Abstract
Summary Germinated mung beans have been widely used as fresh vegetable or processed healthy food due to their high amounts of bioactive and nutritional compounds, including γ‐aminobutyric acid (GABA). The objectives of this study were to investigate the effects of different soaking conditions (temperature, ratios of seeds to water, soaking time, pH, addition of L‐glutamic acid (L‐Glu) or gibberellic acid (GA3)) and germination time on accumulation of GABA in the germinated mung bean seeds. The mung bean seeds, soaked at 40°C for 4 h with ratio of seeds to water of 1:4 (g mL −1 ) and then germinated for 7 h, accumulated higher amount of GABA than other soaking conditions and germination time. The addition of GA3 (0.30 mg L −1 ) or L‐glu (1,000 mg L −1 ) or acidifying to pH 5.5 of the soaking water had high impact on the GABA accumulation. Among them, the soaking water with pH 5.5 was more effective than adding with the L‐Glu or GA3 in the production of GABA (1677 mg/kg powder) and essential amino acids (16.56 g/100g powder) in the germinated mung bean seeds. The findings of this study provide useful information to produce GABA‐enriched and healthy foods from mung beans.
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Claims 6
Claim · model-written summary
Soaking at 40°C for 4 h at a 1:4 seed to water ratio and germinating for 7 h gave higher GABA than other conditions.
- Taxon
- mung bean
.jpg?width=60)
Vigna radiatae0 - Treatment
- soaked at 40°C for 4 h with ratio of seeds to water of 1:4 (g mL −1 ) and then germinated for 7 he0
- Outcome
- amount of GABAe0
- Direction
- highere0
- Comparator
- other soaking conditions and germination timee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
.jpg?width=500)
Verbatim
e0“The mung bean seeds, soaked at 40°C for 4 h with ratio of seeds to water of 1:4 (g mL −1 ) and then germinated for 7 h, accumulated higher amount of GABA than other soaking conditions and germination time”
Claim · model-written summary
GA3 addition had a high impact on GABA accumulation.
- Taxon
- mung beanVigna radiatat0
- Treatment
- GA3 (0.30 mg L −1 )e0
- Outcome
- GABA accumulatione0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The addition of GA3 (0.30 mg L −1 ) or L‐glu (1,000 mg L −1 ) or acidifying to pH 5.5 of the soaking water had high impact on the GABA accumulation”
t0“mung bean”
Claim · model-written summary
L-glutamic acid addition had a high impact on GABA accumulation.
- Taxon
- mung beanVigna radiatat0
- Treatment
- L‐glu (1,000 mg L −1 )e0
- Outcome
- GABA accumulatione0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The addition of GA3 (0.30 mg L −1 ) or L‐glu (1,000 mg L −1 ) or acidifying to pH 5.5 of the soaking water had high impact on the GABA accumulation”
t0“mung bean”
Claim · model-written summary
Acidifying soaking water to pH 5.5 had a high impact on GABA accumulation.
- Taxon
- mung beanVigna radiatat0
- Treatment
- acidifying to pH 5.5e0
- Outcome
- GABA accumulatione0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“acidifying to pH 5.5 of the soaking water had high impact on the GABA accumulation”
t0“mung bean”
Claim · model-written summary
Soaking at pH 5.5 produced more GABA than adding L-Glu or GA3, reaching 1677 mg/kg powder.
- Taxon
- mung beanVigna radiatae0
- Treatment
- soaking water with pH 5.5e0
- Outcome
- production of GABAe0
- Direction
- more effectivee0
- Value
- 1677 mg/kg powdere0
- Comparator
- adding with the L‐Glu or GA3e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the soaking water with pH 5.5 was more effective than adding with the L‐Glu or GA3 in the production of GABA (1677 mg/kg powder) and essential amino acids (16.56 g/100g powder) in the germinated mung bean seeds”
Claim · model-written summary
Soaking at pH 5.5 produced more essential amino acids than adding L-Glu or GA3, reaching 16.56 g/100g powder.
- Taxon
- mung beanVigna radiatae0
- Treatment
- soaking water with pH 5.5e0
- Outcome
- essential amino acidse0
- Direction
- more effectivee0
- Value
- 16.56 g/100g powdere0
- Comparator
- adding with the L‐Glu or GA3e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the soaking water with pH 5.5 was more effective than adding with the L‐Glu or GA3 in the production of GABA (1677 mg/kg powder) and essential amino acids (16.56 g/100g powder) in the germinated mung bean seeds”
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See all 9 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.