Process for Producing Brown Rice with Increased Accumulation of GABA Using High-pressure Treatment and Properties of GABA-increased Brown Rice

Sasagawa, Akihiko; Naiki, Yumiko; Nagashima, Seiichi; Yamakura, Miho; Yamazaki, A.; Yamada, Akifumi

doi:10.5458/jag.53.27

Cited by 21 publications

(12 citation statements)

References 8 publications

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“…For example, the GABA levels of GABA-rich tomatoes and pumpkins have been reported to be approximately 1000 mg/100 g and 500 mg/100 g, respectively (Watanabe et al, 2013;Akihiro et al, 2008). On the other hand, the levels in GABA-rich rice have been reported to be 20 _ 40 mg/100 g (Sasagawa et al, 2006;Lu et al, 2010). The GABA content in our prepared sesame seeds was calculated to be 43.3 mg/100 g. This content is almost the same as that of GABArich rice.…”

Section: Figmentioning

confidence: 99%

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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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Section: Figmentioning

confidence: 99%

“…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).…”

mentioning

confidence: 99%

Methods for Enrichment of γ-Aminobutyric Acid in Sesame Seeds

Katsuno

Sakamoto

Yabe

et al. 2015

FSTR

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“…Sasagawa et al reported that the concentration of gamma-amimobutyric acid in pressure treated brown rice increased during preservation at moderate temperature. 8) This finding could be well explained by the alternation of foodstuffs induced by HPP described above. In the view of noble use of HPP enabling addition of values on foodstuffs, it is important to analyze biochemical changes of foodstuffs during storage after HPP.…”

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confidence: 75%

Formation of Green-Blue Compounds inBrassica rapaRoot by High Pressure Processing and Subsequent Storage

Ueno

Hayashi²,

Shigematsu

et al. 2009

Bioscience, Biotechnology, and Biochemistry

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“…In addition, its mouthfeel, digestion, and absorption in the intestine are improved by free sugars, such as glucose or oligosaccharides, generated from starch hydrolysis during germination. Thus, GBR is improved, not only in functionality, but also in palatability and convenience, compared to BR (Kim et al ., 2006; Sasagawa et al ., 2006). In addition, it is known that most grains have an antinutrient factor, such as phytate.…”

Section: Introductionmentioning

confidence: 99%

Effects of Germinated Brown Rice Addition on the Flavor and Functionality of Yogurt

Kim¹,

Ahn²,

Lim³

et al. 2016

Korean Journal for Food Science of Animal Resources

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This study aimed to investigate the functional and physicochemical properties of yogurt, supplemented with germinated brown rice (GBR) containing γ-aminobutyric acid (GABA), during storage. GBR was produced by soaking brown rice at 30℃, and saccharified germinated brown rice (SGBR) was produced by treating brown rice with α- and β-amylase for 1 h, at 80℃ and 60℃, respectively. Yogurt was manufactured using a commercial starter (YC-X11, CHR. Hansen, Denmark) at 37℃ for 12 h. The fatty acids and GABA contents were analyzed using GC and HPLC, respectively. The fatty acids in the cereal samples consisted of oleic, linoleic, and palmitic acid. The portion of oleic acid was the highest, at 35.65% in GBR, and 32.16% in SGBR. During germination, the oleic acid content increased, whereas linolenic and palmitic acid contents from GBR tended to decrease. Although the portion of saturated fatty acids, such as stearic and myristic acid, decreased significantly (p<0.05), that of unsaturated fatty acids, such as oleic and linoleic acid, increased with an increase in supplementation of BR, GBR, or SGBR in the yogurt. The yogurt, supplemented with cereal samples, showed a tendency of an increase in the concentration of GABA with an increase in the supplementation of the cereal samples. However, yogurt supplemented with GBR showed the highest concentration of GABA, regardless of the supplementation of the cereal samples. These results indicated that yogurt supplemented with BR, GBR, or SGBR could be a promising dairy product.

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Process for Producing Brown Rice with Increased Accumulation of GABA Using High-pressure Treatment and Properties of GABA-increased Brown Rice

Cited by 21 publications

References 8 publications

Methods for Enrichment of γ-Aminobutyric Acid in Sesame Seeds

Methods for Enrichment of γ-Aminobutyric Acid in Sesame Seeds

Formation of Green-Blue Compounds inBrassica rapaRoot by High Pressure Processing and Subsequent Storage

Effects of Germinated Brown Rice Addition on the Flavor and Functionality of Yogurt

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