Optimizing soaking and germination conditions to improve gamma-aminobutyric acid content in japonica and indica germinated brown rice

By Qian Zhang, Jun Xiang, Lizhen Zhang, Xiaofeng Zhu, J. Evers, W. van der Werf, L. Duan. 2014

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ABSTRACTGerminated brown rice is a well-known functional food due to its high content of gamma-aminobutyric acid (GABA).This study was designed to test the difference of producing GABAin two domesticated rice genotypes (indica and japonica rice), and the effects of adding ex-ogenous glutamic acid or gibberellin, and processing conditions. Soaking at 30 °C and ger-mination at 35 °C during 36 h resulted in the highest GABA in distilled soaking water withpH 7. The indica rice showed higher GABA levels than japonica rice. GABA was increasedunder acidic soaking conditions or by adding L -glutamic acid ( L -Glu) at the optimal con-centration of 1.0 g L −1 and gibberellin A 3 (GA 3 ) at the optimal concentration of 0.25 mg L −1 .The lower accumulation of GABA in japonica rice could be remedied by adding exogenous L -Glu and GA 3 , and providing acidic soaking conditions.The results help to efficiently produceGABA enriched functional food.© 2014 Elsevier Ltd. All rights reserved.ARTICLE INFO Article history:

Subfields: Complementary and alternative medicine, Nutrition and Dietetics, Plant Science

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