• Journal of Plant Biotechnology
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• v.34 no.3
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• pp.207-212
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• 2007

This study describes a simple and rapid method for quantitative determination of $\gamma$-aminobutyric acid (GABA) using $^1H$ NMR spectroscopy from whole cell extracts of plant suspension cultures. When 9 cell lines derived from 8 species of higher plants maintained in liquid Marashige and Skoog (MS) medium supplemented with 1 mg/L 2,4-dichlorophenoxyacetic acid (2,4-D) were subjected to $^1H$ NMR, a cell line of Coriandrum sativum L. exhibited the highest level of GABA. The level reached up to 16.9 mg/dry wt when cells were cultured in MS medium supplemented with 0.5 mg/L 2,4-D after 3 weeks of incubation. The method for quantitative determination of GABA using $^1H$ NMR established in this study could be applied to high-throughput screening of various plant resources for GABA production and the cell suspension culture system of C. sativum could be further developed for commercial production of GABA.

• Journal of Microbiology and Biotechnology
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• v.27 no.3
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• pp.450-459
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• 2017

This study evaluated the effects of culture conditions, including carbon and nitrogen sources, L-monosodium glutamate (MSG), and initial pH, on gamma-aminobutyric acid (GABA) production by Lactobacillus brevis HYE1 isolated from kimchi, a Korean traditional fermented food. L. brevis HYE1 was screened by the production analysis of GABA and genetic analysis of the glutamate decarboxylase gene, resulting in 14.64 mM GABA after 48 h of cultivation in MRS medium containing 1% (w/v) MSG. In order to increase GABA production by L. brevis HYE1, the effects of carbon and nitrogen sources on GABA production were preliminarily investigated via one-factor-at-a-time optimization strategy. As the results, 2% maltose and 3% tryptone were determined to produce 17.93 mM GABA in modified MRS medium with 1% (w/v) MSG. In addition, the optimal MSG concentration and initial pH were determined to be 1% and 5.0, respectively, resulting in production of 18.97 mM GABA. Thereafter, response surface methodology (RSM) was applied to determine the optimal conditions of the above four factors. The results indicate that pH was the most significant factor for GABA production. The optimal culture conditions for maximum GABA production were also determined to be 2.14% (w/v) maltose, 4.01% (w/v) tryptone, 2.38% (w/v) MSG, and an initial pH of 4.74. In these conditions, GABA production by L. brevis HYE1 was predicted to be 21.44 mM using the RSM model. The experiment was performed under these optimized conditions, resulting in GABA production of 18.76 mM. These results show that the predicted and experimental values of GABA production are in good agreement.

• Korean journal of food and cookery science
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• v.23 no.3 s.99
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• pp.409-412
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• 2007

The aim of this study was to examine the content of bioactive component, ${\gamma}$-aminobutyric acid (GABA) in 7 commercial green teas. The teas were grown in different regions in Sourhtern Korea, and were picked during the middle of the season. The green tea extracts were each derivatized with 6-aminoquinolyl-N-hydroxy-succinimidyl carbamate(AccQ${\cdot}$Fluor), and GABA was detected by a fluorescence detector at arf excitation of 250 nm and emission of 395 nm. The GABA contents varied depending on the regions where the green tea samples were produced. There was no significant difference in GABA contents between samples A and C, where it ranged from from 45.21${\pm}$0.99 (nmol/g) to 63.83${\pm}$0.61 (nmol/g): however, a significantly different amount of GABA was found in the green tea produced in B. The highest GABA content was 210.67${\pm}$0.85 (nmol/g), whereas the lowest content was 3.88${\pm}$0.71 (nmol/g). This variation in GABA contents was probably due to the regional differences, even within the same location, as well as the processing technology, which may retain or develop more GABA components in the final green tea.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.9
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• pp.1497-1506
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• 2020

Objective: Gamma-aminobutyric acid (GABA) and piperine (PIP) are both nutritional supplements with potential use in animal diets. The purpose of this study is to investigate the effect of GABA and/or PIP treatment on the gene expression pattern of a pig kidney epithelial cell line. Methods: LLCPK1 cells were treated with GABA, PIP, or both, and then the gene expression pattern was analyzed using microarray. Gene ontology analysis was done using GeneOntology (Geneontology.org), and validation was performed using quantitative real-time polymerase chain reaction. Results: Gene ontology enrichment analysis was used to identify key pathway(s) of genes whose expression levels were regulated by these treatments. Microarray results showed that GABA had a positive effect on the transcription of genes related to regulation of erythrocyte differentiation and that GABA and PIP in combination had a synergistic effect on genes related to immune systems and processes. Furthermore, we found that effects of GABA and/or PIP on these selected genes were controlled by JNK/p38 MAPK pathway. Conclusion: These results can improve our understanding of mechanisms involved in the effect of GABA and/or PIP treatment on pig kidney epithelial cells. They can also help us evaluate their potential as a clinical diagnosis and treatment.

• Applied Biological Chemistry
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• v.43 no.1
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• pp.34-38
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• 2000

To investigate the effects of chitosan on growth and quality improvement of vegetables, we utilized cabbage as a model plant system and SL-chitosan as a chitosan fertilizer. The chitosan fertilizer treatment increased the leaf lengths of cabbage seedlings compared with those of control groups. In addition, the content of ${\gamma}-aminobutyric$ acid (GABA) in the fertilizer-treated cabbage seedlings was higher than that in the control group. Peripheral lengths and head weights of cabbages along with their GABA contents were also measured during the growth of cabbages in field. The fertilizer treatment, without changing the physico-chemical properties of main field soil after the cultivation of cabbage, significantly increased the peripheral length, average weight and GABA content compared with control treatment. These results may suggest that the quality and quantity of cabbage can be improved by chitosan treatments.

• Journal of Microbiology and Biotechnology
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• v.29 no.6
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• pp.933-943
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• 2019

Gamma-aminobutyric acid (GABA)-producing strains were isolated from four edible insects and subjected to 16S rRNA sequence analysis. Among the four GABA-producing bacteria, Enterococcus avium JS-N6B4 exhibited the highest GABA-production, while cultivation temperature, initial pH, aerobic condition, and mono-sodium glutamate (MSG) feeding were found to be the key factors affecting GABA production rate. The culture condition was optimized in terms of glucose, yeast extract, and MSG concentrations using response surface methodology (RSM). GABA production up to 16.64 g/l was obtained under the conditions of 7 g/l glucose, 45 g/l yeast extract, and 62 g/l MSG through the optimization of medium composition by RSM. Experimental GABA production was 13.68 g/l, which was close to the predicted value (16.64 g/l) calculated from the analysis of variance, and 2.79-fold higher than the production achieved with basic medium. Therefore, GABA-producing strains may help improve the GABA production in edible insects, and provide a new approach to the use of edible insects as effective food biomaterials.

• The Korean Journal of Physiology and Pharmacology
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• v.25 no.1
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• pp.27-38
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• 2021

Excessive salt intake induces hypertension, but several gamma-aminobutyric acid (GABA) supplements have been shown to reduce blood pressure. GABA-salt, a fermented salt by L. brevis BJ20 containing GABA was prepared through the post-fermentation with refined salt and the fermented GABA extract. We evaluated the effect of GABA-salt on hypertension in a high salt, high cholesterol diet induced mouse model. We analyzed type 1 macrophage (M1) polarization, the expression of M1 related cytokines, GABA receptor expression, endothelial cell (EC) dysfunction, vascular smooth muscle cell (VSMC) proliferation, and medial thicknesses in mice model. GABA-salt attenuated diet-induced blood pressure increases, M1 polarization, and TNF-α and inducible nitric oxide synthase (NOS) levels in mouse aortas, and in salt treated macrophages in vitro. Furthermore, GABA-salt induced higher GABAB receptor and endothelial NOS (eNOS) and eNOS phosphorylation levels than those observed in salt treated ECs. In addition, GABA-salt attenuated EC dysfunction by decreasing the levels of adhesion molecules (E-selectin, Intercellular Adhesion Molecule-1 [ICAM-1], vascular cell adhesion molecule-1 [VCAM-1]) and of von Willebrand Factor and reduced EC death. GABA-salt also reduced diet-induced reductions in the levels of eNOS, phosphorylated eNOS, VSMC proliferation and medial thickening in mouse aortic tissues, and attenuated Endothelin-1 levels in salt treated VSMCs. In summary, GABA-salt reduced high salt, high cholesterol diet induced hypertension in our mouse model by reducing M1 polarization, EC dysfunction, and VSMC proliferation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.6
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• pp.923-928
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• 2016

To increase the consumption of head-type kimchi cabbage leaves as fresh food ingredients, the physicochemical composition was investigated depending on leaf parts. Kimchi cabbage leaves were divided into three portions, such as outer (L1), mid (L2), and inner (L3), and their proximate compositions were determined along with dietary fiber, free sugar, organic acid, free amino acid, and mineral contents. Contents of moisture, crude protein, and crude fat were highest in L1, whereas contents of crude ash and carbohydrate were highest in L3 (P<0.05). Calories ranged 24.5~26.5 kcal/100 g with no significant difference among leaf parts, and dietary fiber content of L1 was highest (P<0.05). Fructose, glucose, and sucrose contents were highest in L3 (P<0.05). Citric acid, malic acid, and succinic acid were detected, and contents of citric acid and malic acid were highest in L3, in contrast, succinic acid was highest in L1 (P<0.05). Glutamic acid, constituting over 30% of the total free amino acid contents, was highest in L3, whereas ${\gamma}-aminobutyric$ acid contents were highest in L1 (P<0.05). K, Na, Ca, and Mg were the major minerals in head-type kimchi cabbage, and their contents showed no significant differences (P<0.05). It can be proposed that marketing of head-type kimchi cabbage as a fresh-cut vegetable could be enhanced due to the different quality characteristics of its leaf parts.

• Korean Journal of Food Science and Technology
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• v.42 no.5
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• pp.632-636
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• 2010

The level of ${\gamma}$-aminobutyric acid (GABA) in pigmented rice was quantitatively and qualitatively determined by high pressure liquid chromatography/fluorescence detection (HPLC/FLD). In this study, the recovery rate and limit of detection (LOD) of GABA were 122.4${\pm}$2.4% and 0.23 ${\mu}g/g$, respectively. The geminating pigmented rice samples, which were harvested in Paju, Korea, were soaked in water at $18^{\circ}C$ for 20 hr. After soaking, the samples were germinated at $30^{\circ}C$ for about 24 hr. GABA content was highest (293.0 ${\mu}g/g$) in the germinated red rice. Furthermore, GABA levels in the germinated rice increased significantly by up to 11.1 and 24.7-fold as compared to non-germinated rice and milled rice, respectively. The GABA concentrations of non-germinated rice, with the exception of red rice, were significantly higher than those of milled rice by 7.6-20.6-fold.

• Korean Journal of Food Science and Technology
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• v.36 no.5
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• pp.761-764
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• 2004

Effects of pretreatment conditions on ${\gamma}-aminobutyric$ acid (GABA) contents of brown rice and germinated brown rice were investigated. As steeping time increased, GABA contents of brown rices increased gradually. The highest GABA content, 3.33mg/100g, was found in brown rice steeped at $40^{\circ}C$ for 8 hr. GABA content of brown rice decreased significantly at pH 8 (p<0.05), but changed slightly at pH of steeping solution ranging 4-7. Steeping of brown rices in glutamate solution increased GABA contents. Brown rice steeped in glutamate solution at 200-300 ppm showed GABA content between $4.09{\pm}0.48-4.11{\pm}0,47mg/100g$, which was much higher than that of untreated brown rice. Anaerobic treatment of brown rices using $N_2$ gas increased GABA contents, ranging from $4,70{\pm}0.49\;to\;4.92{\pm}0.83mg/100g$. Germinated brown rice steeped in glutamate solution under anaerobic condition had GABA content of $5.92{\pm}0.72mg/100g$, two-fold higher than that of untreated brown rice, $3.05{\pm}0.67mg/100g$. Optimum pretreatment condition established in this study could significantly increase GABA content in germinated brown rice.