Does gamma-aminobutyric acid have a potential role on the antihypertensive effect of fermented milk with Lactococcus lactis NRRL B-50571?

Does gamma-aminobutyric acid have a potential role on the antihypertensive effect of fermented milk with Lactococcus lactis NRRL B-50571?

Gamma-aminobutyric acid (GABA) may be generated during milk fermentation, and this metabolite may have antihypertensive effect in spontaneously hypertensive rats (SHR). We determined the potential role of GABA on the antihypertensive effect of the water-soluble extract obtained from fermented milk w...

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Bibliographic Details
Main Authors: Lilia María Beltrán-Barrientos, Carmen Estrada-Montoya, Ricardo Reyes-Díaz, Adrián Hernández-Mendoza, Aarón Fernando González-Córdova, Belinda Vallejo-Córdoba
Format: Article
Language:English
Published: Elsevier 2018-09-01
Series:Journal of Functional Foods
Subjects:
Gamma-aminobutyric acid
Saclofen
Fermented milk
Lactococcus lactis
Antihypertensive effect
Online Access:http://www.sciencedirect.com/science/article/pii/S1756464618303517

Internet

http://www.sciencedirect.com/science/article/pii/S1756464618303517

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