富含γ-氨基丁酸豆类功能食品的研究进展
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摘要
豆类蛋白质营养丰富,且含有多种与人体健康密切相关的重要营养因子。其中γ-氨基丁酸作为豆类中的非蛋白质氨基酸,具有降血压、改善糖尿病、改善脑机能、增强记忆和抗焦虑等生理功能。发芽和发酵加工过程能显著提高豆类中γ-氨基丁酸的含量。文章综述了近年来富含γ-氨基丁酸豆类功能食品的研究进展,对指导豆类功能食品的开发和高效利用具有重要意义。
Beans are rich in protein and contain many important nutritional factors closely related to human health. Among them, γ-aminobutyric acid, as a non-protein amino acid in beans, has physiological functions such as lowering blood pressure, improving diabetes mellitus, improving brain function, enhancing memory and anti-anxiety. The content of γ-aminobutyric acid in beans is significantly increased during germination and fermentation. In this paper, the research progress of beans functional food being rich in γ-aminobutyric acid in recent years is reviewed, which is of great significance for guiding the development and efficient utilization of beans functional food.
Beans are rich in protein and contain many important nutritional factors closely related to human health. Among them, γ-aminobutyric acid, as a non-protein amino acid in beans, has physiological functions such as lowering blood pressure, improving diabetes mellitus, improving brain function, enhancing memory and anti-anxiety. The content of γ-aminobutyric acid in beans is significantly increased during germination and fermentation. In this paper, the research progress of beans functional food being rich in γ-aminobutyric acid in recent years is reviewed, which is of great significance for guiding the development and efficient utilization of beans functional food.
引文
[1]Nikmaram N,Dar B N,Roohinejad S,et al.Recent advances in γ-aminobutyric acid (GABA) properties in pulses:an overview[J].Journal of the Science of Food & Agriculture,2017,97(9):2681-2689.
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[3]Matsuo A,Sato K,Park E Y,et al.Control of amylase and protease activities in a phytase preparation by ampholyte-free preparative isoelectric focusing for unrefined cereal-containing bread[J].Journal of Functional Foods,2012,4(2):513-519.
[4]Dhakal R,Bajpai V K,Baek K H.Production of GABA (γ-aminobutyric acid) by microorganisms:a review[J].Brazilian Journal of Microbiology,2012,43(4):1230-1241.
[5]陈振,黄维娜,康玉凡.食用豆品种萌发过程中γ-氨基丁酸(GABA)含量变化[J].食品工业科技,2014,35(17):115-118.
[6]马艳莉,张晓阳,卢忆,等.中国传统发酵豆制品γ-氨基丁酸研究[J].中国食物与营养,2012,18(11):31-34.
[7]Luo X,Wang Y,Li Q,et al.Accumulating mechanism of γ-aminobutyric acid in soybean (Glycine max L.) during germination[J].International Journal of Food Science & Technology,2018,53(1):106-111.
[8]郭元新.采用生物转化技术富集大豆制品γ-氨基丁酸研究进展[J].食品与发酵工业,2011,37(11):154-158.
[9]方芳,王东晖,王艳,等.大豆γ-氨基丁酸的富集及产品开发研究进展[J].食品工业科技,2018(9):346-351.
[10]Huang G,Cai W,Xu B.Improvement in beta-carotene,vitamin B2,GABA,free amino acids and isoflavones in yellow and black soybeans upon germination[J].LWT- Food Science and Technology,2016,75:488-496.
[11]吴嘉琪,王沛,王红霞,等.富含γ-氨基丁酸谷芽豆乳生产技术研究[J].江苏农业科学,2017,45(6):182-185.
[12]彭菁,姚亚明,屠康.利用大豆发芽开发富含γ-氨基丁酸的玉米味豆乳[J].大豆科学,2016,35(1):136-141.
[13]杨润强.低氧联合NaCl胁迫下蚕豆发芽富集γ-氨基丁酸培养条件优化[J].食品与发酵工业,2012,38(5):77-80.
[14]王婷婷,刘嘉坤,李岩.发芽处理对蚕豆主要成分和γ-氨基丁酸的影响[J].食品研究与开发,2017(1):15-18.
[15]Yang R,Hui Q,Gu Z.Effects of ABA and CaCl2 on GABA accumulation in fava bean germinating under hypoxia-NaCl stress[J].Journal of the Agricultural Chemical Society of Japan,2016,80(3):7.
[16]陈惠,杨润强,韩永斌,等.发芽蚕豆富集γ-氨基丁酸的培养液组分优化[J].中国粮油学报,2011,26(11):27-31.
[17]Yan L,Bai Q,Jin X,et al.Effects of cultivar and culture conditions on γ-aminobutyric acid accumulation in germinated fava beans (Vicia faba L.)[J].Journal of the Science of Food & Agriculture,2010,90(1):52-57.
[18]许志芳.赤豆籽粒发芽过程中γ-氨基丁酸富集及其复合饮料的开发研究[D].南京:南京农业大学,2015.
[19]Liao W C,Wang C Y,Shyu Y T,et al.Influence of preprocessing methods and fermentation of adzuki beans on γ-aminobutyric acid (GABA) accumulation by lactic acid bacteria[J].Journal of Functional Foods,2013,5(3):1108-1115.
[20]Song H Y,Yu R C.Optimization of culture conditions for gamma-aminobutyric acid production in fermented adzuki bean milk[J].Journal of Food & Drug Analysis,2018,26(1):74.
[21]Rocio I L,Elena P M,Inés T,et al.Fermentation enhances the content of bioactive compounds in kidney bean extracts[J].Food Chemistry,2015,172:343-352.
[22]Rocio I L,Elena P,Juana F,et al.Role of elicitation on the health-promoting properties of kidney bean sprouts[J].LWT-Food Science and Technology,2014,56(2):328-334.
[23]李文.产γ-氨基丁酸乳酸菌选育及其发酵鹰嘴豆乳对神经细胞损伤的保护作用[D].南京:南京农业大学,2016.
[24]Trung T N,Danh N T,Dao D T A.Effect of pH soaking solutions and hypoxia/anaerobic treatment on GABA accumulation in germinated mungbean[J].Journal of Science and Technology,2017,55(2):150-160.
[25]申迎宾,范子剑,麻浩.响应面法优化发芽豇豆积累γ-氨基丁酸工艺条件的研究[J].食品科学,2010,31(2):10-16.
[26]朱青霞.发芽豇豆粉的制取及其在馒头中应用研究[D].郑州:河南工业大学,2013.
[2]Kantachote D,Ratanaburee A,Sukhoom A,et al.Use of γ-aminobutyric acid producing lactic acid bacteria as starters to reduce biogenic amines and cholesterol in Thai fermented pork sausage (Nham) and their distribution during fermentation[J].LWT-Food Science and Technology,2016,70:171-177.
[3]Matsuo A,Sato K,Park E Y,et al.Control of amylase and protease activities in a phytase preparation by ampholyte-free preparative isoelectric focusing for unrefined cereal-containing bread[J].Journal of Functional Foods,2012,4(2):513-519.
[4]Dhakal R,Bajpai V K,Baek K H.Production of GABA (γ-aminobutyric acid) by microorganisms:a review[J].Brazilian Journal of Microbiology,2012,43(4):1230-1241.
[5]陈振,黄维娜,康玉凡.食用豆品种萌发过程中γ-氨基丁酸(GABA)含量变化[J].食品工业科技,2014,35(17):115-118.
[6]马艳莉,张晓阳,卢忆,等.中国传统发酵豆制品γ-氨基丁酸研究[J].中国食物与营养,2012,18(11):31-34.
[7]Luo X,Wang Y,Li Q,et al.Accumulating mechanism of γ-aminobutyric acid in soybean (Glycine max L.) during germination[J].International Journal of Food Science & Technology,2018,53(1):106-111.
[8]郭元新.采用生物转化技术富集大豆制品γ-氨基丁酸研究进展[J].食品与发酵工业,2011,37(11):154-158.
[9]方芳,王东晖,王艳,等.大豆γ-氨基丁酸的富集及产品开发研究进展[J].食品工业科技,2018(9):346-351.
[10]Huang G,Cai W,Xu B.Improvement in beta-carotene,vitamin B2,GABA,free amino acids and isoflavones in yellow and black soybeans upon germination[J].LWT- Food Science and Technology,2016,75:488-496.
[11]吴嘉琪,王沛,王红霞,等.富含γ-氨基丁酸谷芽豆乳生产技术研究[J].江苏农业科学,2017,45(6):182-185.
[12]彭菁,姚亚明,屠康.利用大豆发芽开发富含γ-氨基丁酸的玉米味豆乳[J].大豆科学,2016,35(1):136-141.
[13]杨润强.低氧联合NaCl胁迫下蚕豆发芽富集γ-氨基丁酸培养条件优化[J].食品与发酵工业,2012,38(5):77-80.
[14]王婷婷,刘嘉坤,李岩.发芽处理对蚕豆主要成分和γ-氨基丁酸的影响[J].食品研究与开发,2017(1):15-18.
[15]Yang R,Hui Q,Gu Z.Effects of ABA and CaCl2 on GABA accumulation in fava bean germinating under hypoxia-NaCl stress[J].Journal of the Agricultural Chemical Society of Japan,2016,80(3):7.
[16]陈惠,杨润强,韩永斌,等.发芽蚕豆富集γ-氨基丁酸的培养液组分优化[J].中国粮油学报,2011,26(11):27-31.
[17]Yan L,Bai Q,Jin X,et al.Effects of cultivar and culture conditions on γ-aminobutyric acid accumulation in germinated fava beans (Vicia faba L.)[J].Journal of the Science of Food & Agriculture,2010,90(1):52-57.
[18]许志芳.赤豆籽粒发芽过程中γ-氨基丁酸富集及其复合饮料的开发研究[D].南京:南京农业大学,2015.
[19]Liao W C,Wang C Y,Shyu Y T,et al.Influence of preprocessing methods and fermentation of adzuki beans on γ-aminobutyric acid (GABA) accumulation by lactic acid bacteria[J].Journal of Functional Foods,2013,5(3):1108-1115.
[20]Song H Y,Yu R C.Optimization of culture conditions for gamma-aminobutyric acid production in fermented adzuki bean milk[J].Journal of Food & Drug Analysis,2018,26(1):74.
[21]Rocio I L,Elena P M,Inés T,et al.Fermentation enhances the content of bioactive compounds in kidney bean extracts[J].Food Chemistry,2015,172:343-352.
[22]Rocio I L,Elena P,Juana F,et al.Role of elicitation on the health-promoting properties of kidney bean sprouts[J].LWT-Food Science and Technology,2014,56(2):328-334.
[23]李文.产γ-氨基丁酸乳酸菌选育及其发酵鹰嘴豆乳对神经细胞损伤的保护作用[D].南京:南京农业大学,2016.
[24]Trung T N,Danh N T,Dao D T A.Effect of pH soaking solutions and hypoxia/anaerobic treatment on GABA accumulation in germinated mungbean[J].Journal of Science and Technology,2017,55(2):150-160.
[25]申迎宾,范子剑,麻浩.响应面法优化发芽豇豆积累γ-氨基丁酸工艺条件的研究[J].食品科学,2010,31(2):10-16.
[26]朱青霞.发芽豇豆粉的制取及其在馒头中应用研究[D].郑州:河南工业大学,2013.