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
文献类型： 外文期刊
作者： Fan, Linlin 1 ; Zhao, Jiani 1 ; Ma, Aijinxiu 1 ; Bai, Ting 1 ; Wang, Li 3 ; Sun, Yuanlin 4 ; Liu, Rui 4 ; Zhou, Sumei 1 ; Hou, Dianzhi 1 ;
作者机构： 1.Beijing Technol & Business Univ, Minist Educ, Sch Food & Hlth, Key Lab Geriatr Nutr & Hlth, Beijing, Peoples R China
2.Tibet Acad Agr & Anim Husb Sci, Inst Food Sci & Technol, State Key Lab Barley & Yak Germplasm Resources & G, Lhasa, Peoples R China
3.Jiangnan Univ, Sch Food Sci & Technol, State Key Lab Food Sci & Technol, Wuxi, Peoples R China
4.Yuncheng Univ, Shanxi Technol Innovat Ctr High Value Added Echelo, Dept Life Sci, Shanxi, Peoples R China
关键词： flavonoids; GABA; heat and relative humidity; kidney beans; nontargeted metabolomics
期刊名称：CEREAL CHEMISTRY （ 影响因子：2.5； 五年影响因子：2.8 ）
ISSN： 0009-0352
年卷期： 2025 年
页码：
收录情况： SCI
摘要： Background and ObjectivesKidney beans can serve as a potential source of gamma-aminobutyric acid (GABA), but their enrichment capacity varies across varieties. This study investigated the effects of heat and relative humidity (HRH) treatment on GABA accumulation in two kidney bean varieties (JZY-2 and PJY-4).FindingsHRH treatment significantly enhanced the GABA contents in both varieties, with JZY-2 showing a greater enrichment capacity. The increase in GABA was associated with the elevated activities of key enzymes (DAO, PAO, and GAD) and reductions in the levels of glutamic acid, asparagine, and aspartic acid. Nontargeted metabolomic profiling revealed significant changes in metabolite composition after HRH treatment, particularly involving the flavonoid biosynthesis pathway based on KEGG analysis.ConclusionsHRH is an effective strategy to increase GABA content in kidney beans, especially in JZY-2.Significance and NoveltyThis study might provide the reference for the screening of excellent GABA-enriched kidney bean varieties under HRH treatment, which contributed to developing GABA-rich functional foods.
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