곡류 발아에 따른 유용아미노산 함량변화 및 기능성 연구 Changes in the levels of useful amino acids during the germination of cereals and investigation of functional properties원문보기
본 연구는 생식 제품에서 일반적으로 사용되어 지는 원료들의 GABA 함량을 알아보았다. 생식에 대한 이상의 결과들에서 보는 바와 같이 생식 원료 중 현미싹, 발아시킨 곡류류, 시금치에서 상대적으로 GABA 함량이 높았고, 야채 및 과일류는 곡류에 비해 상대적으로 GABA 함량이 낮았다. 생식은 가열공정이 없기 때문에 화식과 달리 대사효소가 보존되어 있고 다양...
본 연구는 생식 제품에서 일반적으로 사용되어 지는 원료들의 GABA 함량을 알아보았다. 생식에 대한 이상의 결과들에서 보는 바와 같이 생식 원료 중 현미싹, 발아시킨 곡류류, 시금치에서 상대적으로 GABA 함량이 높았고, 야채 및 과일류는 곡류에 비해 상대적으로 GABA 함량이 낮았다. 생식은 가열공정이 없기 때문에 화식과 달리 대사효소가 보존되어 있고 다양한 비타민, 무기질 등이 손상되지 않고 섭취가 가능하기 때문에 체내에서 유익한 작용을 할 것으로 예측하고 있다. 또한, 생식은 현재 시장을 점차 확대하여 2005년경에는 약 3000억 원 정도를 형성할 것으로 예상되어 인삼 시장을 앞지를 것으로 전망되고 있다. 그러나 생식 시장의 확대에도 불구하고 아직까지 생식에 대한 정확한 과학적 연구가 부족한 실정이며 대부분 채식주의자에 대한 영양학적 연구를 통하여 간접적인 추측이 주를 이루는 실정이다. 이러한 의미에서 볼 때 본 연구는 생식 제조시 사용가능한 원료를 선택하여 GABA함량을 screening 함으로써 GABA가 고함유된 기능성 식품을 제조하는데 도움이 되고자 하였다.
본 연구는 생식 제품에서 일반적으로 사용되어 지는 원료들의 GABA 함량을 알아보았다. 생식에 대한 이상의 결과들에서 보는 바와 같이 생식 원료 중 현미싹, 발아시킨 곡류류, 시금치에서 상대적으로 GABA 함량이 높았고, 야채 및 과일류는 곡류에 비해 상대적으로 GABA 함량이 낮았다. 생식은 가열공정이 없기 때문에 화식과 달리 대사효소가 보존되어 있고 다양한 비타민, 무기질 등이 손상되지 않고 섭취가 가능하기 때문에 체내에서 유익한 작용을 할 것으로 예측하고 있다. 또한, 생식은 현재 시장을 점차 확대하여 2005년경에는 약 3000억 원 정도를 형성할 것으로 예상되어 인삼 시장을 앞지를 것으로 전망되고 있다. 그러나 생식 시장의 확대에도 불구하고 아직까지 생식에 대한 정확한 과학적 연구가 부족한 실정이며 대부분 채식주의자에 대한 영양학적 연구를 통하여 간접적인 추측이 주를 이루는 실정이다. 이러한 의미에서 볼 때 본 연구는 생식 제조시 사용가능한 원료를 선택하여 GABA함량을 screening 함으로써 GABA가 고함유된 기능성 식품을 제조하는데 도움이 되고자 하였다.
We analyzed the γ-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,...
We analyzed the γ-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. The changes in the levels of GABA and some free amino acids were investigated in germinating brown rices. Ungerminated brown rices were germinated for 72 hrs by application of the following solutions: 1) distilled water, 2) 50 ppm lactic acid, 3) 5 mM glutamic acid. The GABA levels were enhanced in all germinated states of brown rices compared with ungerminated ones, highest in the germinated brown rices by 5 mM glutamic acid solution. Alanine levels were also enhanced significantly in the germinated brown rices. The levels of aspartic acid and glutamic acid were decreased significantly in all the germinated states. The levels of serine decreased during germination in the solutions of water and lactic acid were increased by the germination in the glutamic acid solution. The data show that germination of brown rices by the application of the glutamic acid solution can significantly increase the levels of GABA and can restore the serine level. We examined the effect of brown rice extract supplementation on lipid profile in C57BL6/J mice. Groups were divided into five groups; normal diet+water group(ND), high fat diet+water group(HD), high fat diet+non-germinated brown rice extract group(HD+N), high fat diet+ water germinated brown rice extract group(HD+W), high fat diet+GC germinated brown rice extract group(HD+GC). ND group diet was 11 kcal fat ％. HD group diet was 42 kcal fat ％. Weight gains were not significantly different from all groups. But, abdominal fat % was significantly higher in HD group than all HD + brown rice extract groups. Feed consumption was significantly higher in ND group than all HD groups. Serum triglyceride, total cholesterol and LDL-cholesterol increased by high fat diet, but come to be decreased by brown rice extract supplementation to the HD diet. Serum HDL-cholesterol decreased by the high fat diet, but come to be increased by the brown rice extract supplementation. Also, serum HDL-cholesterol/total cholesterol ratio was significantly higher in all HD+brown rice extract groups than Ⅰ=Ⅱ:) group. Liver HDL-cholesterol was significantly higher in HD+GC group than HD group. Liver LDL-cholesterol was significantly lower in all HD+brown rice extract groups than HD group. These data suggest that brown rice extract and germinated brown rice extract supplementation affect on the lipid profiles in C57BL/6J mice.
We analyzed the γ-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. The changes in the levels of GABA and some free amino acids were investigated in germinating brown rices. Ungerminated brown rices were germinated for 72 hrs by application of the following solutions: 1) distilled water, 2) 50 ppm lactic acid, 3) 5 mM glutamic acid. The GABA levels were enhanced in all germinated states of brown rices compared with ungerminated ones, highest in the germinated brown rices by 5 mM glutamic acid solution. Alanine levels were also enhanced significantly in the germinated brown rices. The levels of aspartic acid and glutamic acid were decreased significantly in all the germinated states. The levels of serine decreased during germination in the solutions of water and lactic acid were increased by the germination in the glutamic acid solution. The data show that germination of brown rices by the application of the glutamic acid solution can significantly increase the levels of GABA and can restore the serine level. We examined the effect of brown rice extract supplementation on lipid profile in C57BL6/J mice. Groups were divided into five groups; normal diet+water group(ND), high fat diet+water group(HD), high fat diet+non-germinated brown rice extract group(HD+N), high fat diet+ water germinated brown rice extract group(HD+W), high fat diet+GC germinated brown rice extract group(HD+GC). ND group diet was 11 kcal fat ％. HD group diet was 42 kcal fat ％. Weight gains were not significantly different from all groups. But, abdominal fat % was significantly higher in HD group than all HD + brown rice extract groups. Feed consumption was significantly higher in ND group than all HD groups. Serum triglyceride, total cholesterol and LDL-cholesterol increased by high fat diet, but come to be decreased by brown rice extract supplementation to the HD diet. Serum HDL-cholesterol decreased by the high fat diet, but come to be increased by the brown rice extract supplementation. Also, serum HDL-cholesterol/total cholesterol ratio was significantly higher in all HD+brown rice extract groups than Ⅰ=Ⅱ:) group. Liver HDL-cholesterol was significantly higher in HD+GC group than HD group. Liver LDL-cholesterol was significantly lower in all HD+brown rice extract groups than HD group. These data suggest that brown rice extract and germinated brown rice extract supplementation affect on the lipid profiles in C57BL/6J mice.
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