Determination of γ-Aminobutyric Acid and Free Amino Acid Contents in Barley Seeds and Amounts Produced by Water Soaking Treatment

Nogata, Yoichi; Yanagisawa, Takashi; Abe, Daigo; Saito, Takeshi; Yoshida, Atsuko; Ohta, Hiroyuki; Nakagawa, Takashi

doi:10.3136/fstr.18.263

Cited by 5 publications

(4 citation statements)

References 28 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The mean value of GABA for the different barleys was 8.8 mg 100 -1 . This value agrees with that reported by Nogata et al [32] for different barley cultivars. These authors found that the average GABA content in barley samples without Lys mutation was 8 mg 100 g -1 .…”

Section: Discussionsupporting

confidence: 94%

“…The mean free amino acid content value for the different barley cultivars was 276.5 mg 100 g -1 . Similar results were reported by Nogata et al [32] for different breeding line barleys, such as Kankei n553 (252.3 mg 100 g -1 ) and Kankei n554 (209.5 mg 100 g -1 ). On the other hand, the proportion of hydrophobic amino acids (Gly, Ala, Val, Leu, Ile, Met, Phe, and Pro) in barley was higher than those found for branched-chain amino acids or sulfur amino acids.…”

Section: Discussionsupporting

confidence: 89%

“…GABA is a four-carbon non-protein amino acid occurring in plants and animals, which plays a vital role as a neurotransmitter in mammal brain cells [32]. GABA provides beneficial effects for human health by decreasing blood pressure, preventing chronic alcohol-relating diseases, and inhibiting cancer cell proliferation.…”

Section: Discussionmentioning

confidence: 99%

See 2 more Smart Citations

Barley and Malt as Base Ingredients for the Production of New Bio-Functional Foods

Cian,

Garzón,

Albarracín

et al. 2023

Recent Prog Nutr

View full text Add to dashboard Cite

This work aimed to evaluate the chemical composition, bioactive compounds (phenolics and γ-aminobutyric acid, GABA), and antioxidant properties of different barley varieties (Overture, Charles, Sinfonía, Montoya, and Andreia) and their malts to weigh up them as potential ingredients for producing new bio-functional foods. For this, five barleys and five malts obtained from them were studied. Regarding chemical composition, total starch was the main component (≈62%) of barleys followed by total dietary fiber (≈22.6%) and proteins (≈9.5%). Potassium and phosphorus were the most abundant elements, with mean values being 3746.1 and 3679.1 g 100g-1d.w., respectively. Regarding the free amino acid profile, the proportion of hydrophobic free amino acids was higher than that of branched-chain amino acids or sulfur-containing amino acids and the mean value of GABA was 8.8 mg 100g-1. Ferulic acid was the most abundant free phenolic acid detected in the different barleys, followed by coumaric acid. All barley extracts showed ABTS and DPPH inhibitory activities and ferric-reducing antioxidant power (FRAP). As expected, total starch, total dietary fiber, and crude fat contents of malts were lower than those found for barley. However, the malting process increased GABA, ferulic acid, hydrophobic free amino acids, branched-chain amino acids, and sulfur amino acid contents. Additionally, the antioxidant properties of malts were higher than those obtained for barleys. Barley flour could be successfully used as a bio-functional ingredient in many foods. Furthermore, given the high content of soluble solids (mainly carbohydrates, antioxidant compounds such as free phenolic acids and free amino acids, and GABA), malted flours would be novel ingredients for preparing beverages with bio-functional properties.

show abstract

Section: Discussionsupporting

confidence: 94%

Section: Discussionsupporting

confidence: 89%

See 1 more Smart Citation

Barley and Malt as Base Ingredients for the Production of New Bio-Functional Foods

Cian,

Garzón,

Albarracín

et al. 2023

Recent Prog Nutr

View full text Add to dashboard Cite

show abstract

“…(Received Dec. 22, 2015 ; Accepted Apr. 20,2016) 著者らは 1994 年，コメを水に漬けるとγ -アミノ酪酸 (GABA)が急激に生成・蓄積することを発見した 1) ． GABA は高等植物においては，ストレスに対する応答として，グルタミン酸脱炭酸酵素(GAD)の作用で，グルタミン酸からの 1 分子脱炭酸反応が起こることによって生成する遊離アミノ酸である 2) ∼5) ．哺乳動物においては，GABA は抑制系の神経伝達物質であり 6) ，経口投与によって高血圧症を緩和させる 7) のみでなく，精神安定作用を有する事が知られており 8) 9) ，その生理効果を期待して，チャ 10) やカボ…”

unclassified

Selection of Lactic Acid Bacterium Lactococcus lactis RO50 which Produced High γ-Aminobutyric Acid (GABA) to Rice Flour Fermentation and Method for Producing of GABA-Enriched Rice Flour Using RO50

貴代¹,

義民²,

浩二³

et al. 2016

J. Food Sci. Technol. Res.

View full text Add to dashboard Cite

The γ-aminobutyric acid (GABA) is the amino acid which is known to have an antihypertensive effect and to have a stress reduction effect. It is known to be able to produce GABA high component food by using a lactic acid bacterium accumulating GABA, however, in many cases, sodium glutamate was added to substrate. We tried the production of GABA-enriched food or feed material without adding sodium glutamate by choosing a cultivar kind of the rice and the kind of the lactic acid bacterium. First, we selected the plant origin lactic acid bacterium Lactococcus lactis RO50 which GABA accumulate in large quantities to rice. Next, we considered whether a cultivar kind and a fertilization condition of the rice influenced GABA accumulation. The additional nitrogen fertilization to rice did not have a big influence on GABA accumulation by the lactic fermentation, but the GABA accumulation greatly varied according to a cultivar kind of the rice. We succeeded in producing the GABA-enriched food or feed material rice flour which accumulated GABA 120-150 mg/100 g (per dry weight) by high-yielding rice Momiroman cultivated a lot of nitrogen basal fertilizer and using lactic acid bacterium RO50.

show abstract

GABA, a non-protein amino acid ubiquitous in food matrices

Ramos-Ruiz¹,

Poirot²,

Flores-Mosquera³

2018

Cogent Food & Agriculture

View full text Add to dashboard Cite

Determination of γ-Aminobutyric Acid and Free Amino Acid Contents in Barley Seeds and Amounts Produced by Water Soaking Treatment

Cited by 5 publications

References 28 publications

Barley and Malt as Base Ingredients for the Production of New Bio-Functional Foods

Barley and Malt as Base Ingredients for the Production of New Bio-Functional Foods

Selection of Lactic Acid Bacterium <i>Lactococcus lactis </i>RO50 which Produced High <i>γ</i>-Aminobutyric Acid (GABA) to Rice Flour Fermentation and Method for Producing of GABA-Enriched Rice Flour Using RO50

GABA, a non-protein amino acid ubiquitous in food matrices

Contact Info

Product

Resources

About