Optimization of γ-Aminobutyric Acid Production in Brown Rice via Prolonged Seed Priming

Area of Science:

• Agricultural Science
• Food Science and Technology
• Plant Physiology

Background:

• Germinated whole seeds offer enhanced bioactive nutrients but face storage and transportation challenges.
• Traditional seed germination is time-consuming, limiting practical applications of germinated seeds.

Purpose of the Study:

• To introduce a novel processing method, prolonged priming (PLP), for rice.
• To combine the nutritional benefits of germinated seeds with the storage advantages of dry seeds.
• To optimize the nutritional profile and storage of germinated brown rice (GBR).

Main Methods:

• Soaking rice seeds until embryo exposure, followed by redrying (PLP).
• Assessing nutrient levels, including γ-aminobutyric acid (GABA), protein, amylose, and fatty acids at 10 hours post-PLP.
• Evaluating oxidative damage via malondialdehyde levels and comparing seed integrity with routine priming.

Main Results:

• PLP significantly increased GABA levels (exceeding 20 mg/100 g) in rice varieties Hanyou73 (HY73) and IRAT.
• Nutrient induction observed: increased protein, reduced amylose, and elevated fatty acid content.
• Stable malondialdehyde levels indicated minimal oxidative damage; PLP maintained better seed integrity in HY73 compared to routine priming.

Conclusions:

• The PLP treatment effectively enhances the nutritional value and storage potential of germinated brown rice (GBR).
• This novel method addresses limitations associated with traditional germinated seeds.
• PLP shows promise for improving GBR's nutritional profile and may be adaptable to other crop species.