A method for production of γ-amino butyric acid (GABA) using barley bran supplemented with glutamate

• Published in: Food research international Vol. 42; no. 3; pp. 319 - 323
• Main Authors: Iimure, Takashi, Kihara, Makoto, Hirota, Naohiko, Zhou, Tiansu, Hayashi, Katsuhiro, Ito, Kazutoshi
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01-04-2009; Elsevier
• Subjects: Barley bran; Biological and medical sciences; Cereal and baking product industries; cereal byproducts; coenzymes; extraction; Food industries; Fundamental and applied biological sciences. Psychology; GABA; gamma-aminobutyric acid; Glutamate; glutamates; Hordeum vulgare; Oryza sativa; reaction kinetics; sodium glutamate; Triticum aestivum; waste utilization; GABA; Glutamate; Barley bran; Cereal bran; Barley; Saturated fatty acid; Cereal product; Production; Cereal; Method; Butyric acid
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2008.12.010

γ-amino butyric acid (GABA) has antihypertensive and anti-stress effects on human health. In this study, we developed a simple method for GABA production from sodium glutamate using barley bran without any buffer or any coenzyme. We determined the optimal reaction conditions of the GABA production using barley bran as described below, reaction temperature: 20
°C, initial barley bran concentration: 150
mg/mL, initial sodium glutamate concentration: 10
mM, reaction time: 6
h. Under optimal conditions using barley bran, the concentration of GABA reached 11.0
mM (containing GABA from barley bran) from 10.0
mM of sodium glutamate; however in using wheat and rice bran, the GABA concentrations were only 3.9 and 0.8
mM, respectively. To apply the
water containing
GABA produced from sodium glutamate using
barley
bran (WGBB) to beer brewing, we prepared wort using WGBB. The wort contained a large amount of GABA (257
μg/mL) without lowering the other wort qualities.