Nutrient transfer and antioxidant effect of adzuki bean before and after GABA enrichment

Xiujie Jiang; Qingpeng Xu; Jiayu Zhang; Zhijiang Li; Huacheng Tang; Dongmei Cao; Dongjie Zhang

doi:10.3389/fnut.2023.1123075

Nutrient transfer and antioxidant effect of adzuki bean before and after GABA enrichment

Front Nutr. 2023 Jan 26:10:1123075. doi: 10.3389/fnut.2023.1123075. eCollection 2023.

Authors

Xiujie Jiang^{1

2}, Qingpeng Xu¹, Jiayu Zhang¹, Zhijiang Li^{1

2}, Huacheng Tang^{1

2}, Dongmei Cao^{1

2}, Dongjie Zhang^{1

2}

Affiliations

¹ College of Food Science, Heilongjiang Bayi Agricultural University, Daqing, China.
² National Coarse Cereals Engineering Research Center, Heilongjiang Bayi Agricultural University, Daqing, China.

Abstract

In order to study the nutritional changes of γ-aminobutyric acid (GABA) enrichment in adzuki bean germination, vacuum combined with monosodium glutamate (MSG) was used as the germination stress of adzuki bean. The nutrient transfer before and after GABA enrichment in adzuki bean germination under vacuum combined with MSG stress were studied by means of chromatography and scanning electron microscope (SEM). The antioxidant activity and hypoglycemic effect of different solvent extracts before and after germination of adzuki bean were evaluated by experiments in vitro. The results showed that the nutritional characteristics of adzuki bean rich in GABA changed significantly (P < 0.05), the total fatty acids decreased significantly (P < 0.05), and the 21 amino acids detected increased significantly. After germination, the starch granules of adzuki bean became smaller and the surface was rough Germination stress significantly increased the antioxidant and hypoglycemic activities of the extracts from different solvents (P < 0.05), and the water extracts had the best effect on DPPH and ⋅OH radical scavenging rates of 88.52 and 83.56%, respectively. The results indicated that the germinated adzuki bean rich in GABA was more nutritious than the raw adzuki bean and had good antioxidant activity. It hoped to provide technical reference for rich food containing GABA.

Keywords: GABA; adzuki beans; antioxidant activity; germination; nutritional changes.

Grants and funding

This work was supported by Daqing Guiding Science and Technology Plan Project (zd-2021-73); “Hundreds of thousands” Engineering Science and Technology Major Project in Heilongjiang Province (2021ZX12B06); Introduction (Directional Training) of Talents Research Start-up Plan Project (XYB202210); Research Team Project of Natural Science Foundation of Heilongjiang Province, China (Grant No. TD2020C003); and “Three Vertical” Basic Cultivation Project of Heilongjiang Bayi Agricultural University (ZRCPY202122).