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Food Chem. 2019 Jan 15;271:187-192. doi: 10.1016/j.foodchem.2018.07.175. Epub 2018 Jul 26.

Enhanced accumulation of gamma-aminobutyric acid in rice bran using anaerobic incubation with various additives.

Author information

1
Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, South Korea.
2
Seolgok, Cheongjosa Buliding, Seoul 02857, South Korea.
3
Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, South Korea. Electronic address: limst@korea.ac.kr.
4
Department of Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, South Korea. Electronic address: koteswarreddychagam@gmail.com.

Abstract

An anaerobic incubation for the enzymatic production of gamma-aminobutyric acid (GABA) in rice bran with the addition of glutamate, hydrolyzed wheat protein (HWP), yeast extract (YE) and pyridoxal-5-phosphate (PLP) was investigated. Rice bran was moistened (30% moisture content) with an electrolyzed oxidizing water and anaerobically incubated under nitrogen at 40 °C for 8 h. The incubation activated the glutamate decarboxylase (GAD) in rice bran and increased the GABA content from 10.7 to 171.5 mg/100 g. The addition of glutamate and protein hydrolysates further amplified the GABA content in the treated rice bran: 974.9, 487.4, and 372.8 mg/100 g, with 2.25% glutamate, 6% HWP, and 8% YE, respectively. Furthermore, addition of PLP (1.48 mg/100 g) as a coenzyme for GAD, together with 2.25% glutamate addition, could raise the GABA accumulation in rice bran to 2242 mg/100 g. Other amino acids in rice bran were changed in their composition by the anaerobic treatment.

KEYWORDS:

Anaerobic incubation; Gamma-aminobutyric acid; Hydrolyzed wheat protein; Pyridoxal-5-phosphate; Rice bran; Yeast extract

PMID:
30236666
DOI:
10.1016/j.foodchem.2018.07.175
[Indexed for MEDLINE]

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