Localization of amino acids in germinated rice grain: Gamma-aminobutyric acid and essential amino acids production approach |
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| Affiliation: | 1. Dept. of Food Science and Technology, Chungbuk National University, Cheongju 361-763, Republic of Korea;2. Dept. of Food and Nutrition, Daejeon Health Sciences College, Daejeon 300-711, Republic of Korea;1. Division of Energy Technology, School of Energy, Environment and Materials, King Mongkut''s University of Technology Thonburi, 126 Pracha Uthit Road, Bang Mod, Thung khru, Bangkok 10140, Thailand;2. Faculty of Engineering, King Mongkut''s University of Technology Thonburi, 126 Pracha Uthit Road, Bang Mod, Thung khru, Bangkok 10140, Thailand;3. Institute of Food Research and Product Development, Kasetsart University, Jatujak, Bangkok 10903, Thailand;4. King Mongkut''s Institute of Technology Ladkrabang, Prince of Chumphon Campus, 17/1Chumco Pathio, Chumphon 86160, Thailand;1. Escuela Superior Politécnica del Litoral, ESPOL, 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;2. Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Juan de la Cierva 3, 28006, Madrid, Spain;3. Institute of Food Science Research (CIAL) (CSIC-UAM), Nicolás Cabrera 9, Campus de Cantoblanco, 28049, Madrid, Spain |
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| Abstract: | Germinated rice is popularly consumed for its high gamma-aminobutyric acid (GABA) and bioactive compounds. Supporting information on how to germinate rice with high GABA content and essential amino acids is lacking. White and colored rough rice were germinated for 0, 24, 48, 72, 96, 120 and 144 h. GABA, GABA substrates and essential amino acids were also investigated using GC-MS and MALDI-MSI. GABA was more concentrated after germination and shifted into the coleoptile. High correlation was recorded between germination time and GABA (0.79–0.83, p ≤ 0.01) and glutamic acid (0.88–0.89, p ≤ 0.01). Highest rates of GABA and glutamic production were observed within 48 h of germination in both rice varieties (26.12 and 34.28 mg/100g) and reached maximum value at 96 h (31.36 and 38.75 mg/100g). Colored rice germination showed higher GABA, GABA substrates and deficient amino acids than white rice. GABA and essential amino acids drastically increased after germination, supporting the consumption of germinated rice as a functional food. |
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| Keywords: | Rice Germination GABA Localization DESI-MSI" },{" #name" :" keyword" ," $" :{" id" :" kwrd0035" }," $$" :[{" #name" :" text" ," _" :" desorption electrospray ionization mass spectrometry imaging GABA" },{" #name" :" keyword" ," $" :{" id" :" kwrd0045" }," $$" :[{" #name" :" text" ," _" :" gamma-aminobutyric acid GAD" },{" #name" :" keyword" ," $" :{" id" :" kwrd0055" }," $$" :[{" #name" :" text" ," _" :" glutamate decarboxylase KDML 105" },{" #name" :" keyword" ," $" :{" id" :" kwrd0065" }," $$" :[{" #name" :" text" ," _" :" Khao Dawk Mali 105 PCA" },{" #name" :" keyword" ," $" :{" id" :" kwrd0075" }," $$" :[{" #name" :" text" ," _" :" principal component analysis KMO" },{" #name" :" keyword" ," $" :{" id" :" kwrd0085" }," $$" :[{" #name" :" text" ," _" :" Kaiser-Meyer-Olkin PC" },{" #name" :" keyword" ," $" :{" id" :" kwrd0095" }," $$" :[{" #name" :" text" ," _" :" principal component |
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