• Analytical Science and Technology
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• v.13 no.5
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• pp.630-635
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• 2000

The concentration of neurotransmitters in rat brain was determined by HPLC-ECD (electrochemical detection) method and the effects of methanol extracts of some crude drugs, such as Polygala Radix, Myristicae Semen, Zizyphi Semen, Acori graminei Rhizoma, Visci Herba, Liriopsis Tuber, Myrrha on the concentration of neurotransmitters in the ethanol-treated rat brain were investigated. By the administration of ethanol, dopamine (DA), 3, 4-dihydroxyphenyl acetic acid (DOPAC) and serotonin (5-HT) levels in frontal cortex and 5-HT level in hippocampus were significantly increased compared with the neurotransmitter levels in the brain of saline-treated rats. The ${\gamma}$-aminobutyric acid (GABA) level in frontal cortex was decreased by the same treatment. There was a tendency that the DA level in frontal cortex and striatum of ethanol-treated rats were increased by the administration of crude drug extracts. Especially, Myrrha and Visci Herba significantly increased the DA level of frontal cortex in ethanol-treated rats, while they significantly decreased the 5-HT level in the same region of the brain. GABA level in striatum of ethanol-treated rats was significantly decreased by Myristicae Semen, Visci Herba and Myrrha. These results suggest that the tested crude drug extracts have selective interaction with neurotransmitters in specified region of central nervous system.

• Proceedings of the Korean Society for Applied Microbiology Conference
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• 2002.10a
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• pp.9-11
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• 2002

• Preventive Nutrition and Food Science
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• v.21 no.2
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• pp.97-103
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• 2016

In our previous study, an early-maturing variety of rice (Oryza sativa L.), Jinbu can have feature with unique green color, various phytochemicals as well as nutritive components by the optimal early harvesting, called Green Rice$^{(R)}$ (GR). The aims of the present field experiments were to evaluate the changes in the weight of 1,000 kernels, yield, and contents of proximate and bioactive compounds in Chuchung, a mid-late maturing variety, during the pre-harvest maturation of rough rice and to research the appropriate harvest time and potent bioactivity of Chuchung GR. The weights of 1,000 kernels of Chuchung GR dramatically increased until 27 days after heading (DAH). The yields of Chuchung GR declined after 27 DAH and significantly declined to 0.0% after 45 DAH. The caloric value and total mineral contents were higher in the GR than in the full ripe stage, the brown rice (BR). In the GR, the contents of bioactive compounds, such as ${\gamma}$-aminobutyric acid, ${\gamma}$-oryzanol, and ${\alpha}$-tocopherol, were much higher (P<0.05) than those in the BR, specifically during 24~27 DAH. Therefore, bioactive Chuchung GR can be produced with a reasonable yield at 24~27 DAH and it could be useful for applications in various nutritive and functional food products.

• Journal of the Korean Chemical Society
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• v.33 no.4
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• pp.343-349
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• 1989

The dissociation constants of ${\beta}$-alanine and ${\gamma}$-aminobutyric acid were measured in the temperature range from 20 to $40^{\circ}C$ and pressure up to 2,500 bar by conductometric method. The both dissociation constants of respective amino acid increase with temperature increase but pressure effect is not same as the temperature. The $K_1$ increases as pressure increases but $K_2$ decreases. The properties of these amino acids were discussed in terms of the thermodynamic properties of the dissociation reaction. A relationship between the dissociation constants and the distance between substituted groups of amino acid was discussed. The substituted effects of the reaction were deduced from Hammett reaction and substituted constants which were calculated from the measured dissociation constants.

• Korean Journal of Environmental Agriculture
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• v.30 no.4
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• pp.402-408
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• 2011

BACKGROUND: Effect of various light wavelength and plant defense molecules were evaluated on the hardness and the contents of free amino acid including ${\gamma}$-aminobutyric acid (GABA) in soybean sprouts. METHODS AND RESULTS: Germinating soybean seeds were treated with various single wavelength of light (380, 440, 470, and 660 nm) or without light at $25^{\circ}C$ for six days. Soybean seeds were also treated with stress-signaling molecule ethephon or $H_2O_2$ at the same time. Soybean sprouts treated with 470 nm substantially raised the hardness almost two times than the control. The free amino acid contents were higher in 470 nm and $H_2O_2$ treated soybean seeds than the control. Nutritionally beneficial GABA contents were increased by the treatments of 470 nm, 440 nm, ethephon, and $H_2O_2$. CONCLUSION: These results suggest that the hardness and the contents of amino acids can be regulated by stimuli, which stimuli could be composed of various wavelength and plant defense molecules. Especially, single wavelength 470 nm illumination has the effect of increasing GABA contents with increased hardness.

• Korean Journal of Food Science and Technology
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• v.50 no.1
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• pp.37-43
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• 2018

Optimization of the lactic acid fermentation process was carried out to produce an old antler extract fortified with ${\gamma}$-aminobutyric acid (GABA). An old antler extract (OAE; 5%, w/v) obtained using a herbal extractor showed the highest contents of solids (1.75%) and proteins ($980{\mu}g/mL$). It also showed the highest total amino acid contents of $13,659{\mu}g/mL$, with glycine, proline, and glutamine concentrations of 1,945, 3,405, and $1,641{\mu}g/mL$, respectively. For the over-production of GABA, OAE was fermented with Lactobacillus plantarum EJ2014 in the presence of 0.5%, 1.5% glucose, and 3.5% MSG at $30^{\circ}C$ for 7 days. The fermented OAE showed high viable cell count of $2.0{\times}10^8CFU/mL$, pH of 6.56 and 0.77% acidity after 7 days. In particular, the acidity was greatly decreased by fermentation for 3 days, and 1.4% GABA was produced by the efficient conversion of the substrate, mono sodium glutamate.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.52 no.3
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• pp.193-198
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• 2019

Natural seasoning are trends of food industries to replace synthesized seasoning due to consumer preference. However, unexpected results can be happened in a point of sensory evaluation and physico-chemical properties by adding natural seasoning such as reduced flavor, color change and so on. Therefore, this study aimed to verify the potential of sea tangle Saccharina japonica extract fermented by lactic acid bacteria (STE) for myungran (pollock roe)-jeot instead of present synthesized seasoning. Among various STE concentration (0%, 5%, 10%, and 15%) in myungranjeot, there was no significant physicochemical changes in a point of crude lipid, pH, total acidity, salinity and color difference. Microbiological profiles was also not significantly different. The 10% STE-myungran-jeot showed higher ${\gamma}$-aminobutyric acid (GABA) content as 24.4 mg/100g at free amino acid analysis than other STE-myungran-jeot without decline of sensory properties. In overall, it revealed that STE could replace the synthesized seasoning and improve the quality of Myungran-jeot. The results suggest that STE can be useful to develop a Korean traditional fermented food.

• Natural Product Sciences
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• v.19 no.2
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• pp.179-185
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• 2013

Polygalae radix (PR) has traditionally been used as a sedative and anti-stress agent in oriental countries for a long time. PR which contains many ingredients is especially rich in saponins. This study was performed to investigate whether ethanol extract of PR enhances pentobarbital-induced sleep behaviors. In addition, possible mechanisms also were investigated. PR inhibited locomotor activity in mice. PR increased sleep rate and sleep time by concomitant administration with sub-hypnotic dose of pentobarbital (28 mg/kg). PR prolonged total sleeping time, and shortened sleep latency induced by pentobarbital (42 mg/kg). In addition, PR increased intracellular chloride concentration in primary cultured neuronal cells. The expression level of glutamic acid decarboxylase (GAD) were increased, and ${\gamma}$-aminobutyric acid $(GABA)_A$ receptors subunits were modulated by PR, especially increasing ${\gamma}$-subunit expression. In conclusion, PR augments penobarbital-induced sleep behaviors through activation of $GABA_A$ receptors and chloride channel complex.

• Journal of Animal Science and Technology
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• v.64 no.1
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• pp.166-182
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• 2022

Deer antler velvet is widely used in traditional medicine for its anti-aging, antioxidant, and immunity-enhancing effects. However, few studies have reported on the discovery of probiotic strains for deer antler fermentation to increase functional ingredient absorption. This study evaluated the ability of probiotic lactic acid bacteria to enhance the concentrations of bioactive molecules (e.g., sialic acid and gamma-aminobutyric acid [GABA]) in extracts of deer antler velvet. Seventeen strains of Lactobacillus spp. that were isolated from kimchi and infant feces, including L. sakei, L. rhamnosus, L. brevis, and L. plantarum, and those that improved the life span of Caenorhabditis elegans were selected for evaluation. Of the 17 strains, 2 (L. rhamnosus LFR20-004 and L. sakei LFR20-007) were selected based on data showing that these strains increased both the sialic acid and GABA contents of deer antler extract after fermentation for 2 d and significantly improved the life span of C. elegans. Co-fermentation with both strains further increased the concentrations of sialic acid, GABA, and metabolites such as short-chain fatty acids and amino acids. We evaluated the biological effects of the fermented antler velvet (FAV) on the antibacterial immune response in C. elegans by assessing worm survival after pathogen infection. The survival of the C. elegans conditioned with FAV for 24h was significantly higher compared with that of the control worm group fed only normal feed (non-pathogenic E. coli OP50) exposed to E. coli O157:H7, Salmonella typhi, and Listeria monocytogenes. To evaluate the protective effects of FAV on immune response, cyclophosphamide (Cy), an immune-suppressing agent was treated to in vitro and in vivo. We found that FAV significantly restored viability of mice splenocytes and immune promoting-related cytokines (interleukin [IL]-6, IL-10, inducible nitric oxide synthase [iNOS], interferon [IFN]-γ, and tumor necrosis factor [TNF]-α) were activated compared to non-fermented deer antlers. This finding indicated the protective effect of FAV against Cy-induced cell death and immunosuppressed mice. Taken together, our study suggests that immune-promoting antler velvet can be produced through fermentation using L. rhamnosus LFR20-004 and L. sakei LFR20-007.

• Korean Journal of Food Science and Technology
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• v.46 no.2
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• pp.165-172
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• 2014

Mixed fermentation of cow milk was performed by sequential co-cultures with Bacillus subtilis and Lactococcus lactis. After a first fermentation step with B. subtilis for 6 h, the number of viable cells increased to $2.5{\times}10^8$ CFU/mL. The second fermentation step with L. lactis resulted in increased viable cells $1.09{\times}10^{10}$ CFU/mL for 3 days and increased acidity. However, the number of viable B. subtilis cells was decreased greatly to $5{\times}10^1$ CFU/mL following fermentation with L. lactis. Milk proteins were markedly hydrolyzed by the first fermentation after 2 h, and the second fermentation induced curd formation in milk. However, after 4 h, the first fermentation resulted in higher whey separation and 80 mg% tyrosine content. Gamma-aminobutyric acid (GABA) production was dependent upon the degree of protein hydrolysis by first fermentation. Second fermentation resulted in 0.14% GABA. The milk fermented by B. subtilis indicated the rough surface of yogurt depended upon the degree of protein hydrolysis. In conclusion, set-type yogurt was efficiently produced by co-culturing of milk, and fortifying with peptides, GABA, and probiotics.