Food and Fermentation Industries >

2026 , Vol. 52 >Issue 5: 288 - 295

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.043525

Molecular mechanism of sprouted brown rice γ-aminobutyric acid inhibiting acetylcholinesterase activity in vitro

  • LU Hang ,
  • XUAN Feng ,
  • CHANG Dingxin ,
  • YU Fan ,
  • LIU Jintao ,
  • YUAN Zhaohui ,
  • LI Shuguo
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  • 1(College of Food and Biology, Hebei University of Science and Technology, Shijiazhuang 050018, China)
    2(Professional Technical Ability Promotion Center, Hebei Province Market Supervision & Administration Bureau, Shijiazhuang 050021, China)

Received date: 2025-06-09

  Revised date: 2025-07-25

  Online published: 2026-03-25

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Abstract

The antioxidant capacity and inhibition effect of acetylcholinesterase activity of γ-aminobutyric acid (GABA) from germinated brown rice in vitro and its molecular mechanism were investigated.The antioxidant capacity of GABA from germinated brown rice was evaluated by scavenging tests of DPPH free radical, ABTS cation free radical and hydroxyl free radical.Half inhibitory concentration (IC50) of GABA were 0.082, 0.075 and 0.216 mg/mL, respectively, indicating that GABA has good antioxidant capacity.The inhibitory effect of GABA on acetylcholinesterase (AChE) in germinated brown rice was investigated by enzyme inhibition assay.The inhibition rate of GABA on AChE was 59.77%, and its IC50 value was 2.49 mg/mL, which indicated that GABA had a good inhibitory effect, and its inhibition type was reversible non-competitive inhibition.The dynamic behavior of the molecular system was investigated by molecular docking and molecular dynamics simulation.The results showed that GABA mainly combined with the amino acid residues such as Tyr130 and Gly117 of AChE through hydrogen bonding and hydrophobic interaction, with a binding free energy of-5.37 kcal/mol, and the binding state was relatively stable.The mechanism of GABA inhibition of AChE in sprouted brown rice was revealed at the molecular level.This study provides a basis for the application of germinated brown rice rich in GABA in the development of anti-aging functional foods.

Key words： germinated brown rice; γ-aminobutyric acid (GABA); antioxidant; acetylcholinesterase; inhibition

Cite this article

LU Hang , XUAN Feng , CHANG Dingxin , YU Fan , LIU Jintao , YUAN Zhaohui , LI Shuguo . Molecular mechanism of sprouted brown rice γ-aminobutyric acid inhibiting acetylcholinesterase activity in vitro[J]. Food and Fermentation Industries, 2026 , 52(5) : 288 -295 . DOI: 10.13995/j.cnki.11-1802/ts.043525

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