Effect of Exogenous <i>γ</i>-Aminobutyric Acid on the Quality and <i>γ</i>-Aminobutyric Acid Metabolism of Fresh-cut Pumpkins

LIANG Jingyi; GUO Fan; ZHAO Ke; WANG Hongfei; XU Feng

doi:10.13386/j.issn1002-0306.2022010017

Volume 43 Issue 19

Sep. 2022

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Science and Technology of Food Industry > 2022 > 43(19): 385-392. > DOI: 10.13386/j.issn1002-0306.2022010017

LIANG Jingyi, GUO Fan, ZHAO Ke, et al. Effect of Exogenous γ-Aminobutyric Acid on the Quality and γ-Aminobutyric Acid Metabolism of Fresh-cut Pumpkins[J]. Science and Technology of Food Industry, 2022, 43(19): 385−392. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022010017.

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Effect of Exogenous γ-Aminobutyric Acid on the Quality and γ-Aminobutyric Acid Metabolism of Fresh-cut Pumpkins

College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo 315800, China

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Received Date: January 04, 2022
Available Online: July 27, 2022

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Abstract

Abstract

The effect of exogenous γ-aminobutyric acid (GABA) and GABA synthesis inhibitor 3-mercaptopropionic acid (3-MP) on GABA metabolism and quality in fresh-cut pumpkin was investigated, and the possible mechanism was studied. The results indicated that exogenous GABA induced the accumulation of endogenous GABA and promoted the conversion of glutamic acid to GABA in fresh-cut pumpkin through the catalytic conversion of highly active glutamate decarboxylase (GAD). The 3-MP-treated pumpkin retained lower GABA content than the control, and the activities of GAD and GABA transaminase (GABA-T) were inhibited. The GABA-treated pumpkins possessed relatively lower polyamines (putrescine, spermine and spermidine) contents in comparison with the control during storage. 3-MP treatment restrained the activities of polyamine oxidase (PAO), diamine oxidase (DAO) and amino aldehyde decarboxylase (AMADH). These results demonstrated that GABA treatment could activate the polyamine degradation pathway and promote GABA enrichment in pumpkin. Meanwhile, no significant differences in maximum colony count, color, β-carotene content and soluble solids content were observed among treatments during storage, which suggested that exogenous GABA had little effect on the quality of fresh-cut pumpkin.
- γ-aminobutyric acid,
- fresh-cut,
- pumpkin,
- GABA shunt,
- polyamine degradation pathway

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References

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