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

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.

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

LWT ◽  
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

scholarly journals Enhancement of GABA content in Hongqu wine by optimisation of fermentation conditions using response surface methodology

2021 ◽  
Author(s):  
Cuina Song ◽  
Liping Zhu ◽  
Yanchun Shao ◽  
Fusheng Chen
Keyword(s):  
Response Surface Methodology ◽  
Response Surface ◽  
Aminobutyric Acid ◽  
Optimal Conditions ◽  
Sodium Glutamate ◽  
Inhibitory Neurotransmitter ◽  
Gaba Content ◽  
Fermentation Parameters ◽  
Rsm Model ◽  
Boiled Water

γ-aminobutyric acid (GABA) is an important inhibitory neurotransmitter in the human body, but its content decreases with age. So it is suitable to supplement the body's GABA from diet. Hongqu wine is popular because of the addition of Monascus strains in the saccharification process, which makes the wine rich in functional ingredients such as GABA, and monacolin K. In this study, the fermentation parameters of Hongqu wine were optimised to maximise the GABA content through response surface methodology (RSM). The optimal conditions were as follows: 500 g of steamed rice was mixed with 115.4% of boiled water containing 10 g of sodium glutamate and adjusted to pH 3.8 with lactic acid, and then 32% of Hongqu seed inoculum was added. After 5 days of fermentation at 28 °C, 1.5 g of activated yeast was inoculated for ethanol fermentation at 30 °C for 5 days. Finally, the average content of GABA in Hongqu wine amounted to 710.24 mg L<sup>–1</sup>, which is close to the value predicted by RSM model (692.44 mg L<sup>–1</sup>), indicating the statistical fit is good. This provided technical support and theoretical guidance for the production of Hongqu wine rich in GABA by two-stage fermentation.

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 AGGLOMERATION OF ACACIA MANGIUM BIOMASS

2018 ◽  
Vol 56 (2) ◽  
pp. 198 ◽  
Author(s):  
Trinh Van Quyen ◽  
Nagy Sándor
Keyword(s):  
Particle Size ◽  
Moisture Content ◽  
Constant Pressure ◽  
Acacia Mangium ◽  
Raw Material ◽  
Optimal Conditions ◽  
Densification Process ◽  
Lower Strength ◽  
Effects Of Temperature ◽  
Increasing Temperature

The aim of this study is to analyze the effects of temperature (T), moisture content (MC) and particle size (x) on Acacia mangium biomass and also to find the optimal conditions of the densification process for producing tablet with high density. The result shows that at constant pressure, increasing temperature (T) resulted in higher density of tablets and also increasing moisture content resulted in higher density of tables. Tablets made from raw material with smaller particle size have lower strength than those made from material with larger particle size.

scholarly journals EFFECTS OF PH SOAKING SOLUTIONS AND HYPOXIA/ANAEROBIC TREAMENT ON GABA ACCUMULATION IN GERMINATED MUNG BEAN (VIGNA RADIATA L.)

2017 ◽  
Vol 55 (2) ◽  
pp. 150 ◽  
Author(s):  
Trung Nhat Truong ◽  
Nguyen Tuong Danh ◽  
Dong Thi Anh Dao
Keyword(s):  
Anaerobic Condition ◽  
Vigna Radiata ◽  
Mung Bean ◽  
Ph Value ◽  
Aerobic Condition ◽  
Culture Conditions ◽  
Anaerobic Conditions ◽  
Gaba Production ◽  
Gaba Content ◽  
Gaba Accumulation

This study investigated the accumulation of γ-aminobutyric acid (GABA) in mung bean sprouts (Vigna Radiata L.) during germination under hypoxia/anaerobic conditions. Raw mung bean seeds were soaked in water at 35oC for 8 hours, dried and germinated under aerobic or hypoxia/anaerobic conditions at 35oC or 40oC for 0, 6, 12, 24, 36 and 48 hours.  Free amino acid and GABA contents were measured during the course of germination. Effect of soaking pH (5.3, 6.3 and 7.3) on GABA content of germinated mung beans under hypoxia/anaerobic condition was also investigated. The other objective of this study was to optimize the culture conditions of GABA production in germinated mung bean. A significant increase (p < 0.05) of GABA content was found in mung bean samples germinated under hypoxia/anaerobic condition. As this result, the combination of soaking pH 6.3 and 12 hour germination at 35oC was found to yield the highest GABA content (1519.07±19.58ppm).  This figure was 1.41 times as high as the content in aerobic condition and 25.32 times as high as the analysis of the raw mung beans. And experimental analysis showed that the optimal condition with aeration treatment for GABA accumulation in germinated mung bean was at a temperature of 36.6oC, time of 14.5 h and a pH value of 5.83; the highest GABA yield was 1638.67ppm, which was 27.77 times higher than raw seeds. In conclusion, germinated mung bean is a good source of GABA and hypoxia/anaerobic condition in combination with soaking pH, germination time and temperature can increase significantly GABA content in germinated mung beans.

Effect of centrally administered gamma-aminobutyric acid on metabolic function

1986 ◽  
Vol 61 (2) ◽  
pp. 472-476 ◽  
Author(s):  
M. P. Kneussl ◽  
P. Pappagianopoulos ◽  
B. Hoop ◽  
H. Kazemi
Keyword(s):  
Minute Ventilation ◽  
Aminobutyric Acid ◽  
Co2 Production ◽  
Metabolic Function ◽  
Gamma Aminobutyric Acid ◽  
Dead Space Volume ◽  
Anesthetized Dogs ◽  
Gaba Content ◽  
The Brain ◽  
Space Volume

gamma-Aminobutyric acid (GABA) content of the brain increases during hypoxia and hypercapnia and GABA by itself is a central ventilatory depressant and may depress metabolism as well. Therefore the effect of centrally administered GABA by ventriculocisternal perfusion on O2 consumption (VO2) and CO2 production (VCO2) was studied in pentobarbital-anesthetized dogs. GABA (30 mM) in mock cerebrospinal fluid (CSF) was perfused for 15 min at the rate of 1.0 ml/min followed by perfusion with mock CSF alone. Body temperature, perfusion pressure, and CSF pH were kept constant. Minute ventilation (VE) was kept constant mechanically. Under these conditions, VO2, VCO2, alveolar ventilation (VA), and relative pulmonary dead space volume (VD/VT) were measured. During perfusion with 30 mM GABA, mean VO2 (+/- SE) decreased from 96.5 +/- 3.3 to 81.9 +/- 5.1 ml/min, VCO2 from 72.1 +/- 3.8 to 60.7 +/- 3.0 ml/min, and VA from 1.7 +/- 0.1 to 1.3 +/- 0.1 l/min. VD/VT increased from 0.55 +/- 0.02 to 0.65 +/- 0.01. Perfusion with mock CSF alone restored these parameters to initial levels within 15 min. We conclude that centrally administered GABA depresses VO2 and VCO2. This reduction in metabolic function is independent of the central modulatory effects of GABA on respiration.

scholarly journals Gamma-Aminobutyric Acid (GABA) and Sepsis-Related Encephalopathy

1988 ◽  
Vol 15 (1) ◽  
pp. 23-25 ◽  
Author(s):  
T.R. Winder ◽  
G.Y. Minuk ◽  
E.J. Sargeant ◽  
T.P. Seland
Keyword(s):  
Rat Model ◽  
Brain Cortex ◽  
Cecal Ligation ◽  
Elevated Serum ◽  
Clinical Signs ◽  
Aminobutyric Acid ◽  
Gamma Aminobutyric Acid ◽  
Bacterial Sepsis ◽  
Gaba Content ◽  
The Brain

ABSTRACT:In order to determine whether disturbances in GABA homeostasis might play a role in the pathogenesis of sepsis-related encephalopathy, serum and brain tissue GABA concentrations from six areas of the brain (cortex, diencephalon, striatum, hippocampus, midbrain, and pons-medulla) were determined in a rat model of bacterial sepsis (cecal ligation and perforation). The results were compared to those obtained from sham operated control animals. All septic animals demonstrated clinical signs of encephalopathy and had elevated serum GABA levels (0.92 ± 0.3 uM versus 0.48 ± 0.15 in controls, p < 0.01). GABA content in the specific subcompartments of the brain, however, were similar in the two groups. These results indicate that although serum GABA levels are elevated during sepsis, GABA is unlikely to play an important role in the pathogenesis of sepsis-related encephalopathy.

scholarly journals Effects of soaking and germination conditions on gamma - aminobutyric acid and total phenolic content in geminated mung bean

2019 ◽  
Vol 02 ◽  
pp. 112-118
Author(s):  
Anh T. Vu
Keyword(s):  
Total Phenolic Content ◽  
Mung Bean ◽  
Phenolic Content ◽  
Aminobutyric Acid ◽  
Total Phenolic ◽  
Gamma Aminobutyric Acid ◽  
Phenolic Contents ◽  
Total Phenolic Contents ◽  
Optimized Conditions

Germinated mung bean is a well-known food due to its high content of gamma aminobutyric acid (GABA). This study was designed to test the effectiveness of soaking and germination conditions on GABA and total phenolic contents in germinated mung bean. The results showed that reasonable conditions for soaking mung bean was at 30oC within 8 h, which created the highest content of GABA (4.51 mg/g). Meanwhile, the highest content of polyphenol (1.25 mg GAE/g) was reached at 35oC within 8 h. The optimized conditions for germinating mung bean were at 35oC for 24 h giving the highest content for both GABA and TPC, 4.46 mg/g and 1.30 mg GAE/g, respectively.

Sign in / Sign up

Export Citation Format

Share Document