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The γ-aminobutyric acid (GABA) content and distribution of mung bean (MB), heat and relative humidity treated MB (HRH-MB) under different cooking and storage conditions were investigated. The quality characteristics of noodles prepared by MB and HRH-MB were evaluated. Results showed that black MB varieties presented a higher average GABA content under HRH treatment than that of green MB varieties. Soaking significantly increased the GABA content of MB (P < 0.05), but, 58.78% of GABA in HRH-MB were distributed in the soaking solution. After cooking, although the GABA of HRH-MB had a slightly degradation, its content was higher than MB. With the increase of storage time, the GABA content in MB increased initially, followed by a decrease, whereas a slower reduction was observed on HRH-MB. Besides, compared with the mixed MB-wheat flour and noodles, the pasting properties of mixed HRH-MB-wheat flour, the color and texture properties of mixed HRH-MB-wheat noodles were improved and closer to wheat flour and noodles, respectively. Furthermore, the mixed HRH-MB-wheat noodles exhibited the highest GABA content (16.56 mg/100 g DW) after cooking. Therefore, HRH-MB may be an ideal material for enhancing GABA and improving the quality characteristic of MB-based foods. • Heat and relative humidity (HRH) enhanced γ-aminobutyric acid content of mung bean. • For mung bean, soaking largely increased its γ-aminobutyric acid content. • For HRH-mung bean, most of γ-aminobutyric acid was dissolved in the soaking solution. • γ-aminobutyric acid in HRH-mung bean was slightly degraded after cooking and storage. • HRH-mung bean noodles had the highest γ-aminobutyric acid content. [ABSTRACT FROM AUTHOR]

The Auxin/indole-3-acetic acid ( Aux/IAA ) genes encode short-lived nuclear proteins that are known to be involved in the primary cellular responses to auxin. To date, systematic analysis of the Aux/IAA genes in potato ( Solanum tuberosum ) has not been conducted. In this study, a total of 26 potato Aux/IAA genes were identified (designated from StIAA1 to StIAA26 ), and the distribution of four conserved domains shared by the StIAAs were analyzed based on multiple sequence alignment and a motif-based sequence analysis. A phylogenetic analysis of the Aux/IAA gene families of potato and Arabidopsis was also conducted. In order to assess the roles of StIAA genes in tuber development, the results of RNA-seq studies were reformatted to analyze the expression patterns of StIAA genes, and then verified by quantitative real-time PCR. A large number of StIAA genes (12 genes) were highly expressed in stolon organs and in during the tuber initiation and expansion developmental stages, and most of these genes were responsive to indoleacetic acid treatment. Our results suggested that StIAA genes were involved in the process of tuber development and provided insights into functional roles of potato Aux/IAA genes. [ABSTRACT FROM AUTHOR]

Bioactive peptides are generally obtained from plant protein hydrolysates. These peptides possess physiological activities, such as lowering blood cholesterol. In the current study, proteins from adzuki bean (Vigna angularis) and faba bean (Vicia faba) were thermally processed, and low molecular weight peptides (<3 kDa) were isolated to assess their efficacy for inhibiting cholesterol synthesis and its solubilisation. High-performance liquid chromatography (HPLC) results showed higher peptide concentrations after thermal processing. Inhibition of cholesterol solubilisation into micelles and 3-hydroxy-3-methylglutaryl coenzyme-A reductase (HMG Co-AR) catalytic activity was evaluated. After processing, the faba bean peptides showed significantly (p < 0.05) increased inhibition of cholesterol solubilisation into micelles (45.1 ± 1.6%), whereas peptides from the native faba bean protein exhibited significantly increased (p < 0.05) inhibition of HMG Co-AR catalytic activity (84.1 ± 2.7%) compared with the adzuki bean and thermally processed peptides. After processing, the adzuki bean peptides showed significantly reduced scavenging activity compared with peptides obtained from the native protein. This study is the first report demonstrating that the peptides from adzuki and faba beans inhibit cholesterol homeostasis via distinctive ways and act as antioxidants. • Thermal processing increased degree of hydrolysis and peptides concentration. • Thermally processed peptides showed higher inhibition of cholesterol solubility into micelle. • It has effect on HMGCR enzymatic activity. • Correlation showed highly significant positive correlation of FRAP with 3 KDa peptides concentrations. • It also showed significant positive correlation of solubility with hydrolysis and peptides concentration. [ABSTRACT FROM AUTHOR]