Bio-functional pickles that reduce blood pressure of rats

Addition of γ-aminobutyric acid (GABA) and angiotensin converting enzyme (ACE)-inhibitory peptides to the pickles was studied in order to develop a new type of pickles that reduce blood pressure. Based on the outcome of these studies, a new type of fermentation bed composed of rice bran and white mi...

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Veröffentlicht in:	Bioscience, biotechnology, and biochemistry biotechnology, and biochemistry, 2014, Vol.78 (5), p.882-890
Hauptverfasser:	Oda, Kohei, Imanishi, Takanori, Yamane, Yoshito, Ueno, Yoshie, Mori, Yoshiharu
Format:	Artikel
Sprache:	eng
Schlagworte:	Administration, Oral angiotensin converting enzyme (ACE)-inhibitory peptides Angiotensin-Converting Enzyme Inhibitors - analysis Animals anti-hypertensive effects Antihypertensive Agents - administration & dosage Antihypertensive Agents - chemistry Antihypertensive Agents - pharmacology Blood Pressure - drug effects Color Fermentation Food Handling Food, Fortified gamma-Aminobutyric Acid - analysis Male Oryza pickles Rats Rats, Inbred SHR Sodium Chloride - pharmacology Soy Foods spontaneously hypertensive rats Taste γ-aminobutyric acid (GABA)
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