Influence of preliminary processing of vegetables on increasing the content of γ­amino­butyric acid in juices

Authors

DOI:

https://doi.org/10.15587/1729-4061.2020.192580

Keywords:

γ-aminobutyric acid, glutamic acid, glutamate decarboxylase, anaerobiosis, aerobiosis, enzymatic conversion, metabolism

Abstract

Relevant issues have been considered regarding a method for increasing the biological value of vegetable carrot juice. The expediency of treatment of carrots with electrochemically activated (ECHA) water during storage has been substantiated. We investigated influence of acid-base conditions of vegetable juice on the activity of glutamate decarboxylase enzyme. It was found that pH values in the range of 5.4...6.0 contribute to the release of the enzyme with maximum activity. Studies showed that one can increase the amount of γ-aminobutyric acid in plant tissues by changing the metabolism in raw materials.

We studied influence of temperature and exposure time of raw materials on the rate of conversion of glutamic acid to γ-aminobutyric acid (GABA). A pattern was revealed in an increase in the activity of glutamate decarboxylase at changes in aerobic and anaerobic conditions of exposure of raw materials for 24 hours. It was found that exposure of vegetables for 10...60 min in a rarefied atmosphere at the relative humidity of 95 % does not affect changes in dry matter.

We substantiated a choice of the pressure supply mode for conversion of glutamic acid of plant materials to γ-aminobutyric acid (GABA). It was proven that the method of exposure of raw materials at multiple changes in cycles of increase and decrease of pressure makes it possible to obtain finished products (juices, drinks, etc.) with the increased content of γ-aminobutyric acid.

We proposed a method of treating raw materials for production of vegetable juices and beverages with the increased content of γ-aminobutyric acid based on a set of analytical studies, experimental studies, and mathematical calculations. The study indicated the expediency of producing vegetable juices and functional drinks. One can implement it at canning processing enterprises

Author Biographies

Kateryna Zubkova, Kherson National Technical University Beryslavske highway, 24, Kherson, Ukraine, 73008

PhD, Senior Lecturer

Department of Food Technology

Olha Stoianova, Kherson National Technical University Beryslavske highway, 24, Kherson, Ukraine, 73008

PhD, Associate Professor

Department of Food Technology

References

  1. Alauddin, M., Kabir, Y. (2019). Functional and Molecular Role of Processed-Beverages Toward Healthier Lifestyle. Nutrients in Beverages, 77–109. doi: https://doi.org/10.1016/b978-0-12-816842-4.00003-4
  2. Spiering, M. J. (2018). The discovery of GABA in the brain. Journal of Biological Chemistry, 293 (49), 19159–19160. doi: https://doi.org/10.1074/jbc.cl118.006591
  3. Semyanov, A. V. (2002). GABA-ergic Inhibition in the CNS: Types of GABA Receptors and Mechanisms of Tonic GABA-Mediated Inhibitory Action. Neurophysiology, 34, 71–80. doi: https://doi.org/10.1023/A:1020274226515
  4. Chessler, S. D., Lernmark, Å. (2000). Alternative Splicing of GAD67 Results in the Synthesis of a Third Form of Glutamic-acid Decarboxylase in Human Islets and Other Non-neural Tissues. Journal of Biological Chemistry, 275 (7), 5188–5192. doi: https://doi.org/10.1074/jbc.275.7.5188
  5. Saraphanchotiwitthaya, A., Sripalakit, P. (2018). Production of γ-aminobutyric acid from red kidney bean and barley grain fermentation by Lactobacillus brevis TISTR 860. Biocatalysis and Agricultural Biotechnology, 16, 49–53. doi: https://doi.org/10.1016/j.bcab.2018.07.016
  6. Barla, F., Koyanagi, T., Tokuda, N., Matsui, H., Katayama, T., Kumagai, H. et. al. (2016). The γ-aminobutyric acid-producing ability under low pH conditions of lactic acid bacteria isolated from traditional fermented foods of Ishikawa Prefecture, Japan, with a strong ability to produce ACE-inhibitory peptides. Biotechnology Reports, 10, 105–110. doi: https://doi.org/10.1016/j.btre.2016.04.002
  7. Alharbi, N. S., Kadaikunnan, S., Khaled, J. M., Almanaa, T. N., Innasimuthu, G. M., Rajoo, B. et. al. (2019). Optimization of glutamic acid production by Corynebacterium glutamicum using response surface methodology. Journal of King Saud University - Science. doi: https://doi.org/10.1016/j.jksus.2019.11.034
  8. Ohmori, T., Tahara, M., Ohshima, T. (2018). Mechanism of gamma-aminobutyric acid (GABA) production by a lactic acid bacterium in yogurt-sake. Process Biochemistry, 74, 21–27. doi: https://doi.org/10.1016/j.procbio.2018.08.030
  9. Kwon, S.-Y., Garcia, C. V., Song, Y.-C., Lee, S.-P. (2016). GABA-enriched water dropwort produced by co-fermentation with Leuconostoc mesenteroides SM and Lactobacillus plantarum K154. LWT, 73, 233–238. doi: https://doi.org/10.1016/j.lwt.2016.06.002
  10. Shekh, S. L., Dave, J. M., Vyas, B. R. M. (2016). Characterization of Lactobacillus plantarum strains for functionality, safety and γ-amino butyric acid production. LWT, 74, 234–241. doi: https://doi.org/10.1016/j.lwt.2016.07.052
  11. Rahman, S., Khan, I., Oh, D.-H. (2016). Electrolyzed Water as a Novel Sanitizer in the Food Industry: Current Trends and Future Perspectives. Comprehensive Reviews in Food Science and Food Safety, 15 (3), 471–490. doi: https://doi.org/10.1111/1541-4337.12200
  12. Park, H., Hung, Y.-C., Chung, D. (2004). Effects of chlorine and pH on efficacy of electrolyzed water for inactivating Escherichia coli O157:H7 and Listeria monocytogenes. International Journal of Food Microbiology, 91 (1), 13–18. doi: https://doi.org/10.1016/s0168-1605(03)00334-9
  13. Li, H., Ren, Y., Hao, J., Liu, H. (2017). Dual effects of acidic electrolyzed water treatments on the microbial reduction and control of enzymatic browning for fresh-cut lotus root. Journal of Food Safety, 37 (3), e12333. doi: https://doi.org/10.1111/jfs.12333
  14. Guaâdaoui, A. (2017). Recent Advances in Bioactivities of Common Food Biocompounactives. Fruit and Vegetable Phytochemicals, 541–594. doi: https://doi.org/10.1002/9781119158042.ch25
  15. Bezusov, A. T., Stelmashenko, K. V., Verba, O. V. (2010). Rozrobka tekhnolohiyi otrymannia ovochevykh napoiv ta nektariv likuvalno-profilaktychnoi diyi. Kharchova nauka i tekhnolohiya, 4 (13), 14–17.
  16. Corleto, K. A., Singh, J., Jayaprakasha, G. K., Patil, B. S. (2019). A sensitive HPLC-FLD method combined with multivariate analysis for the determination of amino acids in l-citrulline rich vegetables. Journal of Food and Drug Analysis, 27 (3), 717–728. doi: https://doi.org/10.1016/j.jfda.2019.04.001
  17. Vartapetyan, B. B. (2005). Uchenie ob anaerobnom stresse rasteniy – novoe napravlenie v ekologicheskoy fiziologii, biohimii i molekulyarnoy biologii rasteniy. I. Stanovlenie novoy nauchnoy distsipliny. Fiziologiya rasteniy, 52, 931–953.

Downloads

Published

2020-02-29

How to Cite

Zubkova, K., & Stoianova, O. (2020). Influence of preliminary processing of vegetables on increasing the content of γ­amino­butyric acid in juices. Eastern-European Journal of Enterprise Technologies, 1(11 (103), 34–43. https://doi.org/10.15587/1729-4061.2020.192580

Issue

Vol. 1 No. 11 (103) (2020): Technology and Equipment of Food Production

Section

Technology and Equipment of Food Production

License

Copyright (c) 2020 Kateryna Zubkova, Olha Stoianova

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

The consolidation and conditions for the transfer of copyright (identification of authorship) is carried out in the License Agreement. In particular, the authors reserve the right to the authorship of their manuscript and transfer the first publication of this work to the journal under the terms of the Creative Commons CC BY license. At the same time, they have the right to conclude on their own additional agreements concerning the non-exclusive distribution of the work in the form in which it was published by this journal, but provided that the link to the first publication of the article in this journal is preserved.

A license agreement is a document in which the author warrants that he/she owns all copyright for the work (manuscript, article, etc.).
The authors, signing the License Agreement with TECHNOLOGY CENTER PC, have all rights to the further use of their work, provided that they link to our edition in which the work was published.
According to the terms of the License Agreement, the Publisher TECHNOLOGY CENTER PC does not take away your copyrights and receives permission from the authors to use and dissemination of the publication through the world's scientific resources (own electronic resources, scientometric databases, repositories, libraries, etc.).
In the absence of a signed License Agreement or in the absence of this agreement of identifiers allowing to identify the identity of the author, the editors have no right to work with the manuscript.
It is important to remember that there is another type of agreement between authors and publishers – when copyright is transferred from the authors to the publisher. In this case, the authors lose ownership of their work and may not use it in any way.