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Vol. 10, Special Issue 11 (2021)

Germinated brown rice as a potential source of Gaba: An inhibitory neurotransmitter

Author(s):
Kavyashree NM, JR Diwan, Mahantashivayogayya K, Lokesha R, NM Naik and Shakuntala NM
Abstract:
Explicit nutrient deficiencies, along with diet-related chronic disorders, contribute to malnutrition that affects the health of individuals. Breeding rice cultivars with high nutrient concentrations in the grains has been proposed as an efficient and cost-effective method of ensuring nutritional security among rice consumers. Gamma Amino Butyric Acid (GABA), a non-protein amino acid with four carbons, is an inhibitory neurotransmitter that possess numerous health benefits. We conducted a study at Plant Molecular Laboratory, University of Agricultural Sciences Raichur to estimate GABA content in 24 rice genotypes under differential soaking periods. GABA content was estimated in germinated brown rice (GBR) pre-soaked in water for different durations (24, 48 and 72 h) and incubated at room temperature. The results showed that the GABA concentration varied with the genotypes and showed no specific trend for an increase or decrease in GABA with the soaking duration.
Pages: 2993-2996  |  433 Views  185 Downloads
How to cite this article:
Kavyashree NM, JR Diwan, Mahantashivayogayya K, Lokesha R, NM Naik and Shakuntala NM. Germinated brown rice as a potential source of Gaba: An inhibitory neurotransmitter. The Pharma Innovation Journal. 2021; 10(11S): 2993-2996.
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