Determination and Comparison of γ-Aminobutyric Acid (GABA) Content in Pu-erh and Other Types of Chinese Tea

Factors which can interfere with the paper chromatographic – ninhydrin method for determining γ-aminobutyric acid (GABA) are described. The GABA–ninhydrin reaction does not involve loss of CO2. GABA that is occluded in subcellular particles in plain sucrose homogenates of rat brain does not readily exchange with radioactive GABA in solution. The relevant particles are found mostly in the "mitochondrial fraction". These particles deteriorate with time and manipulations, and tend to lose much of their GABA content. The presence of sodium (but not of potassium, calcium, or magnesium) in the suspending medium allows considerably more GABA to be bound. The extra bound GABA is exchangeable with free labelled GABA. Sodium also promotes some exchange between free and occluded GABA. It is concluded from the present and previous results that in brain in vivo very little GABA exists in a freely diffusing situation. There are two forms of bound GABA. One of these is an occluded or storage form which does not readily exchange with free GABA though exchange is to some extent promoted by sodium ions. The other is a form which occurs only in the presence of sodium ion and is freely exchangeable with GABA in solution.

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The preventing method of browning and γ-aminobutyric acid (GABA) contained in Luffa cylindrica Roem. cultivated in Okinawa

Heavy metals and arsenic concentrations in water, agricultural soil, and rice in Ngan Son district, Bac Kan province, Vietnam ◽

10.47866/2615-9252/vjfc.3846 ◽

2021 ◽

Vol 4 (4) ◽

pp. 251-258

Author(s):

Hanagasaki Takashi ◽

Keyword(s):

Ascorbic Acid ◽

Acid Solution ◽

Room Temperature ◽

Aminobutyric Acid ◽

Gamma Aminobutyric Acid ◽

Luffa Cylindrica ◽

Air Exposure ◽

Ascorbic Acid Solution ◽

Gaba Content ◽

Prevention Method

Luffa (Luffa cylindrica Roem.) is a popular vegetable in Okinawa, and it has abundant nutrients, including γ-aminobutyric acid (GABA). We focused on GABA content in luffa, taking into consideration registering it as foods with functional claims in Japan. Besides, when selling cut luffa and frozen cut luffa at supermarkets, they are supposed to get browned due to air exposure and other causes. In the present study, we developed the prevention method of browning cut luffa and frozen cut luffa using 0.5 %, 1.0 %, 2.0 %, and 4.0 % ascorbic acid solution. It was found that 55 L of 4.0 % ascorbic acid solution could be used for soaking of 70 kg cut luffa to prevent browning, but GABA content decreased in food processing of luffa in the factory. Besides, GABA content in luffa fruits was found not to change during storage for 07 days at room temperature after harvest.

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Accumulation γ-Aminobutyric Acid and Biogenic Amines in a Traditional Raw Milk Ewe’s Cheese

Foods ◽

10.3390/foods8090401 ◽

2019 ◽

Vol 8 (9) ◽

pp. 401 ◽

Cited By ~ 6

Author(s):

Rosanna Tofalo ◽

Giorgia Perpetuini ◽

Noemi Battistelli ◽

Alessia Pepe ◽

Andrea Ianni ◽

...

Keyword(s):

Biogenic Amines ◽

Raw Milk ◽

Starter Cultures ◽

Aminobutyric Acid ◽

Microbial Composition ◽

Qrt Pcr ◽

A Value ◽

Gaba Content ◽

Gaba Accumulation ◽

Polymerase Chain

The influence of calf (R1), kid (R2) and pig (R3) rennets on microbiota, biogenic amines (BAs) and γ-aminobutyric acid (GABA) accumulation in raw milk ewe’s cheeses was evaluated. Cheeses were investigated at different ripening times for their microbial composition, free amino acids (FAAs), BAs and GABA content. Moreover, the expression of tyrosine (tdc) and histidine (hdc) decarboxylases genes was evaluated by quantitative Real Time–Polymerase Chain Reaction (qRT-PCR). Microbial counts showed similar values in all samples. Pig rennet were cheeses were characterized by higher proteolysis and the highest values of BAs. The BAs detected were putrescine, cadaverine and tyramine, while histamine was absent. qRT-PCR confirmed this data, in fact hdc gene was not upregulated, while tdc gene expression increased over time in agreement with the increasing content of tyramine and the highest fold changes were detected in R3 cheeses. GABA showed the highest concentration in R2 cheeses reaching a value of 672 mg/kg. These results showed that the accumulation of BAs and GABA in Pecorino di Farindola is influenced by ripening time and type of coagulant. Further studies are required to develop starter cultures to reduce BAs content and improve health characteristics of raw milk ewe’s cheeses.

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Effects of Red-Bean Tempeh with Various Strains of Rhizopus on GABA Content and Cortisol Level in Zebrafish

Microorganisms ◽

10.3390/microorganisms8091330 ◽

2020 ◽

Vol 8 (9) ◽

pp. 1330

Author(s):

Yo-Chia Chen ◽

Shu-Ling Hsieh ◽

Chun-Yi Hu

Keyword(s):

Antimicrobial Activity ◽

Antibacterial Activity ◽

Cortisol Level ◽

Lactobacillus Rhamnosus ◽

The Other ◽

Aminobutyric Acid ◽

Bioactive Component ◽

Alternative Product ◽

Gaba Content ◽

Red Bean

Tempeh is traditionally produced by fermenting soybean with the fungus Rhizopus oligosporus found in banana leafs. We wanted to investigate if Taiwan’s flavorful red bean could be used as a healthy substitute for soybeans in tempeh. One bioactive component of tempeh is γ-Aminobutyric acid (GABA). We measured GABA content and shelf-life-related antimicrobial activity in red-bean tempeh made with four strains of Rhizopus, one purchased strain of Rhizopus, and an experimental co-cultured group (Rhizopus and Lactobacillus rhamnosus BCRC16000) as well as cortisol in red-bean-tempeh-treated zebrafish. GABA was highest in the co-culture group (19.028 ± 1.831 g kg−1), followed by screened Strain 1, the purchased strain, and screened Strain 4. All strains had antibacterial activity on S. aureus and B. cereus. The extract significantly reduced cortisol in zebrafish. However, Strain 1, with less GABA than some of the other strains, had the best effect on cortisol level, suggesting that other components in red-bean tempeh may also affect stress-related cortisol. We found the benefits of red-bean tempeh to be similar to those reported for soybean-produced tempeh, suggesting that it could be produced as an alternative product. Considering the Taiwanese appreciation of the red-bean flavor, it might find a welcoming market.

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Influences of cooking and storage on γ-aminobutyric acid (GABA) content and distribution in mung bean and its noodle products

LWT ◽

10.1016/j.lwt.2021.112783 ◽

2021 ◽

pp. 112783

Author(s):

Yuling Ma ◽

Aixia Wang ◽

Mei Yang ◽

Shanshan Wang ◽

Lili Wang ◽

...

Keyword(s):

Mung Bean ◽

Aminobutyric Acid ◽

Gaba Content ◽

And Storage

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Study of boosting gamma-Aminobutyric acid (GABA) content in germinated mung bean under hypoxia-anaerobic condition and evaluating the loss of GABA after boiling

Science and Technology Development Journal ◽

10.32508/stdj.v19i4.784 ◽

2016 ◽

Vol 19 (4) ◽

pp. 88-96

Author(s):

Trung Nhat Truong ◽

Dao Thi Anh Dong

Keyword(s):

Moisture Content ◽

Water Temperature ◽

Anaerobic Condition ◽

Mung Bean ◽

Loss Rate ◽

Raw Material ◽

Aminobutyric Acid ◽

Gamma Aminobutyric Acid ◽

Optimal Conditions ◽

Gaba Content

In this study, we investigated some factors effected on GABA stimulation under hypoxia-anaerobic condition and evaluated the loss rate of GABA amount after boiling and drying. These factors include pH soaking water, temperature and time germination. We also carried out the germinated optimization based on above factors. The results showed the optimal conditions included: temperature was 36.6oC, time was 14.5 hours and pH was 5.83. The highest GABA was 1638.67ppm and higher 27.55 times than raw material. Seeds (after germinating) were boiled at 80oC in 15 minutes and dried at 50oC in 3 hours. Finally, we ground it to recover the germinated mung bean powder which moisture content was 6.13% and GABA content was 273.76ppm - 4.6 times higher than the raw powder.

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Characterization of Genes Involved in γ-Aminobutyric Acid Metabolic Pathways Response to Metabolites Accumulation in Embryos during Barley Germination

International Journal of Agriculture and Biology ◽

10.17957/ijab/15.1730 ◽

2021 ◽

Vol 25 (04) ◽

pp. 786-794

Author(s):

Mengyuan Jin

Keyword(s):

Gene Expression ◽

Metabolic Pathways ◽

Aminobutyric Acid ◽

Acid Decarboxylase ◽

Succinic Semialdehyde ◽

Succinic Semialdehyde Dehydrogenase ◽

Semialdehyde Dehydrogenase ◽

Key Enzyme ◽

Gaba Content ◽

Gaba Accumulation

To reveal the key enzyme genes involved in γ-aminobutyric acid (GABA) metabolic pathways response to elevated metabolite storage in embryos during barley germination, this study investigated the GABA content, cloned GABA metabolic pathway genes and analyzed their expression levels, respectively. In barley embryos, GABA content continued to rise during the soaking process and then decreased after the germination. Three genes including glutamic acid decarboxylase (GAD), GABA transaminase (GABA-T) and succinic semialdehyde dehydrogenase (SSADH) involved in the GABA pathway were cloned and characterized from the barley embryos, respectively. Before the germination, the expression of GAD gene was up-regulated, while GABA-T gene expression was down-regulated. After the germination, GAD gene expression was lowered, but GABA-T gene expression was rapidly increased. The SSADH gene expression remained stable after soaking of 4 h, and then down-regulated. There is evidence that the high GABA content in germinating barley seeds is parallel with the upregulation of the GAD gene, and down-regulation of GABA-T gene. These results indicate that the expression level of the genes involved in GABA pathway is a crucial factor in GABA accumulation during soaking and germination. This study is beneficial for the development of GABA-rich barley products by germination. © 2021 Friends Science Publishers

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γ -Aminobutyric Acid (GABA) Content of Selected Uncooked Foods

Preventive Nutrition and Food Science ◽

10.3746/jfn.2003.8.1.075 ◽

2003 ◽

Vol 8 (1) ◽

pp. 75-78 ◽

Cited By ~ 22

Author(s):

Suk-Heung Oh ◽

Yeon-Jong Moon ◽

Chan-Ho Oh

Keyword(s):

Aminobutyric Acid ◽

Gaba Content

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Enzymatic Production of γ-Aminobutyric Acid Using Rice Bran

Advanced Materials Research ◽

10.4028/www.scientific.net/amr.586.85 ◽

2012 ◽

Vol 586 ◽

pp. 85-91

Author(s):

Ying Guo Lü ◽

Hui Zhang ◽

Hui Yuan Yao

Keyword(s):

Reaction Time ◽

Rice Bran ◽

Glutamate Decarboxylase ◽

Monosodium Glutamate ◽

Aminobutyric Acid ◽

Enzymatic Method ◽

Enzymatic Production ◽

Gaba Production ◽

Gaba Content ◽

Time Buffer

An enzymatic method for γ-aminobutyric acid (GABA) production was invested. With this method, rice bran was used as glutamate decarboxylase (GAD) source and exogenous monosodium glutamate(MSG) was used as substrate. We stimulated the rice bran GAD via regulating the temperature, pH, reaction time, buffer and adding PLP, Ca2+ and substrate. In the existence of PLP and Ca2+, the GABA content of rice bran had been improved by about 45 fold. The GABA production reached 2.3g/100g bran, and the Glu conversion reached 100%. As rice bran is a by-product in rice processing and a large quantity of rice bran is commercially available, our study illuminated a safe and efficient way to produce GABA and GABA enriched food.

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