A method for production of γ-amino butyric acid (GABA) using barley bran supplemented with glutamate

• Published in: Food research international Vol. 42; no. 3; pp. 319 - 323
• Main Authors: Iimure, Takashi, Kihara, Makoto, Hirota, Naohiko, Zhou, Tiansu, Hayashi, Katsuhiro, Ito, Kazutoshi
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01.04.2009; Elsevier
• Subjects: Barley bran; Biological and medical sciences; Cereal and baking product industries; cereal byproducts; coenzymes; extraction; Food industries; Fundamental and applied biological sciences. Psychology; GABA; gamma-aminobutyric acid; Glutamate; glutamates; Hordeum vulgare; Oryza sativa; reaction kinetics; sodium glutamate; Triticum aestivum; waste utilization; GABA; Glutamate; Barley bran; Cereal bran; Barley; Saturated fatty acid; Cereal product; Production; Cereal; Method; Butyric acid

γ-amino butyric acid (GABA) has antihypertensive and anti-stress effects on human health. In this study, we developed a simple method for GABA production from sodium glutamate using barley bran without any buffer or any coenzyme. We determined the optimal reaction conditions of the GABA production u...