1
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Song JH, Kim H, Kong MJ, Hong YT, Oh SJ, Choi KC. Gamma-Aminobutyric Acid in Rice Bran Extract Exerts Antistress Effects in Mouse Models with Depressive-Like Behaviors. J Med Food 2024; 27:231-241. [PMID: 38502788 DOI: 10.1089/jmf.2023.k.0107] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/21/2024] Open
Abstract
Various neurotransmitters are involved in regulating stress systems. In this study, we investigated the effects of gamma-aminobutyric acid-rich rice bran extract (GRBe) in mice stressed by forced swimming and tail suspension tests. Four weeks of oral administration of GRBe (500-2000 mg/kg) reduced the levels of dopamine and corticosterone in the blood and brain while increasing serotonin levels. GRBe was involved not only in stress but also in regulating sleep and obesity-related genes. Modern society experiences diverse and tense lives because of urbanization and informatization, which cause excessive stress due to complicated interpersonal relationships, heavy work burden, and fatigue from the organized society. High levels of stress cause psychological instability and disrupt the balance in the autonomic nervous system, which maintains the body's equilibrium, resulting in cardiovascular and cerebrovascular diseases, hormonal imbalances, and sleep disorders. Therefore, our results suggest that GRBe is a useful substance that can relieve tension by ultimately influencing a depressive-like state by lowering the levels of neuronal substances, hormones, and cytokines involved in stress and sleep disorders.
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Affiliation(s)
- Ji-Hye Song
- Research Group of Personalized Diet, Korea Food Research Institute, Wanju-gun, Korea
| | - Hyunhee Kim
- Department of Biochemistry and Molecular Biology, AMIST, Asan Medical Center, University of Ulsan College of Medicine, Seoul, Korea
| | - Min-Jeong Kong
- Department of Biochemistry and Molecular Biology, AMIST, Asan Medical Center, University of Ulsan College of Medicine, Seoul, Korea
| | - Yoon-Taek Hong
- Department of Biochemistry and Molecular Biology, AMIST, Asan Medical Center, University of Ulsan College of Medicine, Seoul, Korea
| | | | - Kyung-Chul Choi
- Department of Biochemistry and Molecular Biology, AMIST, Asan Medical Center, University of Ulsan College of Medicine, Seoul, Korea
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2
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Xia Q, Zheng Y, Wang L, Chen X. Proposing Signaling Molecules as Key Optimization Targets for Intensifying the Phytochemical Biosynthesis Induced by Emerging Nonthermal Stress Pretreatments of Plant-Based Foods: A Focus on γ-Aminobutyric Acid. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2023; 71:12622-12644. [PMID: 37599447 DOI: 10.1021/acs.jafc.3c04413] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 08/22/2023]
Abstract
Emerging evidence has confirmed the role of emerging nonthermal stressors (e.g., electromagnetic fields, ultrasonication, plasma) in accumulating bioactive metabolites in plant-based food. However, the signal decoding mechanisms behind NonTt-driven phytochemical production remain unclear, hindering postharvest bioactive component intensification. This study aims to summarize the association between signaling molecules and bioactive secondary metabolite production under nonthermal conditions, demonstrating the feasibility of enhancing phytochemical accumulation through signaling molecule crosstalk manipulation. Nonthermal elicitors were found to be capable of inducing stress metabolisms and activating various signaling molecules, similar to conventional abiotic stress. A simplified pathway model for nonthermally induced γ-aminobutyric acid accumulation was proposed with reactive oxygen species and calcium signaling being versatile pathways responsive to nonthermal elicitors. Manipulating signal molecules/pathways under nonthermal conditions can intensify phytochemical biosynthesis. Further research is needed to integrate signaling molecule responses and metabolic network shifts in nonthermally stressed plant-based matrices, balancing quality modifications and intensification of food functionality potential.
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Affiliation(s)
- Qiang Xia
- State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Taipa, Macau
- College of Food and Pharmaceutical Sciences, Key Laboratory of Animal Protein Food Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315832, China
| | - Yuanrong Zheng
- State Key Laboratory of Dairy Biotechnology, Shanghai Engineering Research Center of Dairy Biotechnology, Dairy Research Institute, Bright Dairy & Food Co., Ltd., Shanghai 200436, China
| | - Libin Wang
- College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China
| | - Xiaojia Chen
- State Key Laboratory of Quality Research in Chinese Medicine, Institute of Chinese Medical Sciences, University of Macau, Taipa, Macau
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3
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Optimization of Extrusion Treatments, Quality Assessments, and Kinetics Degradation of Enzyme Activities during Storage of Rice Bran. Foods 2023; 12:foods12061236. [PMID: 36981162 PMCID: PMC10048670 DOI: 10.3390/foods12061236] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2023] [Revised: 03/07/2023] [Accepted: 03/09/2023] [Indexed: 03/18/2023] Open
Abstract
Over the years, extrusion has been a multi-step thermal technique that has proven to be the most effective process to stabilize rice bran (RB). This study aimed to investigate the effects of extrusion treatment and temperature (15, 25, and 40 °C) on the storage stability, lipid oxidation, peroxidase, and peroxide values, free fatty acids, fatty acid composition, and protein variations of RB over 60 days. The study offers novel insights into the changes in RB’s protein and amino acid compositions during extrusion and storage, which has not been extensively explored in prior research. After extrusion processing, peroxidase activity (POD) and lipase activity (LPS) were significantly reduced. However, peroxide value (PV), free fatty acids (FFA), and malondialdehyde content (MDA) observed a significantly increased by 0.64 mEqO2/kg, 8.3 mg/100 g, and 0.0005 μmol/L respectively. The storage stability of RB after extrusion shows that the POD, LPS, FFA, PV, and MDA were positively correlated with storage duration and temperature. The oleic acid/linoleic acid ratio in processed RB by extrusion had no significant changes during storage. The total and essential/non-essential amino acid ratios showed a downward trend of 5.26% and 8.76%, respectively. The first-order kinetics was the best-fitting model to describe the enzymatic inactivation and degradation of extruded RB during storage. The extrusion treatment did not affect the crude protein and the essential subunits of protein. Overall, the optimized extrusion procedure exhibited promising results in stabilizing the RB.
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4
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He D, Rao X, Deng J, Damaris RN, Yang P. Integration of metabolomics and transcriptomics analyses investigates the accumulation of secondary metabolites in maturing seed plumule of sacred lotus (Nelumbo nucifera). Food Res Int 2023; 163:112172. [PMID: 36596118 DOI: 10.1016/j.foodres.2022.112172] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2022] [Revised: 11/02/2022] [Accepted: 11/15/2022] [Indexed: 11/27/2022]
Abstract
Lotus seed plumule (LP) is rich in a variety of antioxidant and anti-inflammatory secondary metabolites, making it a traditional food and medicine widely used in China. Physiological and histological evidences indicated that LP mainly accumulated metabolites in 15-24 days after pollination (DAP) during their development. To systematically investigate the dynamic accumulation of major secondary metabolites, the UPLC-HRMS-based widely targeted metabolomics analyses were performed on maturing LP at 15, 18, 21, and 24 DAP. In total, 767 metabolites were identified, including many secondary metabolites, e.g., 27 % flavonoids and 8 % alkaloids. Among them, 591 were identified as differentially accumulated metabolites (DAMs). The majority of secondary metabolites showed great accumulation after 18 DAP even at the late stage of LP maturation, such as hesperidin, neohesperidin, orobol, serotonin, and lotus special O-nornuciferine, endowing mature LP with effective pharmaceutical properties. The paralleled transcriptomic analysis identified 11,019 differentially expressed genes (DEGs). Based on the comprehensive data, several systematical metabolic regulation maps were established for different secondary metabolites, and 18 DAP was found as a switching point for LP maturing from active primary metabolism to massive secondary metabolites deposition. This study provides valuable information for understanding the mechanism of secondary metabolite accumulation in maturing LP and facilitates its pharmaceutical application.
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Affiliation(s)
- Dongli He
- State Key Laboratory of Biocatalysis and Enzyme Engineering, School of Life Sciences, Hubei University, Wuhan 430062, China
| | - Xiaolan Rao
- State Key Laboratory of Biocatalysis and Enzyme Engineering, School of Life Sciences, Hubei University, Wuhan 430062, China
| | - Jiao Deng
- State Key Laboratory of Biocatalysis and Enzyme Engineering, School of Life Sciences, Hubei University, Wuhan 430062, China; Research Center of Buckwheat Industry Technology, Guizhou Normal University, Guiyang 550001, China
| | - Rebecca N Damaris
- State Key Laboratory of Biocatalysis and Enzyme Engineering, School of Life Sciences, Hubei University, Wuhan 430062, China; Department of Biological Sciences, Pwani University, 195-80108 Kilifi, Kenya
| | - Pingfang Yang
- State Key Laboratory of Biocatalysis and Enzyme Engineering, School of Life Sciences, Hubei University, Wuhan 430062, China.
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5
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Chen JY, Shyu YT, Wu SJ. Enhancement of γ-aminobutyric acid content in shells of passion fruit (Passiflora edulis) under anoxic vacuum conditions. J Food Sci 2023; 88:72-82. [PMID: 36524610 DOI: 10.1111/1750-3841.16401] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2022] [Revised: 11/03/2022] [Accepted: 11/11/2022] [Indexed: 12/23/2022]
Abstract
Passiflora edulis, commonly known as passion fruit, is a popular all-weather fruit eaten fresh or processed. Its shells, which currently are mostly discarded as waste and hurt the environment, account for more than half of the passion fruit. The shells contain gamma-aminobutyric acid (GABA) which is the main inhibitory neurotransmitter and has many proven medical values such as antidepressant, anti-anxiety, etc. Many studies have shown that GABA production in plants can be significantly increased by reverse stress. Taking Tainong 1 as a typical passion fruit cultivar, this study explored the optimal anoxic vacuum treatment for increasing the GABA content of passion fruit shells. The content increased to 2139.25 ± 26.69 mg/100 g on day 4 of chill storage after vacuum packing (63.68% higher than the control). The activities of glutamate decarboxylase (GAD) and diamine oxidase (DAO) were significantly higher in the vacuum-treated group than in the control group after 4 days of vacuum-chill storage. On day 5 of vacuum-chill storage, the activities of all measured enzymes decreased except for the increase of GABA transaminase (GABA-T), which was accompanied by a decrease in GABA content. Vacuum treatment and subsequent chill storage increased the content of GABA, thereby increasing functional value of passion fruit shells.
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Affiliation(s)
- Juo-Yu Chen
- Department of Horticulture and Landscape Architecture, National Taiwan University, Taipei, Taiwan
| | - Yuan-Tay Shyu
- Department of Horticulture and Landscape Architecture, National Taiwan University, Taipei, Taiwan.,Food Safety Center, National Taiwan University, Taipei, Taiwan
| | - Sz-Jie Wu
- Department of Horticulture and Landscape Architecture, National Taiwan University, Taipei, Taiwan.,Food Safety Center, National Taiwan University, Taipei, Taiwan
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6
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Sun Y, Mehmood A, Battino M, Xiao J, Chen X. Enrichment of Gamma-aminobutyric acid in foods: From conventional methods to innovative technologies. Food Res Int 2022; 162:111801. [DOI: 10.1016/j.foodres.2022.111801] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2022] [Revised: 07/11/2022] [Accepted: 08/18/2022] [Indexed: 11/26/2022]
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7
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Yen NTH, Hoa PN, Hung PV. Optimal soaking conditions and addition of exogenous substances improve accumulation of γ‐aminobutyric acid (GABA) in germinated mung bean (
Vigna radiata
). Int J Food Sci Technol 2022. [DOI: 10.1111/ijfs.15473] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Affiliation(s)
- Nguyen Thi Hoang Yen
- Department of Food Technology Ho Chi Minh City University of Technology 268 Ly Thuong Kiet Street, District 10 Ho Chi Minh City Vietnam
- Institute of Biotechnology and Food Technology Industrial University of Ho Chi Minh City 12 Nguyen Van Bao, Ward 4, Go Vap District Ho Chi Minh City Vietnam
- Vietnam National University Ho Chi Minh City Vietnam
| | - Phan Ngoc Hoa
- Department of Food Technology Ho Chi Minh City University of Technology 268 Ly Thuong Kiet Street, District 10 Ho Chi Minh City Vietnam
- Vietnam National University Ho Chi Minh City Vietnam
| | - Pham Van Hung
- Vietnam National University Ho Chi Minh City Vietnam
- Department of Food Technology International University Quarter 6, Linh Trung Ward, Thu Duc District Ho Chi Minh City Vietnam
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8
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Influences of cooking and storage on γ-aminobutyric acid (GABA) content and distribution in mung bean and its noodle products. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2021.112783] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
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9
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Li R, Li Z, Wu N, Tan B. Effect of pre‐treatment on the functional properties of germinated whole grains: A review. Cereal Chem 2021. [DOI: 10.1002/cche.10500] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Ren Li
- Academy of National Food and Strategic Reserves Administration Beijing China
- Department of Food and Engineering College of Food Heilongjiang Bayi Agricultural University Heilongjiang, Daqing China
| | - Zhi‐Jiang Li
- Department of Food and Engineering College of Food Heilongjiang Bayi Agricultural University Heilongjiang, Daqing China
| | - Na‐Na Wu
- Academy of National Food and Strategic Reserves Administration Beijing China
| | - Bin Tan
- Academy of National Food and Strategic Reserves Administration Beijing China
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10
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Ma Y, Tong L, Wang S, Liu T, Wang L, Liu L, Zhou X, Zhou S, Blecker C. Effect of heat and relative humidity treatment on γ‐aminobutyric acid accumulation, other micronutrients contents, antioxidant activities and physicochemical properties of mung bean (
Vigna radiata L
.). Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15455] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Yuling Ma
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Haidian District Beijing China
- Department of Food Science and Formulation Gembloux Agro‐Bio Tech Université de Liège Gembloux Belgium
| | - Litao Tong
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Haidian District Beijing China
| | - Shanshan Wang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Haidian District Beijing China
| | - Tingyu Liu
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Haidian District Beijing China
| | - Lili Wang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Haidian District Beijing China
| | - Liya Liu
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Haidian District Beijing China
| | - Xianrong Zhou
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences Haidian District Beijing China
| | - Sumei Zhou
- Beijing Advanced Innovation Center for Food Nutrition and Human Health School of Food and Health Beijing Technology & Business University (BTBU) Haidian District Beijing China
| | - Christophe Blecker
- Department of Food Science and Formulation Gembloux Agro‐Bio Tech Université de Liège Gembloux Belgium
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11
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Elevation of gamma-aminobutyric acid (GABA) and essential amino acids in vacuum impregnation mediated germinated rice traced by MALDI imaging. Food Chem 2021; 365:130399. [PMID: 34218107 DOI: 10.1016/j.foodchem.2021.130399] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2021] [Revised: 06/15/2021] [Accepted: 06/15/2021] [Indexed: 10/21/2022]
Abstract
Rice is known to contain limiting amino acids. Synthesis of GABA in plants is an adaptive response by initiating glutamic acid. A higher rate of GABA production was observed in samples enriched with glutamic acid and vacuum impregnation (VI) with longer germination time. Heat map profiles classified GABA and essential amino acids into 1) small increments consisting of Arg, His and Met, 2) moderate increments consisting of GABA, Trp, Lys, Phe and Thr, and 3) large increments consisting of Ile, Leu and Val. In Jasmine rice, highest essential amino acids were found in samples soaked with water, enriched with glutamic acid, and germinated for 72-96 h. Highest GABA (44.8 mg/100 g) was noticed after VI for 20-40 min and germinated for 72-96 h. In Riceberry, highest GABA (74.2 mg/100 g) and essential amino acids were associated with samples treated with VI for 20-40 min and germinated for 96 h.
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12
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ARTP Mutagenesis to Improve Mycelial Polysaccharide Production of Grifola frondosa Using a Mixture of Wheat Bran and Rice Bran as Substrate. J FOOD QUALITY 2021. [DOI: 10.1155/2021/6110743] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Mycelial polysaccharides from Grifola frondosa have shown potential for the prevention of chronic diseases. Atmospheric and room temperature plasma (ARTP) technology was used to enhance the ability of G. frondosa to efficiently utilize a mixture of rice bran and wheat bran in the production of mycelial polysaccharides. The ARTP-mutant G. frondosa GFA2 had an improved growth rate of 6.0 mm/d and polysaccharide yield of 2.65 g/L and showed stable genetic characteristics. Uniform design experiments showed that polysaccharide yield could be increased to 5.90 g/L using the optimized conditions of 10.0 g/L rice bran and 110.0 g/L wheat bran while omitting KH2PO4 and MgSO4·7H2O. Gas chromatography demonstrated that GFA2 polysaccharides were composed of the monosaccharides rhamnose, arabinose, fucose, xylose, mannose, glucose, and galactose. This study provides an effective strategy for improving polysaccharide production in edible fungi while proposing the added-value utilization of rice and wheat brans.
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13
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Shen L, Gao M, Zhu Y, Liu C, Wang L, Kamruzzaman M, Liu C, Zheng X. Microwave drying of germinated brown rice: Correlation of drying characteristics with the final quality. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102673] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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14
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Coello KE, Frias J, Martínez-Villaluenga C, Cartea ME, Abilleira R, Peñas E. Potential of Germination in Selected Conditions to Improve the Nutritional and Bioactive Properties of Moringa ( Moringa oleifera L.). Foods 2020; 9:E1639. [PMID: 33182814 PMCID: PMC7696275 DOI: 10.3390/foods9111639] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2020] [Revised: 10/27/2020] [Accepted: 11/05/2020] [Indexed: 12/15/2022] Open
Abstract
Moringa oleifera L. is greatly appreciated for its high content of phytochemicals. Although most parts of moringa tree have been widely studied, seeds remained scarcely explored. The first goal of this study was to investigate the effectiveness of germination to improve the nutritional composition (proximate composition and levels of vitamins B1 and B2), content of bioactive compounds (glucosinolates, phenolics and γ-aminobutyric acid, GABA) and antioxidant activity of moringa seed. Germination improved protein, fat, fiber, riboflavin, phenolics, some individual glucosinolates (GLS) and GABA contents, as well as the antioxidant potential in moringa sprouts, but the extent of the improvement depended on germination conditions. The second objective of this work was to identify the optimal germination conditions to maximize nutritional and bioactive quality of moringa by applying multi-response optimization (response surface methodology, RSM). RSM models indicated that 28 °C and 24 h were the optimal conditions to enhance the accumulation of riboflavin, phenolics and antioxidant activity of sprouts, while the highest GABA and total GLS contents were observed at 36 °C for 96 h and thiamine achieved the maximum content at 36 °C for 24 h. These results show that moringa sprouts are promising functional foods that might be also used as ingredients for the elaboration of novel foodstuffs.
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Affiliation(s)
- Karín E. Coello
- Escuela Superior Politécnica del Litoral, ESPOL Polytechnic University, Facultad de Ingeniería Mecánica y Ciencias de la Producción, Campus Gustavo Galindo Km 30.5 Vía Perimetral, P.O. Box 09-01-5863 Guayaquil, Ecuador;
- Department of Food Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28006 Madrid, Spain; (J.F.); (C.M.-V.)
| | - Juana Frias
- Department of Food Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28006 Madrid, Spain; (J.F.); (C.M.-V.)
| | - Cristina Martínez-Villaluenga
- Department of Food Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28006 Madrid, Spain; (J.F.); (C.M.-V.)
| | - María Elena Cartea
- Group of Genetics, Breeding and Biochemistry of Brassicas, Biological Mission of Galicia (CSIC), P.O. Box 28, E-36080 Pontevedra, Spain; (M.E.C.); (R.A.)
| | - Rosaura Abilleira
- Group of Genetics, Breeding and Biochemistry of Brassicas, Biological Mission of Galicia (CSIC), P.O. Box 28, E-36080 Pontevedra, Spain; (M.E.C.); (R.A.)
| | - Elena Peñas
- Department of Food Characterization, Quality and Safety, Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), 28006 Madrid, Spain; (J.F.); (C.M.-V.)
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15
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Ma Y, Tong L, Li J, Ashraf J, Wang S, Zhao B, Liu L, Blecker C, Zhou S. Comparison of γ‐aminobutyric acid accumulation capability in different mung bean (
Vigna radiata
L.) varieties under heat and relative humidity treatment, and its correlation with endogenous amino acids and polyamines. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14771] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
Affiliation(s)
- Yuling Ma
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences No. 2 Yuan Ming Yuan West Road Haidian District Beijing100193China
- Department of Food Science and Formulation Gembloux Agro‐Bio Tech Université de Liège Passage des Déportés 2 Gembloux Belgium
| | - Litao Tong
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences No. 2 Yuan Ming Yuan West Road Haidian District Beijing100193China
| | - Juan Li
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences No. 2 Yuan Ming Yuan West Road Haidian District Beijing100193China
| | - Jawad Ashraf
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences No. 2 Yuan Ming Yuan West Road Haidian District Beijing100193China
| | - Shanshan Wang
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences No. 2 Yuan Ming Yuan West Road Haidian District Beijing100193China
| | - Bo Zhao
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences No. 2 Yuan Ming Yuan West Road Haidian District Beijing100193China
| | - Liya Liu
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences No. 2 Yuan Ming Yuan West Road Haidian District Beijing100193China
| | - Christophe Blecker
- Department of Food Science and Formulation Gembloux Agro‐Bio Tech Université de Liège Passage des Déportés 2 Gembloux Belgium
| | - Sumei Zhou
- Institute of Food Science and Technology Chinese Academy of Agricultural Sciences No. 2 Yuan Ming Yuan West Road Haidian District Beijing100193China
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16
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Mei X, Xu X, Yang Z. Characterization of two tea glutamate decarboxylase isoforms involved in GABA production. Food Chem 2020; 305:125440. [PMID: 31494496 DOI: 10.1016/j.foodchem.2019.125440] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2019] [Revised: 08/03/2019] [Accepted: 08/27/2019] [Indexed: 11/24/2022]
Abstract
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 Km 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.
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Affiliation(s)
- Xin Mei
- Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement & Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Xingke Road 723, Tianhe District, Guangzhou 510650, China
| | - Xinlan Xu
- Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement & Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Xingke Road 723, Tianhe District, Guangzhou 510650, China
| | - Ziyin Yang
- Key Laboratory of South China Agricultural Plant Molecular Analysis and Genetic Improvement & Guangdong Provincial Key Laboratory of Applied Botany, South China Botanical Garden, Chinese Academy of Sciences, Xingke Road 723, Tianhe District, Guangzhou 510650, China; Center of Economic Botany, Core Botanical Gardens, Chinese Academy of Sciences, Xingke Road 723, Tianhe District, Guangzhou 510650, China.
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17
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Huang HW, Hsu CP, Wang CY. Healthy expectations of high hydrostatic pressure treatment in food processing industry. J Food Drug Anal 2019; 28:1-13. [PMID: 31883597 DOI: 10.1016/j.jfda.2019.10.002] [Citation(s) in RCA: 80] [Impact Index Per Article: 16.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2019] [Revised: 10/05/2019] [Accepted: 10/23/2019] [Indexed: 12/19/2022] Open
Abstract
High hydrostatic pressure processing (HPP) is a non-thermal pasteurization technology which has already been applied in the food industries. Besides maintaining the food safety and quality, HPP also has potential applications in the enhancement of the health benefits of food products. This study examines the current progress of research on the use of HPP in the development of health foods. Through HPP, the nutritional value of food products can be enhanced or retained, including promotes the biosynthesis of γ-aminobutyric acid (GABA) in the food materials, retains immunoglobulin components in dairy products, increases resistant starch content in cereals, and reduces the glycemic index of fruit and vegetable products, which facilitates better control of blood glucose levels and decreases calorie intake. HPP can also be utilized as a hurdle technology in combination with existing processing technologies for the development of low-sodium food products and the maintenance of microbial safety, thereby lowering the risk of triggering cardiovascular disease. Additionally, HPP can be used to enhance the diversity of probiotic food products. Appropriate sporogenous probiotics can be screened and added to various high-pressure processed food products as a certain bacterial count is still retained in the products after HPP. As HPP causes physical damage to the structures of food products, it can also be used as a synergistic extraction technology to enhance the extraction efficiency of functional components, thereby reducing extraction time. By applying HPP in the extraction of functional components from food waste, the production costs of such components can be effectively reduced. This study provides a summary of the mechanisms by which HPP enhances the health benefits of food products and the current progress of relevant research. HPP possesses huge potential in the development of novel health foods and may provide an abundance of benefits to human health in the future.
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Affiliation(s)
- Hsiao-Wen Huang
- Department of Animal Science and Technology, National Taiwan University, Taipei, 106, Taiwan
| | - Chiao-Ping Hsu
- Food Industry Research and Development Institute, Chiayi, 60060, Taiwan
| | - Chung-Yi Wang
- Department of Biotechnology, National Formosa University, Yunlin, 632, Taiwan.
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18
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Oh SJ, Kim HS, Lim ST. Increase of gamma-aminobutyric acid contents in rice embryo with protein hydrolysates and pyridoxal-5-phosphate using abiotic stress. J Cereal Sci 2019. [DOI: 10.1016/j.jcs.2019.102803] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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19
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Techo J, Soponronnarit S, Devahastin S, Wattanasiritham LS, Thuwapanichayanan R, Prachayawarakorn S. Effects of heating method and temperature in combination with hypoxic treatment on γ‐aminobutyric acid, phenolics content and antioxidant activity of germinated rice. Int J Food Sci Technol 2018. [DOI: 10.1111/ijfs.14021] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Jakkrawut Techo
- Division of Energy Technology School of Energy, Environment and Materials King Mongkut's University of Technology Thonburi 126 Pracha‐Uthit Road Bangkok 10140 Thailand
| | - Somchart Soponronnarit
- Division of Energy Technology School of Energy, Environment and Materials King Mongkut's University of Technology Thonburi 126 Pracha‐Uthit Road Bangkok 10140 Thailand
| | - Sakamon Devahastin
- Advanced Food Processing Research Laboratory Department of Food Engineering Faculty of Engineering King Mongkut's University of Technology Thonburi 126 Pracha‐Uthit Road Bangkok 10140 Thailand
| | - Ladda S. Wattanasiritham
- Institute of Food Research and Product Development Kasetsart University 50 Ngamwongwan Road Bangkok 10900 Thailand
| | - Ratiya Thuwapanichayanan
- Department of Farm Mechanics Faculty of Agriculture Kasetsart University 50 Ngamwongwan Road Bangkok 10900 Thailand
| | - Somkiat Prachayawarakorn
- Department of Chemical Engineering Faculty of Engineering King Mongkut's University of Technology Thonburi 126 Pracha‐Uthit Road Bangkok 10140 Thailand
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20
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Shang W, Si X, Zhou Z, Strappe P, Blanchard C. Wheat bran with enriched gamma-aminobutyric acid attenuates glucose intolerance and hyperinsulinemia induced by a high-fat diet. Food Funct 2018; 9:2820-2828. [PMID: 29693103 DOI: 10.1039/c8fo00331a] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
Abstract
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.
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Affiliation(s)
- Wenting Shang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China.
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21
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Enhanced accumulation of gamma-aminobutyric acid in rice bran using anaerobic incubation with various additives. Food Chem 2018; 271:187-192. [PMID: 30236666 DOI: 10.1016/j.foodchem.2018.07.175] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2018] [Revised: 06/15/2018] [Accepted: 07/25/2018] [Indexed: 11/20/2022]
Abstract
An anaerobic incubation for the enzymatic production of gamma-aminobutyric acid (GABA) in rice bran with the addition of glutamate, hydrolyzed wheat protein (HWP), yeast extract (YE) and pyridoxal-5-phosphate (PLP) was investigated. Rice bran was moistened (30% moisture content) with an electrolyzed oxidizing water and anaerobically incubated under nitrogen at 40 °C for 8 h. The incubation activated the glutamate decarboxylase (GAD) in rice bran and increased the GABA content from 10.7 to 171.5 mg/100 g. The addition of glutamate and protein hydrolysates further amplified the GABA content in the treated rice bran: 974.9, 487.4, and 372.8 mg/100 g, with 2.25% glutamate, 6% HWP, and 8% YE, respectively. Furthermore, addition of PLP (1.48 mg/100 g) as a coenzyme for GAD, together with 2.25% glutamate addition, could raise the GABA accumulation in rice bran to 2242 mg/100 g. Other amino acids in rice bran were changed in their composition by the anaerobic treatment.
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22
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Si X, Shang W, Zhou Z, Shui G, Lam SM, Blanchard C, Strappe P. Gamma-aminobutyric Acid Enriched Rice Bran Diet Attenuates Insulin Resistance and Balances Energy Expenditure via Modification of Gut Microbiota and Short-Chain Fatty Acids. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:881-890. [PMID: 29327584 DOI: 10.1021/acs.jafc.7b04994] [Citation(s) in RCA: 39] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/07/2023]
Abstract
In this study, gamma-aminobutyric acid (GABA) enriched rice bran (ERB) was supplemented to obese rats to investigate the attenuation of metabolic syndromes induced by high-fat diet. ERB-containing diet stimulated butyrate and propionate production by promoting Anaerostipes, Anaerostipes sp., and associated synthesizing enzymes. This altered short-chain fatty acid (SCFA) distribution further enhanced circulatory levels of leptin and glucagon-like peptide-1, controlling food intake by downregulating orexigenic factors. Together with the enhanced fatty acid β-oxidation highlighted by Prkaa2, Ppara, and Scd1 expression via AMPK signaling pathway and nonalcoholic fatty liver disease pathway, energy expenditure was positively modulated. Serum lipid compositions showed ERB supplement exhibited a more efficient effect on lowering serum sphingolipids, which was closely associated with the status of insulin resistance. Consistently, genes of Ppp2r3b and Prkcg, involved in the function of ceramides in blocking insulin action, were also downregulated following ERB intervention. Enriched GABA and phenolic acids were supposed to be responsible for the health-beneficial effects.
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Affiliation(s)
- Xu Si
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology , Tianjin 300457, China
| | - Wenting Shang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology , Tianjin 300457, China
| | - Zhongkai Zhou
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology , Tianjin 300457, China
- ARC Industrial Transformation Training Centre for Functional Grains, Charles Sturt University , Wagga Wagga, New South Wales 2678, Australia
| | - Guanghou Shui
- Institute of Genetics and Developmental Biology, Chinese Academy of Sciences , Beijing 100101, China
| | - Sin Man Lam
- Institute of Genetics and Developmental Biology, Chinese Academy of Sciences , Beijing 100101, China
| | - Chris Blanchard
- ARC Industrial Transformation Training Centre for Functional Grains, Charles Sturt University , Wagga Wagga, New South Wales 2678, Australia
| | - Padraig Strappe
- School of Medical and Applied Sciences, Central Queensland University , Rockhampton, Queensland 4700, Australia
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23
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Shobako N, Ogawa Y, Ishikado A, Harada K, Kobayashi E, Suido H, Kusakari T, Maeda M, Suwa M, Matsumoto M, Kanamoto R, Ohinata K. A Novel Antihypertensive Peptide Identified in Thermolysin-Digested Rice Bran. Mol Nutr Food Res 2018; 62. [DOI: 10.1002/mnfr.201700732] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2017] [Revised: 11/27/2017] [Indexed: 01/04/2023]
Affiliation(s)
- Naohisa Shobako
- Health Care R&D; Sunstar Group; Takatsuki Osaka Japan
- Division of Food Science and Biotechnology; Graduate School of Agriculture; Kyoto University; Uji Kyoto Japan
| | - Yutaro Ogawa
- Health Care R&D; Sunstar Group; Takatsuki Osaka Japan
| | | | - Kayo Harada
- Health Care R&D; Sunstar Group; Takatsuki Osaka Japan
| | | | | | | | - Mariko Maeda
- Health Care R&D; Sunstar Group; Takatsuki Osaka Japan
| | - Makoto Suwa
- Health Care R&D; Sunstar Group; Takatsuki Osaka Japan
| | | | - Ryuhei Kanamoto
- Division of Food Science and Biotechnology; Graduate School of Agriculture; Kyoto University; Uji Kyoto Japan
| | - Kousaku Ohinata
- Division of Food Science and Biotechnology; Graduate School of Agriculture; Kyoto University; Uji Kyoto Japan
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24
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Perez-Ternero C, Alvarez de Sotomayor M, Herrera MD. Contribution of ferulic acid, γ-oryzanol and tocotrienols to the cardiometabolic protective effects of rice bran. J Funct Foods 2017. [DOI: 10.1016/j.jff.2017.02.014] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022] Open
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25
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Neuroprotective Effects of Germinated Brown Rice in Rotenone-Induced Parkinson's-Like Disease Rats. Neuromolecular Med 2016; 18:334-46. [PMID: 27430236 DOI: 10.1007/s12017-016-8427-5] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2016] [Accepted: 07/08/2016] [Indexed: 12/21/2022]
Abstract
The effects of germinated brown rice (GBR) on the motor deficits and the dopaminergic (DA) cell death were investigated in Parkinson's-like disease (PD) rats. Reactive oxidative species generated by chronic subcutaneous injection of rotenone (RT) lead to neuronal apoptosis particularly in the nigrostriatal DA system and produce many features of PD, bradykinesis, postural instability and rigidity. In this study, 4-phenylbutyric acid (4-PBA), previously reported to inhibit RT-induced DA cell death, was used as the positive control. Results show that pretreatment with GBR as well as 4-PBA significantly enhanced the motor activity after RT injection, and GBR affected significantly in open field test, only in the ambulation but not the mobility duration, and ameliorated the time to orient down (t-turn) and total time to descend the pole (t-total) in pole test as compared to RT group, but significantly lowered both t-turn and t-total only in 4-PBA group. The percentage of apoptotic cells in brain measured by flow cytometry and the inflammatory effect measured by ELISA of TNF-α showed significant increase in RT group as compared to the control (CT) group at P < 0.05. Apoptotic cells in RT group (85.98 %) showed a significant (P < 0.05) increase versus CT group (17.50 %), and this effect was attenuated in GBR+RT group by decreasing apoptotic cells (79.32 %), whereas, increased viable cells (17.94 %) versus RT group (10.79 %). GBR in GBR + RT group could decrease TNF-α both in the serum and in brain. In summary, GBR showed a neuroprotective effect in RT-induced PD rats, and it may be useful as a value-added functional food to prevent neurodegenerative disease or PD.
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26
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Wang Y, Li M, Xu F, Chai L, Bao J, Shen S. Variation in Polyphenols, Tocols, γ-Aminobutyric Acid, and Antioxidant Properties in Whole Grain Rice (Oryza sativa L.) as Affected by Different Germination Time. Cereal Chem 2016. [DOI: 10.1094/cchem-08-15-0171-r] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Yan Wang
- Institute of Nuclear Agricultural Sciences, Zhejiang University, Huajiachi Campus, Hangzhou 310029, China
| | - Mei Li
- Analysis Center of Agrobiology and Environmental Sciences, Zhejiang University, Zijingang Campus, Hangzhou, 310058, China
| | - Feifei Xu
- Institute of Nuclear Agricultural Sciences, Zhejiang University, Huajiachi Campus, Hangzhou 310029, China
| | - Lihong Chai
- Institute of Nuclear Agricultural Sciences, Zhejiang University, Huajiachi Campus, Hangzhou 310029, China
| | - Jinsong Bao
- Institute of Nuclear Agricultural Sciences, Zhejiang University, Huajiachi Campus, Hangzhou 310029, China
| | - Shengquan Shen
- Institute of Nuclear Agricultural Sciences, Zhejiang University, Huajiachi Campus, Hangzhou 310029, China
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27
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Shen S, Wang Y, Li M, Xu F, Chai L, Bao J. The effect of anaerobic treatment on polyphenols, antioxidant properties, tocols and free amino acids in white, red, and black germinated rice (Oryza sativa L.). J Funct Foods 2015. [DOI: 10.1016/j.jff.2015.09.057] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022] Open
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28
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Rapid Measurement of Antioxidant Activity and γ-Aminobutyric Acid Content of Chinese Rice Wine by Fourier-Transform Near Infrared Spectroscopy. FOOD ANAL METHOD 2015. [DOI: 10.1007/s12161-015-0144-4] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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