Generation of Free Amino Acids and γ-Aminobutyric Acid in Water-Soaked Soybean by High-Hydrostatic Pressure Processing

2010 ◽  
Vol 58 (2) ◽  
pp. 1208-1213 ◽  
Author(s):  
Shigeaki Ueno ◽  
Toru Shigematsu ◽  
Takae Watanabe ◽  
Kanako Nakajima ◽  
Mina Murakami ◽  
...  
Keyword(s):  
Amino Acids ◽  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Free Amino Acids ◽  
Free Amino ◽  
Aminobutyric Acid ◽  
High Hydrostatic Pressure Processing

scholarly journals Production of Anserine-Rich Fish Sauce from Giant Masu Salmon, Oncorhynchus masou masou and γ-Aminobutyric Acid (GABA)-Enrichment by Lactobacillus plantarum Strain N10

Fermentation ◽  
2019 ◽  
Vol 5 (2) ◽  
pp. 45 ◽  
Author(s):  
Yousuke Taoka ◽  
Miho Nakamura ◽  
Setsuko Nagai ◽  
Noriko Nagasaka ◽  
Ryusuke Tanaka ◽  
...  
Keyword(s):  
Amino Acids ◽  
Lactobacillus Plantarum ◽  
Free Amino Acids ◽  
Free Amino ◽  
Masu Salmon ◽  
Aminobutyric Acid ◽  
Microbial Fermentation ◽  
Fish Sauce ◽  
Sds Page ◽  
Total Free Amino Acids

Previously, we developed a novel production technique for giant masu salmon (GMS). This study aimed to develop a fish sauce from GMS to explore ways to efficiently utilize the salmon and to enrich the fish sauce with γ-aminobutyric acid (GABA) by microbial fermentation. The minced bodies of GMS were autolyzed by endogenous protease at 55 °C and 60 °C. During autolysis, the changes in total free amino acids and protein size was monitored by LC-MS and SDS-PAGE analysis, respectively. After 96 h, fish sauce was prepared by heating, and the amino acid composition was analyzed by LC-MS. To enrich the fish sauce with GABA, Lactobacillus plantarum strain N10 was added and incubated at 28 °C for 48 h. The total free amino acids content significantly increased for 96 h. SDS-PAGE analysis showed that major bands at 200 kDa and 48 kDa detected at 0 h gradually disappeared over time. The ratio of anserine to total amino acids in the fish sauce was approximately 36%. The concentration of GABA in the fish sauce significantly increased through the addition of strain N10. Thus, anserine-rich fish sauce could be quickly produced from GMS, and the fish sauce was enriched with GABA by microbial fermentation.

Incorporation of carbon atoms from glucose into free amino acids in brain under normal and altered conditions

1970 ◽  
Vol 48 (3) ◽  
pp. 228-235 ◽  
Author(s):  
Y. Yoshino ◽  
K. A. C. Elliott
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Aspartic Acid ◽  
Free Amino Acids ◽  
Free Amino ◽  
Acid Level ◽  
Specific Activity ◽  
Specific Radioactivity ◽  
Aminobutyric Acid ◽  
Aminooxyacetic Acid

The time course of entry of radioactive carbon from intravenously administered [U-14C]-glucose into free amino acids in the brains of rats has been studied using an automatic amino acid analyzer coupled through a flow cell with a scintillation counter. Radioactivity appeared rapidly in alanine, aspartic acid, glutamic acid, glutamine, and γ-aminobutyric acid as previously shown, and in an unknown ninhydrin-positive substance present in very small amount. Urea, serine, and glycine became slightly radioactive. Four hours after giving the radioactive glucose, the specific activity in all soluble substances was low. In pentobarbital anesthesia, specific radioactivity was increased in alanine and decreased in γ-aminobutyric acid, aspartic and glutamic acids, and glutamine. A high proportion of radioactivity remained in glucose. Under hypoxia, alanine increased in amount but decreased in specific activity, and the specific activities of the other strongly labelled amino acids decreased. The proportion of the total radioactivity found in glucose and lactate increased. During picrotoxin and pentylenetetrazol convulsions, changes occurred which were similar to those under hypoxia. After aminooxyacetic acid administration, the well-known great increase in γ-aminobutyric acid level was found to be accompanied by a decrease in glutamate and also in aspartic acid and alanine, indicating inhibition of the three transaminases concerned. The previously observed brief rapid postmortem increase in the amount of γ-aminobutyric acid was confirmed; alanine also increased briefly but no other amino acid did so. The increased γ-aminobutyric acid had the same specific radioactivity as the original but the extra alanine was less radioactive than the original. When the γ-aminobutyric acid level had been increased by administration of aminooxyacetic acid, the rapid postmortem increase did not occur.

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