Journal
FOOD SCIENCE AND BIOTECHNOLOGY
Volume 23, Issue 2, Pages 373-379Publisher
KOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
DOI: 10.1007/s10068-014-0052-1
Keywords
gamma-aminobutyric acid; glutamic acid; glutamate decarboxylase activity; germinated brown rice; germination
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Funding
- 90th Anniversary of Chulalongkorn University Fund (Ratchadaphiseksomphot Endowment Fund), Chulalongkorn University Graduate School, Thailand
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The gamma-aminobutyric acid (GABA) and glutamic acid (Glu) contents, and the glutamate decarboxylase (GAD) activity in brown rice (BR) and germinated BR (GBR) of the 5 Thai rice cultivars KDML105, PT1, CN1, SP1, and PL2 were investigated. BR was soaked at 35A degrees C for 12 h and then germinated for 24 h to produce GBR. Amounts of GABA and Glu, and the GAD activity in samples were determined. The GABA content and GAD activity in GBR samples of all cultivars were increased 7-50x and 10-100x over levels in BR. The GABA content in BR had no effect on GABA accumulation in GBR. There was no trend in changes in the Glu content for different cultivars after soaking and germination. Variation in the GABA amount in GBR was due to both the GAD activity and the amount of Glu. These two parameters affected accumulation of GABA in all cultivars.
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