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

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

Kateryna Zubkova, Olha Stoianova

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

Keywords


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

References


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

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

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

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

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

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

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

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

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

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

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

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

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

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

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.

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

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.


GOST Style Citations








Copyright (c) 2020 Kateryna Zubkova, Olha Stoianova

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

ISSN (print) 1729-3774, ISSN (on-line) 1729-4061