Effects of Pretreatment Methods on Gamma-Aminobutyric Acid Enrichment and Quality Improvement in Highland Barley Beverages
文献类型： 外文期刊
作者： Yin, Xiaoqing 1 ; Wang, Shanshan 1 ; Wang, Zhirong 2 ; Wen, Huaying 1 ; Bai, Ting 1 ; Zhang, Yuhong 1 ;
作者机构： 1.Xizang Acad Agr & Anim Husb Sci, Inst Food Proc, Lhasa 850000, Peoples R China
2.Yangzhou Univ, Sch Food Sci & Engn, Yangzhou 225127, Peoples R China
关键词： highland barley; enzymatic hydrolysis; GABA; antioxidant activity; flavor; beverages
期刊名称：FOODS （ 影响因子：5.1； 五年影响因子：5.6 ）
ISSN：
年卷期： 2024 年 13 卷 24 期
页码：
收录情况： SCI
摘要： Gamma-aminobutyric acid (GABA) is an important neurotransmitter that promotes sleep and reduces anxiety, but its natural synthesis in the body is insufficient, necessitating dietary intake. This study utilized a combination of germination, the addition of active barley powder, and fermentation to enhance GABA content in an enzymatically hydrolyzed highland barley beverage. The samples were divided into five groups: highland barley (HB), germinated highland barley (GB), highland barley supplemented with another high-glutamic-acid decarboxylase-active highland barley powder TB13 (BT), germinated barley supplemented with TB13 (GBT), and germinated barley supplemented with TB13 followed by fermentation (GBTF). The results indicated that all the pretreatments significantly elevated GABA levels, with the GBT sample showing the highest GABA content, which was 2.4 times that of the HB sample. Germination had minimal impact on the taste and aroma of the beverage, while the addition of TB13 active barley powder caused only slight changes to the aroma. The GABA content in the GBTF sample was 2.2 times higher than in the HB sample, and the GBTF sample also exhibited the highest total phenolic content, demonstrating the strongest antioxidant and free-radical scavenging abilities. Furthermore, the GBTF treatment increased acidity, reduced bitterness, and significantly altered the flavor profile of the barley beverage, enhancing its overall quality and consumer appeal as a GABA-rich functional drink.
- 相关文献
作者其他论文 更多>>
-
Divergent effects of β-glucan addition in baked vs steamed bread: Deciphering hydration of BG and its interaction with starch-protein networks
作者：Zhang, Zhihui;Zhou, Yonghong;Zhang, Zhihui;Pan, Zhifen;Li, Yutong;Zhao, Tianyi;Zhou, Qiang;Bian, Haoquan;Chen, Jiaxin;Wang, Tao;Li, Qiao;Li, Yutong;Zhao, Tianyi;Bian, Haoquan;Zhang, Yuhong;Zeng, Xingquan;Li, Zhongyi
关键词：Hull-less barley; beta-glucan; Water; Starch; Protein; Wheat
-
Comparison of physicochemical, phytochemical, and volatile profiles, and bioactivities of citrus wines brewed from different varieties
作者：Fu, Xun;Nie, Qingyu;Zhang, Wenling;Fu, Qingqing;Wang, Zhirong;Yin, Xiaoqing
关键词：Citrus wine; Bioactive compounds; Volatile components; Antioxidant capacity
-
Refined highland barley ameliorates obesity-associated insulin resistance in high-fat diet-fed mice by targeting the gut microbiota and liver transcriptomics
作者：Wu, Tong;Dai, Zijian;Luo, Yingting;Yu, Qinye;Zhang, Yiyun;Bao, Xin;Li, Rong;Shen, Qun;Xue, Yong;Wu, Tong;Dai, Zijian;Zhang, Yiyun;Bao, Xin;Li, Rong;Shen, Qun;Xue, Yong;Zhang, Yuhong;Hao, Jing;Hao, Jing
关键词：Refined highland barley; Inflammation; Hypoglycemic effect; Gut microbiota; Liver transcriptome
-
Qingke (Highland Barley) from Qinghai-Tibet Plateau: nutritional composition, phenolics profiles, antioxidant activity and hypoglycemic activity
作者：Wu, Yingying;Liu, Yanan;Hou, Dianzhi;Ren, Feiyue;Zhou, Sumei;Wang, Shanshan;Zhang, Yuhong;Zhou, Sumei
关键词：In vitro antioxidant; In vitro hypoglycemia; Monomer phenolics; Phytochemical; Whole grain
-
An update in recent research on nicotine contamination and nicotine-degrading microorganisms
作者：Deng, Mingqin;Basak, Patangal;Song, Jiajia;Suo, Huayi;Deng, Mingqin;Song, Jiajia;Suo, Huayi;Zhang, Yuhong;Suo, Huayi
关键词：Nicotine; Nicotine-degrading microorganisms; Biodegradation; Human health
-
Impact of germination on nutrient substance, antioxidant activity, and phenolic bioaccessibility in highland barley
作者：Liu, Yanan;Wu, Yingying;Jia, Yuanqiang;He, Jialin;Hou, Dianzhi;Ren, Feiyue;Zhou, Sumei;Zhang, Yuhong;Wang, Shanshan;Ren, Feiyue;Zhou, Sumei
关键词：Antioxidant capacity; Bioaccessibility; Germination; Highland barley; Phenolic
-
Unveiling the Differences in GABA Enrichment Capacity and Metabolite Profiles of Two Genotypes of Red Kidney Beans (Phaseolus vulgaris L.) Under Heat and Relative Humidity Treatment
作者：Fan, Linlin;Zhao, Jiani;Ma, Aijinxiu;Bai, Ting;Zhou, Sumei;Hou, Dianzhi;Bai, Ting;Wang, Li;Sun, Yuanlin;Liu, Rui
关键词：flavonoids; GABA; heat and relative humidity; kidney beans; nontargeted metabolomics
