https://www.scielo.br/pdf/bjm/v43n4/01.pdf

Production of gaba (γ - aminobutyric acid) by microorganisms: a review

Background and purpose:
The acetylcholinesterase inhibitor, donepezil, is also a high affinity σ1 receptor agonist. We examined the involvement of σ1 receptors in its anti-amnesic and neuroprotective properties against amyloid β25-35 peptide-induced toxicity in mice.

The anti-amnesic and neuroprotective effects of donepezil against amyloid β25-35 peptide-induced toxicity in mice involve an interaction with the σ1 receptor

Background Germination has been widely employed to produce germinated edible seeds and sprouts for consumption in our daily life. Through simple germination procedures, many edible seeds can be germinated in a short time with improved nutritional and medicinal values. Understanding the main bioactive compounds and bioactivities of germinated edible seeds and sprouts can be helpful for their better utilization as functional foods. Scope and approach This review mainly summarizes recent studies about the bioactive compounds and bioactivities of germinated edible seeds and sprouts, and the potential molecular mechanisms of accumulating bioactive compounds in germination are discussed. Key findings and conclusions Germination can accumulate different bioactive compounds, such as vitamins, γ-aminobutyric acid and polyphenols, and this can be dependent on de novo synthesis and transformation. In addition, germinated edible seeds and sprouts possess many bioactivities, such as their antioxidant capacity, which is significantly increased after germination. Therefore, germination can be a green food engineering method to accumulate natural bioactive compounds, and those germinated edible seeds and sprouts rich in natural bioactive compounds can be consumed as functional foods to prevent chronic diseases.

Bioactive compounds and bioactivities of germinated edible seeds and sprouts: An updated review

Rice intake and type 2 diabetes in Japanese men and women: the Japan Public Health Center–based Prospective Study

Germinated brown rice and its bio-functional compounds.

Hypocholesterolemic action of pre-germinated brown rice in hepatoma-bearing rats.

Effects of pre-germinated brown rice (PGBR) on postprandial blood glucose and insulin concentrations were compared with brown rice (BR)and white rice (WR) in two studies. In the first study, we investigated the time course of postprandial blood glucose and insulin concentrations after ingesting 25% (W/V) glucose solution, PGBR, BR or WR in 19 healthy young subjects. In the second study, dose-dependent effect of PGBR on the time course of postprandial blood glucose concentrations was compared among 4 different mixtures of PGBR and WR in 13 healthy young subjects. They were solely PGBR, 2/3 PGBR(PGBR:WR= 2 : 1), 1/3 PGBR (PGBR : WR=1 : 2) and solely WR. Each sample was studied on a different day. The samples were selected randomly by the subjects. All the rice samples contained 50g of available carbohydrates. The previous day the subjects ate the assigned dinner by 9 : 00 pm and then were allowed only water until the examination. The next morning, they ingested each test rice sample with 150ml of water in 5-10min.Blood was collected into capillary tubes from finger at 0, 30, 60, 90 and 120 min after the ingestion. The incremental areas under the curve (IAUC) of blood glucose concentrations (IAUC-Glc) for 120min after the administration of PGBR and BR were lower than those after WR. In contrast the IAUC-Glc of BR and PGBR were not different (Study 1). The higher the ratio of PGBR/WR, the lower the glycemic index became (Study 2). These results suggest that intake of PGBR instead of WR is effective for the control of postprandial blood glucose concentration without increasing the insulin secretion.

/pdf/postprandial-blood-glucose-and-insulin-responses-to-pre-364k3slwj2.pdf

Postprandial blood glucose and insulin responses to pre-germinated brown rice in healthy subjects

We evaluated the effects of pre-germinated brown rice (hatsuga genmai, PGR) on learning and memory and compared them with those of polished rice or cornstarch. In mice that were fed pellets of polished rice or PGR for two weeks, the learning ability in the Morris water maze test was significantly enhanced compared with mice that were fed cornstarch pellets. In the Y-maze test, the intake of food pellets for two weeks failed to affect spontaneous alternation behavior. Beta-amyloid(25-35) (Abeta(25-35): 3 nmol/mouse, i.c.v.) protein impaired spontaneous alternation behavior in mice that were fed pellets of cornstarch or polished rice. In contrast, PGR pellets prevented the Abeta(25-35)-induced impairment of spontaneous alternation behavior. These results suggest that polished rice and PGR have facilitating effects on spatial learning. In particular, it is surmised that PGR may prevent Alzheimer's disease associated with Abeta.

Effects of Pre-Germinated Brown Rice on β-Amyloid Protein-Induced Learning and Memory Deficits in Mice

The intake of pre-germinated brown rice (PR) instead of white rice (WR) ameliorates the hyperglycemia. To clarify the mechanism(s) to decrease the post-prandial blood glucose concentration, the effect of water-soluble/oil-soluble fraction-depleted PR bran (termed as "DB"; which is destarched and defatted PR bran) on post-prandial blood glucose was compared with that of full-fat PR bran (PB) or WR. The test diets, WR diet, PB diet and DB diet which are containing identical amount of available carbohydrate (1.5 g) were fed to Wistar strain rats. Post-prandial blood glucose concentration and incremental area under the curve (IAUC) for DB diet were lower than those for WR diet, and there was no difference between the DB diet and PB diet. Changes in plasma insulin concentration and the IAUC obtained also revealed the same tendency as those observed in blood glucose concentration. These results indicate that the blood glucose-lowering effect of PB diet may be derived from the properties of PB involving substantially higher content of dietary fiber than WR, and that the potential benefit of intake of PR instead of WR in the prevention of diabetic vascular complications.

Insoluble fiber is a major constituent responsible for lowering the post-prandial blood glucose concentration in the pre-germinated brown rice.

The invention relates to germinated brown rice which can be easily and deliciously boiled even by a household rice cooker without impairing its original nutritive value, and has excellent mouth feel and shelf stability. The germinated brown rice can be provided by subjecting germinated brown rice to a heat-moisture treatment and drying the treated germinated brown rice to a water content of 10 to 18% by mass and a degree of gelatinization of 5 to 50%.

Aya Mizukuchi

Papers

Hypocholesterolemic action of pre-germinated brown rice in hepatoma-bearing rats.

Postprandial blood glucose and insulin responses to pre-germinated brown rice in healthy subjects

Effects of Pre-Germinated Brown Rice on β-Amyloid Protein-Induced Learning and Memory Deficits in Mice

Insoluble fiber is a major constituent responsible for lowering the post-prandial blood glucose concentration in the pre-germinated brown rice.

Germinated brown rice