Bio-functional pickles that reduce blood pressure of rats |
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Authors: | Kohei Oda Takanori Imanishi Yoshito Yamane Yoshie Ueno Yoshiharu Mori |
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Institution: | 1. Kyoto Institute of Technology, Sakyo-ku, Kyoto, Japanbika@kit.ac.jp;3. Hondamiso Honten Co., Ltd, Kamigyo-ku, Kyoto, Japan;4. Kyoto Prefectural Technology Center for Small and Medium Enterprises, Shimogyo-ku, Kyoto, Japan;5. Mori Co., Ltd, Ukyo-ku, Kyoto, Japan |
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Abstract: | Addition of γ-aminobutyric acid (GABA) and angiotensin converting enzyme (ACE)-inhibitory peptides to the pickles was studied in order to develop a new type of pickles that reduce blood pressure. Based on the outcome of these studies, a new type of fermentation bed composed of rice bran and white miso has been successfully developed. The advantage of such pickles is that they not only contain both GABA and ACE-inhibitory peptides, but also that their taste and flavor are excellent, with colors close to the original ones. The new type of pickles could temporarily reduce blood pressure in two types of rats, spontaneously hypertensive rats and NaCl-sensitive model rats. Thus, the newly developed pickles appear to be beneficial for pickle business. |
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Keywords: | γ-aminobutyric acid (GABA) angiotensin converting enzyme (ACE)-inhibitory peptides pickles anti-hypertensive effects spontaneously hypertensive rats |
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