The effect of germination on GABA content, chemical composition, total phenolics content and antioxidant capacity of Thai waxy paddy rice

Kasetsart Journal - Natural Science

Volumn 44, Issue 5, 2010, Pages 912-923

  Maisont, Suchada ^a   Narkrugsa, Woatthichai ^a  

^a KING MONGKUT'S INSTITUTE OF TECHNOLOGY LADKRABANG   (Thailand)

Author keywords

Antioxidant; GABA; Germination; Malted rice; Paddy rice

Indexed keywords

EID: 77957908733     PISSN: 00755192     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (49)

1. AACC. 1990. Approved Methods of the American Association of Cereal Chemists. 9th ed. American Association of Cereal Chemists, In., St. Paul, Minnesota.
2. Abhay, Kr. T. and A. K. Gupta. 2006. Water absorption characteristics of paddy, brown rice and husk during soaking. J. Food Eng. 75:252-257.
3. Adorn, K. K. and R. H. Liu. 2002. Antioxidant activity of grains. J. Agric. Food Chem. 50:6182-6187.
4. AOAC. 1990. Official Analytical Methods of Analysis. 15th ed. The Association of Official Analytical Chemists. Arlington, Virginia. 1298 pp.
5. AOAC. 2000. Official Analytical Methods of Analysis. 18th ed. The Association of Official Analytical Chemists. Arlington, Virginia. 2200 pp.
6. Aurisano, N., A. Bertani and R., Reggiani. 1995. Anaerobic accumulation of 4-aminobutyrate in rice seedling; causes and significance. Phytochem. 38(5):1147-1150.
7. Ayernor, G. S. and F. C. K. Ocloo. 2007. Physicochemical changes and diastatic activity associated with germinating paddy rice (PSB. Re 34). Afr. J. Food Sci. 1:37-41.
8. Bamforth, C. W. and A. H. P. Barclay. 1993. Malting technology and the uses of malt, pp. 297-354. In A. W. MacGregor and R. S. Bhatty (eds). Barley Chemistry and Technology. American Association of Cereal Chemistry, St. Paul, MN.
9. Bello, M., P. T., Marcela and S. Constantino. 2004. Factors affecting water uptake of rice grain during soaking. Lebensm. Wiss.u Technol. 37:811-816.
10. Bown, A. W. and B. J. Shelp. 1997. The metabolism and functions of g-aminobutyric acid. Plant Physiol. 115:1-5.
11. Butsat, S. and S. Siriamornpun. 2010. Antioxidant capacities and phenolic compounds of the husk, bran and endosperm of Thai rice. Food Chem. 119:606-613.
12. Champagne, E. T., D. F. Wood., B. O. Juliano and D. B. Bechtel. 2004. The rice grain and its gross composition, pp. 77-107. In E. T. Champagene (ed.). Rice. American Association of Cereal Chemistry, St. Paul. MN.
13. Choi, I., D. Kim., J. Son., C. Yang., J. Chun and K. Kim. 2006. Physical-chemical properties of giant embroyo brown rice (Keunnunbyeo). Agric. Chem. Biotechnol. 49 3:95-100.
14. Dewar, J., J. R. N., Taylor and P. Berjak. 1997. Determination of improved steeping conditions for sorghum malting. J. Cereal Sci. 26:129-136.
15. Evelyn, P. P. and B. O. Juliano. 1972. Biochemical changes in the grain during germination. Plant Physiol. 49:751-756.
16. Hayakawa, K., M. Kimura and K. Kamata. 2002 Mechanism underlying gamma-aminobutyric acid induced antihypertensive effect in spontaneously hypertensive rats. Eur. J. Pharm. 438:107-113.
17. Howell, K. A., R. Narsai, A. Carrol, A. Ivanova, M. Lohse and B. Usadel. 2009. Mapping metabolic and transcript temporal switches during germination in rice highlights specific transcription factors and the role of RNA instability in the germination process. Plant Physiol. 149:961-980.
18. Hwang, S. S., Y. C. Cheng, C. Chang, H. S. Lur and T. T. Lin. 2009. Magnetic resonance imaging and analyses of tempering processes in rice kernels. J. Cereal Sci. 50:36-42.
19. Ito, Y., A. Mizukuchi, M. Kise, H. Aoto, S. Yamamoto, R. Yoshihara and J. Yokoyama. 2005. Postprandial blood glucose and insulin responses to pre-germinated brown rice in healthy subjects. J. Med. Invest 52:159-164.
20. Jakobs, C., J. Jaeken and K. M. Gibson. 1993. Inherited disorders of GAB A metabolism. J. Inherit. Metab. Dis 16:704-715.
21. Kayahara, H. and K. Tsukahara. 2000. Flavor, health and nutritional quality of pregerminated brown rice. Presented at 2000 International Chemical Congress of Pacific Basin Societies in Hawaii, December 2000.
22. Komatsuzaki, N., K. Tsukahara, H. Toyoshima, T. Suzuki, N. Shimizu and T. Kimura. 2007. Effect of soaking and gaseous treatment on GABA content in germinated brown rice. J. Food. Eng. 78:556-560.
23. Lamkin, W. M., S. W. Nelson, B. S. Miller and Y. Pomeranz. 1983. Glutamic acid decarboxylase activity as a measure of percent germination for barley. Cereal Chem. 60(2):166-171.
24. Liu, H. J., B. Y. Chang, H. W. Yan, F. H. Yu and X. X. Liu. 1995. Determination of amino acids in food and feed by derivatization with 6-aminoquinolyl-N-hydroxysuccinimidyl carbamate and reversed-phase liquid chromatographic separation. J. AOAC International 78(3):736-744.
25. Liu, L. L., H. Q. Zhai and J. M. Wan. 2005. Accumulation of g-Aminobutyric acid in giant-embryo rice grain in relation to glutamate decarboxylase activity and its gene expression during water soaking. J. Cereal Chem. (82) 2:191-196.
26. Mariotti, M., C. Alamprese, M. A. Pagani and M. Lucisano. 2006. Effect of puffing on ultrastructure and physical characteristics of cereal grains and flours. J. Cereal Chem. 43:47-56.
27. Miller, H. E., F. Rigelhof, L. Marquart, R. D. A. Prakash and M. Kanter. 2000. Antioxidant content of whole grain breakfast cereals, fruits and vegetable. J. Am. College Nutr. 19:312s-319s.
28. Miura, D., Y. Ito, A. Mizukuchi, M. Kise, H. Aoto and K. Yagasaki. 2006. Hypocholesterolemic action of pre-germinated brown rice in hepatoma-bearing rats. J. Life Sci. 76:259-264.
29. Oh, S. H., J. R. Soh and Y. S. Cha. 2003. Germinated brown rice extract shows a nutracetical effect in the recovery of chronic alchol-related symptoms. J. Med. Food. 6:115-121.
30. Oh, S. H. 2003. Stimulation of g-amino butyric acid synthesis activity in brown rice by a chitosan/glutamic acid germination solution and calcium/calmodulin. Biochem. Mol. Boil. 36(3):319-325.
31. Ohtsubo, K., K. Suzuki, Y. Yasui and K. Kasumi. 2005. Bio-functional components in the processed pre-germinated brown rice by a twin-screw extruder. J. Food Comp. Anal. 18:303-316.
32. Puangwerakul, Y. 2007. Malt Characteristic of 40 Rice Varieties Cultivated in Thailand. Kasetsart J. (Nat. Sci.) 41:15-20.
33. Ragaee, S., E. S. M. Abdel-Aal and M. Noaman. 2006. Antioxidant activity and nutrient composition of selected cereals for food use. Food Chem. 98:32-38.
34. Reggiani, R., C. A. Cantu. I. Bramibilla and A. Bertani. 1988. Accumulation and interconversion of amino acids in rice roots under anoxia. Plant Cell Physiol. 29:981-987.
35. Rhodes, D., S. Handa. and R. A. Bressan. 1986. Metabolic changes associated with adaptation of plant cells to water stress. Plant Physiol. 82:890-903.
36. Saikusa, T., T. Horino and Y. Mori. 1994. Accumulation of g-aminobutyric acid (GABA) in the rice germ during water soaking. J. Biosci. Biotech. Biochem. 58 12:2291-2292.
37. Seiki, T., R. Nagase, M. Torimitsu, M. Yanagi, Y. Ito, M. Kise, A. Mizukuchi, N. Fujimura, K. Hayamizu and T. Ariga. 2005. Insoluble fiber is a major constituent responsible for lowering the post-prandial blood glucose concentration in the pre-germinated brown rice. Biol Pharm Bull. 28:1539-1541.
38. Shelp, B. J., A. W. Bown and M. D. McLean. 1999. Metabolism and functions of gammaaminobutyric acid. Trends Plant Sci. 4:446-452.
39. Shoichi, I. and Y. Ishikawa. 2004. Marketing of value-added rice products in Japan: germinated brown rice and rice bread, pp 1-10. In FAO International Rice Year, 2004 Symposium. Food and Agriculture Organization of the United Nations, Italy.
40. Singleton, V. L., R. R. Orthofer and R. M. Lamuela-Raventors. 1999. Analysis of total phenols and other oxidation substrates and antioxidants by mean of Folin-Ciocalteu reagent. Methods Enz. 299:152-178.
41. Sosulski, R., K. Krygier and L. Hogge. 1982. Free, esterified and insoluble-bound phenolic acids. 3. Composition of phenolic acids in cereal and potato flours. J. Agric. Food Chem. 30:337-340.
42. Sunte, J., V. Srijesdaruk and R. Tangwongchai. 2007. Effects of soaking and germinating process on gamma-aminobutyric acid (GABA) content in germinated brown rice (Horn mali 105). Agric. Sci. J. 38(6) (Suppl):103-106.
43. Tian, S., K. Nakamura and H. Kayahara. 2004. Analysis of phenolic compounds in white rice, browne rice and germinated brown rice. J. Agric. Food Chem. 52:4808-4813.
44. Varanyanond, W., P. Tungtrakul, V. Surojanametakul, L. Wattanasiritham and W. Luxiang. 2005. Effects of water soaking on gammaaminobutyric acid (GABA) in germ if different Thai rice varieties. Kasetsart J. (Nat. Sci.) 39:411-415.
45. Velioglu, Y. S., G. Mazza, L. Gao and B. O. Oomah. 1998. Antioxidant activity and total phenolics in selected fruits vegetables and grain products. J. Agric. Food Chem. 46:4113-4117.
46. Wallace, W., J. Secor and L. Schrader. 1984. Rapid accumulation of -aminobutyric acid and alanine in soybean leaves in response to an abrupt transfer to lower temperature, darkness, or mechanical stress. Plant Physiol. 175:170-175.
47. Watchraparpaiboon, W., P. Laohakunjit, O. Kerdchoechuen and S. Photchanachai. 2007. Effects of pH, temperature and soaking time on qualities of germinated brown rice J. Agric. Sci (Suppl.) 39(6):169-172.
48. Wong, S. P., L. P. Leong and J. H. William Koh. 2006. Antioxidant activities of aqueous extracts of selected plants. Food Chem. 99:775-783.
49. Xu, Z., N. Hua and J. S. Godber. 2001. Antioxidant activity of tocopherols, tocotrienols, and γ-oryzanol components from rice bran against cholesterol oxidation accelerated by 2, 2-azobis (2- methylpropionamidine) dihydrochloride. J. Agric. Food Chem. 49:2077-2081.