[Objective] This study was to understand the effects of β-Amino butyric acid(abbreviated as BABA) induced rice blast resistance on reactive oxygen metabolism. [Method] Using the cultivar Chaochan 2 that is highly sus...[Objective] This study was to understand the effects of β-Amino butyric acid(abbreviated as BABA) induced rice blast resistance on reactive oxygen metabolism. [Method] Using the cultivar Chaochan 2 that is highly susceptible to disease as experimental material, the changes of catalase(CAT), and superoxide dismutase(SOD) and MDA activities in rice treated by BABA were investigated. [Result] In rice plants treated by BABA, the activities of CAT and SOD increased, meanwhile the MDA content also rose to some extent, resulting in the disease resistance to rice blast. [Conclusion] By influencing reactive oxygen metabolism, BABA endows rice plants with resistance to rice blast. BABA is safe to environment and has highly resistance-inducing capacity, it could be generalized in production.展开更多
Dietary γ-amino butyric acid (GABA) has been suggested to decrease systolic blood pressure. This study aimed to ex-amine the effects of dietary GABA on the life span of stroke-prone spontaneously hypertensive rats (S...Dietary γ-amino butyric acid (GABA) has been suggested to decrease systolic blood pressure. This study aimed to ex-amine the effects of dietary GABA on the life span of stroke-prone spontaneously hypertensive rats (SHRSPs). In this study, life span was determined for SHRSPs provided 1% NaCl solution or 0.01% GABA in 1% NaCl solution as drinking water. The life span of the GABA-fed group (76.3 ± 1.65 days) was significantly shorter than that of the control group (81.6 ± 0.88 days). The results of this study may not be applicable to humans. Future studies will be necessary to elucidate the mechanism underlying this phenomenon.展开更多
Taurine is a sulfur-containing,semi-essential amino acid that occurs naturally in the body.It alternates between inflammation and oxidative stress-mediated injury in various disease models.As part of its limiting func...Taurine is a sulfur-containing,semi-essential amino acid that occurs naturally in the body.It alternates between inflammation and oxidative stress-mediated injury in various disease models.As part of its limiting functions,taurine also modulates endoplasmic reticulum stress,Ca^(2+)homeostasis,and neuronal activity at the molecular level.Taurine effectively protects against a number of neurological disorders,including stro ke,epilepsy,cerebral ischemia,memory dysfunction,and spinal cord injury.Although various therapies are available,effective management of these disorders remains a global challenge.Approximately 30 million people are affected worldwide.The design of taurine fo rmation co uld lead to potential drugs/supplements for the health maintenance and treatment of central nervous system disorders.The general neuroprotective effects of taurine and the various possible underlying mechanisms are discussed in this review.This article is a good resource for understanding the general effects of taurine on various diseases.Given the strong evidence for the neuropharmacological efficacy of taurine in various experimental paradigms,it is concluded that this molecule should be considered and further investigated as a potential candidate for neurotherapeutics,with emphasis on mechanism and clinical studies to determine efficacy.展开更多
γ-Amino butyric acid （GABA） and proline play a crucial role in protecting plants during various environmental stresses. Their synthesis is from the common precursor glutamic acid, which is catalyzed by glutamate de...γ-Amino butyric acid （GABA） and proline play a crucial role in protecting plants during various environmental stresses. Their synthesis is from the common precursor glutamic acid, which is catalyzed by glutamate decarboxylase and △1-pyrroline-5-carboxylate synthetase respectively. However, the dominant pathway under water stress has not yet been established. To explore this, excised tobacco leaves were used to simulate a water-stress condition. The results showed GABA content was much higher than that of proline in leaves under water-deficit and non-water-deficit conditions. Specifically, the amount of GABA significantly increased compared to proline under continuous water loss for 16 h, indicating that GABA biosynthesis is the dominant pathway from glutamic acid metabolism under these conditions. Quantitative reverse transcription polymerase chain reaction and protein Western gel-blot analysis further confirmed this. To explore the function of GABA accumulation, a system producing superoxide anion （O 2 - ）, peroxide hydrogen （H 2 O 2 ）, and singlet oxygen （ 1 O 2 ） was employed to investigate the scavenging role on free-radical production. The results demonstrated that the scavenging ability of GABA for O 2 - , H 2 O 2 , and 1 O 2 was significantly higher than that of proline. This indicated that GABA acts as an effective osmolyte to reduce the production of reactive oxygen species under water stress.展开更多
This paper reported the contents variation analysis ofγ-amino butyric acid(GABA)in Semen sojae praeparatum(SSP)which is a famous traditional Chinese medicine.High performance liquid chromatography(HPLC)was used and G...This paper reported the contents variation analysis ofγ-amino butyric acid(GABA)in Semen sojae praeparatum(SSP)which is a famous traditional Chinese medicine.High performance liquid chromatography(HPLC)was used and GABA was derivatized by online pre-column derivatization with o-phthalaldehyde(OPA).To validate this method,the precision,stability,repeatability and recovery were discussed.In the concentration range from 0.0125 to 0.400 mg/m L,the calibration curve for GABA was linear and the regression equation was obtained with correlation coefficient(R2)of 0.9999.Relatively high levels of GABA exist in SSP and the content changes of GABA at different time points during the fermenting process were detected.At the"yellow cladding"stage,GABA level was very low or even undetectable;the"secondary fermentation"stage witnessed a rapid increase of GABA content to 1.39-5.52 mg/g,which remained stable after 18 days of"secondary fermentation".This study demonstrated that GABA was generated at the"secondary fermentation"stage,revealing the significance and rationality of the"secondary fermentation"stage in the fermenting process of SSP.On the other hand,it suggested the downside of taking soy isoflavones as the only measurement in existing quality assessment and optimization approach for the fermenting process of SSP.展开更多
Objectives:The study aimed to evaluate the anti-nutrient reductions andγ-amino butyric acid(GABA)enrichments of chikki(peanut brittle),a popular of traditional snack food,using Lactococcus lactis subsp.lactis.The nut...Objectives:The study aimed to evaluate the anti-nutrient reductions andγ-amino butyric acid(GABA)enrichments of chikki(peanut brittle),a popular of traditional snack food,using Lactococcus lactis subsp.lactis.The nutritional,storage,and sensorial analysis in order to understand the safety and functionality of chikki following fermentation were attempted.Materials and Methods:Partial fermentations of chikki were carried out using overnight grown culture of L.lactis samples.The fermented chikki were further analysed for GABA and anti-nutrients.The antioxidant profile,protein,and sugar were also analysed.The storage studies were carried on up to 2 months for functional property evaluations.Results:Fermentations at 37°C,pH of 5,with 1%inoculum and incubation for 24 h were optimal conditions,and resulted in the GABA concentration of 816 mg/g,respectively,and the GABA concentration did not change significantly(P>0.05)upon storage for upto a period of 2 months.Analysis of the fermented chikki revealed a slightly higher level of phenolic,flavonoid,protein,and sugar contents as compared to those which were not subjected to fermentation.The results of sensorial analysis showed an overall general acceptability on a 5-point hedonic scale to be 8.5±0.01(before storage)and 8.03±0.01(after storage).The fermented chikki also possessed antioxidant properties and significantly(P<0.05)low levels of phytates with complete reductions of other anti-nutrients.Conclusions:Traditionally prepared/manufactured chikki lacks GABA,possesses notable levels of anti-nutrients with lower phenolics,flavonoids,as well as antioxidants.Our study suggested a simple preparation of GABA could enrich the popular ethnic snack through fermentation by L.lactis subsp.lactis.The developed snack is acceptable,economical with good shelf life,and has substantially reduced levels of anti-nutrients originating from groundnuts affording consumer safety.展开更多
基金Supported by National Key Technology R&D Program During the Eleventh Five Year Plan (2006BAD08A04)Innovation Project(20076020)~~
文摘[Objective] This study was to understand the effects of β-Amino butyric acid(abbreviated as BABA) induced rice blast resistance on reactive oxygen metabolism. [Method] Using the cultivar Chaochan 2 that is highly susceptible to disease as experimental material, the changes of catalase(CAT), and superoxide dismutase(SOD) and MDA activities in rice treated by BABA were investigated. [Result] In rice plants treated by BABA, the activities of CAT and SOD increased, meanwhile the MDA content also rose to some extent, resulting in the disease resistance to rice blast. [Conclusion] By influencing reactive oxygen metabolism, BABA endows rice plants with resistance to rice blast. BABA is safe to environment and has highly resistance-inducing capacity, it could be generalized in production.
文摘Dietary γ-amino butyric acid (GABA) has been suggested to decrease systolic blood pressure. This study aimed to ex-amine the effects of dietary GABA on the life span of stroke-prone spontaneously hypertensive rats (SHRSPs). In this study, life span was determined for SHRSPs provided 1% NaCl solution or 0.01% GABA in 1% NaCl solution as drinking water. The life span of the GABA-fed group (76.3 ± 1.65 days) was significantly shorter than that of the control group (81.6 ± 0.88 days). The results of this study may not be applicable to humans. Future studies will be necessary to elucidate the mechanism underlying this phenomenon.
文摘Taurine is a sulfur-containing,semi-essential amino acid that occurs naturally in the body.It alternates between inflammation and oxidative stress-mediated injury in various disease models.As part of its limiting functions,taurine also modulates endoplasmic reticulum stress,Ca^(2+)homeostasis,and neuronal activity at the molecular level.Taurine effectively protects against a number of neurological disorders,including stro ke,epilepsy,cerebral ischemia,memory dysfunction,and spinal cord injury.Although various therapies are available,effective management of these disorders remains a global challenge.Approximately 30 million people are affected worldwide.The design of taurine fo rmation co uld lead to potential drugs/supplements for the health maintenance and treatment of central nervous system disorders.The general neuroprotective effects of taurine and the various possible underlying mechanisms are discussed in this review.This article is a good resource for understanding the general effects of taurine on various diseases.Given the strong evidence for the neuropharmacological efficacy of taurine in various experimental paradigms,it is concluded that this molecule should be considered and further investigated as a potential candidate for neurotherapeutics,with emphasis on mechanism and clinical studies to determine efficacy.
基金supported by the National Natural Science Foundation of China(No.30700427)Outstanding Young Talent Fund from Key Projects in Hubei Province Natural Science Foundation(No.2010CDA099)Academic Innovation Team for Plant Development and Genetics in South-Central University for Nationalities
文摘γ-Amino butyric acid （GABA） and proline play a crucial role in protecting plants during various environmental stresses. Their synthesis is from the common precursor glutamic acid, which is catalyzed by glutamate decarboxylase and △1-pyrroline-5-carboxylate synthetase respectively. However, the dominant pathway under water stress has not yet been established. To explore this, excised tobacco leaves were used to simulate a water-stress condition. The results showed GABA content was much higher than that of proline in leaves under water-deficit and non-water-deficit conditions. Specifically, the amount of GABA significantly increased compared to proline under continuous water loss for 16 h, indicating that GABA biosynthesis is the dominant pathway from glutamic acid metabolism under these conditions. Quantitative reverse transcription polymerase chain reaction and protein Western gel-blot analysis further confirmed this. To explore the function of GABA accumulation, a system producing superoxide anion （O 2 - ）, peroxide hydrogen （H 2 O 2 ）, and singlet oxygen （ 1 O 2 ） was employed to investigate the scavenging role on free-radical production. The results demonstrated that the scavenging ability of GABA for O 2 - , H 2 O 2 , and 1 O 2 was significantly higher than that of proline. This indicated that GABA acts as an effective osmolyte to reduce the production of reactive oxygen species under water stress.
基金the National Natural Science Foundation of China(81660664,82060709,82060699)the Natural Science Foundation of Jiangxi Province(20192ACBL21032,20192BBGL70051)China Scholarship Council(201908360259)。
文摘This paper reported the contents variation analysis ofγ-amino butyric acid(GABA)in Semen sojae praeparatum(SSP)which is a famous traditional Chinese medicine.High performance liquid chromatography(HPLC)was used and GABA was derivatized by online pre-column derivatization with o-phthalaldehyde(OPA).To validate this method,the precision,stability,repeatability and recovery were discussed.In the concentration range from 0.0125 to 0.400 mg/m L,the calibration curve for GABA was linear and the regression equation was obtained with correlation coefficient(R2)of 0.9999.Relatively high levels of GABA exist in SSP and the content changes of GABA at different time points during the fermenting process were detected.At the"yellow cladding"stage,GABA level was very low or even undetectable;the"secondary fermentation"stage witnessed a rapid increase of GABA content to 1.39-5.52 mg/g,which remained stable after 18 days of"secondary fermentation".This study demonstrated that GABA was generated at the"secondary fermentation"stage,revealing the significance and rationality of the"secondary fermentation"stage in the fermenting process of SSP.On the other hand,it suggested the downside of taking soy isoflavones as the only measurement in existing quality assessment and optimization approach for the fermenting process of SSP.
文摘Objectives:The study aimed to evaluate the anti-nutrient reductions andγ-amino butyric acid(GABA)enrichments of chikki(peanut brittle),a popular of traditional snack food,using Lactococcus lactis subsp.lactis.The nutritional,storage,and sensorial analysis in order to understand the safety and functionality of chikki following fermentation were attempted.Materials and Methods:Partial fermentations of chikki were carried out using overnight grown culture of L.lactis samples.The fermented chikki were further analysed for GABA and anti-nutrients.The antioxidant profile,protein,and sugar were also analysed.The storage studies were carried on up to 2 months for functional property evaluations.Results:Fermentations at 37°C,pH of 5,with 1%inoculum and incubation for 24 h were optimal conditions,and resulted in the GABA concentration of 816 mg/g,respectively,and the GABA concentration did not change significantly(P>0.05)upon storage for upto a period of 2 months.Analysis of the fermented chikki revealed a slightly higher level of phenolic,flavonoid,protein,and sugar contents as compared to those which were not subjected to fermentation.The results of sensorial analysis showed an overall general acceptability on a 5-point hedonic scale to be 8.5±0.01(before storage)and 8.03±0.01(after storage).The fermented chikki also possessed antioxidant properties and significantly(P<0.05)low levels of phytates with complete reductions of other anti-nutrients.Conclusions:Traditionally prepared/manufactured chikki lacks GABA,possesses notable levels of anti-nutrients with lower phenolics,flavonoids,as well as antioxidants.Our study suggested a simple preparation of GABA could enrich the popular ethnic snack through fermentation by L.lactis subsp.lactis.The developed snack is acceptable,economical with good shelf life,and has substantially reduced levels of anti-nutrients originating from groundnuts affording consumer safety.
