Optimal soaking conditions and addition of exogenous substances improve accumulation of γ-aminobutyric acid (GABA) in germinated mung bean (Vigna radiata)

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 gamma-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 degrees 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.

Automated summary

Germinated mung bean seeds soaked at 40 degrees C for 4 hours with a seed to water ratio of 1:4 and germinated for 7 hours accumulated the highest amount of GABA. Acidifying the soaking water to pH 5.5 had a better impact on GABA accumulation. This study provides useful information for producing GABA-enriched and healthy foods from mung beans.