Effect of γ-aminobutyric acid and nattokinase-enriched fermented beans on the blood pressure of spontaneously hypertensive and normotensive Wistar–Kyoto rats

Article English OPEN
Suwanmanon, Kanintra; Hsieh, Pao-Chuan;
(2014)
  • Publisher: Elsevier
  • Journal: Journal of Food and Drug Analysis,volume 22,issue 4,pages485-491 (issn: 1021-9498)
  • Publisher copyright policies & self-archiving
  • Related identifiers: doi: 10.1016/j.jfda.2014.03.005
  • Subject: Nutrition. Foods and food supply | Blood pressure | TX341-641 | RM1-950 | Therapeutics. Pharmacology | Pharmacology | Nattokinase | Bacillus subtilis | GABA | Food Science

In this study we have evaluated the changes in arterial blood pressure in spontaneously hypertensive rats (SHR) caused by the short-term intake of Bacillus subtilis B060-fermented beans with significant γ-aminobutyric acid (GABA) and nattokinase activity. After being we... View more
Share - Bookmark