Novel fermented chickpea milk with enhanced level of γ-aminobutyric acid and neuroprotective effect on PC12 cells

In this study, novel fermented chickpea milk with high γ -aminobutyric acid (GABA) content and potential neuroprotective activity was developed. Fermentation starter that can produce GABA was selected from 377 strains of lactic acid bacteria isolated from traditional Chinese fermented foods. Among t...

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Hlavní autoři:	Wen Li, Mingming Wei, Junjun Wu, Xin Rui, Mingsheng Dong
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	PeerJ Inc. 2016-08-01
Edice:	PeerJ
Témata:	Chickpea γ-aminobutyric acid (GABA) Lactobacillus plantarum Neuroprotective effect
On-line přístup:	https://peerj.com/articles/2292.pdf
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