Antioxidant activity and γ-aminobutyric acid (GABA) content in sea tangle fermented by Lactobacillus brevis BJ20 isolated from traditional fermented foods-Reference-Cited by-同舟云学术

Antioxidant activity and γ-aminobutyric acid (GABA) content in sea tangle fermented by Lactobacillus brevis BJ20 isolated from traditional fermented foods

Published:2010-09 Issue:1 Volume:122 Page:271-276
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Lee Bae-Jin,Kim Jin-Soo,Kang Young Mi,Lim Ji-Hyun,Kim Young-Mog,Lee Myung-Suk,Jeong Min-Ho,Ahn Chang-Bum,Je Jae-Young

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference28 articles.

1. Effect of γ-aminobutyric acid-enriched tempeh-like fermented soybean (GABA-tempeh) on the blood pressure of spontaneously hypertensive rats;Aoki;Bioscience, Biotechnology, and Biochemistry,2003

2. Antiproliferative and antioxidant properties of an enzymatic hydrolysate from brown alga, Ecklonia cava;Athukorala;Food and Chemical Toxicology,2006

3. Anticoagulant activity of marine green and brown algae collected from Jeju Island in Korea;Athukorala;Bioresource Technology,2007

4. Prostaglandin synthetase inhibiting O2-radical scavenging properties of some flavonoids and related phenolic compounds, Naunyn, Schmiedebergs;Baumann;Archives Pharmacology,1979

5. The metabolism and functions of γ-aminobutyric acid;Bown;Plant Physiology,1997

Cited by 161 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of glycine and Pediococcus pentosaceus R1 combined application on the physicochemical properties, oxidative stability, and taste profile of Harbin dry sausages;Meat Science;2024-11

2. In vitro assessment of antioxidant, antidiabetic, and cholesterol-modulating abilities of lactic acid bacteria: Implications for metabolic health and functional foods;Food Bioscience;2024-06

3. Effects of processing on the physicochemical characteristics and health benefits of algae products: Trade-offs among food carbon footprint, nutrient profiles, health properties, and consumer acceptance;Trends in Food Science & Technology;2024-05

4. Improving the Functionality of Yogurt after Fortification with a Synbiotic Combination of a Potential Probiotic and Bacteriocin-Producing Bacteria and Hydnora abyssinica Phytosomes;Processes;2024-04-03

5. Gamma-aminobutyric acid as a potential postbiotic mediator in the gut–brain axis;npj Science of Food;2024-04-02