• Applied Biological Chemistry
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• v.43 no.1
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• pp.72-77
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• 2000

The repeated silica gel colum chromatographies of EtOAc fraction, showing anticonvulsant activity, obtained from MeOH extracts of Schizandra chinensis B. fruits led to isolation of a sesquiterpenoid, four lignans and a sterol glycoside. Their chemical structures were determined to be chamigrenal, gomisin A, gomisin H, gomisin N. schizandrin and daucosterol. Among them, schizandrin and daucosterol inhibited GABA degrative enzymes, succinic semialdehyde dehydrogenase and succinic semialdehyde reductase, respectively. It is postulated that the schizandrin and daucosterol are able to elevate the neurotransmitter GABA levels in central nervous system by inhibitory action on GABA degrative enzymes and act as anticonvulsant drugs.

• Korean Journal of Food Science and Technology
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• v.43 no.3
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• pp.315-320
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• 2011

Germination conditions were evaluated to obtain barley containing a high content of gamma-aminobutyric acid (GABA), and quality characteristics of saccharified materials manufactured using germinated barley were investigated. Water absorption content of barley increased but pH of the steeping solution decreased with increasing steeping time at all steeping temperatures. The changes in water absorption content and pH were highest at a steeping temperature of $25^{\circ}C$. The highest GABA content was obtained at a steeping condition of $25^{\circ}C$ for 20 h. The highest GABA content was obtained for a germination condition of $5^{\circ}C$ for 36 h after steeping, resulting in an increase of 7.4 times more GABA contents than that in raw material. The pH of saccarified materials decreased but titratable acidity, amino type nitrogen content, and ammonia type nitrogen content increased during the saccharification period. GABA content of saccarified materials increased with increasing saccharification period, resulting in the highest GABA content from saccarified materials containing germinated barley.

• Applied Microscopy
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• v.42 no.1
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• pp.9-16
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• 2012

The goal of this study was to identify neurotransmitters in endings (p-endings) presynaptic to low-threshold mechanoreceptive vibrissa afferents in the laminae III/IV of cat trigeminal caudal nucleus (Vc). Rapidly-adapting vibrissa afferents were intra-axonally labeled after electrophysiological identification, and postembedding immunogold staining with antisera against ${\gamma}$-aminobutyric acid (GABA) and glycine was performed, followed by quantitative ultrastructural analysis of p-endings presynaptic to the labeled vibrissa afferent terminals. Sixteen p-endings, which are presynaptic to the HRP-labeled vibrissa afferent terminals, were analyzed in this study: Eight p-endings (50%, 8/16) were immunopositive to GABA but immunonegative to glycine (GABA+ p-ending), and remaining 8 p-endings (50%, 8/16) exhibited immunoreactivity to both GABA and glycine. Bouton volume of the p-endings was not significantly different between the two groups. However, the p-endings differed from each other in relative content of GABA and glycine. These findings suggest that low-threshold mechanoreceptive information conveyed through vibrissa afferent at Vc is presynaptically modulated by GABA and/or glycine, and that degree of presynaptic modulation may differ among each vibrissa afferent terminal.

• Journal of Life Science
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• v.28 no.5
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• pp.597-604
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• 2018

Although the core mechanisms of Attention Deficit/Hyperactivity Disorder (ADHD) are unknown, several ADHD-associated proteins have been studied. G-protein - coupled receptor kinase interacting protein-1 (GIT1) is a multifunctional adapter protein that affects neuron growth and dendrite formation. GIT1-deficient mice have shown ADHD-like behavior and also recovered through amphetamine treatment. In this study, gliotransmitters were investigated in both intracellular and extracellular space from GIT1-deficient mice. To measure the amount of gliotransmitters, primary astrocyte cultures were taken from the cerebral and cerebellar cortices of wild (WT), hetero (HE), and knock-out (KO) mice. Major gliotransmitters were analyzed using high-performance liquid chromatography. It was observed that the amount of excitatory and inhibitory gliotransmitters were dependent on genotype and showed a change in excitation/inhibition ratios. Interestingly, the major excitatory gliotransmitter, glutamate, existed at the lowest level in WT mice, but the amount of inhibitory gliotransmitters, gamma-aminobutyric acid (GABA) and glycine, varied depending on brain region. Remarkably, an increased amount of GABA was measured at the intracellular cerebrum in WT mice compared with KO mice. It was presumed that KO mice would secrete more inhibitory gliotransmitters to compensate for GIT1 depletion or else acquire a defect to reuptake-secreted GABA. This may be a possible mechanism for ADHD pathology.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.1
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• pp.15-21
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• 2003

Quantification of functional components, such as ［l -deoxynojirimycin (DNJ), ${\gamma}$-aminobutyric acid (GABA) and flavonoids］ of four different cultivars (YK-209, Cheongil, Yongchon and Kaeryang) and parts (upper, middle and lower) of mulberry leaves harvested in different areas and periods was performed by HPLC to select the best Quality of mulberry leaf suitable for manufacture of functional foods. Among four mulberry cultivars, YK-209 mulberry leaf had the highest DNJ, GABA and flavonoids levels. YK-209 mulberry leaf harvested in "Yeongcheon" area had greater DNJ, GABA and flavonoid contents than those harvested in "Sangju" area. Four major flavonoids of mulberry leaf were rutin, isoquercitrin, kaempferol-3-Ο-rutinoside, astragalin, and their levels varied greatly with cultivars. YK-BO9 mulberry leaf had the highest flavonoids content among four cultivars. DNJ, GABA and flavonoid contents of young YK-209 mulberry leaf were relatively higher in the upper part than those in the middle and lower parts. Additionally, levels of DNJ, GABA and flavonoids were higher in mulberry leaves harvested in the eariler growing season (May) than in the late growing seasons (June and August) . Particularly, among four flavonoids, rutin content had the highest in the mulberry leaf harvested in May, while isoquercitrin content did the highest in the mulberry leaf harvested in June and August. These results suggest that YK-209 mulberry leaf having high amount of functional components, such as DNJ, GABA and flavonoids, may be useful as potential source of beverages and tablets.verages and tablets.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.10
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• pp.1178-1185
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• 2017

Two types of kimchi with a different total acidity (TA, 0.75% or 1.19%) were heated at $100^{\circ}C$ for up to 60 min to develop a gratin added with heated-kimchi. Their browning index and color intensity increased with increasing heating time, which was more apparent for the kimchi with the higher TA. This was attributed to the Maillard reaction facilitated at a higher heat intensity and by the smaller fermentation products. The same tendency was also observed for the antioxidant activities determined by the total reducing capacity, metal-chelating activity, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. In particular, heating kimchi at $100^{\circ}C$ only for 10 min increased the activities significantly. Therefore, the heated-kimchi was added to gratin at 20%. With the addition, the dietary fiber, ${\gamma}-aminobutyric$ acid (GABA) and ornithine contents in the gratin were increased appreciably (P<0.01). Nevertheless, there was little change in its salinity. The antioxidant activities of the gratin were significantly (P<0.001) higher than the control gratin without kimchi, with DPPH radical scavenging activity being 3.6 times higher. The results suggest that the functionality of kimchi could be effectually added to gratin even after heat treatment.

• Applied Biological Chemistry
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• v.47 no.2
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• pp.216-221
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• 2004

Changes in physiological functionality of giant embryonic rice by germination process were investigated using 70% ethanolic extract of the rices. Physiological functionality was evaluated by determining the reducing power, phenolic compound content, GABA content, and antimutagenicity. The results showed that the order of reducing power of the non-germinated rices was Nampung giant embryonic rice>normal rice> Whachung giant embryonic rice, however, the activity was high as the order of Whachung giant embryonic rice> Nampung giant embryonic rice> normal rice by germination process. About 3-fold activity increase was observed for Whachung giant embryonic rice, while, the activity of Nampung giant embryonic rice and normal rice decreased by the same treatment. The phenolic compound content of three rice cultivars were found to be almost same levels. Germination of rice increased the content of phenolic compounds by 2.6-fo1d without any considerable changes for both Nampung giant embryonic rice and normal rice. The GABA contents was highest in Whachung giant embryonic rice, followed by Nampung giant embryonic rice, normal rice in either germination or non-germination condition. The germination increased the GABA contents by more than 2.4-fold for all rice cultivars tested. We also found an increase in the antimutagenic activity by germination process for all cultivars, where the activity was the greatest for Whachung cultivar.

• Korean Journal of Food Science and Technology
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• v.53 no.3
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• pp.245-251
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• 2021

We determined the quality characteristics, acrylamide concentration, and antioxidant activity of Nurungji prepared using white rice, brown rice, gamma-aminobutyric acid (GABA) brown rice, oats, and barley. The moisture content of Nurungji prepared using white rice was the lowest (1.48%) and the highest (6.53%) was obtained in barley Nurungji. The brightness (L^*) of white rice Nurungji was the highest, whereas that of GABA brown rice Nurungji was the lowest. The acrylamide concentration was the lowest (37.24 ㎍/g) in white rice Nurungji and the highest (255.50 ㎍/g) in oats Nurungji. The levels of total polyphenol and total flavonoid were the lowest in white rice Nurungji and high in oats and GABA brown rice Nurungji. The antioxidant activity was higher in Nurungji prepared using oats, GABA brown rice, brown rice, and barley than that using white rice. It is necessary to select an appropriate grain when preparing Nurungji by considering the amount of acrylamide produced.

• Food Science of Animal Resources
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• v.29 no.4
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• pp.437-444
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• 2009

${\gamma}-Aminobutyric$ acid (GABA) producing lactic acid bacteria, Lactobacillus acidophilus RMK567 was cultivated in 50 L of sterilized MRS broth using a fermenter at $40^{\circ}C$ for 24 h. The cell number was increased to $10.04{\pm}0.13$ Log CFU/mL with a growth rate constant (k) of 0.454 generation/h and a generation time (g) of 2.303 h after a lapse of a lag phase (L) of 5.16 h. A total of 487 g of cell paste with 40.5% moisture was harvested with viable cell number of 12.48 Log CFU/g cell paste. The cell pastes after preparation with glycerol, glucose, and polydextrose as cryo-protectants were lyophilized under a vacuum of 84 m torr. A total of 408 g of freeze dried (FD) cell powders were mixed with a commercial strain of Streptococcus thermophilus to prepare of three types FD starter cultures with the viable cell numbers of 12.42 (FDA-GY), 12.60 (FDBGG) and 12.91 (FDC-GP) Log CFU/g. During preservation the FD cultures at -$18^{\circ}C$, the cell viability of the FD starter cultures were rapidly dropped to below 3.24% of the day of storage. No significant difference was found in the cell viabilities among three types of FD starters cultures, but significant difference (p<0.01) was found in storage periods. Yoghurts fermented through FD starter culture of L. acidophilus RMK567 were determined to contain $155.16{\pm}8.53$ ppm, $243.82{\pm}4.27$ ppm, and $198.64{\pm}23.46$ ppm of GABA, respectively. This study shows that GABA production activity of L. acidophilus RMK567 is not affected during the freeze drying process and would be available for commercial production of yoghurt containing high GABA content.

• Food Science and Preservation
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• v.23 no.4
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• pp.591-598
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• 2016

The purpose of this study was to screen desirable yeast strains for alcoholic fermentation of tomato paste without sugar addition. The moisture, crude protein, crude fat, ash, and soluble nitrogen contents of the tomato paste ($25^{\circ}Brix$) were found to be 67.33%, 1.90%, 0.03%, 0.02%, and 30.72%, respectively. Free sugars found in the paste were fructose and glucose. Most abundant free amino acids of the paste were glutamic, aspartic, and ${\gamma}$-aminobutyric acids. Total seven yeast strains (Saccharomyces cerevisiae KDH (TWA), S. cerevisiae Lalvin ICVD-47 (TWB), S. cerevisiae Lalvin RC-212 (TWC), S. cerevisiae Lalvin K1-V1116 (TWD), S. bayanus Lalvin EC-1118 (TWE), S. cerevisiae Enoferm (TWF), and S. cerevisiae DJ97(KCTC8842P) (TWG)) were tasted for alcohol fermentation of the tomato paste. The highest alcohol content (8.2%) and the lowest residual sugar content ($13.25^{\circ}Brix$) were observed in the tomato paste fermented using the S. cerevisiae Lalvin ICVD-47 strain (TWB) after 3 day and 4 day of fermentation, respectively. Sugar and reducing sugar contents, and pH of the tomato paste were not remarkably affected by the difference in yeast strains used, showing $13.25{\sim}13.45^{\circ}Brix$, 28.37~28.48 mg/mL, and 4.43~4.54, respectively, after 4 day of fermentation. Color and total acid content were significantly affected by the types of yeast strains and fermentation time, but the numerical changes were negligible. These results indicate that TWB would be the suitable strain for alcoholic fermentatiom of tomato paste based on its highest alcohol production and the lowest residual sugar content produced during fermentation.