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Novel fermented chickpea milk with enhanced level of γ-aminobutyric acid and neuroprotective effect on PC12 cells

In this study, novel fermented chickpea milk with high γ -aminobutyric acid (GABA) content and potential neuroprotective activity was developed. Fermentation starter that can produce GABA was selected from 377 strains of lactic acid bacteria isolated from traditional Chinese fermented foods. Among t...

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Detalles Bibliográficos
Autores principales:	Li, Wen, Wei, Mingming, Wu, Junjun, Rui, Xin, Dong, Mingsheng
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	PeerJ Inc. 2016
Materias:	Biochemistry
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4991855/ https://www.ncbi.nlm.nih.gov/pubmed/27602272 http://dx.doi.org/10.7717/peerj.2292

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