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.
| Language | English |
|---|---|
| Pages | 187-192 |
| Number of pages | 6 |
| Journal | Food Chemistry |
| Volume | 271 |
| DOIs | |
| Publication status | Published - 2019 Jan 15 |
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Keywords
- Anaerobic incubation
- Gamma-aminobutyric acid
- Hydrolyzed wheat protein
- Pyridoxal-5-phosphate
- Rice bran
- Yeast extract
ASJC Scopus subject areas
- Analytical Chemistry
- Food Science
Cite this
Enhanced accumulation of gamma-aminobutyric acid in rice bran using anaerobic incubation with various additives. / Oh, Su Jin; Kim, Hyun Soo; Lim, Seung Taik; Reddy, Chagam Koteswara.
In: Food Chemistry, Vol. 271, 15.01.2019, p. 187-192.Research output: Contribution to journal › Article
}
TY - JOUR
T1 - Enhanced accumulation of gamma-aminobutyric acid in rice bran using anaerobic incubation with various additives
AU - Oh, Su Jin
AU - Kim, Hyun Soo
AU - Lim, Seung Taik
AU - Reddy, Chagam Koteswara
PY - 2019/1/15
Y1 - 2019/1/15
N2 - 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.
AB - 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.
KW - Anaerobic incubation
KW - Gamma-aminobutyric acid
KW - Hydrolyzed wheat protein
KW - Pyridoxal-5-phosphate
KW - Rice bran
KW - Yeast extract
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U2 - 10.1016/j.foodchem.2018.07.175
DO - 10.1016/j.foodchem.2018.07.175
M3 - Article
VL - 271
SP - 187
EP - 192
JO - Food Chemistry
T2 - Food Chemistry
JF - Food Chemistry
SN - 0308-8146
ER -