• 한국식품저장유통학회:학술대회논문집
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• 한국식품저장유통학회 2002년도 창립 10주년 기념 국제학술심포지움
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• pp.64-71
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• 2002

Rice(Oryza stiva L.) is a major cereal food providing nourishment to over half of the world's populations and was considered only as a source of energy. However, The recent many researches have been made to suggest that rice may relate to prevention chronic disease and health-promoting properties such as postprandial glucose response, hypocholesterolemic effect and blood pressure-lowering effect. There has been numerous observation supporting that rice has hypocholesterolemic effect. Rice, rice bran, rice bran oil and unsaponifiable matter of rice bran oil reduced plasma cholesterol in rat, hamster as well as human. Components of rice showing hypocholesterolemic effect include dietary fiber(hemicellulose, phytic acid). protein, ${\gamma}$-oryzanol, $\beta$-sitosterol, and tocotrienols. Crapo et al has been studied that the effect of various of starchy foods on the postprandial blood glucose and insulin responses in healthy and diabetic humans. The results showed that rice had lower blood glucose and insulin responses compared to potato, bread and dextrose. The different physical forms in the same starch also produce the different postprandial glucose and insulin responses. In recent years, several studies have shown that some components of rice have potent antioxidant activity against Fe$^{2+}$ -ascorbate induced lipid peroxidation in rat liver microsomal membranes. Cell culture and animal studies have shown that some components of rice have inhibitory effect on the growth and proliferation of several types of human cancer cell. It was also reported that the methanol extract of brown rice has antimutagenic activity against various mutagens. In addition, the pepsine hydrolysate from rice protein is reported to inhibit angiotensin converting enzyme activity. GABA (${\gamma}$ - aminobutyric acid) and GABA enriched rice germ is also effective for lowering blood pressure and triglyceride levels.s.

• Journal of Animal Science and Technology
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• 제60권7호
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• pp.19.1-19.10
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• 2018

Background: A mold strain thought to be suitable for dry-aging process was isolated. The information about the scientific aspects of molds related to dry-aging beef is scarce. We, therefore, conducted aging trials to determine the characteristics of the isolated mold strain associated with dry-aging process. Specifically, during the dry-aging of beef with the mold strain, the changes in the free amino acid content, hardness, productive loss, drip and cooking loss were analyzed. These characteristics were compared with those obtained while dry-aging in the absence of a mold. Results: The isolated mold strain was identified as Mucor flavus. The free amino acid content in the mold-aging beef decreased or remained constant during the aging process. However, that in the trimming sections of the beef dramatically increased in the presence of mold. In addition, hardness of mold-aging beef gradually decreased during the aging process and finally decreased significantly. Conclusion: Amino acids such as GABA (gamma-aminobutyric acid), proline, and aspartic acid were produced by our mold strain, M. flavus during its growth on beef meat, and the mold conferred savory odors to the dry-aged beef.

• Journal of Ginseng Research
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• 제36권4호
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• pp.403-410
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• 2012

The current inquiry was conducted to assess the change in sleep architecture after long periods of administration to determine whether ginseng can be used in the therapy of sleeplessness. Following post-surgical recovery, red ginseng extract (RGE, 200 mg/kg) was orally administrated to rats for 9 d. Data were gathered on the 1st, 5th, and 9th day, and an electroencephalogram was recorded 24 h after RGE administration. Polygraphic signs of unobstructed sleep-wake activities were simultaneously recorded with sleep-wake recording electrodes from 11:00 a.m. to 5:00 p.m. for 6 h. Rodents were generally tamed to freely moving polygraphic recording conditions. Although the 1st and 5th day of RGE treatment showed no effect on power densities in nonrapid eye movement (NREM) and rapid eye movement (REM) sleep, the 9th day of RGE administration showed augmented ${\alpha}$-wave (8.0 to 13.0 Hz) power densities in NREM and REM sleep. RGE increased total sleep and NREM sleep. The total percentage of wakefulness was only decreased on the 9th day, and the number of sleep-wake cycles was reduced after the repeated administration of RGE. Thus, the repeated administration of RGE increased NREM sleep in rats. The ${\alpha}$-wave activities in the cortical electroencephalograms were increased in sleep architecture by RGE. Moreover, the levels of both ${\alpha}$- and ${\beta}$-subunits of the ${\gamma}$-aminobutyric acid $(GABA)_A$ receptor were reduced in the hypothalamus of the RGE-treated groups. The level of glutamic acid decarboxylase was over-expressed in the hypothalamus. These results demonstrate that RGE increases NREM sleep via $GABA_A$ergic systems.

• Journal of Ginseng Research
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• 제35권2호
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• pp.219-225
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• 2011

Korean red ginseng (KRG) is a valuable and important traditional medicine in East Asian countries and is currently used extensively for botanical products in the world. KRG has both stimulatory and inhibitory effects on the central nervous system (CNS) suggesting its complicated action mechanisms. The substantia gelatinosa (SG) neurons of the trigeminal subnucleus caudalis (Vc) are involved in orofacial nociceptive processing. Some studies reported that KRG has antinociceptive effects, but there are few reports of the functional studies of KRG on the SG neurons of the Vc. In this study, a whole cell patch clamp study was performed to examine the action mechanism of a KRG extract on the SG neurons of the Vc from juvenile mice. KRG induced short-lived and repeatable inward currents on all the SG neurons tested in the high chloride pipette solution. The KRG-induced inward currents were concentration dependent and were maintained in the presence of tetrodotoxin, a voltage gated $Na^+$ channel blocker. The KRG-induced inward currents were suppressed by 6-cyano-7-nitroquinoxaline-2,3-dione, a non-N-methyl-D-aspartate (NMDA) glutamate receptor antagonist and/or picrotoxin, a gamma-aminobutyric acid $(GABA)_A$ receptor antagonist. However, the inward currents were not suppressed by d,l-2-amino-5-phosphonopentanoic acid, an NMDA receptor antagonist. These results show that KRG has excitatory effects on the SG neurons of the Vc via the activation of non-NMDA glutamate receptor as well as an inhibitory effect by activation of the $GABA_A$ receptor, indicating the KRG has both stimulatory and inhibitory effects on the CNS. In addition, KRG may be a potential target for modulating orofacial pain processing.

• 대한임상독성학회지
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• 제1권1호
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• pp.47-50
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• 2003

Endosulfan, one of organochlorine insecticides, is $\gamma$-aminobutyric acid (GABA) antagonist. In sufficient dose, this pesticide lower the seizure threshold and produce CNS stimulation, with resultant seizures, respiratory failure, and death. In patients with endosulfan intoxication, the first manifestation of toxicity is largely a generalized seizure without prodromal signs or symptoms. So the management of airway and seizure control are essential for survival and prognosis of intoxicated patients. We report two cases of acute endosulfan poisoning who manifest 'status epilepticus' similarly, but have different prognosis.

• 한국약용작물학회:학술대회논문집
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• 한국약용작물학회 2009년도 심포지엄 및 춘계학술발표회
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• pp.251-252
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• 2009

• 한국식품영양과학회지
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• 제39권1호
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• pp.154-158
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• 2010

본 연구에서는 현미 발아 시 침지 및 발아 조건에 따른 GABA 함량의 변화를 분석하고 효과적으로 GABA 함량을 증가시키기 위한 처리조건을 살펴보았다. 발아 현미의 GABA 함량 증가를 위해 침지 전 열처리를 실시하였으며, 한약재로 널리 쓰이는 오미자와 용안육, 구릿대, 천마를 침지수와 발아수로 이용하였을 때의 GABA 함량의 변화를 확인하였다. 실험 결과 $45^{\circ}C$에서의 열처리군이 3977.3 nmol/g로 무처리군에 비해 약 1.4배 정도의 증가 효과를 나타내었다. 또한 한약재를 침지 및 발아수로 이용한 결과 용안육은 3% 추출물을 발아수로 이용하였을 경우가 가장 높은 증가율을 보여주었으며, 오미자는 5% 추출물을 발아수로 이용한 경우가 대조군보다 2.1배로 가장 높은 GABA 함량을 나타내었다. 천마 추출물의 경우는 5% 추출물을 침지수와 발아수로 이용했을 경우 약 2.5배의 증가율을 보여 실험한 한약재 중 가장 높은 효과를 보여주었다. 본 연구 결과는 점차 관심이 높아지고 있는 발아현미 연구에 있어서 기초자료가 될 것으로 예상되며, 쌀 소비촉진에 영향을 미칠 것으로 기대된다.

• 한국식품영양과학회지
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• 제39권8호
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• pp.1201-1206
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• 2010

갈색 유색미의 생산증대와 소비증진을 위한 방편으로 GABA 함량이 높은 갈색 유색미차를 개발하기 위한 기초연구를 행하였다. 이를 위해 볶음온도와 시간을 달리하여 갈색 유색미를 볶은 후 색도와 GABA 함량을 측정하였고, 이들의 분쇄물을 열수로 침출한 후 갈색도, 탁도, 환원당, 가용성 고형분, 총 polyphenol, pH와 같은 이화학적 특성을 측정하였다. 또한 $170^{\circ}C$에서 10, 20, 30분간 볶은 갈색 유색미의 차의 관능적 특성을 알아보았다. 볶음온도와 시간이 증가함에 따라 갈색 유색미의 L값, a값, b값의 색도는 모두 감소하였고, GABA 함량도 낮아졌다. $170^{\circ}C$에서 10분간 볶은 경우의 GABA 함량이 6.83 mg/100 g으로 가장 높았고, $220^{\circ}C$에서 11분간 볶은 경우가 가장 함량이 낮았다. 갈색유색미 차의 갈색도, 탁도, 환원당, 가용성 고형분, 총 polyphenol 함량은 갈색 유색미의 볶음온도와 시간이 증가함에 따라 증가하였으며, pH는 이와는 반대로 감소하였다. 30분간 볶아 만든 갈색 유색미 차의 색, 향, 맛, 종합적 기호도가 가장 높았는데, 이는 다른 차보다 색, 향, 맛이 가장 강하였기 때문이었다. 이에 GABA 함량도 높고 소비자의 기호도를 만족하는 차를 개발하기 위해서는 GABA 함량이 높은 10분간 볶은 갈색 유색미와 30분간 볶은 갈색 유색미를 적절히 혼합하여 제조할 필요가 있을 것으로 생각되었다.

• 생명과학회지
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• 제24권1호
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• pp.46-53
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• 2014

발효된 soycurd에서 가장 높은 GABA 함량을 나타낸 Lactobacillus sakei 383은 인공위액(pH 3.0)에서 3시간 경과 후에도 99%가 넘는 높은 생존율을 나타내었으며 0.3% oxgall이 함유된 MRS 배지에서는 88%의 생존율을 나타내었다. 또한 Lactobacillus sakei 383은 6% NaCl 이하로 함유된 배지에서 생육저해가 낮은 것으로 나타났다. Lactobacillus sakei 383은 저해환의 생성 유무를 통해 Listeria monocytogenes, Bacillus cereus, Staphylococcus aureus, Escherichia coli, Salmonella typhi을 포함한 다양한 병원균에 대항하는 항균물질을 생성함을 확인할 수 있었다. Lactobacillus sakei 383에 의해 발효된 soycurd의 발효 과정 중 품질 특성을 측정하였다. 생균수는 발효 36시간 후에 최대치($10^{11}CFU/ml$)를 나타낸 후 서서히 감소하였다. Lactobacillus sakei 383에 의한 발효가 진행됨에 따라 soycurd의 산도는 증가하고 pH는 감소하였으며 12시간 이후에는 일정하였다. 수분, 조회분, 조단백, 조지방 및 조섬유의 함량은 각각 $94.88{\pm}0.02$, $0.22{\pm}0.05$, $2.38{\pm}0.07$, $1.16{\pm}0.15$ 및 $0.03{\pm}0.01%$을 나타내었으며 총당과 환원당의 함량은 비발효 두부 보다 Lactobacillus sakei 383에 의해 발효된 soycurd에서 더 높은 함량을 나타내었다. 필수아미노산과 비필수 아미노산의 함량은 $10.45{\pm}1.04mg/100g$와 $36.86{\pm}2.59mg/100g$을 나타내었다.

• 한국약용작물학회지
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• 제9권1호
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• pp.26-32
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• 2001

$10^{\circ}C\;N_2\;gas$ 3시간 처리시 무처리에 비해 총질소, 총아미노산, 비타민 C 함량이 약간 높았고, 탄닌과 엽록소 함량은 낮은 경향이었다. 기능성 성분인 GABA 함량은 무처리 (35mg/100g)에 비해 $51{\sim}205mg/100g$으로 $1.5{\sim}6$배 높았다. 제다 품질은 무처리에 비해 3시간 gas 처리시 차이가 없었다. $20^{\circ}C\;N_2$ gas 3시간 처리가 무처리에 비해 품질관련 성분 중 총질소, 총아미노산(데아닌), 카페인 함량은 많았고, 탄닌과 비타민 C 함량은 약간 낮았다. GABA함량은 무처리 (35mg/100g)에 비해 gas처리가 $85{\sim}225mg/100g$으로 $2.5{\sim}7$배 높았다. 제다 품질은 무처리 80.4점에 비해 gas 처리 $76.3{\sim}78.1$점으로 약간 저하되었다. $30^{\circ}C\;N_2$ 3시간 처리시 무처리와 기호성 관련성분이 거의 차이가 없었고 1, 5시간 처리는 무처리에 비해 품질이 약간 떨어지는 경향이었다. GABA 함량은 무처리 (30mg/100g)에 비해 gas처리가 $115{\sim}217mg/100g$으로 $3{\sim}7$배 증가하였다 제다품질도 무처리 80.4점에 비해 gas 처리가 $74.3{\sim}77.2$점으로 열악하였다. 따라서, $10^{\circ}C$에서는 5시간 gas처리, 20, $30^{\circ}C$에서는 3시간 gas 처리 후 제다를 하는 것이 기호성 및 기능성이 우수한 녹차(GABA차)를 제조할 수 있다고 생각된다.