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

Brown rice (BR) and germinated brown rice (GBR) of Oryza sativa L. are popularly consumed by Asians because of their important healthy diet components. They are known to contain bioactive compounds and nutrients, such as phenolics, vitamins, fatty acids, and sugars, which help to maintain good health and reduce the incidences of various chronic diseases. The objective of this study was to investigate the effects of germination on changes of nutrition-associated proteins in 4 rice cultivars. After germination for 24 h, the changes of seed nutrition-associated proteins were examined by shotgun proteomics. The total proteins from non-germinated seeds and 24 h germinated seeds of 4 rice cultivars were extracted and analyzed by in-gel digestion coupled with tandem mass spectrometry (GeLC-MS/MS). A total phenolic content was analyzed from the crude methanol extract of those grains after germination for 0, 24, and 48 h using Folin-Ciocalteu assay. The analysis showed that seed nutritional-associated proteins, especially phenolic-associated proteins, increased after germination according to the accumulation of the total phenolic content. The expressions of 6 phenolic-associated proteins, including phenylalanine ammonia-lyase, serine carboxypeptidase-like protein, isoflavone-7-O-methyltransferase, isoflavonoid glucosyltransferase, glycosyltransferase family 61 protein and UDP-glucose flavonoid 3-O-glucosyltransferase were increased by 2.20 - 15.90 folds after germination. This study provides evidence that rice germination for 24 h has essentially influenced the increased nutritional values of BR and the phenolic biosynthetic pathway.

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Determination of the Gamma-Aminobutyric Acid Content of Germinated Brown Rice by near Infrared Spectroscopy

Journal of Near Infrared Spectroscopy ◽

10.1255/jnirs.1092 ◽

2014 ◽

Vol 22 (1) ◽

pp. 45-54 ◽

Cited By ~ 2

Author(s):

K. Kaewsorn ◽

P. Sirisomboon

Keyword(s):

Infrared Spectroscopy ◽

Near Infrared Spectroscopy ◽

Acid Content ◽

Near Infrared ◽

Brown Rice ◽

Aminobutyric Acid ◽

Gamma Aminobutyric Acid ◽

Germinated Brown Rice

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

Vietnam Journal of Science and Technology ◽

10.15625/2525-2518/57/3b/14444 ◽

2019 ◽

Vol 57 (3B) ◽

pp. 116

Author(s):

Van Anh Luu ◽

Hang Thanh Nguyen ◽

Giang Truong Nguyen

Keyword(s):

Amylase Activity ◽

Brown Rice ◽

Aminobutyric Acid ◽

Gamma Aminobutyric Acid ◽

Germinated Brown Rice ◽

Bioactive Substances ◽

High Biological Activity ◽

Germination Process ◽

Effects Of Ph ◽

Gaba Content

ABSTRACT – 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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Increased Gamma-Aminobutyric Acid Content of Germinated Brown Rice Produced in Membrane Reactor

Food Technology and Biotechnology ◽

10.17113/ftb.59.03.21.6846 ◽

2021 ◽

Vol 59 (3) ◽

Author(s):

Azis Boing Sitanggang ◽

Michael Joshua ◽

Hadi Munarko ◽

Feri Kusnandar ◽

Slamet Budijanto

Keyword(s):

Functional Properties ◽

Acid Content ◽

Membrane Reactor ◽

Experimental Approach ◽

Brown Rice ◽

Aminobutyric Acid ◽

Gamma Aminobutyric Acid ◽

Germinated Brown Rice ◽

Natural Approach ◽

Water Replacement

Research background. Rice germination is a natural approach to enhance the physical and functional properties of brown rice. Thus, the aim of this study was to investigate the influence of germination methods on functional properties of GBR and evaluate the process feasibility. Experimental approach. Brown rice of IPB 3S was germinated in three (3) different methods, such as (i) complete soaking without water replacement, (ii) complete soaking with water replacement every six hours, and (iii) complete soaking with continuous washing in the developed membrane-facilitated soaking reactor. Results and conclusions. The application of the membrane reactor for producing germinated brown rice could maintain the pH of the soaking solution relatively constant (i.e. 6.8-7.0). This indicated the circumvention of natural fermentation during brown rice germination. Moreover, the concentration of γ-aminobutyric acid in germinated brown rice produced in the membrane reactor was about 4.5-fold higher (169.2 mg/100 mg sample) than brown rice (36.82 mg/100 mg sample), and also higher than that of the other two soaking methods. The γ-oryzanol concentrations and the antioxidant capacities of GBR resulted from the three soaking methods were fluctuated, ranging from 32 to 38 mg/100 mg sample and 18 to 28 mg AEAC/100 g sample, respectively. Within this study, germination could also slightly reduce the transition temperatures of GBR starch gelatinization (to = 73-74 °C, tp = 76-77 °C, and tc = ~ 80 °C). In conclusion, the production of germinated brown rice in the membrane reactor could enhance the γ-aminobutyric acid content of germinated brown rice and reduce wastewater production. Therefore, the production of germinated brown rice in the membrane reactor is considered more feasible. Novelty and scientific contribution. This study demonstrates the feasibility of germinated brown rice production using a membrane-facilitated soaking reactor with better enhancement in bioactive compounds, especially γ-aminobutyric acid, and minimizing wastewater production.

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Beras Coklat Berkecambah (Germinated Brown Rice): Proses Produksi dan Karakteristiknya

JURNAL PANGAN ◽

10.33964/jp.v28i3.436 ◽

2020 ◽

Vol 28 (3) ◽

Author(s):

Hadi Munarko ◽

Azis Boing Sitanggang ◽

Feri Kusnandar ◽

Slamet Budijanto

Keyword(s):

Brown Rice ◽

Aminobutyric Acid ◽

Gamma Aminobutyric Acid ◽

Germinated Brown Rice

Beras coklat diketahui memiliki komponen bioaktif yang bermanfaat bagi kesehatan. Namun, konsumsi beras coklat di masyarakat saat ini memang masih rendah dibandingkan dengan beras putih. Hal ini disebabkan beras coklat memerlukan waktu pemasakan yang cukup lama, memiliki tekstur agak keras, dan berbau yang kurang disukai. Beras coklat berkecambah atau dikenal dengan germinated brown rice (GBR) merupakan beras coklat yang telah mengalami perendaman dan perkecambahan pada kondisi tertentu. Perkecambahan mampu meningkatkan kandungan senyawa bioaktif beras coklat. Salah satu senyawa bioaktif yang dapat meningkat selama perkecambahan adalah senyawa gamma-aminobutyric acid (GABA). GABA berfungsi sebagai penghambat neurotransmitter di otak yang secara langsung mempengaruhi kepribadian dan manajemen stres. Peningkatan kandungan GABA pada beras coklat berkecambah dapat dilakukan dengan mengoptimalkan kondisi proses perendaman dan perkecambahan seperti suhu, waktu, pH, maupun penambahan senyawa lainnya seperti asam glutamat. Selama proses perkecambahan terjadi perubahan-perubahan biokimia yang diakibatkan oleh aktivitas enzim endogenus yang mengubah komponen makromolekul menjadi komponen yang lebih sederhana. Selain itu, perkecambahan pada kondisi tertentu juga dapat mengakibatkan perubahan fisikokimia GBR. Dengan demikian, perkecambahan juga dapat memperbaiki karakteristik sensori nasi yang dihasilkan, terutama atribut flavor dan tekstur.

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