Monitoring Technology for Gamma-Aminobutyric acid Production in Polished Mochi Barley Grains using a Carbon Dioxide Sensor

作者：Watanabe Yasuo^*; Kawata Kohki; Watanabe Seiya

来源：Journal of Food Science, 2015, 80(6): H1418-H1424.

DOI：10.1111/1750-3841.12867

• carbon dioxide (CO2)
• CO2 sensor
• glutamate decarboxylase
• gamma-aminobutyric acid (GABA)
• mochi barley

Gamma-aminobutyric acid (GABA) has many biological functions, including the inhibition of blood pressure increases and acceleration of growth hormone secretion. In this study, we discovered the utility of measuring the concentration of carbon dioxide (CO2) dissolved in the reaction solution, for development of a real-time and convenient technique to estimate GABA production. In addition to mochi barley bran, we examined the polished grains of three species: mochi barley (a variant of hulless barley), barley, and Japanese millet, all soaked in l-glutamic acid (l-Glu) solution at pH 4.5. We found a positive correlation between GABA and CO2 concentrations, and the production of CO2 was suppressed in the absence of l-Glu at pH 4.5. These results suggest that GABA content can be easily predicted by measuring the aqueous CO2 content using a CO2 sensor, during the process of GABA production in polished mochi barley grains and bran.

• 出版日期2015-6