title: Recent advances in γ-aminobutyric acid (GABA) properties in pulses: an overview.
abstract: Beans, peas, and lentils are all types of pulses that are extensively used as foods around the world due to their beneficial effects on human health including their low glycaemic index, cholesterol lowering effects, ability to decrease the risk of heart diseases and their protective effects against some cancers. These health benefits are a result of their components such as bioactive proteins, dietary fibre, slowly digested starches, minerals and vitamins, and bioactive compounds. Among these bioactive compounds, γ-aminobutyric acid (GABA), a non-proteinogenic amino acid with numerous reported health benefits (e.g. anti-diabetic and hypotensive effects, depression and anxiety reduction) is of particular interest. GABA is primarily synthesised in plant tissues by the decarboxylation of l-glutamic acid in the presence of glutamate decarboxylase (GAD). It is widely reported that during various processes including enzymatic treatment, gaseous treatment (e.g. with carbon dioxide), and fermentation (with lactic acid bacteria), GABA content increases in the plant matrix. The objective of this review paper is to highlight the current state of knowledge on the occurrence of GABA in pulses with special focus on mechanisms by which GABA levels are increased and the analytical extraction and estimation methods for this bioactive phytochemical. © 2017 Society of Chemical Industry.
authors.affiliation: Young Researchers and Elite Club, Islamic Azad University, Sabzevar, Iran.
authors.forename: Nooshin
authors.initials: N
authors.lastname: Nikmaram
authors.affiliation: Department of Food Technology, IUST, Awantipora, Jammu and Kashmir, India.|Department of Food Science, Cornell University, Ithaca, NY, USA.
authors.forename: B N
authors.initials: BN
authors.lastname: Dar
authors.affiliation: Department of Food Technology and Bioprocess Engineering, Federal Research Institute of Nutrition and Food, Karlsruhe, Germany.|Burn and Wound Healing Research Center, Shiraz University of Medical Sciences, Shiraz, Iran.
authors.forename: Shahin
authors.identifier: http://orcid.org/0000-0002-1524-2534
authors.initials: S
authors.lastname: Roohinejad
authors.affiliation: Département de Génie des Procédés Industriels, Laboratoire Transformations Intégrées de la Matière Renouvelable, Université de Technologie de Compiègne, France.
authors.forename: Mohamed
authors.initials: M
authors.lastname: Koubaa
authors.affiliation: Preventive Medicine and Public Health, Food Sciences, Toxicology and Forensic Medicine Department, University of Valencia, Burjassot, València, Spain.
authors.forename: Francisco J
authors.initials: FJ
authors.lastname: Barba
authors.affiliation: Department of Food Technology and Bioprocess Engineering, Federal Research Institute of Nutrition and Food, Karlsruhe, Germany.
authors.forename: Ralf
authors.initials: R
authors.lastname: Greiner
authors.affiliation: School of Public Health, Curtin University, Perth, WA, Australia.
authors.forename: Stuart K
authors.initials: SK
authors.lastname: Johnson
mesh_terms: D007887:Fabaceae / Q000737:chemistry*; D006801:Humans; D009753:Nutritive Value; D010936:Plant Extracts / Q000737:chemistry*; D005680:gamma-Aminobutyric Acid / Q000737:chemistry*
chemical_list: D010936:Plant Extracts; D005680:gamma-Aminobutyric Acid
keywords: glutamate decarboxylase; health benefits; processing; pulses; γ-aminobutyric acid (GABA)