Study Of Germinated Brown Rice On Its Nutritional Property And Physiological Function Of Gamma Amino-butyric Acid Accumulation Therein

Brown rice dehulled from paddy has poor taste, lower cooking capability and high fat content though enriched with nutrition that, however, tends to decay because of acidification for long term stocking. Substantial nutrition loss will happen during the process from brown rice to polished one. Thus it will be the trend that conventional rice processing techniques combine with modern biological farther processing methods.Germinated brown rice consists of brown rice with proper amount of sprout and endosperm with seed coat, which is enriched with many biological active components such as gamma aminobutyric acid (GABA) and thus regarded as functional food that combines broad spectrum nutrition with special nutrient. With the study of histochemical change, physicochemical property, and GABA accumulation during germinating of brown rice, the effect is farther investigated of GABA on the metabolism of carbohydrate, lipid and protein of mice. This investigation was aimed to reveal microcosmic and macroscopic variation of brown rice during germination, evaluate its nutrition, determine the optimum germinating condition and develop germinated brown rice products enriched with GABA.1 Investigation of brown rice germination on nutrients, anti-nutrition factor, carbohydrate and related enzymePurpose: Investigation of germination on nutrients, phytic acid, carbohydrate content and related enzyme activity in brown rice. Method: Four types of brown rice (â…¡you838, Chuanxiangyou2, Xiangjing99, Jiangzhenjingnuo) were selected to germinate for 60 hours under 35℃. Samples were taken for each 1:2 hours and tested chemically. Result: For all types, tests revealed that the contents of starch, amylose, amylopectin and anti-nutrition factor phytic acid reduced, while other nutrition content, activity of total amylase andα-amylase increased at first and then reduced. For all four types, ascorbic acid contents reached the highest level at 24h, and the lysine contents were about 3 times higher than those before germination and reached the highest level at 36h except for Jiangzhenjingnuo whose apex was at 24 hours. Tryptophan content reached the highest level at 36h-about 2 times of original except forâ…¡you838 whose apex was at 48h. The contents of soluble protein, free amino acid and reduced sugar inâ…¡you838 and Chuanxiangyou2 reached the highest level at germination of 36h, while the highest values happened at germination of 48h for Xiangjing99 and Jiangzhenjingnuo. For indica type rice among them (â…¡you838 and Chuanxiangyou2), the max. contents of reduced and soluble sugar, total amylase and a-amylase activity happened at germinated 36h, while 48h for nonglutinous rice (Xiangjing99) and glutinous rice (Jiangzhenjingnuo). Conclusion: By germinating, the contents of nutrition increased and phytic acid as anti-nutrition factor reduced. Besides, carbohydrate composition and the quality of brown rice were improved through affecting the amylase activity.2 Effect of germination on protein and amino acid composition properties of brown ricePurpose: Assessing the protein nutrition value of germinated brown rice by investigating the content and composition variation of protein and amino acid during germination, comparing with brown rice and polished rice as reference. Method: Brown rice was kept at 35℃for 48 hours and samples were taken every 6h and tested chemically. Result: Germination can increase the content of crude protein (CP), total amino acid (TAA), essential amino acid (EAA) and its index (EAAI). Content of albumin and glutelin increased as well while dropping of globulin content during germination. Except germinating for 24 hours, the content of prolamine rose and mostly was in glutelin. During the process, the ratio of essential amino acid to total amino acid kept over 55%. 12 of 18 types of amino acid reached the highest level at germination of 24 hours. The content of lysine and the threonine increased substantially also after germination though as limited amino acid yet. The content of serine, glutamic acid, arginine and histidine all increased then. EAAI summited at germination of 24 hours and with had more preferable EAA composition compared with FAO/WHO. Conclusion: The nutritional value of protein and the quality of indica brown rice can be improved by germinating and 24h is the most preferred germinating time.3 Effect of germination on starch physicochemieal properties and granular micro-structure in brown ricePurpose: Investigation of the effect of germination on starch physicochemical property and granular micro-structure of brown rice. Method: Extracting starch from brown rice germinated for Oh, 12h, 24h and 36h and testing its starch content, components, paste clarity, retrogradation, freeze-thaw stability, enzymatic hydrolyzation and viscosity. Result: After germinating of brown rice, the content of starch and its component, enzymatic hydrolyzation and viscosity declined, whereas clarity and freeze-thaw stability enhanced. Paste retrogradation, gelatinization temperature and granular micro-structure of starch had no obvious change. Conclusion: Germinating resulted in improvement of physicochemical properties of brown rice starch and that at 24h was most significant. 4 Accumulation in brown rice of GABA during the germinationPurpose: Investigation of the effect of different soaking agents on the accumulation of gamma aminobutyric acid in germinated brown rice. Method: Soaking brown rice with distilled water, CaCl₂ solution and chitosan at different temperature (A: 25℃, 35℃, 45℃), time (B: 12h, 24h, 36h) and pH (C: 5.6, 7.0, 8.4) that was designed as three-factor and three-level orthogonal experiment [L₉ (3₄)] to determined the content variation of GABA in the process of brown rice germination. Result: (1) Within 24h, the GABA content in brown rice soaked in distilled water increased, then decreased and kept higher than that of brown rice and polish rice in every germination stage. (2) Along with the germination time, the GABA content of brown rice soaked in 0.1%CaCl₂ solution gradually increased, while that in 0.5%CaCl₂ solution increased at first and then reduced and increased again. The peak of GABA all happened at germination of 42h, and was higher in low concentration than that in high one. (3) Along with the germination time, the GABA content of brown rice soaked in 0.1%,0.3%,0.5% chitosan solution gradually increased within 24h then decreased. The peaks of GABA all happened at germination 24h. The content of GABA was positively correlated with that of chitosan. (4) The orthogonal experiment revealed that GABA accumulated substantially at pH5.6. Factors affecting GABA content ranked as C＞A＞B. Considering results of all series as a whole, the optimum condition of GABA accumulation in the process of brown rice germination was A₃B₂C₁, namely 45℃, 24h and pH5.6. Conclusion: Distilled water, low concentration CaCl₂ solution and chitosan all can enhance GABA accumulation of brown rice in germination, pH is the key factor affecting GABA accumulation, while second is germination temperature and time the third. Acid condition can promote GABA accumulation.5 Physiological functions of GABA on micePurpose: Investigation of physiological functions of GABA on mice by analyzing the effects on biochemical parameters correlative to the metabolism of carbohydrate, lipid and protein in mice serum, muscle and liver. Method: 56 male Kunming mice of 4-w-old and weighing about 22g (p＞0.05) were randomly divided into 4 groups, and each group consisted of 14, and 7 of per group serving for one repeat. The groups were named as group CK (Control group, 0mg/L GABA), group A (low dose, 12.5mg/L GABA), group B (middle dose, 125mg/L GABA) and group C (high dose, 1250mg/L GABA). After two day's breeding, each mouse was filled in stomach with 0.2mL GABA for 18d at limosis state every morning, and was weighed every weekend morning under limosis state. With 12-hour fasting before slaughter, the blood sample was taken from eyeball to separate serum. Right after slaughtering, the liver and muscle were sampled to determine the deposit of protein, fat, cholesterol and biochemical parameters in serum. Result: (1) Every weekend, average weight of all GABA groups was higher than that of group CK (p＞0.05) and group C was highest at every stage, though the difference was not significant from other groups (p＞0.05). (2) Compared with group CK, the protein content of liver and muscle of each GABA group mice increased and group B was the highest, though the deposit difference in muscle was not significant among groups (p＞0.05). The deposit of protein in liver of group B was significantly higher than group CK (p＜0.01), A (p＜0.05) and C (p＜0.05). (3) Compared with group CK, the cholesterol content of liver and muscle of each GABA group decreased (p＞0.05) though without significant difference among GABA groups. The cholesterol content of group B was the lowest in liver while group C was the lowest in muscle. The content of fat in liver of each GABA group decreased (p＞0.05) though without significant difference among groups, while group B was the lowest and 2.25 percentage point lower than group CK. The deposit of fat in muscle enhanced, while group B was the highest, and that of group A (p＜0.05) and C (p＜0.05) were also higher than group CK. (4) Compared to group CK, the content of TP,ALB,GLOB,UA,TG,CHOL,HDL-C,LDL-C and activity of AKP,CHE,LDH,ALT in serum of GABA groups increased. The TP content of B was highest, and significantly different from group CK (p＜0.01). Group A and C were also significantly different from group CK (p＜0.05). The difference among GABA groups was not significant (p＞0.05). The ALB content of B was highest, and the difference among GABA groups was not significant (p＞0.05), though significantly higher than that of group CK (p＜0.05). The content of GLOB,UA,TG,HDL-C and activity of CK,CHE,LDH,ALT had no significant difference among different groups (p＞0.05). The GLOB,HDL-C content and CK activity of group B were highest. The content of UA and activity of CHE, LDH,ALT of group A were highest. The TG content of group C was highest. Compared to group CK, A/G value and GLU content of each GABA group reduced, but without significant difference among groups (p＞0.05). GLU and A/G were lowest for group A and group B, respectively. The content variation of BUN, CREA and BUN/CR was notegular while group C were higher than those of CK group (p＜0.05; p＞0.05; p＞0.05). The BUN content of group C was higher than that of group A (p＜0.05) and group B (p＜0.05), but the BUN content of group A and group B was lower than that of group CK (p＞0.05; p＞0.05; p＞0.05). CHOL content of group C (p＜0.01), A (p＜0.05) and B (p＜0.05) was higher than that of group CK, though the difference among GABA groups was not significant (p＞0.05). Compared to group CK, LDL-C content of group C (p＜0.01), B (p＜0.05), A (p＞0.05) and AKP of group C (p＞0.05), B (p＜0.05) and A (p＞0.05)all increased. Conclusion: GABA can enhance mice growth, strengthen the synthesis and deposit of protein in muscle and liver, reduce cholesterol deposition and content of fat in liver and also boost the deposition of fat in muscle.