Effects of Hypoxia and Cold Stress on γ-Aminobutyric Acid Accumulation in Germinating Maize

doi:10.7506/spkx1002-6630-201501017

Abstract

Abstract:

The effects of hypoxia and cold stress on γ-aminobutyric acid (GABA) accumulation of germinating maize were
investigated. The GABA content in germinating maize was monitored with respect to germination time under hypoxia stress
and freezing or chilling followed by exposure to room temperature (25 ℃). Results suggested that the optimal conditions for
GABA accumulation in 72 h-germinated maize during cold stress were freezing at -18 ℃ for 6 h followed by thawing for
4 h at 25 ℃. Under these conditions, the maximum GABA level (1.52 mg/g DW) was obtained, which was 30.9 folds higher
than that of the control. Moreover, it was also indicated that GABA synthesis in germinating maize was mainly achieved by
the GABA shunt. Maize can be used as a good raw material to accumulate GABA. Besides, hypoxia stress and cold stress
are confirmed as an effective way to accumulate GABA content in germinated maize.

Key words: germinating maize, hypoxia stress, cold stress, γ-aminobutyric acid, accumulation

CLC Number:

TS210.2

YIN Yongqi1,2, WU Jinxian1, LIU Chunquan3, LI Dajing3, YANG Runqiang1, GU Zhenxin1,*. Effects of Hypoxia and Cold Stress on γ-Aminobutyric Acid Accumulation in Germinating Maize[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201501017.

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Effects of Hypoxia and Cold Stress on γ-Aminobutyric Acid Accumulation in Germinating Maize

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