Discovery of an effective processing method for edible rhizome to enhance the gamma-aminobutyric acid content
2022
Wang, Qiang | Zhang, Xiao | Huang, Xiaowan | Shi, Guoqing | Zhang, Chaonan | Jiang, Lei | Li, Keyan | Xie, Chengping | Li, Xiangli | Wang, Yanli
This study aimed to discover a simple, rapid, effective, inexpensive, and natural method to enhance the GABA content in edible rhizomes. To achieve this aim, edible rhizome samples were treated with different processing methods. Drying with hot air increased the GABA content in Chinese yam (CY) eight-fold compared with untreated CY. Drying with sunshine or hot air increased it 13- and 28-fold in taro root, respectively. These processing methods also produced an apparent increase in the GABA contents in other edible rhizome, such as lotus rhizomes, potatoes, and sweet potatoes. However, lyophilization did not affect the GABA content. Further, HPLC data showed that while GABA levels increased, glutamate levels decreased, indicating that GABA is produced by the catalytic action of glutamate decarboxylase on glutamate under drought conditions. Drying with hot air or sunshine to enhance the GABA content was not indicated in the literature.
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