Production of GABA-enriched idli with ACE inhibitory and antioxidant properties using Aspergillus oryzae: the antihypertensive effects in spontaneously hypertensive rats

Zareian, Mohsen,1979Chalmers tekniska högskola,Chalmers University of Technology (författare)

The present study aimed to develop a fermented food (idli) with enhanced gamma-aminobutyric acid (GABA) and angiotensin I-converting enzyme (ACE) inhibitory properties using a GABA-producing fungus. Aspergillus oryzae NSK fermented idli batter and GABA was maximized (451.7 mg kg(-1)) in 120 h. The ACE inhibitory, 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) free radical scavenging and nitric oxide radical scavenging activities increased to 41.8%, 1.9 and 0.6 mu mol trolox equivalent antioxidant capacity (TEAC) per gram in 120 h, respectively. In contrast, phytic acid and trypsin inhibitor activities decreased to 3.01 g kg(-1) and 30.8 mg kg(-1), respectively. The systolic blood pressure of spontaneously hypertensive rats in the fermented idli diet group was lower than those fed a plain idli diet. Lipid peroxidation in the plain idli diet group was significantly higher, whereas superoxide dismutase and glutathione reductase activities were significantly lower. The expression of genes ET-1, HSP70, NF-kappa B and iNOS in the aorta of SHRs that received GABA-containing diets was down-regulated between 2.2 and 3.8 fold. The production of GABA-enriched foods can be a promising approach to lower the blood pressure of spontaneously hypertensive rats.

Oskoueian, Ehsan (författare)
Majdinasab, MarjanShiraz University (författare)
Forghani Targhi, Bita,1973Chalmers tekniska högskola,Chalmers University of Technology(Swepub:cth)targhi (författare)
Chalmers tekniska högskolaShiraz University (creator_code:org_t)

Ingår i:Food and Function: Royal Society of Chemistry (RSC)11:5, s. 4304-43132042-64962042-650X

Av författaren/redakt...: Zareian, Mohsen, ...; Oskoueian, Ehsan; Majdinasab, Marj ...; Forghani Targhi, ...

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