scholarly journals Effect of components in homogeneous extraction suspensions of pea and sweet buckwheat on γ-aminobutyric acid synthesis

2019 ◽  
Vol 37 (No. 4) ◽  
pp. 292-300
Author(s):  
Yulong Huang ◽  
Na Chen ◽  
Fengxia Wang ◽  
Shen Song ◽  
Jie Guo ◽  
...  
Keyword(s):  
Raw Materials ◽  
Monosodium Glutamate ◽  
Acid Synthesis ◽  
Aminobutyric Acid ◽  
Homogeneous Fluid ◽  
Maximal Increase ◽  
Mixed Suspension ◽  
Composition Formula ◽  
Gaba Content ◽  
Gaba Synthesis

The effects of calcium chloride (CaCl2), vitamin B6 (VB6), and monosodium glutamate (MSG) on the synthesis of γ-aminobutyric acid (GABA) in the mixed homogeneous suspension of pea and sweet buckwheat (1:1 w/w) were investigated. The composition formula of raw materials in the homogeneous fluid for GABA synthesis was optimized via response surface methodology (RSM). The result showed that the increased content of GABA was dependent on the addition of CaCl2, VB6, and MSG to the mixed suspension. Box-Behnken design indicated that the optimal added components for GABA synthesis were: CaCl2 at a concentration of 0.85 mmol/l, VB6 at a concentration of 2.29 mmol/l, and MSG at a concentration of 2.83 mg/ml. Under optimal conditions, a maximal increase of GABA content (51.29 µg/ml) was obtained. Analysis of variance for the regression model suggested that the model can exactly predict GABA synthesis in the mixed homogeneous suspension.

Enzymatic Production of γ-Aminobutyric Acid Using Rice Bran

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.

scholarly journals Gamma-aminobutyric acid Synthesis by Lactococcus lactis strain Nz1330 in Dairy sludge medium with Monosodium glutamate

2020 ◽  
Vol 16 (97) ◽  
pp. 89-100
Author(s):  
Behrooz Alizadeh behbahani ◽  
Fereshteh Falah ◽  
Alireza Vasiee ◽  
farideh tabatabaei yazdi ◽  
Seyed Ali Mortazavi ◽  
...  
Keyword(s):  
Lactococcus Lactis ◽  
Monosodium Glutamate ◽  
Acid Synthesis ◽  
Aminobutyric Acid ◽  
Gamma Aminobutyric Acid ◽  
Lactis Strain ◽  
Dairy Sludge

Cytosolic acidification and γ-aminobutyric acid synthesis during the oxidative burst in isolated Asparagus sprengeri mesophyll cells

2001 ◽  
Vol 79 (4) ◽  
pp. 438-443
Author(s):  
David J Janzen ◽  
Lisa J Allen ◽  
Kennaway B MacGregor ◽  
Alan W Bown
Keyword(s):  
Oxidative Burst ◽  
Acid Synthesis ◽  
Aminobutyric Acid ◽  
Intracellular Acidification ◽  
Protein Amino Acid ◽  
Mesophyll Cells ◽  
Intracellular Ca ◽  
Gaba Accumulation ◽  
Gaba Synthesis ◽  
The Relationship

The four carbon, non-protein amino acid γ-aminobutyrate (GABA) accumulates rapidly in response to diverse stresses. Its synthesis is stimulated by increases in intracellular Ca2+ or H+ levels. The pathogen-induced oxidative burst is also associated with increases in Ca2+ and H+ levels. This study investigated the relationship between GABA synthesis and the oxidative burst. A Mas-7-induced consumption of oxygen in isolated Asparagus sprengeri Regel mesophyll cells was accompanied by rapid GABA synthesis. At pH 5.0, a 300% increase occurred within 16 min from 6.6 to 26.3 nmol GABA·106 cells–1. At pH 6.0, the increase was from 8.5 to 18.1 nmol GABA·106 cells–1. Mas-7 also stimulated rapid external alkalinization and intracellular acidification. Intracellular pH decreased 0.44 pH units at pH 5.0, and 0.21 pH units at pH 6.0. The Mas-7-induced oxidative burst, GABA synthesis, extracellular alkalinization, and intracellular acidification were all eliminated when lanthanum, a Ca2+ channel blocker, replaced Ca2+ in the incubation medium. The data demonstrate that GABA accumulation is associated with the oxidative burst, and results from the fluxes of H+ and Ca2+, which are known to accompany the oxidative burst. They are discussed in light of emerging data that indicate a role for GABA in plant cell to cell signaling.Key words: γ-aminobutyric acid, GABA, oxidative burst.

scholarly journals Novel fermented chickpea milk with enhanced level ofγ-aminobutyric acid and neuroprotective effect on PC12 cells

PeerJ ◽  
2016 ◽  
Vol 4 ◽  
pp. e2292 ◽  
Author(s):  
Wen Li ◽  
Mingming Wei ◽  
Junjun Wu ◽  
Xin Rui ◽  
Mingsheng Dong
Keyword(s):  
Pc12 Cells ◽  
Incubation Temperature ◽  
Neuroprotective Effect ◽  
Monosodium Glutamate ◽  
Aminobutyric Acid ◽  
Neuroprotective Activity ◽  
Fermented Foods ◽  
Fermentation Time ◽  
Rdna Sequencing ◽  
Gaba Content

In this study, novel fermented chickpea milk with highγ-aminobutyric acid (GABA) content and potential neuroprotective activity was developed. Fermentation starter that can produce GABA was selected from 377 strains of lactic acid bacteria isolated from traditional Chinese fermented foods. Among the screened strains, strain M-6 showed the highest GABA-producing capacity in De Man–Rogosa and Sharp (MRS) broth and chickpea milk. M-6 was identified asLactobacillus plantarumbased on Gram staining, API carbohydrate fermentation pattern testing, and 16s rDNA sequencing. The complete gene encoding glutamate decarboxylase was cloned to confirm the presence of the gene inL. plantarumM-6. The fermentation condition was optimized by response surface methodology. Results demonstrated thatL. plantarumM-6 produced the highest GABA content of 537.23 mg/L. The optimal condition included an inoculum concentration of 7%, presence of 0.2% (m/v) monosodium glutamate and 55 µ M pyridoxal-5-phosphate, incubation temperature of 39 °C and fermentation time of 48 h . GABA-enriched chickpea milk exerted protective effects on PC12 cells against MnCl2-induced injury. GABA-enriched chickpea milk improved cell viability and markedly attenuated the release of lactate dehydrogenase compared with the impaired cells.

scholarly journals Screening of GABA-Producing Lactic Acid Bacteria from Thai Fermented Foods and Probiotic Potential of Levilactobacillus brevis F064A for GABA-Fermented Mulberry Juice Production

2020 ◽  
Vol 9 (1) ◽  
pp. 33
Author(s):  
Jirapat Kanklai ◽  
Tasneem Chemama Somwong ◽  
Patthanasak Rungsirivanich ◽  
Narumol Thongwai
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Monosodium Glutamate ◽  
Salmonella Typhi ◽  
Shigella Dysenteriae ◽  
Fermented Foods ◽  
Gamma Aminobutyric Acid ◽  
Fermented Sausage ◽  
Gaba Content ◽  
Mulberry Juice

Gamma-aminobutyric acid (GABA), the inhibitory neurotransmitter, can be naturally synthesized by a group of lactic acid bacteria (LAB) which is commonly found in rich carbohydrate materials such as fruits and fermented foods. Thirty-six isolates of GABA-producing LAB were obtained from Thai fermented foods. Among these, Levilactobacillus brevis F064A isolated from Thai fermented sausage displayed high GABA content, 2.85 ± 0.10 mg/mL and could tolerate acidic pH and bile salts indicating a promising probiotic. Mulberry (Morus sp.) is widely grown in Thailand. Many mulberry fruits are left to deteriorate during the high season. To increase its value, mulberry juice was prepared and added to monosodium glutamate (MSG), 2% (w/v) prior to inoculation with 5% (v/v) of L. brevis F064A and incubated at 37 °C for 48 h to obtain the GABA-fermented mulberry juice (GABA-FMJ). The GABA-FMJ obtained had 3.31 ± 0.06 mg/mL of GABA content, 5.58 ± 0.52 mg gallic acid equivalent/mL of antioxidant activity, 234.68 ± 15.53 mg cyanidin-3-glucoside/mL of anthocyanin, an ability to inhibit growth of Bacillus cereus TISTR 687, Salmonella Typhi DMST 22842 and Shigella dysenteriae DMST 1511, and 10.54 ± 0.5 log10 colony-forming units (CFU)/mL of viable L. brevis F064A cell count. This GABA-FMJ was considered as a potential naturally functional food for human of all ages.

FURTHER STUDIES ON THE BINDING OF γ-AMINOBUTYRIC ACID BY BRAIN

1967 ◽  
Vol 45 (12) ◽  
pp. 1795-1807 ◽  
Author(s):  
Paula Strasberg ◽  
K. A. C. Elliott
Keyword(s):  
Rat Brain ◽  
Mitochondrial Fraction ◽  
Sodium Ion ◽  
The Other ◽  
Aminobutyric Acid ◽  
Sodium Ions ◽  
Ninhydrin Reaction ◽  
Gaba Content

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.

Excitability of primary afferents in feline spinal cord: taurine, homotaurine, and γ-aminobutyric acid compared

1982 ◽  
Vol 60 (6) ◽  
pp. 850-855 ◽  
Author(s):  
Radan Čapek ◽  
Barbara Esplin
Keyword(s):  
Primary Afferents ◽  
Aminobutyric Acid ◽  
Primary Afferent Depolarization ◽  
Conditioning Stimulation ◽  
Primary Afferent ◽  
Antagonistic Muscle ◽  
Consistent Change ◽  
Muscle Nerve ◽  
Gaba Synthesis ◽  
Stimulation Of

Effects of taurine and homotaurine (3-aminopropancsuIfonic acid), on excitability of primary afferents were compared with effects of γ-aminobutyric acid (GABA) in spinal unanaesthesized cats. Homotaurine and GABA, administered intravenously or topically, produced a marked increase in afferent excitability. Homotaurine was about 10 times more potent than GABA. Taurine (up to 2 mmol/kg i.v., or 10 mM topically) did not produce a consistent change in afferent excitability. The effect of homotaurine was antagonized by bicuculline or picrotoxin in doses which suppressed the primary afferent depolarization, as indicated by an increase of afferent excitability, evoked by conditioning stimulation of an antagonistic muscle nerve. Semicarbazidc, an inhibitor of GABA synthesis, did not attenuate the homotaurine-induced excitability changes of afferents while suppressing entirely the primary afferent depolarization. These findings suggest that homotaurine exerts a direct GABA-like action on feline primary afferents.

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

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.

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

Foods ◽  
2019 ◽  
Vol 8 (9) ◽  
pp. 401 ◽  
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.

scholarly journals Experimental & Computational Fluid Dynamics Study of the Suitability of Different Solid Feed Pellets for Aquaculture Systems

2020 ◽  
Vol 10 (19) ◽  
pp. 6954
Author(s):  
Štěpán Papáček ◽  
Karel Petera ◽  
Petr Císař ◽  
Vlastimil Stejskal ◽  
Mohammadmehdi Saberioon
Keyword(s):  
Fluid Dynamics ◽  
Computational Fluid Dynamics ◽  
Residence Time ◽  
Raw Materials ◽  
Fish Feed ◽  
Maximum Difference ◽  
Geometrical Properties ◽  
Composition Formula ◽  
Feed Pellets ◽  
Fish Tank

Fish feed delivery is one of the challenges which fish farmers encounter daily. The main aim of the feeding process is to ensure that every fish is provided with sufficient feed to maintain desired growth rates. The properties of fish feed pellet, such as water stability, degree of swelling or floating time, are critical traits impacting feed delivery. Some considerable effort is currently being made with regard to the replacement of fish meal and fish oil with other sustainable alternative raw materials (i.e., plant or insect-based) with different properties. The main aim of this study is to investigate the motion and residence time distribution (RTD) of two types of solid feed pellets with different properties in a cylindrical fish tank. After experimental identification of material and geometrical properties of both types of pellets, a detailed 3D computational fluid dynamics (CFD) study for each type of pellets is performed. The mean residence time of pellets injected at the surface of the fish tank can differ by up to 75% depending on the position of the injection. The smallest residence time is when the position is located at the center of the liquid surface (17 s); the largest is near the edge of the tank (75 s). The maximum difference between the two studied types of pellets is 25% and it increases with positions closer to the center of the tank. The maximum difference for positions along the perimeter at 3/4 tank radius is 8%; the largest residence times are observed at the opposite side of the water inlet. Based on this study, we argue that the suitability of different solid feed pellets for aquaculture systems with specific fish can be determined, and eventually the pellet composition (formula) as well as the injection position can be optimized.

Sign in / Sign up

Export Citation Format

Share Document