Accumulation of γ-Aminobutyric Acid (Gaba) in the Rice Germ during Water Soaking

Saikusa, Takayo; Horino, Toshiroh; Mori, Yutaka

doi:10.1271/bbb.58.2291

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Accumulation of γ-Aminobutyric Acid (Gaba) in the Rice Germ during Water Soaking

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Abstract

The accumulation of γ-aminobutyric acid (Gaba), a well-known blood pressure-lowering compound, in the rice germ during water soaking was investigated by using ten different cultivars. The amount and pattern of the Gaba accumulation varied considerably depending on the cultivar. Hokkai 269 exhibited a remarkable accumulation of Gaba in the germ and is thus suggested to be a very promising source for Gaba.

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Accumulation of γ-Aminobutyric Acid (Gaba) in the Rice Germ during Water Soaking

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