Effect of the Defatted Rice Germ Enriched with GABA for Sleeplessness, Depression, Autonomic Disorder by Oral Administration.

Okada, Tadashi; Sugishita, Tomoko; Murakami, Taro; Murai, Hiromichi; Saikusa, Takayo; Horino, Toshiroh; Onoda, Akihiko; Kajimoto, Osami; Takahashi, Rei; Takahashi, Takéo

doi:10.3136/nskkk.47.596

Cited by 219 publications

(114 citation statements)

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“…Kayahara and Tsukahara (2000) concluded that continuous intake of GBR is good for preventing headache, relieving constipation, preventing cancer of colon, regulating blood sugar level and preventing heart disease. Saikusa et al (1994) found that GABA increases dramatically if brown rice is soaked in 40°C water for 8-24 h. Okada et al (2000) reported that intake of GABA suppressed blood pressure and improved sleeplessness, and autonomic disorder observed during the menopausal or presenile period. Mitaka (2000) gave a method to produce GBR, which is easier to absorb and digest than regular brown rice.…”

Section: Nutritional Aspectsmentioning

confidence: 99%

“…This free amino acid has also effects on accelerating metabolism in brain, preventing autonomic disorders during presenile or menopausal period, and relieving insomnia (Jakobs et al 1993;Okada et al 2000;Omori et al 1987cited in Komatsuzaki et al 2003Kayahara et al 2001). Further, Ito and Ishikawa (2004) suggested that GABA might have preventive effects on Alzheimer's disease, or help lessen symptoms experienced from this disease and other cerebralrelated disorders, such as amnesia and dementia.…”

Section: Gamma-aminobutyric Acid and Its Effectsmentioning

confidence: 99%

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Germinated brown rice as a value added rice product: A review

2011

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Section: Nutritional Aspectsmentioning

confidence: 99%

Section: Gamma-aminobutyric Acid and Its Effectsmentioning

confidence: 99%

Germinated brown rice as a value added rice product: A review

2011

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“…The research for clinical efficacy of GABA began in earnest by identifying the effect on diseases such as insomnia, depression using defatted rice embryos enhanced the GABA content in Japan (Okada et al, 2000). After that, the various functions have shown and studies for new applications of GABA are progressing.…”

Section: Efficacies Of Gabamentioning

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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“…GABA is a neurotransmitter in the brain and spinal cord of mammals, and induces hypotensive, diuretic, and tranquillizing effects 8,9 . Furthermore, GBR extracts containing GABA are also used as medication to ameliorate blood flow in the brain 10 , to inhibit cancer-cell proliferation [11][12][13] , and other beneficial health effects. The total content of insoluble phenolic compounds increased from 18.47 mg/100 g of flour in BR to 24.78 mg/100 g of flour in GBR 14 .…”

Section: Introductionmentioning

confidence: 99%

Untitled

Karladee¹,

Suriyong²

2012

ScienceAsia

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Rice grains rich in gamma-aminobutyric acid (GABA) are increasing in popularity, particularly in the health food market. GABA levels in rice are influenced by many factors, including the duration of incubation of seeds, particularly in pre-germinated brown rice grains. In this report, five different incubation durations (0,12, 24, 36, and 48 h) and 21 rice varieties (11 landraces purple rice and 10 modern white varieties) were tested. Results show that GABA content increased steadily from 3.96 mg/100 g dry matter at 0 h duration (i.e., no incubation period) to 10.04 mg/100 g dry matter after 12 h, reaching the highest levels of 17.87 mg/100 g dry matter at 24 h incubation, and then decreased continuously afterwards to 9.91 and 1.36 mg/100 g dry matter at 36 and 48 h, respectively. A correlation of GABA levels at 0 h and 24 h was detected (r = 0.48). Genotypic variation was detected from a minimum of 6.50 to a maximum of 10.10 mg/100 g dry matter, with a mean of 8.03. At 24 h, the white rice variety KDML 105 and the purple rice variety Kum Doi Saket (23.48 and 23.63 mg/100 g dry matter, respectively) exhibited the highest GABA content of all 21 rice varieties. This indicates the importance of the local purple rice cultivars for adding nutritional value to functional food products.

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Effect of the Defatted Rice Germ Enriched with GABA for Sleeplessness, Depression, Autonomic Disorder by Oral Administration.

Cited by 219 publications

References 0 publications

Germinated brown rice as a value added rice product: A review

Germinated brown rice as a value added rice product: A review

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

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