Effect of sucrose on antioxidant activities and other health-related micronutrients in gamma-aminobutyric acid (GABA)-enriched sprouting Southern Vietnam brown rice

2020 ◽  
Vol 93 ◽  
pp. 102985
Author(s):  
Binh Cao Quan Nguyen ◽  
Md Shahinozzaman ◽  
Nguyen Thuy Kieu Tien ◽  
Tran Ngoc Thach ◽  
Shinkichi Tawata
Keyword(s):  
Antioxidant Activities ◽  
Brown Rice ◽  
Aminobutyric Acid ◽  
Gamma Aminobutyric Acid ◽  
Southern Vietnam ◽  
Health Related

Effect of cooking pressure on phenolic compounds, gamma-aminobutyric acid, antioxidant activity and volatile compounds of brown rice

2021 ◽  
Vol 97 ◽  
pp. 103127
Author(s):  
Chengtao Yu ◽  
Ling Zhu ◽  
Hao Zhang ◽  
Shilin Bi ◽  
Gangcheng Wu ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
Volatile Compounds ◽  
Brown Rice ◽  
Aminobutyric Acid ◽  
Gamma Aminobutyric Acid

scholarly journals Effects of millimeter wave treatment on the germination rate and antioxidant potentials and gamma-aminobutyric acid of the germinated brown rice

2016 ◽  
Vol 25 (1) ◽  
pp. 111-114 ◽  
Author(s):  
Dong-Ho Seo ◽  
Mi-Seon Kim ◽  
Hyun-Wook Choi ◽  
Jung-Min Sung ◽  
Jong-Dae Park ◽  
...  
Keyword(s):  
Millimeter Wave ◽  
Germination Rate ◽  
Brown Rice ◽  
Aminobutyric Acid ◽  
Gamma Aminobutyric Acid ◽  
Germinated Brown Rice ◽  
Wave Treatment

Optimizing soaking and germination conditions to improve gamma-aminobutyric acid content in japonica and indica germinated brown rice

2014 ◽  
Vol 10 ◽  
pp. 283-291 ◽  
Author(s):  
Qian Zhang ◽  
Jun Xiang ◽  
Lizhen Zhang ◽  
Xiaofeng Zhu ◽  
Jochem Evers ◽  
...  
Keyword(s):  
Acid Content ◽  
Brown Rice ◽  
Aminobutyric Acid ◽  
Gamma Aminobutyric Acid ◽  
Germinated Brown Rice

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

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).

scholarly journals Increased Gamma-Aminobutyric Acid Content of Germinated Brown Rice Produced in Membrane Reactor

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.

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

JURNAL PANGAN ◽  
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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