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Volatile Molecules from Acidified Mung Bean Soup Led to Stable Dopamine Level in Drosophila Brain under Starvation Stress

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Abstract:

The mung bean is popular in the Orient for use in cakes and soups and as bean sprouts. In our research, it was found that aromatic flavor could be generated when the mung bean soup was acidified to pH 1.5 close to the acidic value of stomach. GC-MS analysis was performed to identify these molecules associated with aromatic flavor. The results showed molecules including 1, 2, 3, 4-tetrahydro-1, 1, 6-trimethyl-Naphthalene and 2-ethyl-N-(2 ethylhexyl)-1- Hexanamine were merely produced by acidified mung bean soup, which could probably involve in the generation of aromatic flavor. In addition, studies also showed that volatile molecules from acidified mung bean soup could keep the DA level in the Drosophila brain stable under starvation stress.

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Periodical:

Advanced Materials Research (Volumes 343-344)

Pages:

1163-1167

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.343-344.1163

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Online since:

September 2011

Authors:

Liang Bin Hu, Ben Guo Liu, Yuan Zhang, Miao Yan Wang

Keywords:

Dopamine, Drosophila, Gas Chromatography-Mass Spectrometry (GC-MS), Mung Bean, Volatile Molecule

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© 2012 Trans Tech Publications Ltd. All Rights Reserved

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