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Effect of soaking and germination conditions on γ-aminobutyric acid and gene expression in germinated brown rice
Food Biotechnology ( IF 1.8 ) Pub Date : 2020-04-02 , DOI: 10.1080/08905436.2020.1744448
Syed Zameer Hussain 1 , Rifat Jabeen 1 , Bazila Naseer 1 , Asif Bashir Shikari 2
Affiliation  

ABSTRACT Four pigmented land races (Madew Zag-1, Madew Zag-2, Tangdhar Zag and Karnah Zag) and one high yielding variety (cv. Jhelum) were tested for production of γ-aminobutyric acid (GABA) rich brown rice through germination. Central composite rotatable design was used to determine the effect of germination conditions, i.e., soaking time (h), germination time (h), germination temperature (°C), and relative humidity (%) on GABA content. Regression model developed was highly significant (P < .0001) with high coefficient of determination (R2 = 0.98). The optimized conditions obtained were soaking time: 5.76 h; germination time: 40 h, and germination temperature: 35°C. The genetic variation among genotypes was also studied with respect to three glutamate decarboxylase cDNAs; OsGAD1, OsGAD2, and OsGAD3. The maximum GABA synthesis during germination was recorded in Jhelum (48.18 mg/100 g) followed by Tangdhar Zag (44.40 mg/100 g). Gene expression of OsGAD3 was also upregulated maximum in Jhelum followed by Tangdhar Zag with a fold change of 22.368 and 19.472, respectively.

中文翻译:

浸泡和发芽条件对发芽糙米γ-氨基丁酸及基因表达的影响

摘要 测试了四种有色陆地品种(Madew Zag-1、Madew Zag-2、Tangdhar Zag 和 Karnah Zag)和一种高产品种(cv. Jhelum)通过发芽生产富含 γ-氨基丁酸(GABA)的糙米。中心复合可旋转设计用于确定发芽条件,即浸泡时间(h)、发芽时间(h)、发芽温度(°C)和相对湿度(%)对GABA含量的影响。开发的回归模型非常显着(P < .0001),具有高决定系数(R2 = 0.98)。得到的优化条件是浸泡时间:5.76 h;发芽时间:40小时,发芽温度:35℃。还研究了三种谷氨酸脱羧酶 cDNA 的基因型之间的遗传变异;OsGAD1、OsGAD2 和 OsGAD3。发芽期间最大的 GABA 合成记录在 Jhelum (48.18 mg/100 g) 其次是 Tangdhar Zag (44.40 mg/100 g)。OsGAD3 的基因表达也在 Jhelum 中上调幅度最大,其次是 Tangdhar Zag,倍数变化分别为 22.368 和 19.472。
更新日期:2020-04-02
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