Optimization of germination and ultrasonic-assisted extraction for the enhancement of γ-aminobutyric acid in pumpkin seed
AuthorLiang, Li; Chen, Lin; Liu, Guimei; Zhang, Fuming; Linhardt, Robert J.; Sun, Baoguo; Li, Quanhong; Zhang, Yuyu
SubjectBiology; Chemistry and chemical biology; Chemical and biological engineering; Biomedical engineering
Full CitationOptimization of germination and ultrasonic-assisted extraction for the enhancement of γ-aminobutyric acid in pumpkin seed, L. Liang, L. Chen, G. Liu, F. Zhang, R. J. Linhardt, B. Sun, Q. Li, Y. Zhang, Food Science and Nutrition, 00, 1-10, 2022.
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AbstractGermination and ultrasonic-assisted extraction (UAE) are economical and effective methods to enhance bioactive compounds in plant seeds. We optimized the germination parameters and UAE parameters by using response surface methodology to maximize the recovery of γ-aminobutyric acid (GABA) in pumpkin seeds. The optimal germination conditions were as follows: soaking the seeds at 28°C for 6 h with 0.2% CaCl2, 3.8 mg/ml monosodium glutamate, and 4.0 mg/ml vitamin B6, then germination at 30°C for 61.6 h. The optimal conditions for UAE were as follows: 1:75 (w/v) material-to-solvent ratio, 220 W ultrasonic power, and ultrasonic treatment at 50°C for 14.4 min, which afforded an extraction yield of 2679 ± 10 mg/100 g. Moreover, the GABA-enhanced extract showed the potential of hypolipidemic effect in type 2 diabetes rats. These results confirmed that a combination of germination and UAE increased the GABA yield from pumpkin seeds and provided a basis for GABA-enhanced production to improve lifestyle-associated diseases.;
DescriptionFood Science & Nutrition, 00, 1-10; Note : if this item contains full text it may be a preprint, author manuscript, or a Gold OA copy that permits redistribution with a license such as CC BY. The final version is available through the publisher’s platform.
DepartmentThe Linhardt Research Labs.; The Shirley Ann Jackson, Ph.D. Center for Biotechnology and Interdisciplinary Studies (CBIS);
RelationshipsThe Linhardt Research Labs Online Collection; Rensselaer Polytechnic Institute, Troy, NY; Food Science and Nutrition; https://harc.rpi.edu/;
AccessCC BY — Creative Commons Attribution; A full text version is available in DSpace@RPI; Open Access;
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