Correlation between Changes in Glutamate Decarboxylase Activity and γ-Aminobutyric Acid and Glutamic Acid Contents in Germinated Brown Rice

doi:10.7506/spkx1002-6630-201816008

Abstract

Abstract: Germinating brown rice was treated with ultrasonic to enhance the accumulation of γ-aminobutyric acid (GABA). The changes of glutamic acid (GA), GABA content and glutamic acid decarboxylase (GAD) activity during brown rice germination were analyzed and their correlation was investigated. Results showed that GABA and GA content gradually increased obviously with germination time and there was a significant correlation between GABA and GA content (P < 0.05). The activity of GAD increased at first and then decreased with germination time. During the first 48 h of germination, the average activity of GAD (calculated as GABA equivalent) in the control without ultrasonic treatment was 9.25 nmol/g and the GABA content was increased by more than 7 times. GABA content did not significantly increase between 48 and 60 h. Compared with the control, ultrasonic treatment resulted in an about 2-fold increase in GA content and a rapid increase in GAD activity and gave the maximum GABA value of 41.85 mg/100 g at 36 h.

Key words: γ-aminobutyric acid, glutamate decarboxylase, glutamic acid, ultrasonic treatment, germinated brown rice

CLC Number:

TS255.1

CAO Jingjing, GU Fengying, LUO Qiqi, LIU Ziyi, WANG Feng. Correlation between Changes in Glutamate Decarboxylase Activity and γ-Aminobutyric Acid and Glutamic Acid Contents in Germinated Brown Rice[J]. FOOD SCIENCE, 2018, 39(16): 47-52.

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Correlation between Changes in Glutamate Decarboxylase Activity and γ-Aminobutyric Acid and Glutamic Acid Contents in Germinated Brown Rice

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