Purification and characterization of glutamate decarboxylase from rice germ

Improving γ-Oryzanol and γ-Aminobutyric Acid Contents in Rice Beverage Amazake Produced with Brown, Milled and Germinated Rices

Rice is an important source of γ-oryzanol (GO) and γ-aminobutyric acid (GABA), which are bioactive compounds that may benefit blood lipid and pressure control. Both GO and GABA can be improved by germination and fermentation. Fermentation with A. oryzae produces Koji, a rice-based starter for Amazake, a naturally sweet beverage. Germinated rice (brown and milled rice), were tested to improve those bioactive compounds during the fermentation process. The resulting Koji was optimised to GO and GABA through a response surface methodology; α-amylase activity and starch content were also assessed. The different rice matrix resulting from the germination largely impacted the biosynthesis of GABA, α-amylase and starch contents. Amazake, obtained by germinated rice, has increased GO and GABA contents when compared to the one obtained from milled rice (from a non-detectable value to 27.65 ± 0.23 mg/100 g for GO and from 163.95 ± 24.7 to 271.53 ± 5.7 mg/100 g for GABA). A panel of 136 Portuguese consumers tasted the beverage in a blind overall tasting test followed by an informed test, using 9-point scales. The consumer scores had a mean value of 4.67 ± 1.9 and 4.9 ± 1.8, meaning that cultural differences may play an important role with regard to liking and accepting Amazake.

The immune-enhancing effect and in vitro antioxidant ability of different fractions separated from Colla corii asini

In this study, Colla corii asini (CCA) was fractionated into three fractions with different molecular weights using ultracentrifugation equipment. Components with a molecular weight of >10 kDa in F1 accounted for 81.90%, whereas that in F2 and F3 was 15.63% and 0.94%, respectively. The immunomodulatory activity of CCA fractions was investigated using RAW264.7 cell model and their antioxidant abilities were evaluated by 2'-Azinobis-(3-ethylbenzthiazoline-6-sulphonate) (ABTS) and ferric-reducing antioxidant power (FRAP) assay. The results indicated that RAW264.7 cells treated with F1 released the highest level of nitric oxide, reactive oxygen species, interleukin-6, and tumor necrosis factor-α. The ABTS and FRAP value of F1 were 65.81% and 29.33 μM TE/L, respectively, which were 22.53%, 128.44% and 43.72%, 132.16% higher than that of F2 and F3, respectively. These results suggested that components with a molecular weight of >10 kDa in CCA had stronger immunomodulatory and antioxidant ability, which would help develop the health food based on CCA. PRACTICAL APPLICATIONS: Colla corii asini (CCA) is a famous protein-based traditional Chinese medicine and nutritional supplement. During the processing of CCA, the molecular weight (MW) of CCA collagen components changed dynamically due to the protein aggregation, degradation, and the Maillard reaction. Some studies have shown that the MW distribution of CCA was not uniform. However, the MW range of CCA components which has strong antioxidant and immunomodulatory activity is still not clear, and few studies have reported the mechanism of CCA's immunomodulatory activity and active ingredients. Therefore, it is important to figure out the characteristics of CCA components with stronger immunomodulatory and antioxidant ability, such as the MW distribution and chemical composition of CCA fractions. And this study will be great for the processing of CCA products which has better biological functions.

Bioactive Compounds and Quality Evaluation of Red-Pigmented Rice Processed by Germination and Roasting

Red-pigmented rice was germinated and processed to develop germinated red rice tea, and the changes in physicochemical, bioactive, and microbial properties due to germination and roasting were investigated. The moisture and crude ash contents of red rice decreased after germination and roasting. Crude protein and crude fat contents increased after germination but slightly decreased after roasting. Total phenolics, flavonoids, and antioxidant activities (DPPH and ABTS radical scavenging activities) increased following germination and heat treatment. However, the increased levels of γ-amino butyric acid after germination significantly decreased during the subsequent roasting step. In addition, total bacteria, yeast, and mold counts increased during the germination process but decreased after heat treatment as compared to those in the original grain; Escherichia coli was not detected. Therefore, germination and subsequent roasting could effectively enhance the contents of the most bioactive compounds and maintain microbial stability in red-pigmented rice.

Effect of different salt concentrations on the gamma-aminobutyric-acid content and glutamate decarboxylase activity in germinated sorghum (Sorghum bicolor L. Moench) grain

This study aimed to estimate the γ-aminobutyric acid (GABA) content and glutamate decarboxylase activity (GAD) in germinated sorghum grain as affected by different concentrations of NaCl, pyridoxal 5-phosphate (PLP), and CaCl₂. In general, the obtained results revealed that the addition of low doses of NaCl (40 mmol/L), PLP (90 mmol/L), and CaCl₂ (0.5 mmol/L) to the germination culture significantly (p < .05) enhanced the GABA content and subsequently improved the GAD activity in sorghum grains. Moreover, CaCl₂ played a dominant role in the extent of enzymolysis, followed by NaCl and PLP. Regarding the GABA content, the optimal concentration of the NaCl, PLP, and CaCl₂ was estimated as 41.07 mmol/L, 82.62 μmol/L, and 0.40 mmol/L, respectively. Under this optimal culture medium, the maximum GABA content was 0.336 mg/g. In conclusion, the findings of this work would provide a scientific basis for the industrialized production of GABA-enriched sorghum foods.

Rice Bran Stabilisation and Oil Extraction Using the Microwave-Assisted Method and Its Effects on GABA and Gamma-Oryzanol Compounds

Rice bran oil (RBO) is a valuable ingredient extracted from rice bran (RB), a side stream of polishing rice grain in the milling process. RBO is rich in bioactive ingredients with potential health benefits, such as gamma-oryzanol (GO) and gamma-aminobutyric acid (GABA). Despite its benefits, the quality of RBO depends on the degree of stabilisation of the RB, which is easily affected by lipase enzymes, and thus needs an effective treatment prior to RBO production. To assess the potential of the microwave-assisted method for RB stabilisation and RBO extraction, three Carolino rice varieties (Ariete, Teti, Luna) were tested. The effect of RB stabilisation was evaluated via acid value, water absorption, and GO and GABA levels. The RBO yield was optimised by solvent, temperature, and solvent-to-sample ratio, and the GO and fatty acid levels were determined. The RB stabilisation for the Luna variety did not affect the GO and GABA; for the Ariete and Teti varieties, the GO decreased by 34.4% and 24.2%, and the GABA increased by 26.5% and 47.0%, respectively. The GO levels in RBO samples were not affected by RB stabilisation. The RBO nutritional value was confirmed by the suitable ratio (>2) between polyunsaturated (PUFA) and saturated fatty acids (SFA), with the Teti variety presenting the highest ratio.

Characterization of waste cell biomass derived glutamate decarboxylase for in vitro γ-aminobutyric acid production and value-addition

Waste biomass of Lactobacillus brevis obtained from in vivo γ-aminobutyric acid (GABA) production was used for value-addition. This study aims to extract glutamate decarboxylase (GAD) and characterize it for in vitro GABA production. Extracted GAD showed an excellent activity for in vitro GABA production. 52 W ultrasonic output was best in crude GAD extraction which was purified by Q HP anion-exchange column followed by Superdex-200 colloid separation column. The molecular weight of the purified GAD was determined to be ~53 kDa, and the K_m value for L-glutamic acid was calculated ~7.65 mM. Pyridoxal 5'-phosphate (PLP) acted as the best cofactor for GAD. Optimum temperature and PLP dosing were deferring for crude and purified enzyme forms which respectively exhibited at 45°C, 55°C, 200 µmol and 20 µmol whereas optimum pH was the same at 4.5. GAD finds applications in food industries hence its detailed characterization would be promising for commercial exploitations.

Characterization of three glutamate decarboxylases from Bacillus spp. for efficient γ-aminobutyric acid production

BACKGROUND

Gamma-aminobutyric acid (GABA) is an important bio-product used in pharmaceuticals and functional foods and as a precursor of the biodegradable plastic polyamide 4. Glutamate decarboxylase (GAD) converts L-glutamate (L-Glu) into GABA via decarboxylation. Compared with other methods, develop a bioconversion platform to produce GABA is of considerable interest for industrial use.

RESULTS

Three GAD genes were identified from three Bacillus strains and heterologously expressed in Escherichia coli BL21 (DE3). The optimal reaction temperature and pH values for three enzymes were 40 °C and 5.0, respectively. Of the GADs, GADZ11 had the highest catalytic efficiency towards L-Glu (2.19 mM^- 1 s^- 1). The engineered E. coli strain that expressed GADZ11 was used as a whole-cell biocatalyst for the production of GABA. After repeated use 14 times, the cells produced GABA with an average molar conversion rate of 98.6% within 14 h.

CONCLUSIONS

Three recombinant GADs from Bacillus strains have been conducted functional identification. The engineered E. coli strain heterologous expressing GADZ1, GADZ11, and GADZ20 could accomplish the biosynthesis of L-Glu to GABA in a buffer-free reaction at a high L-Glu concentration. The novel engineered E. coli strain has the potential to be a cost-effective biotransformation platform for the industrial production of GABA.

Effects of germinating temperature and time on metabolite profiles of sunflower (Helianthus annuus L.) seed

Sprouts with higher levels of nutrients and lower content of antinutritional substances have been gained a growing interest in the influence on the human's health. The study of the influence of germination temperature and time on the metabolite profiles of sunflower seed was studied by a metabolomics approach based on gas chromatography-flame ionization detection (GC-FID). Samples were extracted and fractionated covering a wide range of lipophilic and hydrophilic spectra. A total of 90 metabolites were identified by comparison with reference standards. Principal component analysis (PCA) revealed distinct dynamic changes in metabolites with the germinating time. Heatmap and agglomerative hierarchical clustering analysis revealed the differences and similarities among the samples. The germinating sunflower seeds clustered into three major groups. For instance, group I with a high content of sterols, monosaccharide, and amino acids, indicating the germination process, resulted in an increase in amino acids and monosaccharide. Group II had a high content of FAME and FFA. Relative targeted quantification of metabolites visually depicted by heatmap showed decreases in fatty acid methyl ester (FAME) and free fatty acid (FFA), and increases in amino acids, α-tocopherol, sterols, and γ-aminobutyric acid (GABA) during germination. Sunflower seeds germinated at 25°C were better for the accumulation of α-tocopherol, stigmasterol, leucine, proline, methionine, glutamine, and GABA compared with those at 35°C. These results help to better understand how germination conditions change the nutritional quality of germinated sunflower seeds from a metabolite profile view, allowing for the rational screening and usage of germinated sunflower seeds in the food industry.

Characterization of two tea glutamate decarboxylase isoforms involved in GABA production

Tea (Camellia sinensis) contains two active glutamate decarboxylases (CsGADs), whose unclear properties were examined here. CsGAD1 was 4-fold higher than CsGAD2 in activity. Their K_m values for L-glutamate were around 5 mM. CsGAD1 and CsGAD2 performed best at 55 and 40 °C, respectively, and were both stimulated by calcium/calmodulin (Ca²⁺/CaM). Over 40 °C, their calmodulin-binding domains degraded. CsGADs were most active at pH 5.6, and were stimulated by Ca²⁺/CaM at pH 5.6-6.6, but inactivated at pH 3.6. Ca²⁺/CaM restored the CsGAD1 activity suppressed by inhibitors. CsGADs and CsCaM were localized to the cytosol. CsGAD1 was more highly expressed in most tissues, while CsGAD2 expression was more induced under stresses. The characteristics we first elucidated here revealed that CsGAD1 is the predominant isoform in tea plant, with CsGAD2 exhibiting a supplementary role under certain conditions. The information will contribute to regulation of GABA tea quality.

Studies of a rice sterile mutant sstl from the TRIM collection

BACKGROUND

Rice (Oryza sativa) is one of the main crops in the world, and more than 3.9 billion people will consume rice by 2025. Sterility significantly affects rice production and leads to yield defects. The undeveloped anthers or abnormal pollen represent serious defects in rice male sterility. Therefore, understanding the mechanism of male sterility is an important task. Here, we investigated a rice sterile mutant according to its developmental morphology and transcriptional profiles.

RESULTS

An untagged T-DNA insertional mutant showed defective pollen and abnormal anthers as compared with its semi-sterile mutant (sstl) progeny segregates. Transcriptomic analysis of sterile sstl-s revealed several biosynthesis pathways, such as downregulated cell wall, lipids, secondary metabolism, and starch synthesis. This downregulation is consistent with the morphological characterization of sstl-s anthers with irregular exine, absence of intine, no starch accumulation in pollen grains and no accumulated flavonoids in anthers. Moreover, defective microsporangia development led to abnormal anther locule and aborted microspores. The downregulated lipids, starch, and cell wall synthesis-related genes resulted in loss of fertility.

CONCLUSIONS

We illustrate the importance of microsporangia in the development of anthers and functional microspores. Abnormal development of pollen grains, pollen wall, anther locule, etc. result in severe yield reduction.

Identification of new glutamate decarboxylases from Streptomyces for efficient production of γ-aminobutyric acid in engineered Escherichia coli

Background

Gamma (γ)-Aminobutyric acid (GABA) as a bioactive compound is used extensively in functional foods, pharmaceuticals and agro-industry. It can be biosynthesized via decarboxylation of monosodium glutamate (MSG) or L-glutamic acid (L-Glu) by glutamate decarboxylase (GAD; EC4.1.1.15). GADs have been identified from a variety of microbial sources, such as Escherichia coli and lactic acid bacteria. However, no GADs from Streptomyces have been characterized. The present study is aimed to identify new GADs from Streptomyces strains and establish an efficient bioproduction platform for GABA in E. coli using these enzymes.

Results

By sequencing and analyzing the genomes of three Streptomyces strains, three putative GADs were discovered, including StGAD from Streptomyces toxytricini NRRL 15443, SsGAD from Streptomyces sp. MJ654-NF4 and ScGAD from Streptomyces chromofuscus ATCC 49982. The corresponding genes were cloned from these strains and heterologously expressed in E. coli BL21(DE3). The purified GAD proteins showed a similar molecular mass to GadB from E. coli BL21(DE3). The optimal reaction temperature is 37 °C for all three enzymes, while the optimum pH values for StGAD, SsGAD and ScGAD are 5.2, 3.8 and 4.2, respectively. The kinetic parameters including V_max, K_m, k_cat and k_cat/K_m values were investigated and calculated through in vitro reactions. SsGAD and ScGAD showed high biocatalytic efficiency with k_cat/K_m values of 0.62 and 1.21 mM^− 1·s^− 1, respectively. In addition, engineered E. coli strains harboring StGAD, SsGAD and ScGAD were used as whole-cell biocatalysts for production of GABA from L-Glu. E. coli/SsGAD showed the highest capability of GABA production. The cells were repeatedly used for 10 times, with an accumulated yield of 2.771 kg/L and an average molar conversion rate of 67% within 20 h.

Conclusions

Three new GADs have been functionally characterized from Streptomyces, among which two showed higher catalytic efficiency than previously reported GADs. Engineered E. coli harboring SsGAD provides a promising cost-effective bioconversion system for industrial production of GABA.

Electronic supplementary material

The online version of this article (10.1186/s13036-019-0154-7) contains supplementary material, which is available to authorized users.

Wheat bran with enriched gamma-aminobutyric acid attenuates glucose intolerance and hyperinsulinemia induced by a high-fat diet

In this study, the level of gamma-aminobutyric acid (GABA) in wheat bran was increased to be six times higher through the action of endogenous glutamate decarboxylase compared with untreated bran. The process of GABA formation in wheat bran also led to an increased level of phenolic compounds with enhanced antioxidant capacity 2 times higher than the untreated status. The interventional effect of a diet containing GABA-enriched bran on hyperinsulinemia induced by a high-fat diet (HFD) was investigated in a rat model. The results showed that, when compared with animals fed with HFD-containing untreated bran (NB group), the consumption of HFD-containing GABA-enriched bran (GB group) demonstrated a greater improvement of insulin resistance/sensitivity as revealed by the changes in the homeostatic model assessment for insulin resistance index (HOMA-IR) and the quantitative insulin sensitivity check index (QUICKI). The expression of hepatic genes, cytochrome P450 family 7 subfamily A member 1 (Cyp7a1) and ubiquitin C (Ubc), which are involved in the adipogenesis-associated PPAR signalling pathway, was found to be significantly down-regulated in the GB group compared with the HFD group (P = 0.0055). Meanwhile, changes in the expression of a number of genes associated with lipid metabolism and gluconeogenesis were also noted in the GB group versus the HFD group, but not in the NB group, indicating different regulatory patterns between the two brans in a high-fat diet. More importantly, the analysis of key genes related to glucose metabolism further revealed that the expression of insulin-induced gene 1/2 (Insig-1/2) was increased following GB intervention with a corresponding reduction in phosphoenolpyruvate carboxykinase 1 (Pepck) and glucose-6-phosphatase, catalytic subunit (G6pc) expression, suggesting that glucose homeostasis is greatly improved through the intervention of GABA-enriched bran in the context of a high-fat diet.

Screening Potential Probiotic Characteristics of Lactobacillus brevis Strains In Vitro and Intervention Effect on Type I Diabetes In Vivo

Diabetes has become the third most serious threat to human health, after cancer and cardiovascular disease. Notably, Lactobacillus brevis is the most common species of LAB that produces γ-aminobutyric acid (GABA). The aim of this study is to clarify the effect of time, strain types, antibiotic concentrations, different levels of pH, and intestinal juices in aerobic or anaerobic conditions and the effect of interactions between these factors on the potential properties of KLDS 1.0727 and KLDS 1.0373, furthermore, antagonistic activity against foodborne pathogens. Moreover, another aim is to study the capability of KLDS 1.0727 and KLDS 1.0373 strains as gad gene carriers to express GABA that reduce the risk of type 1 diabetes in C57BL/6 mice as diabetic models. The obtained results exhibited the surprising tolerance of Lactobacillus brevis strains in vitro digestion models mimicking the conditions of the gastrointestinal tract, further, large antagonistic activity against foodborne pathogeneses. In vivo results displayed the significant effect on glucose level reduction, blood plasma, and histological assays of mice organs. As recommended, the use of Lactobacillus brevis strains should be widely shared in the market as a natural source of GABA in pharmaceutical and food applications.

Characterization of a Potential Probiotic Lactobacillus brevis RK03 and Efficient Production of γ-Aminobutyric Acid in Batch Fermentation

Lactic acid bacteria were isolated from fish and evaluated for their γ-aminobutyric acid (GABA)-producing abilities. Out of thirty-two isolates, Lactobacillus brevis RK03 showed the highest GABA production ability. The effects of various fermentation parameters including initial glutamic acid level, culture temperature, initial pH, and incubation time on GABA production were investigated via a singleparameter optimization strategy. For industrial large-scale production, a low-cost GABA producing medium (GM) broth was developed for fermentation with L. brevis RK03. We found that an optimized GM broth recipe of 1% glucose; 2.5% yeast extract; 2 ppm each of CaCO₃, MnSO₄, and Tween 80; and 10 μM pyridoxal phosphate (PLP) resulted in a maximum GABA yield of 62,523 mg/L after 88 h following the addition of 650 mM monosodium glutamate (MSG), for a conversion rate of 93.28%. Our data provide a practical approach for the highly efficient and economic production of GABA. In addition, L. brevis RK03 is highly resistant to gastric acid and bovine bile salt. Thus, the discovery of Lactobacillus strains with the ability to synthesize GABA may offer new opportunities in the design of improved health-promoting functional foods.

Characterization of glutamate decarboxylase from Synechocystis sp. PCC6803 and its role in nitrogen metabolism

Glutamate decarboxylase (GAD) (EC 4.1.1.15), an enzyme responsible for the synthesis of γ-aminobutyric acid (GABA), from Synechocystis sp. PCC6803 was cloned and overexpressed in Escherichia coli BL21(DE3). The purified enzyme was expressed as a monomeric protein with a molecular mass of 53 and 55 kDa as determined by SDS-PAGE and gel filtration chromatography, respectively. The enzyme activity was pyridoxal-5'-phosphate dependent with an optimal activity at pH 6.0 and 30 °C. The catalytic properties of this enzyme were, Km = 19.6 mM; kcat = 100.7 s(-1); and kcat/Km = 5.1 mM(-1) s(-1). The transcription levels of genes involved in nitrogen metabolism were up-regulated in the Δgad strain. The mutant showed approximately 4- and 8-fold increases in the transcript levels of kgd and gabdh encoding a novel α-ketoglutarate decarboxylase and γ-aminobutanal dehydrogenase, respectively. Overall results suggested that in Synechocystis lacking a functional GAD, the γ-aminobutanal dehydrogenase might serve as an alternative catalytic pathway for GABA synthesis.

Changes of tocopherols, tocotrienols, γ-oryzanol, and γ-aminobutyric acid levels in the germinated brown rice of pigmented and nonpigmented cultivars

This study examined the changes of tocopherols (Toc), tocotrienols (T3), γ-oryzanol (GO), and γ-aminobutyric acid (GABA) contents in germinated brown rice (GBR) of pigmented and nonpigmented cultivars under different germination conditions. Results showed that the Toc and T3 contents in GBR were significantly different between treatments in both rice cultivars. The pigmented GBR possessed higher total vitamin E, total Toc, total T3, and GO contents than the nonpigmented GBR; however, its level of GABA was lower. The order of the three highest vitamin E homologues in pigmented and nonpigmented GBR was γ-T3 > γ-Toc > α-Toc and α-Toc > γ-T3 > α-T3, respectively; β-Toc, β-T3, δ-Toc, and δ-T3 were present in only small amounts (≤1.0 mg/kg) in GBR of both cultivars. Although both cultivars showed an increase in GABA contents with increasing germination time, the GABA content in nonpigmented GBR was higher.

Enhancing gamma-aminobutyric acid content in germinated brown rice by repeated treatment of soaking and incubation

Gamma-aminobutyric acid (GABA), commonly produced by germination of brown rice grain, is a free amino acid which could help relieving or preventing non-communicable diseases in human. Several research works have been conducted on GABA production from germinated brown rice. However, the yielded GABA (10.1–69.2 mg/100 g germinated brown rice) was comparatively low; thus the amount was insufficient to be used as active ingredients in functional foods. The objective of this study was to explore alternative methods in order to gain higher yield of GABA. A new process of repeated soaking (in tap water at 35 °C, 3 h) and incubation (at 37 °C, 21 h) during germination was developed. The amount of GABA produced was highest at 116.88 ± 9.24 mg/100 g germinated brown rice (dry basis). However, an unpleasant odour was generated by some microorganisms during long germination. Lactic acid was applied at soaking step to overcome this problem; whereby 0.5% lactic acid solution (vol./vol.) could effectively control the microorganisms without impairing GABA producing ability and sensory qualities.

GABA shunt and polyamine degradation pathway on γ-aminobutyric acid accumulation in germinating fava bean (Vicia faba L.) under hypoxia

GABA shunt and polyamine degradation pathway on γ-aminobutyric acid (GABA) accumulation in germinating fava bean under hypoxia was investigated. GABA content, GAD and DAO activity were significantly increased under hypoxia treatment. Glu and polyamine contents enhanced largely and thus supplied as sufficient substrates for GABA formation. In contrast, GABA content decreased, mainly in the embryo, after removing the hypoxia stress. DAO activity, Glu and polyamines contents decreased, while an increment of GAD activity was observed. This indicated that GAD activity can be not only regulated by hypoxia, but by the rapid growth of embryo after the recovery from hypoxia stress. When treated with AG, DAO activity was almost inhibited completely, and the GABA content decreased by 32.96% and 32.07% after treated for 3 and 5 days, respectively. Hence, it can be inferred that about 30% of GABA formed in germinating fava bean under hypoxia was supplied by polyamine degradation pathway.

In situ production of γ-aminobutyric acid in breakfast cereals

Breakfast cereals are an important part of an equilibrated diet in the Western world, making them extremely suited for carrying health benefits. Intake of γ-aminobutyric acid (GABA), a major inhibitory neurotransmitter of the nervous system, has been related to blood pressure lowering in hypertensive individuals. In vivo, GABA is formed from glutamic acid (GA) by glutamic acid decarboxylase (GAD), a widely distributed enzyme in prokaryotic and eukaryotic species. We here enriched breakfast cereals with GABA by recipe and process optimisation. The dynamics of GA and GABA were monitored throughout the production process. Addition of exogenous recombinantly produced GAD of Yersinia intermedia increased GABA levels by 2- to 5-fold. As only trace levels of GABA (<15ppm) and relatively low levels of its precursor (GA, <100ppm) are present in the wheat and rice flour used, a well-thought ingredient choice (inclusion of quinoa flour (ca. 90ppm GABA and 700ppm GA) or bran enrichment (ca. 66ppm GABA and 500ppm GA)) also significantly increases the GABA content in the final flakes. Finally, a strict control of the heating steps during the production process reduces GA and GABA losses. Consumption of one portion (30g) of the here produced enriched breakfast cereals can even meet up to 55% of the daily intake earlier reported to lower blood pressure (ca. 10mg).

System establishment of ATPS for one-step purification of glutamate decarboxylase from E. coli after cell disruption

The partition of glutamate decarboxylase (GAD) from Escherichia coli in polyethylene glycol (PEG) and sodium sulfate aqueous two-phase systems (ATPS) has been explored with the purpose of establishing a phase system for the purification of GAD after cell disruption. The results showed that the partitioning of GAD was slightly influenced by PEG molecular weight (MW) but depended on the tie line length (TLL) and NaCl and loading sample concentrations. The optimum system obtained for GAD purification was composed of a PEG MW of 4,000, TLL of 63.5%, a volume ratio of 2.31, a loading sample concentration of 0.4 g/mL, which produced a GAD recovery of 90% with the purification fold of 73. Furthermore, the feasibility of directly purifying GAD from the cell disrupts using ATPS was evaluated. The established ATPS for GAD purification exhibited an efficient integrated purification process compared to the reported purification process in terms of purification efficiency and recovery.

Dynamic changes in gamma-aminobutyric acid and glutamate decarboxylase activity in oats (Avena nuda L.) during steeping and germination

Gamma-aminobutyric acid (GABA) is the principal inhibitory neurotransmitter in the central nervous system and provides beneficial effects for human and other animals health. To accumulate GABA, samples from two different naked oat cultivars, Baiyan II and Bayou I, were steeped and germinated in an incubator. The content of GABA and glutamic acid as well as the activity of the glutamate decarboxylase (GAD) in oats during steeping and germination were investigated with an amino acid automatic analyzer. Compared with raw groats, an increase in GABA content of oat groats during steeping and germination was continuously observed for two oat cultivars. The activity of GAD increased greatly at the end of steeping and the second stage of germination for Baiyan II and Bayou I, respectively. Glutamic acid content of treated oat groats was significantly lower than that in raw groats until the later period of germination. GABA was correlated (p<0.01) significantly and positively with the glutamic acid rather than GAD activity in the current study. The results indicates that steeping and germination process under highly controlled conditions can effectively accumulate the GABA in oat groats for Baiyan II and Bayou I, which would greatly facilitate production of nutraceuticals or food ingredients that enable consumers to gain greater access to the health benefits of oats. However, more assays need to be further performed with more oat cultivars.

Purification and biochemical characterisation of a novel glutamate decarboxylase from rice bran

BACKGROUND

Glutamate decarboxylase (GAD) is a useful enzyme whose main function is to catalyse the irreversible alpha-decarboxylation of L-glutamate to produce gamma-aminobutyric acid. The cheap and abundant rice-processing by-product rice bran contains a high amount of GAD, the purification and characterisation of which have not yet been reported. In this study, research on rice bran GAD was initiated.

RESULTS

Rice bran GAD was purified to homogeneity via a combined purification protocol of ammonium sulfate fractionation, ion exchange chromatography and two gel filtrations, with a purification fold of 128.6 and an activity recovery of 21.3%. The enzyme was active at pH 5.5 and 40 degrees C and retained 80% of its original activity in the pH range 5-9 and the temperature range 30-50 degrees C. GAD activity was significantly enhanced in the presence of Ca2+ but strongly inhibited by Ag+, Hg2+, sodium dodecyl sulfate and CH3COOH. Kinetic determination of the apparent K(m) for L-glutamate and pyridoxal 5'-phosphate gave values of 27.4 mmol L(-1) and 1.16 micromol L(-1) respectively.

CONCLUSION

Considering that rice bran is cheap and commercially available and that rice bran GAD is relatively stable, the development of cost-effective rice bran GAD-related functional foods would seem to be feasible.

Purification of calmodulin from rice bran and activation of glutamate decarboxylase by Ca2+/calmodulin

BACKGROUND

gamma-Aminobutyric acid (GABA) is an important bioactive regulator, and its biosynthesis is primarily through the alpha-decarboxylation of glutamate by glutamate decarboxylase (GAD). In plants, it was verified that the production of GABA is regulated, in part, via Ca(2+)/calmodulin (CaM). Our preliminary studies showed that rice bran GAD is probably also a Ca(2+)/CaM dependent enzyme; hence, in the current investigation, we purified calmodulin from rice bran, and studied the effect of the Ca(2+)/calmodulin complex on the activity of rice bran GAD in vitro.

RESULTS

CaM was purified to homogeneity from the rice bran by a combined protocol involving TCA precipitation, heat treatment, and hydrophobic interaction chromatography, with the purification fold and recovery of 851.7 and 55.6%, respectively. This protein had similar amino acid composition as the CaMs from other higher plants. The rice bran GAD was found to be quite sensitive to the Ca(2+)/CaM complex at pH 7.0, and addition of exogenous EGTA or TFP efficiently inhibited the stimulatory effect of Ca(2+)/CaM complex. At a separate concentration of Ca(2+) and CaM of 200 micromol L(-1) and 150 nmol L(-1), the rice bran GAD was significantly enhanced 3-fold. Moreover, upon binding Ca(2+), CaM underwent a conformational change that facilitated a more obvious emergency of phenylalanine and tyrosine residues.

CONCLUSION

This investigation provided preliminary information for the development of a GABA-based, cost-effective rice bran GAD-related functional food.

Effects of cultivar and culture conditions on gamma-aminobutyric acid accumulation in germinated fava beans (Vicia faba L.)

BACKGROUND

High levels of gamma-aminobutyric acid (GABA) accumulate in plant tissues under various stresses. GABA accumulation is also influenced by cultivar. This aim of this study was to select the most promising cultivar of fava bean for GABA accumulation and to optimise the culture conditions for GABA production in germinated fava beans by response surface methodology based on central composite design (CCD).

RESULTS

GABA content and glutamate decarboxylase activity in germinated seeds of cultivar S2 were significantly higher than those in other cultivars (P < 0.05). A significant negative correlation (r = -0.765, P < 0.05) between germination percentage and 1000-kernel weight was observed. There was a linear relationship between GABA content and sprout length (R(2) = 0.816). The regression model fitted to the experimental data of CCD was valid in predicting GABA production in germinated fava beans. Temperature and pH value of the culture solution had significant effects on GABA content in germinated fava beans. Under optimal culture conditions (33.6 degrees C, pH 3.19 and an air flow rate of 1.19 L min(-1)), GABA content reached up to 2.41 g kg(-1) dry weight, about 48 times that in raw seeds.

CONCLUSION

Germinated fava bean is a good resource of GABA-rich food. Both cultivar and culture conditions have significant effects on GABA production.

A protein extraction method compatible with proteomic analysis for the euhalophyte Salicornia europaea

Protein extraction from plants like the halophyte Salicornia europaea has been problematic using standard protocols due to high concentrations of salt ions in their cells. We have developed an improved method for protein extraction from S. europaea, which allowed us to remove interfering compounds and salt ions by including the chemicals borax, polyvinylpolypyrrolidone, and phenol. The comparative study of this method with several other protocols using NaCl-treated S. europaea shoots demonstrated that this method gave the best distinction of proteins on 2-DE gels. This protocol had a wide range of applications as high yields and good distinction of 1-DE gels for proteins isolated from twelve other plants were rendered. In addition, we reported results of 2-DE using the recalcitrant tissue of the S. europaea roots. We also demonstrated that this protocol is compatible with proteomic analysis as eight specific proteins generated by this method have been identified by MS. In conclusion, our newly developed protein extraction protocol is expected to have excellent applications in proteomic studies of halophytes.