ArticleFoods (Basel, Switzerland)2022
Metabolomic Analysis Reveals Changes of Bioactive Compounds in Mung Beans (
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed, 5 citations in OpenAlex.
- A study on γ-Aminobutyric acid (GABA) enrichment and its metabolic mechanism in germinating mung beans under the stress of ultrasound combined with slightly acidic electrolyzed water.Ultrasonics sonochemistry · 2026Article
- The efficacy of mung bean sprouts suspension in improving reproductive organs of female albino rats.Open veterinary journal · 2025Review
- New strategies to address world food security and elimination of malnutrition: future role of coarse cereals in human health.Frontiers in plant science · 2023Review
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Authors and funding
3 authors at 2 institutions in 2 countries.
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Abstract
Soaking together with Heat and Relative Humidity (HRH) treatment has been applied successfully to enrich γ-aminobutyric acid (GABA) in mung beans. However, whether and how the above GABA enrichment processing influences the other bioactive molecules is elusive. In the present study, mung beans were soaked and then treated by HRH for 5 or 7 h. By using metabolomics techniques, the changes of 496 metabolites were determined. The relative content of flavonoids and phenolic acids increased during soaking but slightly decreased during HRH. Intriguingly, soaking and HRH had the opposite effects on the glycosylation of polyphenols. The relative content of glycosylated or un-glycosylated polyphenols increased during soaking or HRH, respectively. The relative content of α-ketoglutaric acid increased more than 20 times after 5 h HRH treatment. Bioactive molecules could be enriched during GABA enrichment processing. Depending on the desired bioactive compounds, soaking and different duration of HRH treatment could be selected.
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