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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Bibliographic Details
Published in:PeerJ
Main Authors: Li, Wen, Wei, Mingming, Wu, Junjun, Rui, Xin, Dong, Mingsheng
Format: Artigo
Language:Inglês
Published: PeerJ Inc. 2016
Subjects:
Biochemistry
Online Access:https://ncbi.nlm.nih.gov/pmc/articles/PMC4991855/
https://ncbi.nlm.nih.gov/pubmed/27602272
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.7717/peerj.2292
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