Abstract
Gamma-aminobutyric acid (GABA), a four carbon amino acid produced by the decarboxylation of L-glutamic acid, provides many beneficial effects on human health including decreasing blood pressure and controlling stress. GABA is widely distributed in nature and also found in many kinds of germinated grains such as barley and brown rice. Mung bean (Phaseolus aureus) was used in this research to study GABA production during germination process. Mung bean was soaked and incubated for 0, 6, 12, 24, 36, and 48 h. The GABA content was determined by HPLC analysis. In addition, dietary fiber content, antioxidant activity, and cooking effect on GABA content of germinated mung bean were also evaluated. The important finding was that mung bean could be a potential source of GABA production. The amount of GABA significantly increased during germination and the highest production of GABA (80.68 mg/100 g dry weight) was found at 24 h of incubation period. The IDF is the main dietary fiber fraction in mung bean and its content increased up to 20.57 g/100g (dry weight) after soaking and incubation for 24 h. The DPPH activity of germinated mung bean slightly decreased and total phenolics content showed no significant change during germination. Additionally, all the cooking processes were found to decrease GABA in germinated mung bean. However, microwave was found to be the least destructive cooking method for GABA content in germinated mung bean.
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Claims 7
Claim · model-written summary
GABA content of mung bean increased significantly during germination.
- Taxon
- Mung bean
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Vigna radiatae0 - Treatment
- germinatione1
- Outcome
- amount of GABAe1
- Direction
- increasede1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
.jpg?width=500)
Verbatim
e0“Mung bean (Phaseolus aureus) was used in this research to study GABA production during germination process”
e1“The amount of GABA significantly increased during germination and the highest production of GABA (80.68 mg/100 g dry weight) was found at 24 h of incubation period”
Claim · model-written summary
The highest GABA production in germinated mung bean (80.68 mg/100 g dry weight) was found at 24 h of incubation.
- Taxon
- Mung beanVigna radiatae0
- Outcome
- production of GABAe1
- Value
- 80.68 mg/100 g dry weighte1
- Qualifier
- at 24 h of incubation periode1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Mung bean (Phaseolus aureus) was used in this research to study GABA production during germination process”
e1“The amount of GABA significantly increased during germination and the highest production of GABA (80.68 mg/100 g dry weight) was found at 24 h of incubation period”
Claim · model-written summary
Dietary fiber (IDF) content of mung bean increased up to 20.57 g/100g dry weight after soaking and incubation for 24 h.
- Taxon
- mung beanVigna radiatae2
- Treatment
- soaking and incubation for 24 he2
- Outcome
- IDFe2
- Direction
- increasede2
- Value
- 20.57 g/100ge2
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e2“The IDF is the main dietary fiber fraction in mung bean and its content increased up to 20.57 g/100g (dry weight) after soaking and incubation for 24 h”
Claim · model-written summary
DPPH activity of germinated mung bean slightly decreased.
- Taxon
- mung beanVigna radiatae3
- Treatment
- germinatione4
- Outcome
- DPPH activitye3
- Direction
- decreasede3
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e3“The DPPH activity of germinated mung bean slightly decreased”
e4“total phenolics content showed no significant change during germination”
Claim · model-written summary
Total phenolics content of germinated mung bean did not change significantly.
- Taxon
- mung beanVigna radiatae3
- Treatment
- germinatione4
- Outcome
- total phenolics contente4
- Direction
- no significant changee4
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e3“The DPPH activity of germinated mung bean slightly decreased”
e4“total phenolics content showed no significant change during germination”
Claim · model-written summary
Cooking processes decreased GABA in germinated mung bean.
- Taxon
- mung beanVigna radiatae5
- Treatment
- cooking processese5
- Outcome
- GABAe5
- Direction
- decreasee5
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e5“all the cooking processes were found to decrease GABA in germinated mung bean”
Claim · model-written summary
Microwave cooking was the least destructive of the cooking methods tested for GABA content in germinated mung bean.
- Taxon
- mung beanVigna radiatae6
- Treatment
- microwavee6
- Outcome
- GABA contente6
- Direction
- least destructivee6
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e6“microwave was found to be the least destructive cooking method for GABA content in germinated mung bean”
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See all 20 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.