• Journal of Animal Science and Technology
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• v.60 no.7
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• pp.19.1-19.10
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• 2018

Background: A mold strain thought to be suitable for dry-aging process was isolated. The information about the scientific aspects of molds related to dry-aging beef is scarce. We, therefore, conducted aging trials to determine the characteristics of the isolated mold strain associated with dry-aging process. Specifically, during the dry-aging of beef with the mold strain, the changes in the free amino acid content, hardness, productive loss, drip and cooking loss were analyzed. These characteristics were compared with those obtained while dry-aging in the absence of a mold. Results: The isolated mold strain was identified as Mucor flavus. The free amino acid content in the mold-aging beef decreased or remained constant during the aging process. However, that in the trimming sections of the beef dramatically increased in the presence of mold. In addition, hardness of mold-aging beef gradually decreased during the aging process and finally decreased significantly. Conclusion: Amino acids such as GABA (gamma-aminobutyric acid), proline, and aspartic acid were produced by our mold strain, M. flavus during its growth on beef meat, and the mold conferred savory odors to the dry-aged beef.

• Journal of Ginseng Research
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• v.36 no.4
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• pp.403-410
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• 2012

The current inquiry was conducted to assess the change in sleep architecture after long periods of administration to determine whether ginseng can be used in the therapy of sleeplessness. Following post-surgical recovery, red ginseng extract (RGE, 200 mg/kg) was orally administrated to rats for 9 d. Data were gathered on the 1st, 5th, and 9th day, and an electroencephalogram was recorded 24 h after RGE administration. Polygraphic signs of unobstructed sleep-wake activities were simultaneously recorded with sleep-wake recording electrodes from 11:00 a.m. to 5:00 p.m. for 6 h. Rodents were generally tamed to freely moving polygraphic recording conditions. Although the 1st and 5th day of RGE treatment showed no effect on power densities in nonrapid eye movement (NREM) and rapid eye movement (REM) sleep, the 9th day of RGE administration showed augmented ${\alpha}$-wave (8.0 to 13.0 Hz) power densities in NREM and REM sleep. RGE increased total sleep and NREM sleep. The total percentage of wakefulness was only decreased on the 9th day, and the number of sleep-wake cycles was reduced after the repeated administration of RGE. Thus, the repeated administration of RGE increased NREM sleep in rats. The ${\alpha}$-wave activities in the cortical electroencephalograms were increased in sleep architecture by RGE. Moreover, the levels of both ${\alpha}$- and ${\beta}$-subunits of the ${\gamma}$-aminobutyric acid $(GABA)_A$ receptor were reduced in the hypothalamus of the RGE-treated groups. The level of glutamic acid decarboxylase was over-expressed in the hypothalamus. These results demonstrate that RGE increases NREM sleep via $GABA_A$ergic systems.

• Journal of Ginseng Research
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• v.35 no.2
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• pp.219-225
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• 2011

Korean red ginseng (KRG) is a valuable and important traditional medicine in East Asian countries and is currently used extensively for botanical products in the world. KRG has both stimulatory and inhibitory effects on the central nervous system (CNS) suggesting its complicated action mechanisms. The substantia gelatinosa (SG) neurons of the trigeminal subnucleus caudalis (Vc) are involved in orofacial nociceptive processing. Some studies reported that KRG has antinociceptive effects, but there are few reports of the functional studies of KRG on the SG neurons of the Vc. In this study, a whole cell patch clamp study was performed to examine the action mechanism of a KRG extract on the SG neurons of the Vc from juvenile mice. KRG induced short-lived and repeatable inward currents on all the SG neurons tested in the high chloride pipette solution. The KRG-induced inward currents were concentration dependent and were maintained in the presence of tetrodotoxin, a voltage gated $Na^+$ channel blocker. The KRG-induced inward currents were suppressed by 6-cyano-7-nitroquinoxaline-2,3-dione, a non-N-methyl-D-aspartate (NMDA) glutamate receptor antagonist and/or picrotoxin, a gamma-aminobutyric acid $(GABA)_A$ receptor antagonist. However, the inward currents were not suppressed by d,l-2-amino-5-phosphonopentanoic acid, an NMDA receptor antagonist. These results show that KRG has excitatory effects on the SG neurons of the Vc via the activation of non-NMDA glutamate receptor as well as an inhibitory effect by activation of the $GABA_A$ receptor, indicating the KRG has both stimulatory and inhibitory effects on the CNS. In addition, KRG may be a potential target for modulating orofacial pain processing.

• Journal of The Korean Society of Clinical Toxicology
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• v.1 no.1
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• pp.47-50
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• 2003

Endosulfan, one of organochlorine insecticides, is $\gamma$-aminobutyric acid (GABA) antagonist. In sufficient dose, this pesticide lower the seizure threshold and produce CNS stimulation, with resultant seizures, respiratory failure, and death. In patients with endosulfan intoxication, the first manifestation of toxicity is largely a generalized seizure without prodromal signs or symptoms. So the management of airway and seizure control are essential for survival and prognosis of intoxicated patients. We report two cases of acute endosulfan poisoning who manifest 'status epilepticus' similarly, but have different prognosis.

• 한국약용작물학회:학술대회논문집
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• 2009.05a
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• pp.251-252
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• 2009

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.1
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• pp.154-158
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• 2010

The purposes of this work were to study germination conditions on $\gamma$-aminobutyric acid (GABA) contents and to develop a simple and effective technique for the production of germinated brown rice with an enhanced GABA levels. The samples were subjected to heat treatments at 40 and $45^{\circ}C$ before the soaking step. Moreover, four medicinal plant extracts including Schizandra chinensis, Dimocarpus longan Lour, Angelica dahurica, and Gastrodia elata Blume were used as soaking and germinating media. GABA levels were enhanced in the germinated brown rice compared to the non-germinated brown rice and the highest GABA contents were observed in heat treatment at $35^{\circ}C$. The brown rice soaked in Gastrodia elata Blume extract showed the highest GABA contents compared to the control sample. These results demonstrate that the GABA levels during germination could be significantly enhanced by the heat treatment and the treatment of medicinal plant extracts in the soaking step.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.8
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• pp.1201-1206
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• 2010

As a means to increase the production and consumption of the brown colored rice with high content of GABA ($\gamma$-aminobutyric acid), this study was conducted to develop brown colored rice tea. After roasting at various temperatures and times, color values and GABA content of the brown colored rice were analyzed. Physicochemical properties such as browning, turbidity, reducing sugar, soluble solid, total polyphenol and pH of brown colored rice tea were determined after the rice powder was put into tea bags and leached in hot water. Sensory characteristics were investigated for three kinds of tea roasted at $170^{\circ}C$ for 10, 20 and 30 min. As the roasting temperature and time increased, L, a and b values decreased as well as GABA content. The brown colored rice roasted at $170^{\circ}C$ for 10 min contained the highest content of GABA. Browning, turbidity, reducing sugar, soluble solid and total polyphenol of the brown colored rice tea increased as the roasting temperature and time increased, on the contrary, pH decreased. The brown colored rice tea roasted for 30 min was preferred the most in color, flavor, taste and overall acceptance. From this result, the brown colored rice tea needs to be manufactured by a combination of the brown colored rice roasted at $170^{\circ}C$ for 10 min and 30 min to satisfy the consumer's preference and high content of GABA.

• Journal of Life Science
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• v.24 no.1
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• pp.46-53
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• 2014

Lactobacillus sakei 383, which showed the highest GABA content in fermented soycurd, survived in artificial gastric fluid (pH 3.0) up to 3 h, and the survival rate was 88%. L. sakei 383 was tolerant to bile juice during incubation in MRS broth with 0.3% oxgall, and the survival rate was 99%. The survival ratio of L. sakei 383 was high in media containing less than 6% NaCl. L. sakei 383 produced an antibacterial substance against various pathogens, including Listeria monocytogenes, Bacillus cereus, Staphylococcus aureus, Escherichia coli, and Salmonella typhi. The quality characteristics of soycurd fermented with L. sakei 383 were measured during the fermentation period. The viable cell number reached a peak ($10^{11}CFU/ml$) 36 h after fermentation and then slowly decreased. According to the fermentation time of L. sakei 383, the acidity of soycurd increased and the pH decreased until 12 h, and they were maintained thereafter. The moisture, crude ash, crude protein, crude fat, and crude fiber content was 94.88, 0.22, 2.38, 1.16, and 0.03%, respectively. The content of total and reducing sugar was comparatively higher in the soycurd fermented with L. sakei 383 than in nonfermented soycurd. The essential and nonessential amino acid content was 11.2 and 38.65 mg/100 g.

• Korean Journal of Medicinal Crop Science
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• v.9 no.1
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• pp.26-32
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• 2001

The contents of chemical components such as total nitrogen, total amino acid and vitamin C were somewhat higher in $N_2$ gas treatment at $10^{\circ}C$ for 3 hours than those of other treatments. However, the contents of tannin and chlorophyll were slightly lower than that in the other treatments. The content of ${\gamma}-Aminobutyric$ acid with $N_2$ gas treatment was higher $1.5{\sim}6$ times with values of $51{\sim}205mg/100g$ than in control (35mg/100g). The scores of sensory test was not different between $N_2$ gas treatment for 3 hours and control. The contents of chemical components such as total nitrogen, total amino acid including theanine and caffeine were slightly higher in $N_2$ gas treatment at $20^{\circ}C$ for 3 hours than those of other treatments. However, the contents of tannin and vitamin C were slightly lower than those of other treatment. The content of GABA in tea leaves treated with $N_2$ gas was higher $2.5{\sim}7$ times with values of $85{\sim}225mg/100g$ than in control (35mg/100g). The sensory test was lower in $N_2$ gas treatment($76.3{\sim}78.1$ point) than in control(80.4 point). The contents of chemical components were not different between $N_2$ gas treatment at $30^{\circ}C$ for 3 hours and control. Whereas the contents of chemical components were somewhat lower in $N_2$ gas treatment for 1 hour and 5 hours than in control. The content of GABA in tea leaves treated with $N_2$ gas was higher $3{\sim}7$ times with values of $115{\sim}217mg/100g $than in control(35mg/100g). The sensory test was lower in $N_2$ gas treatment ($74.3{\sim}78.4$ point) than in control(80.4 point). Consequently, tea mading within 5 time $N_2$ gas treatment at $10^{\circ}C$ or 3 time $N_2$ gas treatment at 20, $30^{\circ}C$ after plucking was considered to be the best green tea in terms of functional nature as well as taste nature.

• 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.