Localization of amino acids in germinated rice grain: Gamma-aminobutyric acid and essential amino acids production approach

Kamjijam, Boonyote; Bednarz, Hanna; Suwannaporn, Prisana; Jom, Kriskamol Na; Niehaus, Karsten

doi:10.1016/j.jcs.2020.102958

Cited by 28 publications

(15 citation statements)

References 26 publications

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“…By contrast, the Glu content in the CK group reached a maximum value of 19.45 ± 0.01 mg/100 g after 30 h of germination. These results suggest that PL treatment promotes the activity of endogenous enzymes in brown rice, accelerating the protein degradation rate and enhancing the Glu content (Kamjijam et al., 2020).…”

Section: Resultsmentioning

confidence: 97%

Effects of pulsed light on germination and gamma‐aminobutyric acid synthesis in brown rice

Zhang

Shi

et al. 2022

Journal of Food Science

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This study observed the effects of pulsed light (PL) on the germination and gamma‐aminobutyric acid (GABA) production of brown rice and analyzed the correlations among glutamic acid (Glu) content, glutamate decarboxylase (GAD) activity, and GABA content in germinating brown rice. Both germination and GABA content were increased by exposure to PL, and this effect was evident when brown rice was exposed to PL immediately after being soaked. The PL group had significantly higher Glu and GABA content than the control check (CK) group which was unexposed to PL during the germination of brown rice. Glu content peaked at 18 h and GABA peaked at 24h in the PL group, which were 12 h and 6 h earlier than the CK group, respectively. GAD activity of the PL group peaked 12 h after germination, 6 h earlier than the CK group. PL exposure also increased the free amino acid content in the earliest stage of brown‐rice germination. During brown‐rice germination, the production of GABA is regulated by GAD activity and is significantly positively correlated with Glu content. PL treatment had a significant effect on GAD activity and Glu content during the germination process of brown rice and helped to increase its GABA content. Practical Application This study has shown that pulsed light exposure is an efficient and stable processing method for producing brown rice with high GABA. This will provide a new direction for developing novel germination grain foods.

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Section: Resultsmentioning

confidence: 97%

Effects of pulsed light on germination and gamma‐aminobutyric acid synthesis in brown rice

Zhang

Shi

et al. 2022

Journal of Food Science

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“…Healthy intact seeds were disinfected by soaking them in 1% (active ingredient) hypochlorite bleach solution for 15 min, followed by washing thrice with sterilized distilled water. Next, the seeds were soaked in ultrapure water at 30 • C for 12 h and then placed between wet sterilized tissue papers in a sterilized container and watered regularly every 12 h. The container was kept in an incubator at 30 • C and 80% humidity [19].…”

Section: Seed Sample Preparationmentioning

confidence: 99%

“…The increase in major FFAs at the beginning stage in the present study was similar to related research. Chandrasekaran et al (2015) [19] reported that the major unsaturated fatty acids content increased at the beginning stage (3-10 days after germination), followed by a slight decrease during the germination course of sacha inchi. Under the different conditions on germination such as temperature, moisture, and germination time may influence lipid degradation rates [11] in germinated sacha inchi.…”

Section: Integrated Metabolomics and Flavoromics Of Germinated Sacha Inchi Seedsmentioning

confidence: 99%

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Metabolite–Flavor Profile, Phenolic Content, and Antioxidant Activity Changes in Sacha Inchi (Plukenetia volubilis L.) Seeds during Germination

Keawkim

Lorjaroenphon

Vangnai

et al. 2021

Foods

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Sacha inchi seeds are abundant in nutrients such as linolenic acids and amino acids. Germination can further enhance their nutritional and medicinal value; however, germination time is positively correlated with off-flavor in germinated seeds. This study investigated the changes in the metabolite and flavor profiles and evaluated the nutritional quality of sacha inchi seeds 8 days after germination (DAG). We also determined their phenolic content and antioxidant activity. We used gas chromatography equipped with a flame ionization detector (GC-FID) and gas chromatography–mass spectrometry (GC-MS) and identified 63 metabolites, including 18 fatty acid methyl esters (FAMEs). FAMEs had the highest concentration in ungerminated seeds, especially palmitic, stearic, linoleic, linolenic, and oleic acids. Amino acids, total phenolic compounds (TPCs), and antioxidant activity associated with health benefits increased with germination time. At the final germination stage, oxidation products were observed, which are associated with green, beany, and grassy odors and rancid and off-flavors. Germination is a valuable processing step to enhance the nutritional quality of sacha inchi seeds. These 6DAG or 8DAG seeds may be an alternative source of high-value-added compounds used in plant-protein-based products and isolated protein.

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“…In addition, arginine, isoleucine, methionine, glycine, serine, tyrosine, and valine are also found in rice [ 13 ]. Amino acids, concentrated in the germ, are glutamic acid, gamma-aminobutyric acids, aspartic acid, leucine, lysine, proline, threonine, and tryptophan [ 14 ]. The protein isolates from rice are highly nutritious and similar to casein and soy protein isolates.…”

Section: Introductionmentioning

confidence: 99%

A Narrative Review on Rice Proteins: Current Scenario and Food Industrial Application

et al. 2022

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Rice, Oryza sativa, is the major staple food that provides a larger share of dietary energy for more of the population than other cereal crops. Moreover, rice has a significant amount of protein including four different fractions such as prolamin, glutelin, globulin, and albumin with different solubility characteristics. However, these proteins exhibit a higher amino acid profile, so they are nutritionally important and possess several functional properties. Compared with many other cereal grains, rice protein is hypoallergic due to the absence of gluten, and therefore it is used to formulate food for infants and gluten-allergic people. Furthermore, the availability makes rice an easily accessible protein source and it exhibits several activities in the human body which discernibly affect total health. Because of these advantages, food industries are currently focusing on the effective application of rice protein as an alternative to animal-based and gluten-containing protein by overcoming limiting factors, such as poor solubility. Hence, it is important to gain an in-depth understanding of the rice protein to expand its application so, the underlined concept of this review is to give a current summary of rice protein, a detailed discussion of the chemistry of rice protein, and extraction techniques, and its functional properties. Furthermore, the impact of rice protein on human health and the current application of rice protein is also mentioned.

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Localization of amino acids in germinated rice grain: Gamma-aminobutyric acid and essential amino acids production approach

Cited by 28 publications

References 26 publications

Effects of pulsed light on germination and gamma‐aminobutyric acid synthesis in brown rice

Effects of pulsed light on germination and gamma‐aminobutyric acid synthesis in brown rice

Metabolite–Flavor Profile, Phenolic Content, and Antioxidant Activity Changes in Sacha Inchi (Plukenetia volubilis L.) Seeds during Germination

A Narrative Review on Rice Proteins: Current Scenario and Food Industrial Application

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