Jang, Eun Kyeong
(Department of Food and Nutrition, Research Institute of Human Ecology, Seoul National University)
Kim, Nam Yeun (Department of Food and Nutrition, Research Institute of Human Ecology, Seoul National University) Ahn, Hyung Jin (Department of Food and Nutrition, Research Institute of Human Ecology, Seoul National University) Ji, Geun Eog (Department of Food and Nutrition, Research Institute of Human Ecology, Seoul National University) |
1 | Monsanto Technology Lic. 2003. Oil body associated protein compositions and methods of use thereof for reducing the risk of cardiovascular disease. US 10/511,669, April 17, 2003. |
2 | Kim NY, Ji GE. 2014. Characterization of soybean fermented by aflatoxin non-producing Aspergillus oryzae and γ-aminobutyric acid producing Lactobacillus brevis. J. Korean Soc. Appl. Biol. Chem. 57: 703-708. DOI |
3 | Kim NY, Lee JH, Lee IH, Ji GE. 2014. An evaluation of aflatoxin and cyclopiazonic acid production in Aspergillus oryzae. J. Food Prot. 77: 1010-1016. DOI |
4 | Liu CF, Tung YT , Wu CL, Lee BH, Hsu WH, Pan TM. 2011. Antihypertensive effects of Lactobacillus-fermented milk orally administered to spontaneously hypertensive rats. J. Agric. Food Chem. 59: 4537-4543. DOI |
5 | Mouritsen OG, Williams L, Bjerregaard R, Duelund L. 2012. Seaweeds for umami flavour in the New Nordic Cuisine. Flavour 1: 4. DOI |
6 | Shin ZI, Yu R, Park SA, Chung DK, Ahn CW, Nam HS, et al. 2001. His-His-Leu, an angiotensin I converting enzyme inhibitory peptide derived from Korean soybean paste, exerts antihypertensive activity in vivo. J. Agric. Food Chem. 49: 3004-3009. DOI |
7 | Tsai JS, Lin YS, Pan BS, Chen TJ. 2006. Antihypertensive peptides and aminobutyric acid from prozyme 6 facilitated lactic acid bacteria fermentation of soymilk. Process Biochem. 41: 1282-1288 DOI |
8 | Weber KT, Brilla CG. 1991. Pathological hypertrophy and cardiac interstitium fibrosis and renin-angiotensin-aldosterone system. Circulation 83: 6. DOI |
9 | Balti R, Nedjar-Arroume N, Bougatef A, Guillochon D, Nasri M. 2010. Three novel angiotensin I-converting enzyme (ACE) inhibitory peptides from cuttlefish (Sepia officinalis) using digestive proteases. Food Res. Int. 43: 1136-1143. DOI |
10 | Jo SJ, Hong CO, Yang SY, Choi KK, Kim HK, Yang H, Lee KW. 2011. Changes in contents of γ-aminobutyric acid (GABA) and isoflavones in traditional Korean doenjang by ripening periods. J. Korean Soc. Food Sci. Nutr. 40: 557-564. DOI |
11 | Gonalea-Gonzalea CR, uohy KM, Jauregi P. 2011. Production of angiotensin-I-converting enzyme (ACE) inhibitory activity in milk fermented with probiotic strains: effects of calcium, pH and peptides on the ACE-inhibitory activity. Int. Dairy J. 21: 615-622. DOI |
12 | Hayakaw K, Kimura M, Kasaha K, Matsumoto K, Sansawa H, Yamori Y. 2004. Effect of a γ-aminobutyric acid-enriched dairy product on the blood pressure of spontaneously hypertensive and normotensive Wistar–Kyoto rats. Br. J. Nutr. 92: 411-417. DOI |
13 | Inoue K, Shirai T, Ochiai H, Kasao M, Hayakawa K, Kimura M, Sansawa H. 2003. Blood-pressure-lowering effect of a novel fermented milk containing γ-aminobutyric acid (GABA) in mild hypertensives. Eur. J. Clin. Nutr. 57: 490-495. DOI |
14 | Kim JA, Park MS, Kang SA, Ji GE. 2014. Production of γ-aminobutyric acid during fermentation of Gastrodia elata Bl. by co-culture of Lactobacillus brevis GABA 100 with Bifidobacterium bifidum BGN4. Food Sci. Biotechnol. 23: 459-466. DOI |
15 | Kim JY, Lee MY, Ji GE, Lee YS, Hwang KT. 2009. Production of γ-aminobutyric acid in black raspberry juice during fermentation by Lactobacillus brevis GABA100. Int. J. Food Microbiol. 130: 12-16. DOI |