A method for production of γ-amino butyric acid (GABA) using barley bran supplemented with glutamate

Iimure, Takashi; Kihara, Makoto; Hirota, Naoko; Zhou, Tian-Su; Hayashi, Katsuhiro; Ito, Kazutoshi

doi:10.1016/j.foodres.2008.12.010

Cited by 33 publications

(20 citation statements)

References 23 publications

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“…The increase in GABA that occurs during germination time is related to the GAD activity, which is the rate‐limit enzyme for GABA synthesis. It had been suggested that GABA may be also produced by glutamate using barley bran, but the method needs more procedures such as boiling process, pH adjustment and water soaking for a long time (Limure et al ., ). Although this procedure was not adopted in this study, we found that the GABA content in GB and EGB was slightly higher than those in GW and EGW.…”

Section: Resultsmentioning

confidence: 99%

Physicochemical properties of extruded germinated wheat and barley as modified by CO₂ injection and difference extrusion conditions

Singkhornart

Ryu

2012

Int J of Food Sci Tech

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Summary Germinated wheat and barley were extruded with a pilot‐scale corotating twin‐screw extruder under different barrel temperatures (100 and 120 °C), feed moisture content (30 and 35%) and CO2 injection. The effect of germination, barrel temperature, feed moisture content and CO2 injection on physical properties, proximate composition, γ‐aminobutyric acid, β‐glucan, phytic acid and protease activity was investigated. Results indicated that the barrel temperature, moisture content and CO2 injection significantly affected water absorption index (WAI), water‐soluble solid index (WSI), specific length, expansion ratio, bulk density, mechanical properties and colour of all extruded products (P < 0.05). Extrusion process significantly decreased γ‐aminobutyric acid and protease activity in extruded germinated wheat (EGW) and barley (EGB) products (with and without CO2 injection). However, extrusion process (with and without CO2 injection) increased β‐glucan in EGB and decreased phytic acid in EGW. The content of proximate composition, γ‐aminobutyric acid, β‐glucan, phytic acid and protease activity was slightly affected by CO2 injection.

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Section: Resultsmentioning

confidence: 99%

Physicochemical properties of extruded germinated wheat and barley as modified by CO₂ injection and difference extrusion conditions

Singkhornart

Ryu

2012

Int J of Food Sci Tech

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“…Enzyme activities do not change by the imbibition process, but are rapidly increased during germination (Kihara, Okada, Iimure, & Ito, 2007). This is especially true for glutamate decarboxylase (GAD) enzyme activity, which catalyses L-glutamic acid to GABA (Iimure et al, 2009;Jannoey et al, 2010;Oh, 2003). Many studies have reported that GABA is produced by soaking grains in water (Chung et al, 2009;Matsuyama et al, 2009).…”

Section: Resultsmentioning

confidence: 99%

Sequential hydration with anaerobic and heat treatment increases GABA (γ-aminobutyric acid) content in wheat

et al. 2011

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“…A number of studies have shown that the nutrition is enriched after germination of cereal such as barley (Bamforth and Barclay 1993;Iimure et al 2009), wheat (Yang and Ooraikul 2001), rice (Saman et al 2008), oats and rye (Price 1988;Moongngarm and Saetung 2010), which is beneficial to human health. Germinated brown rice (GBR) as one of healthy foods becomes more and more popular in the world, especially in Asian countries.…”

Section: Introductionmentioning

confidence: 99%

Study on the optimal moisture adding rate of brown rice during germination by using segmented moisture conditioning method

et al. 2015

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The aim of this study was to find out the optimal moisture adding rate of brown rice during the process of germination. The process of water addition in brown rice could be divided into three stages according to different water absorption speeds in soaking process. Water was added with three different speeds in three stages to get the optimal water adding rate in the whole process of germination. Thus, the technology of segmented moisture conditioning which is a method of adding water gradually was put forward. Germinated brown rice was produced by using segmented moisture conditioning method to reduce the loss of water-soluble nutrients and was beneficial to the accumulation of gamma aminobutyric acid. The effects of once moisture adding amount in three stages on the gamma aminobutyric acid content in germinated brown rice and germination rate of brown rice were investigated by using response surface methodology. The optimum process parameters were obtained as follows: once moisture adding amount of stage I with 1.06 %/h, once moisture adding amount of stage II with 1.42 %/h and once moisture adding amount of stage III with 1.31 %/h. The germination rate under the optimum parameters was 91.33 %, which was 7.45 % higher than that of germinated brown rice produced by soaking method (84.97 %). The content of gamma aminobutyric acid in germinated brown rice under the optimum parameters was 29.03 mg/100 g, which was more than two times higher than that of germinated brown rice produced by soaking method (12.81 mg/100 g). The technology of segmented moisture conditioning has potential applications for studying many other cereals.

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A method for production of γ-amino butyric acid (GABA) using barley bran supplemented with glutamate

Cited by 33 publications

References 23 publications

Physicochemical properties of extruded germinated wheat and barley as modified by CO₂ injection and difference extrusion conditions

Physicochemical properties of extruded germinated wheat and barley as modified by CO₂ injection and difference extrusion conditions

Sequential hydration with anaerobic and heat treatment increases GABA (γ-aminobutyric acid) content in wheat

Study on the optimal moisture adding rate of brown rice during germination by using segmented moisture conditioning method

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A method for production of γ-amino butyric acid (GABA) using barley bran supplemented with glutamate

Cited by 33 publications

References 23 publications

Physicochemical properties of extruded germinated wheat and barley as modified by CO2 injection and difference extrusion conditions

Physicochemical properties of extruded germinated wheat and barley as modified by CO2 injection and difference extrusion conditions

Sequential hydration with anaerobic and heat treatment increases GABA (γ-aminobutyric acid) content in wheat

Study on the optimal moisture adding rate of brown rice during germination by using segmented moisture conditioning method

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Product

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Physicochemical properties of extruded germinated wheat and barley as modified by CO₂ injection and difference extrusion conditions

Physicochemical properties of extruded germinated wheat and barley as modified by CO₂ injection and difference extrusion conditions