• 한국식품영양과학회지
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• 제45권4호
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• pp.518-523
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• 2016

건여주의 다양한 가공식품 개발을 위하여 영양성분 및 생리활성을 분석하였다. 건여주의 영양성분으로 일반성분은 탄수화물 87.20%, 수분 6.10%, 조단백질 3.31%, 조지방 1.08% 및 조회분 2.31%였고 비타민 C 함량은 908.84 mg/100g으로 분석되었다. 무기질 중 칼륨의 함량이 가장 많이 함유되어 있었고 다음으로 Mg, P, Na, Ca, Zn, Cu, Mn 순으로 검출되었다. 가장 많이 함유된 아미노산은 arginine, urea, asparagine, ${\gamma}-aminobutyric$ acid, alanine이며, 전체 아미노산에 대한 필수아미노산 함량 비율이 37.86%로 나타났다. 건여주의 생리활성은 70% 에탄올로 추출하여 측정하였다. 총 폴리페놀 및 플라보노이드 함량이 각각 36.08, 15.66mg GAE/g으로 나타났다. 2,2-Diphenyl-1-picrylhydrazyl 라디칼 소거능의 $IC_{50}$은 9.81 mg/mL로 나타났다.

• 한국버섯학회지
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• 제15권1호
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• pp.38-44
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• 2017

최근 식용과 약용버섯으로 각광을 받고 있는 꽃송이버섯(Sparassis latifolia 혹은 S. crispa)은 베타-글루칸이 풍부하여 다양한 생리활성을 나타낸다고 알려져 있다. 꽃송이버섯에 다량 포함된 베타-글루칸과 더불어 뇌기능을 증진시킬 수 있는 영양성분이 보강된다면 약용버섯의 기능성이 더욱 증대되어 농가소득 증대와 국민 건강증진에 큰 기여를 할 것으로 판단된다. 본 연구에서는 꽃송이버섯 균사체 배양 시 아미노산을 첨가하였을 시 균사 생장이 촉진됨과 함께 GABA 함량이 증대되었고, ${\beta}-glucan$ 함량에는 유의적인 효과가 없는 것을 확인하였다. 균사의 생장에는 glutamic acid와 ornithine 모두 효과가 있었으나, GABA 함량에 대해서는 glutamic acid의 첨가가 훨씬 효과적임을 확인하였다. 이는 꽃송이버섯 균사체의 GABA-shunt에 glutamic acid가 영향을 미친 것으로 사료된다. 생성된 GABA의 소멸과 다른 화합물의 신규 생성에 대해서는 아직 결과를 도출하지 못하였으므로, 이 부분에 대한 추가 연구가 필요하리라 사료된다.

• Archives of Pharmacal Research
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• 제26권10호
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• pp.785-795
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• 2003

For the development of new anticonvulsive agents, GABAmimetics such as nipecotic acid, isonipecotic acid, ${\gamma}-aminobutyric$ acid (GABA), ${\gamma}-vinyl$ GABA (vigabatrin) and valproic acid were covalently coupled through an ester bond by a two-carbon linker chain as potential prodrugs and evaluated for their anticonvulsive activities.

• 한국축산식품학회지
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• 제37권6호
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• pp.804-812
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• 2017

This study was carried out to determine the physicochemical, microbiological, and quality characteristics of a new type of fermented sausage manufactured by incorporating Baechu-kimchi powder and gamma-aminobutyric acid (GABA)-producing lactic acid bacteria (LAB). The LAB count was at the maximum level by day nine of ripening in inoculated sausages, accompanied by a rapid decrease in the pH. The addition of kimchi powder decreased the lightness ($L^*$) and increased the redness ($a^*$) and, yellowness ($b^*$) values, while also significantly increasing the hardness and chewiness of the sausage (p<0.05). Moreover, although the thiobarbituric acid reactive substances values increased in all samples during the study period, this increase was lower in the kimchi-treated samples, indicating a reduction in lipid oxidation. Overall, our results show that the addition of Baechu-kimchi powder to sausages reduced the off-flavor properties and improved the taste profile of the fermented sausage in sensory evaluations. The GABA content of all fermented sausages increased from 17.42-25.14 mg/kg on the third day of fermentation to 60.95-61.47 mg/kg on the thirtieth day. These results demonstrate that Baechu-kimchi powder and GABA-producing LAB could be functional materials in fermented sausage to improve quality characteristics.

• 한국수산과학회지
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• 제44권2호
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• pp.104-110
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• 2011

This study was conducted to improve the food functional and sensory food quality of Hizikia fusiforme by the fermentation of lactic acid bacteria. Seven strains of lactic acid bacteria isolated from traditional Korean fermented food were inoculated and cultivated in H. fusiforme water extract. Among them, Lactobacillus brevis LB-20, isolated from Kimchi, was selected for further study by considering the results of bacterial growth, DPPH radical scavenging activity, and sensory evaluation. No significant differences in proximate compositions (moisture, crude protein, crude fat, and crude ash) were observed by the fermentation of L. brevis LB-20. The most dramatical change was the conversion from glutamate to ${\gamma}$-aminobutyric acid (GABA) in H. fusiforme water extract fermented by L. brevis LB-20. The GABA content increased approximately 60-fold after 48 hr of fermentation. The bacterial fermentation also resulted in low-molecularization of the extract. The particle size of the fermented extract became approximately 4-fold smaller than that of the law extract. In addition, the analysis of volatile flavor compounds using GC/MS revealed that the bacterial fermentation dramatically removed off-flavors such as acetaldehyde, haxanal, diallyl disulphide and 1-penten-2-ol in the H. fusiforme extract.

• Biomolecules & Therapeutics
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• 제25권2호
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• pp.105-111
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• 2017

It has been known that RA, one of major constituents of Perilla frutescens which has been used as a traditional folk remedy for sedation in oriental countries, shows the anxiolytic-like and sedative effects. This study was performed to know whether RA may enhance pentobarbital-induced sleep through ${\gamma}-aminobutyric$ acid $(GABA)_A-ergic$ systems in rodents. RA (0.5, 1.0 and 2.0 mg/kg, p.o.) reduced the locomotor activity in mice. RA decreased sleep latency and increased the total sleep time in pentobarbital (42 mg/kg, i.p.)-induced sleeping mice. RA also increased sleeping time and number of falling sleep mice after treatment with sub-hypnotic pentobarbital (28 mg/kg, i.p.). In electroencephalogram (EEG) recording, RA (2.0 mg/kg) not only decreased the counts of sleep/wake cycles and REM sleep, but also increased the total and NREM sleep in rats. The power density of NREM sleep showed the increase in ${\delta}-waves$ and the decrease in ${\alpha}-waves$. On the other hand, RA (0.1, 1.0 and $10{\mu}g/ml$) increased intracellular $Cl^-$ influx in the primary cultured hypothalamic cells of rats. RA (p.o.) increased the protein expression of glutamic acid decarboxylase ($GAD_{65/67}$) and $GABA_A$ receptors subunits except ${\beta}1$ subunit. In conclusion, RA augmented pentobarbital-induced sleeping behaviors through $GABA_A-ergic$ transmission. Thus, it is suggested that RA may be useful for the treatment of insomnia.

• Nutrition Research and Practice
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• 제4권1호
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• pp.23-29
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• 2010

Poly-gamma-glutamic acid ($\gamma$-PGA) is a mucilaginous and biodegradable compound produced by Bacillus subtilis from fermented soybeans, and is found in the traditional Korean soy product, cheongkukjang. This study was carried out to evaluate the effects of $\gamma$-PGA from a food source on the concentration of the neurotransmitter GABA and its metabolic precursor glutamate in diet-induced obese rats. Eight-week old male Sprague-Dawley rats (n=60) were used. The rats were divided into two groups and obesity was induced by providing either a 10% control fat or 45% high fat diet for 5 weeks. The rats were then blocked into 6 groups and supplemented with a 0.1% $\gamma$-PGA diet for 4 weeks. After sacrifice, brain and serum GABA and glutamate concentrations were analyzed by high performance liquid chromatography with fluorometric detection. The rats fed the high fat diet had significantly increased body weights. $\gamma$-PGA supplementation significantly increased serum concentrations of glutamate and GABA in the control fat diet groups while this effect was not found in the high fat groups. In the brain, glutamate concentrations were significantly higher in the $\gamma$-PGA supplemented groups both in rats fed the normal and high fat diets than in the no $\gamma$-PGA controls. GABA concentrations showed the same tendency. The results indicated that $\gamma$-PGA intake increased GABA concentrations in the serum and brain. However, the effects were not shown in obese rats.

• 한국진공학회:학술대회논문집
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• 한국진공학회 2014년도 제46회 동계 정기학술대회 초록집
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• pp.191.1-191.1
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• 2014

Crystallization has become the most popular technique for the separation of enantiomers since the Pasteur's discovery. To investigate mechanism of crystallization of chiral molecules, it is necessary to study self-assembled structures on two-dimensional surface. Here, we have studied two-dimensional self-assembled structures of an unnatural amino acid, (S)-${\beta}$-methyl naphthalen-1-${\gamma}$-aminobutyric acid (${\gamma}^2$-1-naphthylalanine) on Au(111) surface at 150 K using scanning tunneling microscopy (STM). At initial stage, we found two chiral honeycomb structures which are counter-clockwise and clockwise configurations in one domain. The molecules are arranged around molecular vacancies, dark hole. By further increasing the amounts of adsorbed ${\gamma}^2$-1-naphthylalanine, a well-ordered square packed structure was observed. In addition, we found the other structure that molecules were trapped in the pore of the hexagonal molecular assembly.

• 한국식품과학회지
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• 제54권2호
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• pp.228-234
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• 2022

Various types of tea have been cultivated to obtain different flavors and enhance their functional properties. The objective of this study was to investigate the physicochemical properties of γ-aminobutyric acid (GABA) teas produced from commercial Korean green, white, and black teas. The concentration of total minerals was reduced in GABA green tea and GABA white tea but was improved in GABA black tea. The essential, non-essential, and total free amino acid contents were remarkably increased in the GABA teas. The amino acid GABA content was increased by 561.00 and 294.20 times in GABA white tea and GABA black tea, respectively. The antioxidant potential was not reduced, although the total polyphenol and total flavonoid contents decreased in GABA green tea and GABA black tea. The results indicated that the overall nutritional value of commercial green, white, and black teas could be improved by processing them into GABA teas.

• 분석과학
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• 제13권5호
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• pp.630-635
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• 2000

전기화학검출기를 이용한 HPLC법으로 흰쥐의 뇌 부위별 신경전달물질의 함량을 측정하였고 이것을 이용하여 뇌기능 개선에 빈용되는 원지, 육두구, 산조인, 석창포, 상기생, 맥문동, 몰약의 메탄올 추출물이 에탄올 투여 흰쥐의 뇌 부위별 신경전달 물질의 함량변화에 미치는 영향을 검토하였다. 에탄올 투여에 의해 전피질의 dopamine (DA), 3,4-dihydroxyphenyl acetic acid (DOPAC) 및 serotonin (5-HT) 함량이, 해마의 5-HT 함량이 각각 생리식염수 투여군에 비해 증가하였고, 전피질의 ${\gamma}$-aminobutyric acid(GABA) 함량은 생리식염수 투여군에 비해 감소하였다. 에탄올 투여 흰쥐의 선조체와 전피질의 DA 함량은 생약 추출물의 투여로 증가되는 경향을 보였다. 특히, 몰약 및 상기생은 에탄을 투여 휜쥐의 전피질에서 DA함량은 유의적으로 증가시키는 반면, 5-HT 함량은 유의적으로 감소시키는 것으로 나타났다. 몰약, 육두구, 상기생은 에탄올 투여 흰쥐의 선조체에서 GABA 함량을 유의적으로 감소시켰다. 이러한 결과는 실험에 사용된 생약 추출물의 작용이 에탄올 투여 흰쥐에서 뇌 부위 및 신경전달물질에 대해 선택적으로 나타나고 있음을 보여준다.