Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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Brown Rice Extracts with Enhanced Levels of GABA Stimulate Immune Cells

Oh, Suk-Heung;Oh, Chan-Ho

  • Published : 20030600
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Abstract

Immune cell-stimulating activities of brown rice extracts with enhanced levels of ${\gamma}$-aminobutyric acid (GABA) were measured. The levels of GABA and total free amino acids in the nongerminated brown rice extract (N), water-germinated extract (W), chitosan-germinated extract (C), glutamic acid-germinated extract (G) and chitosan/ glutamic acid-germinated extract (CG) were in the order of CG>G>C>W>N. Among the brown rice extracts, G and CG increased the viability of mesenteric lymph node cells up to 55-110% of the control. The subpopulations of murine splenic B and $T_H$ cells increased significantly by G and CG treatments. Subpopulations of murine thymic $T_H$ cells also increased significantly by G and CG treatment. Nitric oxide and ${\gamma}$-interferon productions also increased up to 78-135% and 390-428%, respectively, in G and CG administered mice. These results suggest that extracts of the germinated brown rice were effective for the improvement of immunoregulatory action, possibly due to the enhanced levels of GABA and/or combined effects of several components including GABA.

Keywords

References

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