Production of a wheat-based fermented rice enriched with γ-amino butyric acid using Lactobacillus plantarum MNZ and its antihypertensive effects in spontaneously hypertensive rats》.pdf

J o u r n a l o f F u n c t i o n a l F o o d s 1 6 ( 2 0 1 5 ) 1 9 4 – 2 0 3 Available online at ScienceDirect journal homepage: /locate/jff Production of a wheat-based fermented rice enriched with γ-amino butyric acid using Lactobacillus plantarum MNZ and its antihypertensive effects in spontaneously hypertensive rats a,1 b,c, ,1 a Mohsen Zareian , Ehsan Oskoueian * , Bita Forghani , Mahdi Ebrahimi d a Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia b Agricultural Biotechnology Research Institute of Iran (ABRII), East and North-East Branch, P.O. Box 91735/ 844, Mashhad, Iran c Institute of Tropical Agriculture, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia d Department of Veterinary Preclinical Sciences, Faculty of Veterinary Medicine, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia A R T I C L E I N F O A B S T R A C T Article history: This study aimed to develop and characterize a wheat-based fermented rice (dosa) with po- Received 16 November 2014 tential anti-hypertensive effects using γ-aminobutyric acid (GABA)-producing Lactobacillus Received in revised form 3 April plantarum . Results showed that lactic acid bacterial fermentation enhanced the angioten- 2015 sin converting enzyme inhibitory, radical scavenging activities and the GABA content Accepted 10 April 2015 (143 mg/kg at 120 h fermentation) of the dosa. The rats in the in-vivo trial were fed experi-