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Influence of high-pressure processing on the generation of γ-aminobutyric acid and microbiological safety in coffee beans.
J Sci Food Agric. 2018 Dec; 98(15):5625-5631.JS

Abstract

BACKGROUND

The aim of this study was to investigate the influence of high-pressure processing (HPP) on γ-aminobutyric acid (GABA) content, glutamic acid (Glu) content, glutamate decarboxylase (GAD) activity, growth of Aspergillus fresenii, and accumulated ochratoxin A (OTA) content in coffee beans.

RESULTS

The results indicated that coffee beans subjected to HPP at pressures ≥50 MPa for 5 min increased GAD activity and promoted the conversion of Glu to GABA, and showed a significantly doubling of GABA content compared with unprocessed coffee beans. Additionally, investigation of the influence of HPP on A. fresenii growth on coffee beans showed that application ≥400 MPa reduced A. fresenii concentrations to <1 log. Furthermore, during a 50-day storage period, we observed that a processing pressure of 600 MPa completely inhibited A. fresenii growth, and on day 50 the OTA content of coffee beans subjected to processing pressures of 600 MPa was 0.0066 μg g-1 , which was significantly lower than the OTA content of 0.1143 μg g-1 in the control group.

CONCLUSION

This study shows that HPP treatment can simultaneously increase GABA content and inhibit the growth of A. fresenii, thereby effectively reducing the production and accumulation of OTA and maintaining the microbiological safety of coffee beans. © 2018 Society of Chemical Industry.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Chen BY
Department of Food Science, Fu Jen Catholic University, Taipei, Taiwan.
Huang HW
Department of Animal Science and Technology, National Taiwan University, Taipei, Taiwan.
Cheng MC
Department of Health Food, Chung Chou University of Science and Technology, Yuanlin, Taiwan.
Wang CY
Experimental Forest, National Taiwan University, Nantou, Taiwan.

MeSH

Aspergillus ochraceusCoffeaCoffeeFood ContaminationFood HandlingFood SafetyGlutamic AcidOchratoxinsPressureSeedsgamma-Aminobutyric Acid

Pub Type(s)

Evaluation Study
Journal Article

Language

eng

PubMed ID

29700833

Citation

Chen, Bang-Yuan, et al. "Influence of High-pressure Processing On the Generation of Γ-aminobutyric Acid and Microbiological Safety in Coffee Beans." Journal of the Science of Food and Agriculture, vol. 98, no. 15, 2018, pp. 5625-5631.
Chen BY, Huang HW, Cheng MC, et al. Influence of high-pressure processing on the generation of γ-aminobutyric acid and microbiological safety in coffee beans. J Sci Food Agric. 2018;98(15):5625-5631.
Chen, B. Y., Huang, H. W., Cheng, M. C., & Wang, C. Y. (2018). Influence of high-pressure processing on the generation of γ-aminobutyric acid and microbiological safety in coffee beans. Journal of the Science of Food and Agriculture, 98(15), 5625-5631. https://doi.org/10.1002/jsfa.9106
Chen BY, et al. Influence of High-pressure Processing On the Generation of Γ-aminobutyric Acid and Microbiological Safety in Coffee Beans. J Sci Food Agric. 2018;98(15):5625-5631. PubMed PMID: 29700833.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Influence of high-pressure processing on the generation of γ-aminobutyric acid and microbiological safety in coffee beans. AU - Chen,Bang-Yuan, AU - Huang,Hsiao-Wen, AU - Cheng,Ming-Ching, AU - Wang,Chung-Yi, Y1 - 2018/06/15/ PY - 2017/12/10/received PY - 2018/04/23/revised PY - 2018/04/24/accepted PY - 2018/4/28/pubmed PY - 2018/11/21/medline PY - 2018/4/28/entrez KW - Aspergillus fresenii KW - GABA KW - coffee bean KW - high pressure KW - ochratoxin A SP - 5625 EP - 5631 JF - Journal of the science of food and agriculture JO - J Sci Food Agric VL - 98 IS - 15 N2 - BACKGROUND: The aim of this study was to investigate the influence of high-pressure processing (HPP) on γ-aminobutyric acid (GABA) content, glutamic acid (Glu) content, glutamate decarboxylase (GAD) activity, growth of Aspergillus fresenii, and accumulated ochratoxin A (OTA) content in coffee beans. RESULTS: The results indicated that coffee beans subjected to HPP at pressures ≥50 MPa for 5 min increased GAD activity and promoted the conversion of Glu to GABA, and showed a significantly doubling of GABA content compared with unprocessed coffee beans. Additionally, investigation of the influence of HPP on A. fresenii growth on coffee beans showed that application ≥400 MPa reduced A. fresenii concentrations to <1 log. Furthermore, during a 50-day storage period, we observed that a processing pressure of 600 MPa completely inhibited A. fresenii growth, and on day 50 the OTA content of coffee beans subjected to processing pressures of 600 MPa was 0.0066 μg g-1 , which was significantly lower than the OTA content of 0.1143 μg g-1 in the control group. CONCLUSION: This study shows that HPP treatment can simultaneously increase GABA content and inhibit the growth of A. fresenii, thereby effectively reducing the production and accumulation of OTA and maintaining the microbiological safety of coffee beans. © 2018 Society of Chemical Industry. SN - 1097-0010 UR - https://www.unboundmedicine.com/medline/citation/29700833/Influence_of_high_pressure_processing_on_the_generation_of_γ_aminobutyric_acid_and_microbiological_safety_in_coffee_beans_ DB - PRIME DP - Unbound Medicine ER -