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Nutraceuticals and food v.8 no.1, 2003년, pp.75 - 78   피인용횟수: 7

γ -Aminobutyric Acid (GABA) Content of Selected Uncooked Foods

Oh, Suk-Heung   (Department of Biotechnology, Woosuk UniversityUU0001001  ); Moon, Yeon-Jong   (Department of Biotechnology, Woosuk UniversityUU0001001  ); Oh, Chan-Ho   (Department of Biotechnology, Woosuk UniversityUU0001001  );
  • 초록

    We analyzed the ${\gamma}$ -aminobutyric acid (GABA) content of a selection of uncooked foods. Foods with GABA concentrations in excess of 100 nmole per g dry weight included: brown rice germ, brown rice sprouts, barley sprouts, bean sprouts, beans, corn, barley, brown rice, spinach, potatoes, sweet potatoes, yams, kale and chestnuts. Cereals included: brown rice germ, brown rice sprouts, barley sprouts, bean sprouts, beans, corn, barley, and brown rice and had GABA concentrations of 718, 389, 326, 302, 250, 199, 190, and 123 nmole per g dry weight (DW), respectively. The vegetables: spinach, potatoes, sweet potatoes, yams and kale contained 414, 166, 137, 129, 122 nmole GABA per g DW, respectively. The GABA concentration of chestnut was 188 nmole per g DW. However, oatmeal, adlay, broccoli, squash, carrots, onion, apples, lentinus edodes, green laver, and lactobacillus had GABA concentrations of less than 100 nmole per g DW. These results show that brown rice germ, sprouted cereals and spinach are good sources of plant-derived GABA. These data will be useful in selecting foods for the manufacturing of uncooked foods containing a relatively high concentrations of GABA.


  • 주제어

    GABA .   uncooked foods .   cereals .   vegetables.  

  • 참고문헌 (25)

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  • 이 논문을 인용한 문헌 (7)

    1. Woo, Seung-Mi ; Wool, Sang-Chul ; Jeong, Yong-Jin 2006. "Comparison of Quality Characteristics of Korean Cabbage Kimchi Added with Germinated Brown Rice Extracts and Korean Cabbage Kimchi on the Market" 한국식품저장유통학회지 = Korean journal of food preservation, 13(6): 789~795     
    2. Shin, Ji-Won ; Kim, Dong-Geol ; Lee, Yong-Woo ; Lee, Hyoung-Seok ; Shin, Kee-Sun ; Choi, Chung-Sig ; Kwon, Gi-Seok 2007. "Isolation and Characterization of Lactobacillus brevis AML15 Producing γ-Aminobutyric acid" 생명과학회지 = Journal of life science, 17(7): 970~975     
    3. Jin, Yong-Ik ; Hong, Su-Young ; Kim, Su-Jeong ; Ok, Hyeon-Chung ; Lee, Ye-Jin ; Nam, Jeong-Hwan ; Yoon, Young-Ho ; Jeong, Jin-Cheo ; Lee, Soon-Ae 2010. "Comparison of Antioxidant activity and Amino Acid Components of Mungbean Cultivars Grown in Highland Area in Korea" 한국환경농학회지 = Korean journal of environmental agriculture, 29(4): 381~387     
    4. 2011. "" Food science and biotechnology, 20(2): 403~408     
    5. Cha, Mi-Na ; Yoon, Young ; Jang, Seon-A ; Song, Geun-Seoup ; Kim, Young-Soo 2011. "Quality Characteristic of Saccharified Materials Manufactured from Germinated Barley" 한국식품과학회지 = Korean journal of food science and technology, 43(3): 315~320     
    6. Kim, Eun-Ah ; Mann, So-Yon ; Kim, Su-In ; Lee, Ga-Young ; Hwang, Dae-Youn ; Son, Hong-Joo ; Lee, Chung-Yeol ; Kim, Dong-Seob 2013. "Isolation and identification of soycurd forming lactic acid bacteria which produce GABA from kimchi" 한국식품저장유통학회지 = Korean journal of food preservation, 20(5): 705~711     
    7. Kim, Eun-Ah ; Mann, So-Yon ; Kim, Su-In ; Lee, Ga-Young ; Lee, Byong-Won ; Kim, Dong-Seob 2014. "Characteristics of Soycurd-forming Lactic Acid Bacteria that Produce Gammaaminobutyric Acid (GABA) from Kimchi" 생명과학회지 = Journal of life science, 24(1): 46~53     

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