Immunohistochemical detection of GABA was used to evaluate changes of the GABA innervation in hippocampal slices maintained in vitro. In parallel experiments the amount of GABA, glutamate and aspartate was measured with high performance liquid chromatography. The results showed that while glutamate and aspartate levels remained fairly constant, GABAergic neurons suffered remarkable alterations. During 8 hours' incubation the GABA content of the tissue and the number of GABA containing neuronal cell bodies decreased by 79.7% and 84.6%, respectively. The qualitative features of the immunoreactivity of the neuropil did not change. In conclusion, while in hippocampal slices tissue glutamate and aspartate levels are only slightly affected by the in vitro maintenance, more than half of the tissue GABA content is lost during prolonged in vitro incubation. As a consequence of the GABA loss, the ratio of endogenous inhibitory and excitatory amino acid transmitters has been altered, which could influence the viability of adult hippocampal tissue in vitro conditions.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1016/0361-9230(91)90096-3 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Optimization of γ-Aminobutyric Acid Production in Brown Rice via Prolonged Seed Priming.
Plants (Basel)
December 2024
Fujian Laboratory for Rice Germplasm Innovation and Molecular Breeding, Biotechnology Research Institute, Institute of Crop Sciences, Fujian Academy of Agricultural Sciences, Fuzhou 350001, China.
Germinated whole seeds possess elevated levels of bioactive nutrients; however, their application is hindered by several constraints. The germination process is typically time-consuming, and germinated seeds present challenges in terms of storage and transportation compared to dry seeds. This study introduces a novel processing method for rice, termed prolonged priming (PLP), aiming to combine the benefits of germinated and dry seeds.
View Article and Find Full Text PDFEffects of Pretreatment Methods on Gamma-Aminobutyric Acid Enrichment and Quality Improvement in Highland Barley Beverages.
Foods
December 2024
Institute of Food Processing, Xizang Academy of Agricultural and Animal Husbandry Sciences, Lhasa 850000, China.
Gamma-aminobutyric acid (GABA) is an important neurotransmitter that promotes sleep and reduces anxiety, but its natural synthesis in the body is insufficient, necessitating dietary intake. This study utilized a combination of germination, the addition of active barley powder, and fermentation to enhance GABA content in an enzymatically hydrolyzed highland barley beverage. The samples were divided into five groups: highland barley (HB), germinated highland barley (GB), highland barley supplemented with another high-glutamic-acid decarboxylase-active highland barley powder TB13 (BT), germinated barley supplemented with TB13 (GBT), and germinated barley supplemented with TB13 followed by fermentation (GBTF).
View Article and Find Full Text PDFDetermination of Amino Acids of Novel Food in Food by HPLC Coupled with Pre-Column Derivatization.
Foods
December 2024
Technical Center of Xiamen Customs, Xiamen 361013, China.
A method for simultaneous determination of Theanine and γ-aminobutyric acid (GABA), as the novel food of amino acids, which was established using pre-column derivatization and high-performance liquid chromatography (HPLC). 4-Dimethylaminoazobe nzene-4'-sulfonyl chloride (DABS-Cl) is employed as the derivatization reagent with chromophore linked to Theanine and GABA, which lacks chromophore for DAD analysis in its pristine structure. After the detection wavelength was confirmed, the chromatographic and derivatization conditions were also optimized, including the chromatographic column, mobile phases and their gradient, derivatization temperature and time, the additive amount of buffer solution and derivatization reagent.
View Article and Find Full Text PDFEffects of roasting on physicochemical characteristics and flavor substances of germinated brown rice.
Food Sci Biotechnol
January 2025
College of Food Science and Technology, Whole Grain Food Engineering Research Center, Nanjing Agricultural University, Nanjing, 210095 Jiangsu People's Republic of China.
Unlabelled: Roasting can dissolve the nutrients accumulated in germinated brown rice (GBR). This study investigated the effects of roasting on physical properties, nutrients and flavor substances of GBR. Results demonstrated that longer roasting time resulted in more browning and a decrease in the moisture content.
View Article and Find Full Text PDFImpact of NPK fertilization on the metabolomic profile and nutritional quality of Portulaca oleracea L. using nuclear magnetic resonance analysis.
Plant Physiol Biochem
December 2024
Departamento de Producción Agrícola y Animal, Universidad Autónoma Metropolitana-Xochimilco, Calzada del Hueso 1100, Col. Villa Quietud, 04960, Ciudad de México, Mexico.
Purslane is a plant with high nutritional content that is mainly produced in the central part of Mexico. The nutritional content of purslane depends on various factors such as climatic and soil conditions, phenology, and fertilization. This article describes the H NMR metabolomics profiling of purslane in relation to fertilization at two harvest stages: C and C (27 and 42 days after emergence).
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!