Food Engineering Progress (산업식품공학)

Korean Society for Industrial Food Engineering (한국산업식품공학회)
권호 표지

Changes in GABA Content of Selected Specialty Rice After Germination

발아에 따른 일부 특수미의 GABA 함량 변화

  • Choi, Youngmin (Department of Food Science and Technology, Chungbuk National University) ;
  • Jeon, Geonuk (Department of Food Science and Technology, Chungbuk National University) ;
  • Kong, Suhyun (Department of Food Science and Technology, Chungbuk National University) ;
  • Lee, Junsoo (Department of Food Science and Technology, Chungbuk National University)
  • Received : 2009.02.09
  • Accepted : 2009.04.03
  • Published : 2009.05.31
⟨ Previous Next ⟩

Abstract

The purposes of this work were to investigate the changes in GABA content of six different rice cultivars along with viatmin E content and antioxidant activity after germination. Brown rice was soaked for 24 hr at 25$^{\circ}C$ and then germinated at 37$^{\circ}C$ for 48 hr. The content of GABA and vitamin E in the rice samples was measured by using spectrophotometeric and HPLC methods, respectively. Antioxidant activity was measured by ABTS (2,2'-azino-bis-(3-ethylbenzothiazoline-6-sulphonic acid)) and DPPH (1,1-diphenyl-2-picrylhydrazyl) radical scavenging methods. GABA and vitamin E contents were significantly increased after germination while no significant change in the antioxidant activity was observed. Among the samples tested, Geunnun cultivar contained the highest GABA content before and after germination. On the other hand, Sinmyungheugchal cultivar showed the highest content of vitamin E and antioxidant activity compared to other rice cultivars. In conclusion, the germinated rice with high GABA content can be used for a functional ingredient in rice processing industry.

일반적으로 현미를 발아시킬 경우 다양한 효소의 활성화로 인하여 GABA, ferulic acid, arabinoxylan, inositol 등의 기능성 성분들이 증가될 뿐만 아니라 조직을 연화시켜 현 미의 식미를 개선시키는 것으로 알려져 있다. GABA는 발아현미에 존재하는 기능성 물질 중의 하나로 비단백질 아미노산이다. 본 연구의 목적은 발아 후 품종별 GABA 함량의 변화를 측정하고자 하였으며 이와 함께 vitamin E의 변화와 항산화력의 변화를 측정하고자 하였다. GABA 함량은 비색법을 이용하였고 vitamin E는 HPLC 방법을 항산화력은 ABTS와 DPPH 라디칼 소거능을 이용하여 측정 하였다. 본 연구 결과 품종별 현미는 발아 과정을 통하여 GABA 함량은 약 10배 이상 그리고 vitamin E의 경우 tocotrienol이 상당히 증가하였으며 항산화 활성에는 전반적으로 변화가 없는 것으로 나타났다. 특히 큰눈 발아 현미의 경우 GABA 함량이 다른 품종에 비해 월등히 높았고 vitamin E 함량과 항산화 활성은 신명흑찰 발아현미가 높은 값을 나타내었다. 본 연구결과 현미를 발아시키면 GABA 및 vitamin E 등과 같은 생리활성 물질이 증가되고 항산화 활성이 그대로 유지된 기능성 쌀 가공품의 원료를 얻을 수 있을 것으로 생각한다.

Keywords

Acknowledgement

Supported by : 농촌진흥청

References

  1. Choe JS, Ahn HH, Nam HJ. 2002. Comparison of nutritional composition in Korean rices. J. Korean Soc. Food Sci. Nutr. 31: 885-892 https://doi.org/10.3746/jkfn.2002.31.5.885
  2. Choi HD, Park YK, Kim YS, Chung CH, Park YD. 2004. Effect of pretreatment conditions on γ-aminobutyric acid content of brown rice and germinated brown rice. Korean J. Food Sci. Technol. 36: 761-764
  3. Kang BR, Park M, Lee HS. 2006. Germination dependency of antioxidative activities in brown rice. J. Korean Soc. Food Sci. Nutr. 35: 389-394 https://doi.org/10.3746/jkfn.2006.35.4.389
  4. Kim DO, Lee KW, Lee HJ, Lee CY. 2002. Vitamin C equivalent antioxidant capacity (VCEAC) of phenolic phytochemicals. J Agr. Food Chem. 50: 3713-3717 https://doi.org/10.1021/jf020071c
  5. Kim IS, Han SH, Han KW. 1997. Study on the chemical change of amino acid and vitamin of rapeseed during germination. J. Korean Soc. Food Sci. Nutr. 26: 1058-1062
  6. Kim SL, Son YK, Son JR, Hur HS. 2001. Effect of germination condition and drying methods on physicochemical properties of sprouted brown rice. Korean J. Crop Sci. 46: 221-228
  7. Komatsuzaki N, Tsukahara K, Toyoshima H, Suzuki T, Shimizu N, Kimura T. 2007. Effect of soaking and gaseous treatment in GABA content in germinated brown rice. J. Food Eng. 78: 556- 560 https://doi.org/10.1016/j.jfoodeng.2005.10.036
  8. Kum JS, Choi BK, Lee HY, Park JD. 2004. Physicochemical properties of germinated brown rice. Korean J. Food Preserv. 11: 182-188
  9. Lee HJ, Byun SM, Kim HS. 1988. Studies on the dietary fiber of brown rice and milled rice. Korean J. Food Sci. Technol. 20: 576-584
  10. Lee SM, Lee HB, Lee J. 2006. Comparison of extraction methods for the determination of vitamin E in some grains. J. Korean Soc. Food Sci. Nutr. 35: 248-253 https://doi.org/10.3746/jkfn.2006.35.2.248
  11. Lee YR, Kang MY, Koh HJ, Chin JH, Nam SH. 2004. Screening of physiological functionality of germinated giant embryonic rices. J. Korean Soc. Appl. Biol. Chem. 47: 216-221
  12. Narayan YS, Nair PM. 1990. Metabolism, enzymology and possible roles of 4-aminobutyrate in higher plants. Phytochem. 29: 367-375 https://doi.org/10.1016/0031-9422(90)85081-P
  13. Nomura M, Nakajima I, Fujita Y, Kobayashi M, Kimoto H, Suzuki I, Aso H. 1999. Lactococcus lactis contains only one glutamate decarboxylase gene. Microbiol. 145: 1375-1380 https://doi.org/10.1099/13500872-145-6-1375
  14. Oh SH. 2007. Effects and application of germinated brown rice wih enhanced levles of GABA. Food Sci. Industry 40: 41-46
  15. Oh SH, Kim SH, Moon YJ, Choi WG. 2002. Changes of the levels of $\Upsilon$-aminobutyric acid and some amino acids by application of a glutaminc acid solution for the germination of brown rices. Korean J. Biotechnol. Bioeng. 17: 49-53
  16. Oh SH, Choi WG. 2000. Production of the quality germinated brown rices containing high $\Upsilon$-aminobutyric acid by chitosan application. Korean J. Biotechnol. Bioeng. 15: 615-620
  17. Omori MT, Tano J, Okamoto T, Tsushida T, Higuchi MM. 1987. Effect of anaerobically treated tea (Gabaron tea) on blood pressure of spontaneously hypertensive rats. Nippon Nigeikagaku Kaishi 61: 1449-1451 https://doi.org/10.1271/nogeikagaku1924.61.1449
  18. Park JH, Han SH, Shin MK, Park KH, Lim KC. 2001. Change in the main constituents by a treatment condition of anaerobically treatd green tea leaves. J. Medicinal Crop Sci. 9: 275-279
  19. Re R, Pellegrini N, Proteggente A, Pannala A, Yang M, Rice- Evans C. 1999. Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Rad. Biol. Med. 26: 1231-1237 https://doi.org/10.1016/S0891-5849(98)00315-3
  20. Shelp BJ, Bown AW, MacLean MD. 1999. Metabolism and functions of gamma-aminobutyric acid. Trends Plant Sci. 4: 446-452 https://doi.org/10.1016/S1360-1385(99)01486-7
  21. Theriault A, Chao J, Wang Q, Gapor A, Adeli K. 1999. Tocotrienol: A review of its therapeutic potential. Clin. Biochem. 32: 309-319 https://doi.org/10.1016/S0009-9120(99)00027-2
  22. Tompson JF, Pollard JK, Steward JC. 1952. Investigations of nitrogen compounds and nitrogen metabolism in plants. III. $\gamma$- Aminobutyric acid in plants with special reference to the potato $\alpha$-amino acids. Plant Physiol. 27: 401-414
  23. Yun SJ, Yoo NH. 1996. Changes of free amino acid and free sugar contents in barley seedlings in response to anaerobic or cold treatment. Korean J. Crop Sic. 41: 139-144
  24. Zhang G, Bown AW. 1996. The rapid determination of $\gamma$-aminobutyric acid. Phytochem. 44: 1007-1009 https://doi.org/10.1016/S0031-9422(96)00626-7