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- MAEJIMA Yasunori
- Graduate School of Science and Technology, Shizuoka University
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- NAKATSUGAWA Hiroki
- Faculty of Agriculture, Shizuoka University
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- ICHIDA Daiki
- Faculty of Agriculture, Shizuoka University
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- MAEJIMA Mayumi
- Fujikohgei Co., Ltd.
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- AOYAGI Yasuo
- Kagawa Nutrition University
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- MAOKA Takashi
- Research Institute for Production Development
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- ETOH Hideo
- Graduate School of Science and Technology, Shizuoka University Faculty of Agriculture, Shizuoka University
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Fermented buckwheat sprouts (FBS) are used as multifunctional foods. Their production process includes fermentation with lactic acid bacteria. The major strains were found to include Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus pentosus, Lactococcus lactis subsp. lactis, and Pediococcus pentosaceus in an investigation of the lactic acid bacteria. We searched for the functional components, and nicotianamine (NA) and 2″-hydroxynicotianamine (HNA) were identified as angiotensin I-converting enzyme (ACE) inhibitors. NA and HNA increased during fermentation. Indole-3-ethanol was identified as an antioxidant (a SOD active substance), and may have been generated from tryptophan during fermentation because it was not contained in green buckwheat juice. A safety test demonstrated that FBS contained were safe functional food components, showing negative results in buckwheat allergy tests. Any buckwheat allergy substances might have been degraded during the fermentation process.
収録刊行物
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- Bioscience, Biotechnology, and Biochemistry
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Bioscience, Biotechnology, and Biochemistry 75 (9), 1708-1712, 2011
公益社団法人 日本農芸化学会
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詳細情報 詳細情報について
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- CRID
- 1390001206480397312
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- NII論文ID
- 10029757034
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- NII書誌ID
- AA10824164
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- ISSN
- 13476947
- 09168451
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- NDL書誌ID
- 11252705
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- 本文言語コード
- en
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- データソース種別
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- JaLC
- NDL
- Crossref
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