• Archives of Pharmacal Research
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• v.8 no.1
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• pp.1-6
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• 1985

The crystal structure or $\gamma$-hydroxy-$\betha$-aminobutyric acid was determined by MULTAN system with X-ray intensity data on a diffractometer and refined by the least-squares method to an R-value 0.034 for 711 reflections. The crystals were orthorhombic, space group $P2_{1}2_{1}2_{1}$, Z = 4, with a = 10.220, b = 8.257 and c = 6.556$\AA$. The molecule takes the zwitterionic form and skeletal conformation is trans-transform. The molecules are held together by intra-and intermolecular NH-O and OH--O hydrogen bonds.

• Bulletin of the Korean Chemical Society
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• v.30 no.12
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• pp.3025-3030
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• 2009

Novel poly(aspartic acid) derivatives conjugated with $\gamma$-amino butyric acid, GABA, moieties, and their amphiphilic analogs were synthesized and characterized. The chemical structures of these polymers were confirmed by FT-IR and $^1H$ NMR spectroscopy. Their physicochemical properties in aqueous media were characterized by electrophonetic light scattering spectrophotometry (ELS), acid-base titration, and UV-spectroscopy. In addition, the in vitro cell activity of the GABA-conjugated polymer was examined. These results indicated that GABA-conjugated poly(aspartic acid) derivatives showed cell-growth activity and nanoparticle formation of a suitable size within aqueous media. These polymers have potential application in the cosmetic and pharmaceutical fields.

• KSBB Journal
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• v.29 no.6
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• pp.426-431
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• 2014

pH controlled batch reactor and bubble column reactors have been developed in this research. They were used to produce high concentration of GABA and to determine optimal pH for GABA production. Glutamate decarboxylase (GAD) was isolated from recombinant E. coli and used for GABA production from monosodium glutamate (MSG). pH control was inevitable because the pH increased with MSG consumption. GAD showed highest activity at acidic conditions at pH 5.5 but the optimal pH for GABA production was pH 6.0. When 1.5 mole of MSG was used as reactant, the 1.05 mole of GABA was produced after 10 hrs batch reaction. Using bubble column reactors, 80 % of MSG was converted to GABA for 6 hrs reaction and 1.2 mole of GABA was produced.

• Korean Journal of Agricultural Science
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• v.9 no.2
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• pp.576-583
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• 1982

The variation of free amino acids during the tomato producing was studied using a tomato variety, Kagome 77. The concentration of free amino acids in fresh and heated pulp, and in puree and paste was analyzed by using automatic amino acid analyzer, Hitachi model KLA-5. 1. A significant difference in decomposition rate of glutamine and asparagine among amide group was recognized. For instance, the glutamine decomposed fast and no glutamine was found in the paste, while 56% of asparagine was found in the paste. 2. The diminishing quantity of glutamic acid among acid group was highest among all free amino acids. The quantity of aspartic acid was next to the glutamine. The percents of glutamic acid and aspartic acid left over were 38% and 24%, respectively. 3. Glycine, alanine, valine, isoleucine and leucine of neutral amino acids tended to be reduced a little during the heating, concentrating process. 4. No apparent variation was found for the lysine and histidine belonging to basic amino acids. while arginine increased a little. 5. Tyrosine, phenylalanine and tryptophane of aromatic group seemed to increase a little during the heating process. But the variations of them during the concentrating process were not recognized. 6. The methionine content, sulfur containing amino acid decreased a little throughout the process. But the decrease of ${\gamma}-amino$ butyric acid of non-protein was not apparently recognized. 7. The amino acid contents of fresh pulp were found as following order: glutamic acid>${\gamma}$-amino butyric acid>glutamine>aspartic acid>asparagine. The amino acid contents of paste were as glutamic acid>${\gamma}$-amino butyric acid>aspartic acid and aspargine. The percent distribution of aromatic and basic amino acids increased, even it was not great. 8. When amino acids were analyzed by Hitachi KLA-5, unknown peak which was never app eared in the fresh pulp before tryptophane was appeared when processed. The peak became greater when heated and concentrated. Later it was known that the peak was not due to lysinoalanine or ornithine.

• Preventive Nutrition and Food Science
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• v.16 no.2
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• pp.150-156
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• 2011

Germinated barley, instead of glutinous rice, was used to make health-enhancing fermented red pepper paste. The proximate components of commercial glutinous rice red pepper paste (CGRPP) and germinated barley red pepper paste (GBRPP) were analyzed during fermentation. The sensory characteristics and ${\gamma}$-amino butyric acid (GABA) contents of CGRPP and GBRPP were evaluated. The contents of ${\beta}$-glucan and GABA showed the highest value after 48 hrs of germination. During the fermentation, the contents of GABA in GBRPP increased up to 28 days and then decreased. During sensory evaluation, the consumer liked the GBRPP more than CGRPP. The GABA contents were increased during fermentation and GABA contents of GBRPP were twice as much as that of CGRPP. These results suggest that the GBRPP can have consumer acceptance for its health benefits and taste and can therefore become commercialized.

• The Korean Journal of Zoology
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• v.2 no.2
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• pp.10-14
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• 1959

The retinae and the lens bodies of the frogs were hydrolyzed with 20% hydrochloric acid, and their amino acids were separated by paper chromatography. As a result of it the following were confirmed : (1) The retinae and the lens bodies were the same incomposition, and aspartic acid, glutamic acid, serine ,tyrosine, glycine, lysine arginine, threonine, alanine, histidine, proline, methionine, valine , phenylalanine, leucine, and two unknown substances were separated. (2) The free amino acids in the retinae were extracted with 80% ethyl alcohol and then separated by paper chromatography. Though their separation was not so definite , serine, gultaminc acid, and glycine were always separated regardless of the amount of the sample. When the amount of the smaple was enough , $\beta$-alanine , ${\gamma}$-amino butyric acid and methionine +valine were also separated. (2) The free amino acids in the retinae were extracted with 80% ethyl alcohol and then separated by paper chromatography. Though their separation was not so definite, serine, glutamic acid, and glycine were always separated regardless of the amount of the sample . When the amount of the sample was enough, $\beta$-alanine , ${\gamma}$-amino butyric acid and methionine + valine were also separated.

• The Korean Journal of Malacology
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• v.30 no.4
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• pp.343-351
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• 2014

We determined the effects of neuroactive compounds known as synthetic larval settlement inducers on the settlement of the Pacific oyster C. gigas pediveliger on the larval collector. Six types of the inducers, serotonin (5-HT), ${\gamma}$-amino butyric acid (GABA), L-3,4-dihydroxyphenylalanine (L-DOPA), norepinephrine, epinephrine and methyl bromide (MB) were tested. All the chemicals induced larval settlement, MB being the most effective with settlement rate of $42.7{\pm}2.7%$, followed by GABA ($35.4{\pm}2.0%$), 5-HT ($29.1{\pm}2.2%$), L-DOPA ($19.2{\pm}2.1%$), epinephrine ($15.2{\pm}0.9%$), and norepinephrine ($11.0{\pm}1.2%$). The chemicals ${\gamma}$-amino butyric acid and methyl bromide were also better in terms of settled density on the collector with their respective density of $1.97{\pm}1.42$ and $2.37{\pm}1.86ind/cm^2$, reminiscent of being most effective candidates for a larval settlement inducer in the oyster hatchery.

• The Korean Journal of Malacology
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• v.29 no.2
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• pp.139-146
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• 2013

We determined the effects of neuroactive compounds known as synthetic larval settlement inducers on the settlement of the Pacific oyster C. gigas pediveliger on the larval collector. Six types of the inducers, serotonin (5-HT), ${\gamma}$-amino butyric acid (GABA), L-3,4-dihydroxyphenylalanine (L-DOPA), norepinephrine, epinephrine and methyl bromide (MB) were tested. All the chemicals induced larval settlement, MB being the most effective with settlement rate of $42.7{\pm}2.7%$, followed by GABA ($35.4{\pm}2.0%$), 5-HT ($29.1{\pm}2.2%$), L-DOPA ($19.2{\pm}2.1%$), epinephrine ($15.2{\pm}0.9%$), and norepinephrine ($11.0{\pm}1.2%$). The chemicals ${\gamma}$-amino butyric acid and methyl bromide were also better in terms of settled density on the collector with their respective density of $1.97{\pm}1.42$ and $2.37{\pm}1.86\;ind/cm^2$, reminiscent of being most effective candidates for a larval settlement inducer in the oyster hatchery.

• The Korean Journal of Physiology and Pharmacology
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• v.18 no.5
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• pp.371-376
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• 2014

Amino-acid neurotransmitter system dysfunction plays a major role in the pathophysiology of depression. Several studies have demonstrated the potential of amino acids as a source of neuro-specific biomarkers could be used in future diagnosis of depression. Only partial amino acids such as glycine and asparagine were determined from certain parts of rats' brain included hippocampi and cerebral cortex in previous studies. However, according to systematic biology, amino acids in different area of brain are interacted and interrelated. Hence, the determination of 34 amino acids through entire rats' brain was conducted in this study in order to demonstrate more possibilities for biomarkers of depression by discovering other potential amino acids in more areas of rats' brain. As a result, 4 amino acids (L-aspartic acid, L-glutamine, taurine and ${\gamma}$-amino-n-butyric acid) among 34 were typically identified as potentially primary biomarkers of depression by data statistics. Meanwhile, an antidepressant called Fluoxetine was employed to verify other potential amino acids which were not identified by data statistics. Eventually, we found L-${\alpha}$-amino-adipic acid could also become a new potentially secondary biomarker of depression after drug validation. In conclusion, we suggested that L-aspartic acid, L-glutamine, taurine, ${\gamma}$-amino-n-butyric acid and L-${\alpha}$-amino-adipic acid might become potential biomarkers for future diagnosis of depression and development of antidepressant.

• Food Engineering Progress
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• v.13 no.3
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• pp.183-189
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• 2009

Lactobacillus sakei B2-16 producing high level of $\gamma$-amino butyric acid (GABA) was previously isolated from Korean traditional fermented food, Kimchi. L. sakei B2-16 converted 99.3% of mono sodium glutamate (MSG) to GABA in Lactobacilli MRS broth supplemented with 1% MSG. In order to enhance the production of GABA by L. sakei B2-16, growth parameters such as media components and concentrations of major components were evaluated. The maximum GABA concentration was obtained by a modified rice germ extract broth containing 4%(w/v) sucrose and 1%(w/v) yeast extract. L. sakei B2-16 converted 100% of MSG to GABA in modified rice germ extract broth supplemented with 7% MSG.