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Accumulation of gamma-aminobutyric acid during cold storage in mulberry leaves

文献类型： 外文期刊

作者： Li, Erna 1 ; Luo, Xinxin 1 ; Liao, Sentai 1 ; Shen, Weizhi 1 ; Li, Qian 1 ; Liu, Fan 1 ; Zou, Yuxiao 2 ;

作者机构： 1.Guangdong Acad Agr Sci, Guangdong Key Lab Agr Prod Proc, Sericultural & Agri Food Res Inst, Key Lab Funct Foods,Minist Agr, Guangzhou 510610, Guangdong, Peoples R China

2.Guan

关键词： Accumulation; GABA aminotransferase (GABA-T); glutamic acid decarboxylase (GAD); low temperature storage; mulberry leaves; gamma-aminobutyric acid (GABA)

期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.713； 五年影响因子：3.408 ）

ISSN： 0950-5423

年卷期： 2018 年 53 卷 12 期

页码：

收录情况： SCI

摘要： The gamma-aminobutyric acid (GABA) contained in mulberry leaves has the effect of improving mood. Mulberry leaf cultivars 'Kangxuan 01-28', 'Lunbai No.1' and 'BR 60' were analysed for GABA accumulation under low temperature storage. The effects of ice temperature storage (ITS), cold acclimation combined with ice-temperature storage (CACIS) and cold storage (CS) on GABA and associated enzymes, soluble protein and leaf colour were measured. The increase in GABA content differed among varieties. Under different low temperature storage treatments, the GABA concentration increased by 33.93-fold, 11.75-fold and 4.28-fold in mulberry leaves compared with the initial concentration in the three cultivars 'Kangxuan 01-28', 'Lunbai No.1' and 'BR 60', respectively. GAD activity and soluble protein were positively correlated with GABA concentration, while GABA-T activity showed an opposite trend to the GABA concentration. After being treated with ITS, 'Kangxuan 01-28' could accumulate higher GABA and should be consumed within 7 days.

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