Comparison of gamma-aminobutyric acid production in Thai rice grains

Jannoey, Panatda; Niamsup, Hataichanoke; Lumyong, Saisamorn; Suzuki, Toshisada; Katayama, Takuya; Chairote, Griangsak

doi:10.1007/s11274-009-0168-2

Cited by 48 publications

(23 citation statements)

References 30 publications

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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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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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“…GABA, a nonprotein amino acid, is an important inhibitory neurotransmitter in the mammalian nervous system, and it plays a critical role in the regulation of blood pressure and many other physiological functions (Lee and Pan ; Diana and others ). It can be produced in plants, microorganisms, and mammals, and it is widely distributed in various foods (Jannoey and others ). Considering the health benefits of GABA, the need for GABA‐rich foods is increasing, and various food processing methods, such as fermentation, have been employed to enhance its content (Dhakal and others ).…”

Section: Influences Of Fermentation On Bioactive Componentsmentioning

confidence: 99%

Effects of Fermented Edible Seeds and Their Products on Human Health: Bioactive Components and Bioactivities

Gan

Gunaratne

et al. 2017

Comp Rev Food Sci Food Safe

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There is a long history of using fermentation in food production. Edible seeds, such as certain beans and cereal grains, are important in the human diet and provide many health benefits. Various microbes, such as lactic acid bacteria, molds, and yeasts, considered as generally recognized as safe (GRAS) microbes, are commonly used to ferment edible seeds and their products. Fermentation can change bioactive components and produce new bioactivities. In order to highlight the importance of fermentation on bioactive components and bioactivities in edible seeds, this review, therefore, summarizes recent relevant studies and discusses fermentation procedures and influences of fermentation on their bioactive components and bioactivities. Overall, fermented edible seeds and their products contain enhanced bioactive components, especially γ -aminobutyric acid and natural phenolics, and they possess versatile bioactivities, such as antioxidant and anticancer effects, and, therefore, can be recommended as an important part of the human diet, or they can be developed into functional foods to help in the prevention of certain chronic diseases.

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“…43,44 Briefly, uptake of active compounds by Caco-2 cells was examined by incubation of thawed cells at 37°C with protease from bovine pancreas (10 mg mL −1 in PBS) for 30 min. 43,44 Briefly, uptake of active compounds by Caco-2 cells was examined by incubation of thawed cells at 37°C with protease from bovine pancreas (10 mg mL −1 in PBS) for 30 min.…”

Section: Extraction and Analysesmentioning

confidence: 99%

A bioaccessible fraction of parboiled germinated brown rice exhibits a higher anti-inflammatory activity than that of brown rice

et al. 2015

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Parboiled germinated brown rice (PGBR) has been suggested as a functional food because it is relatively rich in a number of nutrients and health promoting compounds. Here we compared the bioaccessibility of several of the bioactive compounds in cooked PGBR and brown rice (BR) by simulating oral, gastric and small intestinal digestion. The uptake and retention of bioactive compounds from a bioaccessible fraction also was determined using Caco-2 human intestinal cells. The anti-inflammatory activity of the bioaccessible fraction from digested BR and PGBR was then assessed with Caco-2 cells that were activated with H2O2 + IL-1β. PGBR had a higher content of GABA, γ-oryzanol, γ-tocotrienol, ferulic acid and p-coumaric acid than BR. The amounts of these compounds transferred to the aqueous fraction during digestion and the quantities accumulated by Caco-2 cells were proportional to those in cooked PGBR and BR. The anti-inflammatory activity of the bioaccessible fraction from digested BR and PGBR was then assessed for Caco-2 cells that were activated with H2O2 + IL-1β. Pre-treatment of the cells with the bioaccessible fractions from PGBR and BR suppressed the secretion of IL-8 and MCP-1 and the ROS content in activated cells. Inhibitory activities were attenuated to a greater extent after cells had been pre-exposed to the bioaccessible fraction from digested PGBR compared to BR. These results suggest that digested PGBR contains and delivers greater amounts of compounds with anti-inflammatory activity to absorptive epithelial cells than digested BR.

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Comparison of gamma-aminobutyric acid production in Thai rice grains

Cited by 48 publications

References 30 publications

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

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

Effects of Fermented Edible Seeds and Their Products on Human Health: Bioactive Components and Bioactivities

A bioaccessible fraction of parboiled germinated brown rice exhibits a higher anti-inflammatory activity than that of brown rice

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