Influence of fresh-cut process on γ-aminobutyric acid (GABA) metabolism and sensory properties in carrot

γ-aminobutyric acid (GABA) is the inhibitory transmitter compound at the lobster neuromuscular junction. This paper presents a comparison of the enzymes of GABA metabolism in single identified inhibitory and excitatory axons from lobster walking legs. Inhibitory axons contain more than 100 times as much glutamic decarboxylase activity as do excitatory axons. GABA-glutamic transaminase is found in both excitatory and inhibitory axons, but about 50% more enzyme is present in inhibitory axons. The kinetic and electrophoretic behavior of the transaminase activity in excitatory and inhibitory axons is similar. Succinic semialdehyde dehydrogenase is found in both axon types, as is an unknown enzyme which converts a contaminant in radioactive glutamic acid to GABA. In lobster inhibitory neurons, therefore, the ability to accumulate GABA ultimately rests on the ability of the neuron to accumulate the enzyme glutamic decarboxylase.

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γ-Aminobutyric acid (GABA) concentrations in relation to antioxidants in fresh-cut fruits and vegetables

Acta Horticulturae ◽

10.17660/actahortic.2021.1319.11 ◽

2021 ◽

pp. 89-96

Author(s):

Y. Zhang ◽

H. Gao ◽

Y.A. Shoffe ◽

J.F. Nock ◽

C.B. Watkins

Keyword(s):

Fruits And Vegetables ◽

Aminobutyric Acid ◽

Fresh Cut

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Effect of NC-1100 (1-(3,4-dimethoxyphenyl)-2-(4-diphenylmethylpiperazinyl) ethanol dihydrochloride) on .GAMMA.-aminobutyric acid(GABA) metabolism in rat brain: Analysis using stroke-prone spontaneously hypertensive rat.

The Japanese Journal of Pharmacology ◽

10.1254/jjp.50.131 ◽

1989 ◽

Vol 50 (2) ◽

pp. 131-139 ◽

Cited By ~ 3

Author(s):

Tsuneichi HASHIMOTO ◽

Misa KIMORI ◽

Yoshiko NAKAMURA ◽

Kinya KURIYAMA

Keyword(s):

Rat Brain ◽

Spontaneously Hypertensive Rat ◽

Aminobutyric Acid ◽

Gamma Aminobutyric Acid ◽

Spontaneously Hypertensive ◽

Gaba Metabolism ◽

Hypertensive Rat

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MINIMALLY PROCESS PADA BUAH RAMBUTAN DAN PERUBAHAN KANDUNGAN VITAMIN C SELAMA PENYIMPANAN BEKU

Journal of Food Technology and Agroindustry ◽

10.24929/jfta.v3i1.1247 ◽

2021 ◽

Vol 3 (1) ◽

pp. 36-44

Author(s):

Rozana Rozana ◽

Sunardi Sunardi

Keyword(s):

Vitamin C ◽

Frozen Storage ◽

Sensory Properties ◽

Minimally Processed ◽

Visual Appeal ◽

Fresh Cut ◽

Ripe Stage ◽

Fresh Products

Fresh-cut rambutan products not only have to look fresh, but must have sensory properties (aroma, taste, texture, and visual appeal) similar to fresh products, they must also be safe, healthy and nutritious. So it is necessary to characterize the quality, especially vitamin C from fresh-cut rambutan products which are vacuum packed and stored at frozen temperatures. The purpose of this study was to determine the effect of frozen storage on changes in vitamin C in minimally processed rambutan. The material used in this study was fresh rambutan fruit, Si Kuning variety, obtained from rambutan collectors in Tengguli Village, Sajad District, Sambas Regency. The fruit used is fruit at the ripe stage. The level of vitamin C at the beginning of storage was 14.0772%. The observed peeled rambutan was stored at -15 oC for 20 days, vacuum packed and without vacuum. The results of testing for vitamin C levels were carried out on the 20th day of storage. The level of vitamin C of rambutan after 20 days of storage which was stored at -15 oC decreased drastically when compared to the vitamin C content on day 0. The percentage of loss of vitamin C reached 60% in vacuum packaged rambutan, and the proportion decreased by 70% in non-vacuum packed rambutan.

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