Food Quality and Safety (FoQuS) Research Group, Department of Food Engineering, Hacettepe University, 06800 Beytepe, Ankara, Turkey.
Department of Nutrition and Dietetics, Artvin Çoruh University, 08100 Seyitler, Artvin, Turkey.
Food Res Int. 2023 Nov;173(Pt 2):113447. doi: 10.1016/j.foodres.2023.113447. Epub 2023 Sep 11.
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 γ-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 γ-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. γ-Aminobutyric acid concentrations were found to reach levels comparable to γ-Aminobutyric acid -rich foods (maximum 674 ± 31 mg/kg) both with separate and combined application of sprouting and fermentation.
发芽和发酵已知会导致谷物中的蛋白质水解成氨基酸，而这些氨基酸又可以通过一些特定的酶转化为一些神经活性化合物。其中一种化合物是γ-氨基丁酸，它与压力管理直接相关。本研究探讨了在不同条件下进行发芽和发酵过程对γ-氨基丁酸形成的影响。同时，还从食品安全的角度研究了伴随的苯乙胺和组氨酸的形成。发芽和发酵的联合应用将组氨酸和苯乙胺的浓度分别提高到最高 44±5 和 3.9±0.002mg/kg。然而，这些值并没有达到会产生不良影响的水平。γ-氨基丁酸的浓度达到了与富含γ-氨基丁酸的食物相当的水平（最高 674±31mg/kg），无论是单独使用还是联合使用发芽和发酵。
