Effects of soaking duration and incubation conditions on GABA biosynthesis in MangBuk brown rice of Vietnam
https://doi.org/10.31246/mjn-2021-0115
- Author:
Ho Thi Ngoc Tram
1
,
2
;
Phan Phuoc Hien
3
;
Thi Mong Diep Nguyen
4
Author Information
1. Faculty of Applied Technology, School of Engineering and Technology, Van Lang University, Ho Chi Minh City, Vietnam&
2. Faculty of Biological Sciences, Nong Lam University, Ho Chi Minh City, Vietnam
3. Institute of Applied Science and Technology, School of Engineering and Technology, Van Lang University, Ho Chi Minh City, Vietnam
4. Faculty of Natural Sciences, Quy Nhon University, Quy Nhon City, Binh Dinh Province, Vietnam
- Publication Type:Journal Article
- Keywords:
gamma-amino butyric acid, germinated grains, hydrolytic enzymes, MangBuk brown rice, soaking duration
- From:
Malaysian Journal of Nutrition
2022;28(No.3):315-325
- CountryMalaysia
- Language:English
-
Abstract:
Introduction: Many people are currently interested in improving and maintaining
their health status by changing their dietary habits, like eating more natural foods;
thus sprout products are becoming increasingly popular. In this context, sprouted
brown rice grains are an excellent example of functional food, because besides their
nutritive value, they also lower the risk of various diseases and/or exert healthpromoting effects. In this paper, we focused on the bioactive compound γ-aminobutyric
acid (GABA) in germinated brown rice. GABA is known as an important amino acid
that can help reduce hypertension and inhibit cancer cells development. Methods:
We investigated the hydration characteristics of brown rice by drying them in a
moisture analyser at 130°C until reaching a constant weight. The effects of soaking
(duration and pH of soaking solution), as well as incubation conditions (temperature
and time) on GABA biosynthesis in MangBuk brown rice of Vietnam were measured.
Quantification of GABA was measured using a spectrophotometer. Results: GABA
content in MangBuk type 1 brown rice was higher than in type 2. GABA content
reached its highest value at 691.88 µg/g for type 1 rice and 596.48 µg/g for type 2
rice when MangBuk brown rice was soaked in a pH 7 water at 30°C for 12 hours, and
then incubated at 35°C for 30 hours in aerobic condition. Conclusion: Germination
conditions modified the content of biologically active compounds in MangBuk soft
and hard rice varieties. GABA was synthesised during germination based on three
factors, namely time of incubation, temperature of incubation, and pH of solution.
- Full text:4.2022my0587.pdf
