Comparison of bioactive components in GABA tea and green tea produced in Taiwan

Wang, Hsueh Fang; Tsai, Yung Sheng; Lin, Mu Lien; Ou, Andi Shau-mei

doi:10.1016/j.foodchem.2005.02.046

Cited by 120 publications

(85 citation statements)

References 25 publications

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“…Various researches to increase GABA contents are in progress, and the method of increasing the amount of GABA in green tea under anaerobic conditions is one of the examples (Chang et al, 1992;Sawai et al, 2001; Tsushida and Murai, 1987; Wang et al, 2006). GABA production is stimulated through the action of decarboxylase in embryos by water immersing (Saikusa et al, 1994), increasing GABA content using high-pressure and germination of brown rice (Miwako et al, 1999), producing GABA containing yogurt (Park and Oh, 2007).…”

Section: Introductionmentioning

confidence: 99%

Production of GABA (gamma amino butyric acid) by Lactic Acid Bacteria

Kook¹,

Cho²

2013

Korean Journal for Food Science of Animal Resources

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Gamma-amino butyric acid (GABA) is a kind of pharmacological and biological component and its application is wide and useful in Korea specially, becoming aging society in the near feature. GABA is request special dose for the purposed biological effect but the production of concentrated GABA is very difficult due to low concentration of glutamic acid existed in the fermentation broth. To increase GABA concentrate using fermentation technology, high content of glutamic acid is required. For this reason, various strains which have the glutamic acid decarboxylase (GAD) and can convert glutamic acid to GABA, were isolated from various fermented foods. Most of GABA producing strains are lactic acid bacteria isolated from kimchi, especially added monosodium glutamate (MSG) as a taste enhancer. Optimizing the formulation of culture media and the culture condition, GABA conversion yield and amounts were increased. Finally GABA concentration of fermentation broth in batch or fed batch fermentation reached 660 mM or 1000 mM, respectively. Furthermore formulation of culture media for GABA production developed commercially. Many studies about GABA-rich product have been continued, so GABA-rich kimchi, cheese, yogurt, black raspberry juice and tomato juices has been also developed. In Korea many biological effects of GABA are evaluated recently and GABA will be expected to be used in multipurpose.

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Section: Introductionmentioning

confidence: 99%

Production of GABA (gamma amino butyric acid) by Lactic Acid Bacteria

Kook¹,

Cho²

2013

Korean Journal for Food Science of Animal Resources

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“…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).…”

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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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“…For example, one publication presents some cases of hepatotoxicity related to consumption of green tea [157]. Yet, another publication demonstrates on a large number of volunteers that green tea does not alter liver functions in any way [158].…”

Section: Resultsmentioning

confidence: 99%

“…176 Clinical trials have been conducted to assess the effect of GABA tea [156] and compare the biological activity of GABA tea and green tea.…”

Section: Other Health-beneficial Properties Of Teamentioning

confidence: 99%

Beneficial Effect of Tea on Human Health

Yashin¹,

Yashin²,

Nemzer³

2013

Am. J. Biomed. Sci.

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Tea, with its 5,000-year history, is one of the most popular beverages in the world. According to various estimates, over 4 billion people consume tea. This number has increased in recent years due to the widespread marketing of cold tea-based beverages. During the first millennium tea was primarily considered to be medicine rather than an ordinary drink. Over the last few years a large number of epidemiological studies have conclusively proven that tea is beneficial for people with cardiovascular and neurodegenerative diseases, and cancers. Tea catechins are included in numerous dietary supplements and medicinal products. This review summarizes scientific information related to the effects of tea on human health which have been published in the last decade.

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Comparison of bioactive components in GABA tea and green tea produced in Taiwan

Cited by 120 publications

References 25 publications

Production of GABA (gamma amino butyric acid) by Lactic Acid Bacteria

Production of GABA (gamma amino butyric acid) by Lactic Acid Bacteria

Methods for Enrichment of γ-Aminobutyric Acid in Sesame Seeds

Beneficial Effect of Tea on Human Health

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