Journal of Food, Agriculture and Environment

Vol 11, Issue 3&4,2013
Online ISSN: 1459-0263
Print ISSN: 1459-0255

Impact of germination on the content and distribution of γ-Aminobutyric acid in mung bean sprouts


Hai Huang *, Wan Xu, Huiqin Guo, Junqing Zhang, Ding Lu, Hongwei Cheng, Yin Zhao, Shiqing Zhang, Miaomiao Tian, Yaping Guo

Recieved Date: 2013-07-08, Accepted Date: 2013-10-20


The sprout of mung bean (Vigna radiata) (SMB) is one of the flavour foods in worldwide for its delicious taste, abundant in dietary proteins and vitamins. The nutritional components of SMB will be improved during germination, especially γ-Aminobutyric acid (GABA) which is the neurotransmitter in large qualities in inhibitory neurons of central nervous system. The present research investigated the content and distribution of GABA, in root tip, embryo axis and cotyledon of SMB during germination using pre-staining paper chromatography. The results showed that high dose of GABA could accumulate in the sprouts and the contents of GABA in different parts of SMB changed during the germination. The content of GABA raised from 347.2±74.6 (14 hours) to 1653.9±661.1 µg g-1 fresh weight in the root tip after 136.5 hours (p<0.01), significantly increased to 1507.2±578.1 µg g-1 fresh weight in embryo axis (p<0.05), and ascended to 545.0±231.8 µg g-1 fresh weight in the cotyledon (p<0.01) in the same time. Our data suggest that optimal time for germination should be considered in order to achieve SMB with high content of GABA.


γ-Aminobutyric acid, mung bean, sprout, germination, paper chromatography

Journal: Journal of Food, Agriculture and Environment
Year: 2013
Volume: 11
Issue: 3&4
Category: Food and Health
Pages: 25-28

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