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Optimization of enzyme-assisted extraction conditions for gamma-aminobutyric acid and polyphenols in germinated mung beans (Vigna radiata L.)

Anh Thuy Vu, Tuyen Chan Kha, Huan Tai Phan.


Gamma-aminobutyric acid (GABA) is a crucial inhibitory neurotransmitter within the central nervous system, with an extensive distribution throughout the brain, and is involved in 40% of adult vertebrate inhibitory synapses. Polyphenols possess antioxidative and anti-inflammatory properties and can prevent harmful effects on health. The study aimed to optimize enzyme-assisted extraction (EAE) conditions, including temperature (°C), time (min), and enzyme concentration (%), to maximize the content of GABA and total polyphenol content (TPC) from germinated mung beans using response surface methodology. The findings demonstrated that the data were well-suited to be represented by two quadratic regression equations for the GABA and TPC contents, with high R2 values. The optimal extraction conditions were predicted to be a temperature of 53°C, a time of 62 min, and an enzyme concentration of 2.2%. Under those conditions, the maximum content of GABA (57.01 mg/g, dw) and TPC (6.52 mg GAE/g, dw) was achieved as predicted. In conclusion, this study successfully optimized the EAE process to obtain a highly enriched extract with increased GABA and TPC contents. The findings open avenues for utilizing this optimized extract in multiple applications, ranging from consumer products to pharmaceutical advancements, thereby harnessing the benefits of GABA and polyphenols.

Key words: Alcalase, enzyme-assisted extraction, Gamma-aminobutyric acid, mung bean germination, polyphenols

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