SA and GABA Study in progress.
Willow Extract First Batches notes; Our idea in root form is use free stuff to elicit increased cannabinoid production in flowering cultivars. Research has proven the combination of SA and GABA applied exogenously to cannabis in lab settings and using purchased materials increases the production of cannabinoids.
We hobbits want to do it with willow tree leaves and brown rice.
Salicylic acid (SA) is a simple phenolic compound synthesized in a wide range of prokaryotic and eukaryotic organisms, including plants. Leaf and bark of
willow tree (
Salix sp.) contain large amounts of SA, which was widely used as a medication for pain relief in the ancient world. Both salicylic acid and GABA induced
THCAS gene expression.
•There was a significant correlation between
THCAS gene expression and THC content.
•The higher amount of THC coincided with the lower amount of CBD.
•Salicylic acid and GABA can be used as
elicitor compounds to massively produce THC and CBD.
•Standard protocol based on spraying on plants to elicit specific metabolites which are mainly produced at
flowering time and in flowering organs has many benefits alongside other elicitation approaches.
The highest THC content was obtained in 1 mM salicylic acid and 0.1 mM GABA treatments, respectively. The results suggested that salicylic acid and GABA can control the signaling cascades of genes in cannabinoid pathway by changing their expression patterns at critical concentration, and these two compounds can be considered as effective elicitors for commercial cannabinoid production.
GABA
Accumulation of
y-Aminobutyric Acid (Gaba) in the Rice Germ during Water Soaking
Studies on the effects of water soaking on the distribution of free amino acids within the kernel of Koshihikari, which is the most popular cultivar of rice in Japan for its high eating quality, indicated that the Gaba content in the germ increased greatly during water soaking. 3) This present report describes the accumulation characteristics of Gaba in the germ of ten rice cultivars with water soaking.The rice grains were then
dried to a safe storage level of moisture content of 15% (w/w) and stored in the form of brown rice for 3 to 4 months at room temperature before use. The germ was prepared as described earlier3) by separating it with a 32-mesh screen from the flour obtained by milling the brown rice. Germ samples (0.2 g) were each suspended and incubated in 3.2 ml of deionized water in a test tube (2 x 12.5 cm) at 40°C while shaking (100 strokes/min; 4 cm amplitude). At 0, 1, and 4 h of incubation, 0.8 ml of a 40% (w/v) trichloroacetic acid solution was added to each relevant suspension to terminate the enzymatic activity. Each suspension was filtered through a
0.45-J.tm membrane filter (Advantec Co., Tokyo, Japan), before the filtrate was analyzed for its Gaba content by a Hitachi L-8500 amino acid analyzer as previously reported. 3) In eight of the ten cultivars, the Gaba content in the germ progressively increased as the incubation proceeded.
The greatest Gaba accumulation was observed in the germ of Hokkai 269, which reached more than three times the amount contained in Gabaron tea (about 170 mg/lOO g of dry weight) after a 4-h incubation at 40°C.
Hokkai 269 is considered to be a very promising source for Gaba because, in addition to the high Gaba productivity in the germ, its germ is very large, amounting to 2.5 to 3 times the percentage weight of germ from the other cultivars (Table). In contrast, Gaba accumulation in the germ of Takanari was negligible.
The Gaba content in the germ of Hoshiyutaka, a hybrid line of japonica and indica, increased during the first 1 h of incubation, and then gradually decreased. In the germ of Hokkai 269, simultaneous increases in glutamate and Gaba were observed between the l·h and 4·h incubations, which reflects the proteolytic activity exceeding the glutamate decarboxylase activity.
Note to self= what indica are they talking about?
The germ of the grains stored for 269 days contained a larger amount of Gaba (
36.9 mg/IOO g) than did the I 19-day-stored germ, but the Gaba content increased only 4.4 fold to reach
162 mg/l 00 g after 4 h of water soaking. The small increase in Gaba content in the germ during storage suggests that glutamate decarboxylase had little activity in the germ of brown rice with a moisture content of 15% (w/w). The decrease in final Gaba content of the water-soaked germ caused by prolonged storage at room temperature was presumably due to inactivation of glutamate decarboxylase and the proteolytic enzymes.
It is thus recommended that the fresh or well-preserved germ be used for Gaba production.
Tbc.
calling Japanese grocery store up in orland today. OHIO