Formation of Histamine, phenylethylamine and γ-Aminobutyric acid during sprouting and fermenting of selected wholegrains

Sprouting and fermentation are known to cause hydrolysis of proteins into amino acids in grains, which in turn can be converted into some neuroactive compounds by some specific enzymes.One of these compounds is gamma-aminobutyric acid, which is directly related to stress management. This study invesitgatesthe effects of sprouting and fermentation processes performed under different conditions on the formation of gamma-aminobutyric acid.. Concomitant phenylethylamine and histamine formations were also investigated from the food safety point of view. The combined application of sprouting and fermentation increased the concentrations of histamine and phenylethylamine to a maximum of 44 +/- 5 and 3.9 +/- 0.002 mg/kg, respectively. Nevertheless, these values did not reach the level that would cause undesirable effects. gamma-Aminobutyric acid concentrations were found to reach levels comparable to gamma-Aminobutyric acid -rich foods (maximum 674 +/- 31 mg/kg) both with separate and combined application of sprouting and fermentation.

Automated summary

Sprouting and fermentation can hydrolyze proteins into amino acids in grains, which can be converted into neuroactive compounds like gamma-aminobutyric acid. This study investigates the effects of sprouting and fermentation under different conditions on the formation of gamma-aminobutyric acid, and also examines the formation of phenylethylamine and histamine from a food safety perspective.