(0.170 ± 0.004)^c
	6	(0.138 ± 0.003)^d	(0.031 ± 0.001)^c,d	(0.170 ± 0.004)^c
	12	(0.147 ± 0.001)^c	(0.035 ± 0.002)^c	(0.181 ± 0.003)^b
	24	(0.152 ± 0.001)^b	(0.035 ± 0.001)^c	(0.187 ± 0.003)^b
	36	(0.161 ± 0.002)^a	(0.048 ± 0.001)^b	(0.209 ± 0.003)^a
	48	(0.162 ± 0.001)^a	(0.053 ± 0.001)^a	(0.215 ± 0.002)^a

Cooking Process	GABA content (g kg^-1 dry weight basis)
Cooking Process	Germinated mung bean at 24 h	Germinated soy bean at 6 h	Germinated black bean at 6 h	Germinated sesame at 0 h
Uncooked	(0.807 ± 0.026)^a	(0.498 ± 0.012)^a	(0.743 ± 0.010)^a	(0.165 ± 0.003)^a

Boiling	(0.063 ± 0.021)^d	(0.204 ± 0.006)^d	(0.310 ± 0.012)^e	(0.072 ± 0.005)^d

Steaming	(0.178 ± 0.005)^c	(0.407 ± 0.020)^b	(0.558 ± 0.024)^b	(0.073 ± 0.001)^d

Microwave cooking	(0.218 ± 0.007)^b	(0.191 ± 0.005)^d	(0.455 ± 0.021)^c	(0.158 ± 0.001)^b
Open pan roasting	(0.183 ± 0.014)^c	(0.306 ± 0.012)^c	(0.386 ± 0.020)^d	(0.093 ± 0.005)^c

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[1] *Corresponding author: chanida.han@mahidol.ac.th