Comparison of GABA and Vitamin Contents of Germinated Brown Rice Soaked in Different Soaking Solution

It was conducted to assess GABA(${\gamma}$-aminobutyric acid) producing capacity and vitamin contents of germinated brown rice soaked in different soaking solutions. For germination, samples were soaked in 5% glutamic acid solution and 5% lactic acid solution as test group to investigate GABA producing capacity, and samples soaked in the solution without glutamic acid and lactic acid were set as control groups(rice and non-germinated brown rice). The GABA contents of the samples were $44.80\;{\mu}g/g$ for rice, $59.90\;{\mu}g/g$ for non-germinated brown rice, $146.70\;{\mu}g/g$ for germinated brown rice, $203.20\;{\mu}g/g$ for germinated brown rice soaked in glutamic acid solution and $222.5\;{\mu}g/g$ for germinated brown rice soaked in lactic acid solution, resulting in a significant difference(p<0.05). GABA producing capacity was enhanced by the addition of glutamic acid and lactic acid in the soaking solution for brown rice germination. The GABA contents of the germinated brown rice soaked in lactic acid solution greatly increased, along with increases in niacin and vitamin E contents without losing vitamin $B_1$. In conclusion, the addition of lactic acid in soaking solution is most suitable for germination of brown rice.

침지액을 달리한 발아현미의 GABA와 비타민 함량의 비교