Food and Fermentation Industries >

2024 , Vol. 50 >Issue 15: 272 - 280

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036252

Effects of germination on enrichment of gamma-aminobutyric acid and phenolic substances in different varieties of brown rice

  • WANG Yuke ,
  • WANG Mian ,
  • WANG Xiaoqing ,
  • SONG Shiyu ,
  • XIE Chong ,
  • CAI Jingjing ,
  • HU Biaolin ,
  • YANG Runqiang
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  • 1(College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing 210095, China)
    2(Jiangsu Besta Food Technology Co.Ltd., Huaian 223200, China)
    3(Rice Research Institute, Jiangxi Academy of Agricultural Sciences, Nanchang 330299, China)

Received date: 2023-05-25

  Revised date: 2023-07-30

  Online published: 2024-08-21

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Abstract

Germination can strengthen the endogenous enzyme activity of seeds and increase the content of functional components such as γ-aminobutyric acid (GABA) and phenolic acids.In this study, 12 brown rice varieties, including Yuexiu You 197, Wanxiang You 197, and Taifeng You 197, were studied for the synthesis of GABA and phenolics after 36 h of dark germination at 30 ℃.The varieties with increased GABA and phenolics contents were screened separately to investigate the changes of their related enzyme activities.Results showed that the changes in GABA and total phenolic content of brown rice varied among varieties after germination.The total phenolic content in brown rice of five varieties, namely, Wanxiang You 197, Tai Feng You 197, Wan Xiang You 111, Shang Liang You 798, and Lian Yu Xiang 2, increased significantly from 25.97% to 178.53% compared with the control, with the most significant increase in Shang Liang You 798. P-coumaric acid and butyric acid were the main phenolic acid types in brown rice, accounting for 12.37%-43.31% and 21.80%-62.08% of the total phenolic acids in brown rice.However, there were differences in the composition of phenolic acids and their contents in germinated brown rice of different varieties.Germination increased the activity of glutamic acid decarboxylase (GAD) and phenylalanine aminolyase (PAL), cinnamic acid-4-hydroxylase (C4H), and 4-coumarate coenzyme A ligase (4CL) in brown rice, resulting in the accumulation of GABA and phenolic compounds.This study provides data to support the development of germinated brown rice rich in bioactive substances.

Key words： brown rice; germination; phenolic components; γ-aminobutyric acid

Cite this article

WANG Yuke , WANG Mian , WANG Xiaoqing , SONG Shiyu , XIE Chong , CAI Jingjing , HU Biaolin , YANG Runqiang . Effects of germination on enrichment of gamma-aminobutyric acid and phenolic substances in different varieties of brown rice[J]. Food and Fermentation Industries, 2024 , 50(15) : 272 -280 . DOI: 10.13995/j.cnki.11-1802/ts.036252

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