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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국미생물생명공학회 Journal of Microbiology and Biotechnology Journal of Microbiology and Biotechnology 제25권 제8호
- 발행연도
- 2015.1
- 수록면
- 1,315 - 1,320 (6page)
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초록· 키워드
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To enhance the γ-aminobutyric acid (GABA) content, the optimized fermentation of soybean with added sea tangle extract was evaluated at 30°C and pH 5.0. The medium was first inoculated with Aspergillus oryzae strain FMB S46471 and fermented for 3 days, followed by the subsequent inoculation with Lactobacillus brevis GABA 100. After fermentation for 7 days, the fermented soybean showed approximately 1.9 g/kg GABA and exhibited higher ACE inhibitory activity than the traditional soybean product. Furthermore, several peptides in the fraction containing the highest ACE inhibitory activity were identified. The novel fermented soybean enriched with GABA and ACE inhibitory components has great pharmaceutical and functional food values.
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등록된 정보가 없습니다.
참고문헌 (15)
참고문헌 신청
Balti R / 2010 / Three novel angiotensin I-converting enzyme (ACE) inhibitory peptides from cuttlefish (Sepia officinalis)using digestive proteases / Food Res. Int 43 : 1136
Gonalea-Gonzalea CR / 2011 / Production of angiotensin-I-converting enzyme (ACE) inhibitory activity in milk fermented with probiotic strains: effects of calcium, pH and pept
Hayakaw K / 2004 / Effect of a γ-aminobutyric acid-enriched dairy product on the blood pressure of spontaneously hypertensive and normotensive Wistar?Kyoto rats / Br. J. Nut
Inoue K / 2003 / Blood-pressure-lowering effect of a novel fermented milk containing γ-aminobutyric acid (GABA) in mild hypertensives / Eur. J. Clin. Nutr 57 : 490 ~ 495
Kim JY / 2009 / Production of γ-aminobutyric acid in black raspberry juice during fermentation by Lactobacillus brevis GABA100 / Int. J. Food Microbiol 130 : 12 ~ 16
Gonalea-Gonzalea CR / 2011 / Production of angiotensin-I-converting enzyme (ACE) inhibitory activity in milk fermented with probiotic strains: effects of calcium, pH and pept
Hayakaw K / 2004 / Effect of a γ-aminobutyric acid-enriched dairy product on the blood pressure of spontaneously hypertensive and normotensive Wistar?Kyoto rats / Br. J. Nut
Inoue K / 2003 / Blood-pressure-lowering effect of a novel fermented milk containing γ-aminobutyric acid (GABA) in mild hypertensives / Eur. J. Clin. Nutr 57 : 490 ~ 495
Kim JY / 2009 / Production of γ-aminobutyric acid in black raspberry juice during fermentation by Lactobacillus brevis GABA100 / Int. J. Food Microbiol 130 : 12 ~ 16
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