Gamma-aminobutyric acid and glutamic acid contents, and the GAD activity in germinated brown rice (Oryza sativa L.): Effect of rice cultivars

Khwanchai, Paidaeng; Chinprahast, Ninnart; Pichyangkura, Rath; Chaiwanichsiri, Saiwarun

doi:10.1007/s10068-014-0052-1

Cited by 34 publications

(28 citation statements)

References 31 publications

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“…Similarly, the GABA content in the study of 6 rice strains of (Koornneef et al) [13] reached the highest 30.69 mg/100 g rice after 24-hour incubation with citrate buffer at pH 3. Taken all together, our results show the correlation between GAD activity and GABA content as in theory and in other previous studies [14]. Figure.3 shows that polyphenol content of untreated brown rice is 10.59 mg GAE/100 g dried weight.…”

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confidence: 89%

Study the appropriate conditions to obtain germinated brown rice with high biological activity

Luu¹,

Nguyen²,

Nguyêñ³

2019

JST

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– QMFS 2019Germinated brown rice strains contain more bioactive substances than germinated regular rice ones, however germination conditions play an important role in the activity and the content of those substances. The proper germination process provides the optimized active ingredients from rice that can be used for the production of nutritious beverages. In this study, we investigated the effects of pH, temperature and incubation time in microaerobic culture condition on the change of bioactive substances in AnhDao brown rice. The optimal germination condition with pH at 3, temperature of 35 0C and time for 36h release 109.11U/g of the α-amylase activity, 17.22(U/g) of the enzyme glutamate decacboxylase (GAD), 1.38(U/g) of protease, 231.76mg/100g of GABA content and 21.9 (mgGAE/100g) of polyphenol from germinated AnhDao brown rice. In nutrient evaluation, germinated AnhDao brown rice contains 65.53% of starch, 2.49% of lipid, 9.13%of protein, 2.04% of reducing sugar, and 1.26% of ash.Key words: Germinated brown rice, bioactive substances, α-amylase, protease, glutamate decacboxylase (GAD), Gamma aminobutyric acid (GABA).

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confidence: 89%

Study the appropriate conditions to obtain germinated brown rice with high biological activity

Luu¹,

Nguyen²,

Nguyêñ³

2019

JST

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“…The level of L-glutamic acid was correlated with GABA content, because it is a substrate for GABA production via a-decarboxylation catalyzed by GAD enzyme (27). A previous study also reported that GABA accumulation and GAD activity in germinated rice is affected by the initial concentrations of L-glutamic acid (28,29).…”

Section: Discussionmentioning

confidence: 95%

Glutamate Decarboxylase (GAD) Extracted from Germinated Rice: Enzymatic Properties and Its Application in Soymilk

Pramai

Thanasukarn

Thongsook

et al. 2019

J Nutr Sci Vitaminol

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Glutamate decarboxylase (GAD) is an important enzyme in biological metabolisms acting on catalyzing the irreversible a-decarboxylation of L-glutamic acid to g-aminobutyric acid (GABA) and CO2, which was focused in this study. Three rice varieties different in color were germinated at different times and used for crude GAD extraction. Crude GADs with an optimal germination time from germinated black (GBR), red (GRR), and white (GWR) rice were evaluated for enzymatic properties, including the effect of pHs, temperatures, and concentrations of both L-glutamic acid and pyridoxal 5′-phosphate (PLP). Crude GAD with optimum enzymatic properties was selected to be partially purified using ammonium sulfate (AMS) precipitation. The obtained GAD was supplemented to soymilk and determined for GABA content. All crude GADs from germinated rice at 10 germination days presented the highest enzyme activity. For enzymatic properties, crude GADs showed the highest activity at pH in a range of 5.6-6.0 at 60˚C. The Km values of crude GADs were in the range of 7.68-8.06 mm for L-glutamic acid and 0.15-0.20 mm for PLP and were the lowest in crude GAD from GBR. GAD from GBR presented the highest enzyme activity in the fraction with 50% saturation (v/v) after AMS precipitation and it was purified for 14.61 folds. The addition of this GAD (1.0%, v/v) resulted in the increasing of GABA content in soymilk to 53.79 mg/100 mL, accounted for 1.23 times compared with control.

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“…Previous studies showed also a timedependent GABA accumulation during BR germination (Cáceres et al, 2014;Cáceres et al, 2017). GABA is primarily synthesised by glutamate decarboxylase (GAD) which is activated during rice germination (Khwanchai, Chinprahast, Pichyangkura, & Chaiwanichsiri, 2014).…”

Section: Discussionmentioning

confidence: 98%

Development of a multifunctional yogurt-like product from germinated brown rice

Cáceres

Peñas

Martínez‐Villaluenga

et al. 2019

LWT

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The suitability of germinated brown rice (GBR) for developing novel multifunctional yogurt-like products was evaluated. Crude brown rice, soaked brown rice and GBR for 48 h and 96 h were fermented (F-CBR, F-SBR, F-GBR48 and F-GBR96, respectively). The viability of the starter culture, acidification pattern, techno-functional properties, content of bioactive compounds [phenolic compounds, gamma-aminobutyric acid (GABA) and gamma-oryzanol], biological activity [antioxidant and angiotensin Iconverting enzyme (ACE) inhibitory activities] and sensory attributes were evaluated. Fermentation did not modify proximate composition but improved phenolic and GABA contents as well as ACE-inhibitory activity and consistency index of yogurt-like products. Among them, F-GBR96 exhibited the highest phenolic (15.2 mg GAE/100g) and GABA (1.9 mg/100g) concentrations, antioxidant activity (46.9 μg TE/100g) and ACE-inhibition (61.5%) and was well accepted by panellists.

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Gamma-aminobutyric acid and glutamic acid contents, and the GAD activity in germinated brown rice (Oryza sativa L.): Effect of rice cultivars

Cited by 34 publications

References 31 publications

Study the appropriate conditions to obtain germinated brown rice with high biological activity

Study the appropriate conditions to obtain germinated brown rice with high biological activity

Glutamate Decarboxylase (GAD) Extracted from Germinated Rice: Enzymatic Properties and Its Application in Soymilk

Development of a multifunctional yogurt-like product from germinated brown rice

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