Further evidence that a new type of Japanese pickles reduce the blood pressure of spontaneously hypertensive rats-Reference-Cited by-同舟云学术

Further evidence that a new type of Japanese pickles reduce the blood pressure of spontaneously hypertensive rats

Published:2015-02-01 Issue:2 Volume:79 Page:307-313
ISSN:0916-8451
Container-title:Bioscience, Biotechnology, and Biochemistry
language:en
Short-container-title:

Author:

Oda Kohei¹,Nagai Takeshi²,Ueno Yoshie³,Mori Yoshiharu⁴

Affiliation:

1. Kyoto Institute of Technology, Kyoto, Japan

2. Japan Food Research Laboratories, Tokyo, Japan

3. Kyoto Prefectural Technology Center for Small and Medium Enterprises, Kyoto, Japan

4. Mori Co., Ltd, Kyoto, Japan

Abstract

Abstract A new type of pickles (nukazuke) that contain GABA and angiotensin converting enzyme-inhibitory peptides and that reduce blood pressure of rats was studied further. Seven kinds of nukazuke forcefully administrated orally for one day reduced temporarily the blood pressure of spontaneously hypertensive rats. In addition, a fermented shougoin daikon administrated freely for 4 weeks did not increase the blood pressure of the rats, but suppressed it throughout the experiment. Taken together with previous data (Oda et al., Biosci. Biotechnol. Biochem., 2014) it was concluded that the nukazuke could reduce the blood pressure of spontaneously hypertensive rats. Thus, the newly developed functional pickles appear to be beneficial for pickles business.

Publisher

Oxford University Press (OUP)

Subject

Organic Chemistry,Molecular Biology,Applied Microbiology and Biotechnology,General Medicine,Biochemistry,Analytical Chemistry,Biotechnology

Link

http://academic.oup.com/bbb/article-pdf/79/2/307/36807018/bbb0307.pdf

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