• Journal of the East Asian Society of Dietary Life
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• v.22 no.5
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• pp.684-691
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• 2012

Glutinous rice dduk, traditional Korean rice cake, was prepared using rice(white glutinous rice, brown glutinous rice, black glutinous rice, gaba glutinous rice) as a meal alternative, and each of their quality characteristics were compared. This study had checked sensory tests, color differences, moisture contents, texture characteristics, and storage lives of dduk during storage at room temperature for 6 days. The moisture contents of black glutinous rice dduk scored the highest. For color properties, gaba glutinous rice dduk was darker with a decreased yellow value, whereas its red value was higher comparing with that of brown glutinous rice dduk. The results of the preference test showed that appearance, flavor, texture, and overall preference were the highest in white glutinous rice dduk, whereas black glutinous rice dduk showed the lowest score. The results of the color difference test showed that softness, viscoelasticity, and fineness were the highest in white glutinous rice dduk, whereas black glutinous rice dduk showed the highest difference in color. For individual textural characteristics, black glutinous rice dduk showed the highest score, whereas white glutinous rice dduk showed the lowest scores in hardness, chewiness, and gumminess. In the results of the textural characteristics of dduk during storage, white glutinous rice dduk showed the highest increase in hardness after 48 hours, whereas black glutinous rice dduk showed the lowest increase. White glutinous rice dduk showed the highest increases in chewiness and gumminess. Cohesiveness decreased in all glutinous rice dduk. In the results of fungal occurrence in dduk during storage, black and gaba glutinous rice dduk showed increased fungi occurrence compared with white and brown glutinous rice dduk after 6 days. In conclusion, the overall preference for glutinous rice dduk made from different rice is more affected by appearance or texture than flavor.

• The Korean Journal of Physiology and Pharmacology
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• v.7 no.2
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• pp.59-63
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• 2003

The medial vestibular nucleus (MVN) neurons are controlled by excitatory synaptic transmission from the vestibular afferent and commissural projections, and by inhibitory transmission from interneurons. Spontaneous synaptic currents of MVN neurons were studied using whole cell patch clamp recording in slices prepared from 13- to 17-day-old rats. The spontaneous inhibitory postsynaptic currents (sIPSCs) were significantly reduced by the $GABA_A$ antagonist bicuculline ($20{\mu}M$), but were not affected by the glycine antagonist strychnine ($1{\mu}M$). The frequency, amplitude, and decay time constant of sIPSCs were $4.3{\pm}0.9$ Hz, $18.1{\pm}2.0$ pA, and $8.9{\pm}0.4$ ms, respectively. Spontaneous excitatory postsynaptic currents (sEPSCs) were mediated by non-NMDA and NMDA receptors. The specific AMPA receptor antagonist GYKI-52466 ($50{\mu}M$) completely blocked the non-NMDA mediated sEPSCs, indicating that they are mediated by an AMPA-preferring receptor. The AMPA mediated sEPSCs were characterized by low frequency ($1.5{\pm}0.4$ Hz), small amplitude ($13.9{\pm}1.9$ pA), and rapid decay kinetics ($2.8{\pm}0.2$ ms). The majority (15/21) displayed linear I-V relationships, suggesting the presence of GluR2-containing AMPA receptors. Only 35% of recorded MVN neurons showed NMDA mediated currents, which were characterized by small amplitude and low frequency. These results suggest that the MVN neurons receive excitatory inputs mediated by AMPA, but not kainate, and NMDA receptors, and inhibitory transmission mediated by $GABA_A$ receptors in neonatal rats.

• Molecules and Cells
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• v.24 no.1
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• pp.45-59
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• 2007

We describe the gene expression profile of third leaves of rice (cv. Nipponbare) seedlings subjected to salt stress (130 mM NaCl). Transcripts of Mn-SOD, Cu/Zn-SOD, cytosolic and stromal APX, GR and CatB were up-regulated, whereas expression of thylakoid-bound APX and CatA were down-regulated. The levels of the compatible solute proline and of transcripts of its biosynthetic gene, ${\Delta}^1$-pyrroline-5-carboxylate synthetase (P5CS), were strongly increased by salt stress. Interestingly, a potential compatible solute, ${\gamma}$-aminobutyric acid (GABA), was also found to be strongly induced by salt stress along with marked up-regulation of transcripts of GABA-transaminase. A dye-swap rice DNA microarray analysis identified a large number of genes whose expression in third leaves was altered by salt stress. Among 149 genes whose expression was altered at all the times assayed (3, 4 and 6 days) during salt stress, there were 47 annotated novel genes and 76 unknown genes. These results provide new insight into the effect of salt stress on the expression of genes related to antioxidant enzymes, proline and GABA as well as of genes in several functional categories.

• Food Science and Biotechnology
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• v.16 no.1
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• pp.83-89
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• 2007

In our study, lactic acid bacteria (LAB)-fermented whey solutions were applied in the soybean soaking process to minimize bacterial contamination and to enrich the biologically functional components of isoflavone and $\gamma$-aminobutyric acid (GABA). Among the 11 LAB tested, Bifidobacteria infantis and a mixed culture (Lactobacillus acidophilus, Bifidobacteria lactis, and Streptococcus thermophilus; ABT-3) displaying the greatest $\beta$-glucosidase activity were selected to produce improved biologically functional soybean preparations. In the soybean soaking processing (without water spraying), the LAB-cultured 10% whey solution was used to soak and to ferment the soybeans and the fermented soybeans were finally dried by heat-blowing at $55^{\circ}C$. The processing conditions used in this study demonstrated that the final soybean product had a reduced contamination by aerobic and coliform bacteria, compared to raw soybeans, likely due to the decrease in pH during LAB fermentation. The aglycone content of the isoflavone increased up to 44.6 mg per 100 g of dried soybean by the processing method, or approximately 8-9 times as much as their initial content. The GABA contents in the processed samples increased as the processing time of soaking-fermentation proceeded as well. The soybean sample that fermented by ABT-3 culture for 24 hr showed the greatest increase in GABA content (23.95 to 97.79 mg/100 g), probably as a result of the activity of glutamate decarboxylases (GAD) released from the soybean or produced by LAB during the soaking process.

• Applied Microscopy
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• v.34 no.4
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• pp.285-294
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• 2004

We investigated the morphology, distribution and synaptic connectivity of cholinergic neurons in the mouse retina by immunocytochemistry, using antisera against choline acetyltransferase (ChAT). ChAT-immunoreactive amacrine cells fall into two groups according to the localization of their somas in the retina: one is situated in the inner nuclear layer (INL), near the border of the inner plexiform layer (IPL), and the other is displaced in the ganglion cell layer (GCL). The dendrites of amacrine cells from the INL ramify in sublamina a and that of the displaced amacrine cells ramify in sublamina b of the IPL. Double labeling with an antisera against ChAT and r-aminobutyric acid (GABA) demonstrated that these labeled cells formed a subpopulation of GABAergic amacrine cells. The synaptic connectivity of ChAT-immunoreactive amacrine cells was identified in the IPL by electron microscopy. The most frequent synaptic input of ChAT-labeled amacrine cells was from bipolar cells in both sublaminae a and b of the IPL, followed by labeled amacrine cells and unlabeled amacrine cells. Their primary output targets were onto ganglion cells in both sublaminae a and b and output onto ganglion cells was more frequently observed in sublamina b of the IPL. Our results suggest that cholinergic amacrine cells in the mouse retina are very similar to their counter parts in other mammals, and they can attribute a major role in the pathway feeding into directionally selective ganglion cells.

• Biomolecules & Therapeutics
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• v.3 no.4
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• pp.322-326
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• 1995

General pharmacology of LB20304, a quinolone antibiotic, were examined in terms of general behaviour, cardiovascular, and central nervous system. LB20304 at oral dose of 2,000 mg/kg did not induce significant behavioural changes in mice. In contrast with ciprofloxacin, LB20304 at dose of 20 mg/kg, iv. did not show any observable effects on the blood pressure in rats. Displacement of [$^3$H]muscimol binding to the rat brain synaptic membranes was measured. LB20304 was shown to be about five times less potent than ciprofloxacin in specific GABA receptor binding. Drug interaction between LB20304 and 4-biphenyl acetic acid, an active metabolite of fenbufen, was assessed in mice by measuring convulsion and/or subsequent death. A single oral pretreatment with 4-BPA at 400 mg/kg increased the incidence of convulsion and death after oral administration of ciprofloxacin at the doses of 25, 50, and 100 from zero of five to three of five, two of five, and four of five, respectively, whereas LB20304 alone or combination with 4-BPA caused neither convulsions nor death at the doses of 12.5, 25, 50, and 100 mg/kg, respectively. Quinolones-induced epileptogenic activities were assessed by a direct intracerebral injection of test articles. The CD$_{50}$ values (nmole) are as follows; 169.47, 35.36, 105.29, and 88.67 for LB20304, ciprofloxacin, of loxacin, and lomefloxacin, respectively. From these data, LB 20304 at therapeutic doses seems to be much more safe than any other quinolones tested.d.

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.6
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• pp.804-811
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• 2013

The effects and significance of ${\gamma}$-amino butyric acid (GABA) producing bacteria (GPB) on in vitro rumen fermentation and reduction of biogenic amines (histamine, methylamine, ethylamine, and tyramine) using corn meal as a substrate were determined. Ruminal samples collected from ruminally fistulated Holstein cows served as inoculum and corn was used as substrate at 2% dry matter (DM). Different inclusion rates of GPB and GABA were evaluated. After incubation, addition of GPB had no significant effect on in vitro fermentation pH and total gas production, but significantly increased the ammonia nitrogen ($NH_3$-N) concentration and reduced the total biogenic amines production (p<0.05). Furthermore, antioxidation activity was improved as indicated by the significantly higher concentration of superoxide dismutase (SOD) and glutathione peroxidase (GSH-Px) among treated samples when compared to the control (p<0.05). Additionally, 0.2% GPB was established as the optimum inclusion level. Taken together, these results suggest the potential of utilizing GPB as feed additives to improve growth performance in ruminants by reducing biogenic amines and increasing anti-oxidation.

• The Korean Journal of Zoology
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• v.39 no.1
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• pp.1-11
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• 1996

The SR 95531, a GABA antagonist was microinjected into either the pretectum nuclei (nucleus Superficialis Synencephali nSS) or the nBOR (nucleus Ectomammilaris nEM) of chickens. Monocular optokinetic nystagmus (01(N) was reorded by the search coil technique before and after unilateral intracerebral drug administration. Unilateral microinjections of SR 95531 into either the nSS or nEM induce a reversible increase of gain in OKN directed by contralateral eye for both directions of stimulation. The administration into the nSS increased directional asymmetry by increasing the T~ component velocity gain more strongly than the N-T component velocity gain. On the other hand, the unilateral administration of the drug into the nEM suppressed the diretional O1(N asymmetry by increasing the N-T component velocity gain more strongly than the T-N component velocity gain. The nSS seems especially involved in monocular OKN in response to a T-N stimulation, while the nEM seems more involved in the OKN response to N-T stimulation. These results indicate that the drug suppresses GABAergic inhibition at the mesencephalic level. The increase in gain of OKN directed by the ipsilateral eye to microinjeded nuclei could account for the strong interactions existing between these two mesencephalic structures responsible for horizontal OKN.

• Korean Journal of Food Science and Technology
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• v.51 no.3
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• pp.200-206
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• 2019

A potentially functional yogurt co-fermented with Monascus-fermented soybean powder (MFSP) was prepared, and its quality and antioxidant properties were investigated. Skim milk powder with (SMP+MFSP, 1:1, w/w) or without MFSP (SMP; control) was fermented by probiotic cultures consisting of L. delbrueckii subsp. bulgaricus KCTC 3635 and S. thermophilus KCTC 5092. The functional yogurt fermented with MFSP contained significantly (p<0.05) higher levels of ${\gamma}-aminobutryric$ acid (GABA; $107.22{\pm}3.06{\mu}g/g$), isoflavone aglycone (daidzein+genistein; $201.21{\pm}6.29{\mu}g/g$), and ubiquinone ($39.05{\pm}0.08{\mu}g/g$) than the control yogurt. During fermentation at $36^{\circ}C$ for 48 h, the functional yogurt displayed higher titratable acidity, viable cell numbers, and radical scavenging activity and a lower pH than the control yogurt (p<0.05). These results indicate that MFSP has great potential for enriching the free isoflavones, GABA, and ubiquinone contents in yogurt.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.10
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• pp.1178-1185
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• 2017

Two types of kimchi with a different total acidity (TA, 0.75% or 1.19%) were heated at $100^{\circ}C$ for up to 60 min to develop a gratin added with heated-kimchi. Their browning index and color intensity increased with increasing heating time, which was more apparent for the kimchi with the higher TA. This was attributed to the Maillard reaction facilitated at a higher heat intensity and by the smaller fermentation products. The same tendency was also observed for the antioxidant activities determined by the total reducing capacity, metal-chelating activity, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. In particular, heating kimchi at $100^{\circ}C$ only for 10 min increased the activities significantly. Therefore, the heated-kimchi was added to gratin at 20%. With the addition, the dietary fiber, ${\gamma}-aminobutyric$ acid (GABA) and ornithine contents in the gratin were increased appreciably (P<0.01). Nevertheless, there was little change in its salinity. The antioxidant activities of the gratin were significantly (P<0.001) higher than the control gratin without kimchi, with DPPH radical scavenging activity being 3.6 times higher. The results suggest that the functionality of kimchi could be effectually added to gratin even after heat treatment.