The enhancing effect of gamma-amino butyric acid (GABA) concentration and angiotensin I-converting enzyme (ACE) inhibitory capacity in varieties of Brassica
2009
Norimura, N.(Fukuoka-ken. Agricultural Research Center, Chikushino (Japan)) | Kobayashi, G. | Komatsu, Y. | Maeda, M. | Maki, T. | Sonomoto, K.
In order to create a new vegetable foodstuff from varieties of Brassica, which are some of the specialty vegetables grown in Fukuoka Prefecture, these varieties were fermented with addition of botanical lactic acid bacteria. The fermentation liquids derived from the process were analyzed to determine the concentration of gamma-aminobutyric acid (GABA) and angiotensin I-converting enzyme (ACE) inhibitory capacity. 'Miiketakana', 'Katsuona' and ' Yamashiona', are the varieties of Brassica that have been selected as candidates for the new foodstuff material, because these have been found to have high concentrations of GABA, glutamic acid and ACE inhibitory capacity. These varieties were fermented with lactic acid bacterium. As a result, eight strains proved to have high levels of antioxidative action, GABA concentration and ACE inhibitory capacity. These strains were identified to be two Lactobacillus brevis, two Enterococcus gallinarum and one Enterococcus casseliflavus. The high GABA concentration and ACE inhibitory capacity were obtained from the lactic acid fermentation. The GABA concentration of the fermentation liquid remained unaffected for four weeks at 30degC. Such findings appear to support these varieties to be promising as the new food material.
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