Journal of the Korean Society of Food Science and Nutrition (한국식품영양과학회지)

The Korean Society of Food Science and Nutrition (한국식품영양과학회)
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Effects of Heat Treatment and Selected Medicinal Plant Extracts on GABA Content after Germination

열처리와 한약재 추출물이 발아현미의 GABA 함량에 미치는 영향

  • Jeon, Geon-Uk (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Lee, Mi-Young (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Yoon, Jae-Min (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Jang, Sung-Ho (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Jung, Mi-Ri (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Jeong, Heon-Sang (Dept. of Food Science and Technology, Chungbuk National University) ;
  • Lee, Jun-Soo (Dept. of Food Science and Technology, Chungbuk National University)
  • Published : 2010.01.30
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Abstract

The purposes of this work were to study germination conditions on $\gamma$-aminobutyric acid (GABA) contents and to develop a simple and effective technique for the production of germinated brown rice with an enhanced GABA levels. The samples were subjected to heat treatments at 40 and $45^{\circ}C$ before the soaking step. Moreover, four medicinal plant extracts including Schizandra chinensis, Dimocarpus longan Lour, Angelica dahurica, and Gastrodia elata Blume were used as soaking and germinating media. GABA levels were enhanced in the germinated brown rice compared to the non-germinated brown rice and the highest GABA contents were observed in heat treatment at $35^{\circ}C$. The brown rice soaked in Gastrodia elata Blume extract showed the highest GABA contents compared to the control sample. These results demonstrate that the GABA levels during germination could be significantly enhanced by the heat treatment and the treatment of medicinal plant extracts in the soaking step.

본 연구에서는 현미 발아 시 침지 및 발아 조건에 따른 GABA 함량의 변화를 분석하고 효과적으로 GABA 함량을 증가시키기 위한 처리조건을 살펴보았다. 발아 현미의 GABA 함량 증가를 위해 침지 전 열처리를 실시하였으며, 한약재로 널리 쓰이는 오미자와 용안육, 구릿대, 천마를 침지수와 발아수로 이용하였을 때의 GABA 함량의 변화를 확인하였다. 실험 결과 $45^{\circ}C$에서의 열처리군이 3977.3 nmol/g로 무처리군에 비해 약 1.4배 정도의 증가 효과를 나타내었다. 또한 한약재를 침지 및 발아수로 이용한 결과 용안육은 3% 추출물을 발아수로 이용하였을 경우가 가장 높은 증가율을 보여주었으며, 오미자는 5% 추출물을 발아수로 이용한 경우가 대조군보다 2.1배로 가장 높은 GABA 함량을 나타내었다. 천마 추출물의 경우는 5% 추출물을 침지수와 발아수로 이용했을 경우 약 2.5배의 증가율을 보여 실험한 한약재 중 가장 높은 효과를 보여주었다. 본 연구 결과는 점차 관심이 높아지고 있는 발아현미 연구에 있어서 기초자료가 될 것으로 예상되며, 쌀 소비촉진에 영향을 미칠 것으로 기대된다.

Keywords

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