Enhancing the functional value of Andean food plants: Enzymatic production of γ-aminobutyric acid from tarwi, cañihua and quinoa real seeds’ proteins
Ibieta Jiménez, Gabriela LU ; Ortiz-Sempértegui, Jimena LU ; Peñarrieta, J. Mauricio and Linares-Pastén, Javier A. LU
(2025)
In LWT - Food Science and Technology
220.
- Abstract
- Gamma-aminobutyric acid (GABA) is known for its multiple physiological functions, including beneficial effects against several metabolic disorders. This study explores enzymatic strategies to enhance the functional value of Andean seeds, specifically tarwi (Lupinus mutabilis), cañihua (Chenopodium pallidicaule) and quinoa (Chenopodium quinoa) real varieties, by converting their naturally occurring glutamic acid into GABA. Two isoforms of glutamate decarboxylases (GADs) from Levilactobacillus brevis, GadA and GadB, separately produced in Escherichia coli, were used to convert the seeds’ glutamic acid into GABA. The activity of GAD enzymes was analysed with and without a prior pancreatin treatment to release free glutamic acid from the... (More)
- Gamma-aminobutyric acid (GABA) is known for its multiple physiological functions, including beneficial effects against several metabolic disorders. This study explores enzymatic strategies to enhance the functional value of Andean seeds, specifically tarwi (Lupinus mutabilis), cañihua (Chenopodium pallidicaule) and quinoa (Chenopodium quinoa) real varieties, by converting their naturally occurring glutamic acid into GABA. Two isoforms of glutamate decarboxylases (GADs) from Levilactobacillus brevis, GadA and GadB, separately produced in Escherichia coli, were used to convert the seeds’ glutamic acid into GABA. The activity of GAD enzymes was analysed with and without a prior pancreatin treatment to release free glutamic acid from the seeds' proteins. The results show that tarwi produced the highest levels of GABA, while the yields in cañihua and quinoa increased when treated with both pancreatin and GAD enzymes. An unexpected proteolytic activity from the GAD enzymes was observed, possibly contributing to further glutamic acid release and enhancing GABA production. This study denotes the initial exploratory enzymatic conversion of glutamic acid to GABA in Andean seeds, providing a novel approach to improve the functional value of these seeds in food and nutraceutical applications. These results also highlight the potential to optimise enzymatic methods to maximize GABA production in plant-based foods. (Less)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/fe63de3c-5850-48af-815f-bf170341ed0d
- author
- Ibieta Jiménez, Gabriela
LU
; Ortiz-Sempértegui, Jimena
LU
; Peñarrieta, J. Mauricio
and Linares-Pastén, Javier A.
LU
- organization
- publishing date
- 2025-02-19
- type
- Contribution to journal
- publication status
- published
- subject
- keywords
- Gamma-aminobutyric acid, Andean seeds, glutamate decarboxylase enzymes, bioactive compounds, functional food ingredients, Levilactobacillus brevis enzymes
- in
- LWT - Food Science and Technology
- volume
- 220
- article number
- 117564
- pages
- 10 pages
- publisher
- Academic Press
- external identifiers
-
- scopus:85218417779
- ISSN
- 0023-6438
- DOI
- 10.1016/j.lwt.2025.117564
- language
- English
- LU publication?
- yes
- id
- fe63de3c-5850-48af-815f-bf170341ed0d
- date added to LUP
- 2025-02-19 19:08:48
- date last changed
- 2025-04-27 04:01:34
@article{fe63de3c-5850-48af-815f-bf170341ed0d,
abstract = {{Gamma-aminobutyric acid (GABA) is known for its multiple physiological functions, including beneficial effects against several metabolic disorders. This study explores enzymatic strategies to enhance the functional value of Andean seeds, specifically tarwi (Lupinus mutabilis), cañihua (Chenopodium pallidicaule) and quinoa (Chenopodium quinoa) real varieties, by converting their naturally occurring glutamic acid into GABA. Two isoforms of glutamate decarboxylases (GADs) from Levilactobacillus brevis, GadA and GadB, separately produced in Escherichia coli, were used to convert the seeds’ glutamic acid into GABA. The activity of GAD enzymes was analysed with and without a prior pancreatin treatment to release free glutamic acid from the seeds' proteins. The results show that tarwi produced the highest levels of GABA, while the yields in cañihua and quinoa increased when treated with both pancreatin and GAD enzymes. An unexpected proteolytic activity from the GAD enzymes was observed, possibly contributing to further glutamic acid release and enhancing GABA production. This study denotes the initial exploratory enzymatic conversion of glutamic acid to GABA in Andean seeds, providing a novel approach to improve the functional value of these seeds in food and nutraceutical applications. These results also highlight the potential to optimise enzymatic methods to maximize GABA production in plant-based foods.}},
author = {{Ibieta Jiménez, Gabriela and Ortiz-Sempértegui, Jimena and Peñarrieta, J. Mauricio and Linares-Pastén, Javier A.}},
issn = {{0023-6438}},
keywords = {{Gamma-aminobutyric acid; Andean seeds; glutamate decarboxylase enzymes; bioactive compounds; functional food ingredients; Levilactobacillus brevis enzymes}},
language = {{eng}},
month = {{02}},
publisher = {{Academic Press}},
series = {{LWT - Food Science and Technology}},
title = {{Enhancing the functional value of Andean food plants: Enzymatic production of γ-aminobutyric acid from tarwi, cañihua and quinoa real seeds’ proteins}},
url = {{http://dx.doi.org/10.1016/j.lwt.2025.117564}},
doi = {{10.1016/j.lwt.2025.117564}},
volume = {{220}},
year = {{2025}},
}