Characterization of glutamate decarboxylase mediating γ-amino butyric acid increase in the early germination stage of soybean (Glycine max [L.] Merr)

Matsuyama, Aya; Yoshimura, Keiji; Shimizu, Chihiro; Murano, Yoshihiro; Takeuchi, Hiroyuki; Ishimoto, Masao

doi:10.1016/j.jbiosc.2009.01.012

Cited by 51 publications

(30 citation statements)

References 24 publications

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“…This is especially true for glutamate decarboxylase (GAD) enzyme activity, which catalyses L-glutamic acid to GABA (Iimure et al, 2009;Jannoey et al, 2010;Oh, 2003). Many studies have reported that GABA is produced by soaking grains in water (Chung et al, 2009;Matsuyama et al, 2009). However, the method of sequential hydration for germination has not yet been reported.…”

Section: Resultsmentioning

confidence: 99%

Sequential hydration with anaerobic and heat treatment increases GABA (γ-aminobutyric acid) content in wheat

et al. 2011

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Section: Resultsmentioning

confidence: 99%

Sequential hydration with anaerobic and heat treatment increases GABA (γ-aminobutyric acid) content in wheat

et al. 2011

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“…Error bars represent standard deviations of the means (n = 3). Enrichment for GABA in Sesame Seeds 789 of l-Glu alone, which did not generate GABA (data not shown).Nagaoka (2005) and Matsuyama et al (2009) reported that GABA is generated by GAD during germination. Therefore, GABA would be generated by an enzymatic reaction during heating of the seeds.…”

mentioning

confidence: 86%

“…Nagaoka (2005) and Matsuyama et al (2009) reported that GABA is generated by GAD during germination. Therefore, GABA would be generated by an enzymatic reaction during heating of the seeds.…”

Section: ℃mentioning

confidence: 99%

Methods for Enrichment of γ-Aminobutyric Acid in Sesame Seeds

Katsuno

Sakamoto

Yabe

et al. 2015

FSTR

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We sought a method to increase γ-aminobutyric acid (GABA) levels in sesame seeds. When water was added to the seeds and they were heated at 60℃ for 15 min, the GABA content increased over 8-fold compared to the starting seeds. The amount of water added to the seeds affected the production of GABA, with the addition of more water leading to production of more GABA. GABA production occurred during the first 10 min of treatment at 60℃.Moreover, the addition of l-glutamate resulted in further GABA enrichment. The results indicate that our method using a short-duration heat treatment can form GABA-rich products from sesame seeds.Keywords: sesame seed, γ-aminobutyric acid, enriching process, heating treatment Introduction γ-Aminobutyric acid (GABA) is a non-protein amino acid found in bacteria, plants and vertebrates. In mammals, GABA is present at high levels in the brain and is the predominant inhibitory neurotransmitter. It also has roles in lowering blood pressure and in mental stabilization (Hayakawa et al., 2004;Abdou et al., 2006;Guyenet, 2006). GABA is mainly metabolized via a short pathway called the GABA shunt. In this pathway, GABA is synthesized through the α-decarboxylation of l-glutamate (l-Glu) catalyzed by l-Glu decarboxylase (GAD) (Bown and Shelp, 1997;Shelp et al., 1999;Bouché and Fromm 2004;Fait et al., 2008). In plant seeds, GAD expression and activity increase during germination (Kuo et al., 2004;Xu and Hu, 2014). GABA is contained in high quantities in germinated brown rice and soybean sprouts, which are eaten on a daily basis in Japan (Martínez-Villaluenga et al., 2006;Iwaki et al., 2007).In plants, GABA is accumulated as a metabolite in response to various stress conditions (Wallace et al., 1984;Kaplan et al., 2004;Chung et al., 2009). The GABA-accumulation phenomenon has been utilized to enrich GABA content of fruits, vegetables and other plant materials. The process includes anaerobic CO 2 , highpressure and immersion treatments (Saikusa et al., 1994;Sasagawa et al., 2006;Wang et al., 2006;Komatsuzaki et al., 2007;Akihiro et al., 2008;Watanabe et al., 2013).Sesame seeds have high nutrient content and health-promoting functions. Therefore, the seeds have been eaten for generations on a daily basis in many countries. However, the seeds contain only trace levels of GABA as a functional amino acid. Nakashima et al. (2005) reported that the GABA content in sesame seeds was increased by a 48-h germination treatment. However, GABA enrichment by germination is not of practical use because it is time-consuming and the flavor deteriorates during the process.Generally, roasted seeds are successfully processed by removing foreign substances, washing, dehydrating, roasting, cooling, again removing foreign substances, and finally, packing. On a commercial scale, GABA enrichment might be incorporated into this process. In this study, we investigated ways to enrich for GABA in sesame seeds with high efficiency before roasting. Materials and MethodsMaterials White sesame seeds (Escoba), harvested in Paragu...

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“…GABA is a type of neuron inhibitors in mammals, where studies have illustrated that it can act as anti-inflammatory agent [17]. The antinociceptive property from GMB and FMB could be due to the presence of γ -aminobutyric acid (GABA), which was found to increase in concentration during germination and fermentation processes [18]. …”

Section: Discussionmentioning

confidence: 99%

Anti‐Inflammatory and Antinociceptive Activities of Untreated, Germinated, and Fermented Mung Bean Aqueous Extract

Ali

Yusof

Yeap

et al. 2014

Evidence-Based Complementary and Alternative Medicine

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Evaluation of anti-inflammatory and antinociceptive activities of untreated mung bean (MB), germinated mung bean (GMB), and fermented mung bean (FMB) was performed on both in vitro (inhibition of inflammatory mediator, nitric oxide(NO)) and in vivo (inhibition of ear oedema and reduction of response to pain stimulus) studies. Results showed that both GMB and FMB aqueous extract exhibited potent anti-inflammatory and antinociceptive activities in a dose-dependent manner. In vitro results showed that GMB and FMB were potent inflammatory mediator (NO) inhibitors at both 2.5 and 5 mg/mL. Further in vivo studies showed that GMB and FMB aqueous extract at 1000 mg/kg can significantly reduce ear oedema in mice caused by arachidonic acid. Besides, both 200 mg/kg and 1000 mg/kg concentrations of GMB and FMB were found to exhibit potent antinociceptive effects towards hotplate induced pain. With these, it can be concluded that GMB and FMB aqueous extract exhibited potential anti-inflammatory and antinociceptive effects.

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Characterization of glutamate decarboxylase mediating γ-amino butyric acid increase in the early germination stage of soybean (Glycine max [L.] Merr)

Cited by 51 publications

References 24 publications

Sequential hydration with anaerobic and heat treatment increases GABA (γ-aminobutyric acid) content in wheat

Sequential hydration with anaerobic and heat treatment increases GABA (γ-aminobutyric acid) content in wheat

Methods for Enrichment of γ-Aminobutyric Acid in Sesame Seeds

Anti‐Inflammatory and Antinociceptive Activities of Untreated, Germinated, and Fermented Mung Bean Aqueous Extract

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