Enhancing gamma-aminobutyric acid content in germinated brown rice by repeated treatment of soaking and incubation

Thitinunsomboon, Somboon; Keeratipibul, Suwimon; Boonsiriwit, Athip

doi:10.1177/1082013212442180

Cited by 36 publications

(19 citation statements)

References 15 publications

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“…were recorded to be higher than those detected in germinated brown rice (0.0818 ± 0.0072 g/100 g). This may be contributed by the different level of GABA-synthesizing enzyme that is present in different plants [23]. In this study, germinated mung bean extracts contained higher level of GABA as compared to fermented mung bean extracts.…”

Section: Discussionmentioning

confidence: 66%

In VivoAntistress and Antioxidant Effects of Fermented and Germinated Mung Bean

Yeap

Beh

Ali

et al. 2014

BioMed Research International

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Mung bean has been traditionally used to alleviate heat stress. This effect may be contributed by the presence of flavonoids and γ-aminobutyric acid (GABA). On the other hand, fermentation and germination have been practised to enhance the nutritional and antioxidant properties of certain food products. The main focus of current study was to compare the antistress effect of none-process, fermented and germinated mung bean extracts. Acute and chronic restraint stresses were observed to promote the elevation of serum biochemical markers including cholesterol, triglyceride, total protein, liver enzymes, and glucose. Chronic cold restraint stress was observed to increase theadrenal gland weight, brain 5-hydroxytryptamine (5-HT), and malondialdehyde (MDA) level while reducing brain antioxidant enzyme level. However, these parameters were found reverted in mice treated with diazepam, high concentration of fermented mung bean and high concentration of germinated mung bean. Moreover, enhanced level of antioxidant on the chronic stress mice was observed in fermented and germinated mung bean treated groups. In comparison between germinated and fermented mung bean, fermented mung bean always showed better antistress and antioxidant effects throughout this study.

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Section: Discussionmentioning

confidence: 66%

In VivoAntistress and Antioxidant Effects of Fermented and Germinated Mung Bean

Yeap

Beh

Ali

et al. 2014

BioMed Research International

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“…The GABA concentration in barley and wheat is less than 2 mg/100 g of dm (Ohm et al, 2016), while in regular brown rice grains it ranges from 3 to 7 mg/100 g of dm (Banchuen, Thammarutwasik, Ooraikul, Wuttijumnong, & Sirivongpaisal, 2009;Charoenthaikij et al, 2010;Chen et al, 2016). It is present in higher concentrations in sprouted barley and wheat (7 to 25 mg/100 g) (H. Chung, Jang, Cho, & Lim, 2009;Ohm et al, 2016), and especially sprouted brown rice (35 to 80 mg/100 g of dm) (Banchuen et al, 2009;Chungcharoen et al, 2015;Cornejo et al, 2015;Ohm et al, 2016;Ohtsubo et al, 2005;Roohinejad et al, 2011;Thitinunsomboon, Keeratipibul, & Boonsiriwit, 2013). Charoenthaikij et al (2010), Cornejo et al (2015), and Roohinejad et al (2011) observed a 8-to 12-fold increase in GABA content in brown rice when sprouted for 2 to 4 days at 27 to 35°C.…”

Section: Impact Of Sprouting On γ -Aminobutyric Acid Content In Brownmentioning

confidence: 99%

“…The GABA content in sprouted brown rice increases up to 120 to 130 mg/100 g of dm when the kernels are steeped at 30°C in lactic or citric acid solutions (pH 3.0 to 5.6) prior to germination for 1 to 2 days at 30 to 35°C. Indeed, an acidic pH is more optimal for rice embryo glutamic acid decarboxylase action (Banchuen et al, 2009;Thitinunsomboon et al, 2013;Zhang et al, 2014). It is noteworthy that GABA is very heat-stable and that it is not degraded during kilning/drying (Chungcharoen et al, 2015;Ohtsubo et al, 2005).…”

Section: Impact Of Sprouting On γ -Aminobutyric Acid Content In Brownmentioning

confidence: 99%

Impact of Cereal Seed Sprouting on Its Nutritional and Technological Properties: A Critical Review

Lemmens

Moroni

Pagand

et al. 2018

Comp Rev Food Sci Food Safe

195

177

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Sprouting induces activation and de novo synthesis of hydrolytic enzymes that make nutrients available for plant growth and development. Consumption of sprouted grains is suggested to be beneficial for human health. Positive consumer perceptions about sprouted cereals have resulted in new food and beverage product launches. However, because there is no generally accepted definition of “sprouting,” it is unclear when grains are to be called sprouted. Moreover, guidelines about how much sprouted grain material food products should contain to exert health benefits are currently lacking. Accordingly, there is no regulatory base to develop appropriate food labeling for “sprouted foods.” This review describes the nutritional and technological properties of sprouted grains in relation to processing conditions and provides guidelines to optimize sprouting practices in order to maximize nutritive value. Relatively long sprouting times (3 to 5 days) and/or high processing temperatures (25 to 35 °C) are needed to maximize the de novo synthesis and/or release of plant bioactive compounds. Nutrient compositional changes resulting from sprouting are often associated with health benefits. However, supportive data from clinical studies are very scarce, and at present it is impossible to draw any conclusion on health benefits of sprouted cereals. Finally, grains sprouted under the above‐mentioned conditions are generally unfit for use in traditional food processing and it is challenging to use sprouted grains as ingredients without compromising their nutrient content. The present review provides a basis for better defining what “sprouting” is, and to help further research and development efforts in this field as well as future food regulations development.

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“…6 GABA of brown rice can be stimulatory produced by germination. 4 In analysis of GABA content in germinated Sang-Yod rice, the level of 10 mg/100g rice was detected (unpublished data). This quantity conforms to the standard for GABA rice of Thailand (in Thai version, not cited).…”

Section: Resultsmentioning

confidence: 98%

“…18 Besides GABA, glutamate has been enormously supplied by germinated Sang-Yod rice. 4 It might be beneficial to people who aim to control their weight, to increase GABA concentration in their brain, and to improve learning ability and memory by consuming GABA-rich rice as daily carbohydrate source.…”

Section: Resultsmentioning

confidence: 99%

Germinated Sang-Yod Rice Improves Learning Ability and Memory of Obese Mice

2021

TJNPR

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Rice is mostly consumed by population of Asian countries. 1 Brown rice is obtained by removing the outermost husk of rice seed. Its colour is determined by pigments that are present in the pericarp layer. 2 Germinated rice is prepared by soaking the intact rice grains in water for 12 h and leaving in moist environment with good ventilation for approximately 24 h. 3 Several beneficial ingredients are concomitantly produced, including GABA (γ-aminobutyric acid) and amino acids such as glutamic acid, glycine, lysine, and leucine. 4 Thus, germinated rice is alternately called GABA rice. GABA is an inhibitory neurotransmitter of mammals and has a number of effects on central as well as peripheral nervous systems. Studies have demonstrated that impaired GABA signaling can affect sleep quality and abilities to relieve stress or to do planned actions. Interestingly, these worse symptoms have been improved by consuming GABAsupplemented foods. 5-7 Another study has indicated a preventive potential of GABA rice on Alzheimer's disease. 8 With modern-day lifestyles, obesity is prevailing. Increased cell mass of adipocytes due to obesity brings about chronic/low-grad inflammation. This triggers macrophages, monocytes, lymphocytes, and mast cells to release inflammatory cytokines into blood circulation and ultimately leads to insulin resistance/glucose intolerance of cells of adipose tissues. 9,10 In turn, increased free fatty acid load occurs in all organs including in blood circulation (also called hyperlipidemia). Therefore, overall metabolisms are affected. Complications associated with metabolic defects include diabetes, cardiovascular disease,

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Enhancing gamma-aminobutyric acid content in germinated brown rice by repeated treatment of soaking and incubation

Cited by 36 publications

References 15 publications

In VivoAntistress and Antioxidant Effects of Fermented and Germinated Mung Bean

In VivoAntistress and Antioxidant Effects of Fermented and Germinated Mung Bean

Impact of Cereal Seed Sprouting on Its Nutritional and Technological Properties: A Critical Review

Germinated Sang-Yod Rice Improves Learning Ability and Memory of Obese Mice

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