新型植物性克菲尔发酵饮料是 GABA 的潜在来源

IF 2.701 Journal of Food Science and Technology Pub Date : 2024-07-20 DOI:10.1007/s13197-024-06024-x

Claudia Scarpelin, Caio Luiz de Souza Cordes, Eliane Setsuko Kamimura, Juliana Alves Macedo, Paula de Paula Menezes Barbosa, Gabriela Alves Macedo

{"title":"新型植物性克菲尔发酵饮料是 GABA 的潜在来源","authors":"Claudia Scarpelin, Caio Luiz de Souza Cordes, Eliane Setsuko Kamimura, Juliana Alves Macedo, Paula de Paula Menezes Barbosa, Gabriela Alves Macedo","doi":"10.1007/s13197-024-06024-x","DOIUrl":null,"url":null,"abstract":"Peanut and Brazil nut extracts were substrates for non-dairy kefir fermented beverages.GABA was produced by kefir fermentation of plant-based beverages.Brazil nut extract was the best substrate for GABA production.Fermented beverages with GABA presented higher in vitro antihypertensive activity.First study relating production of GABA in plant-based kefir fermented beverages.","PeriodicalId":632,"journal":{"name":"Journal of Food Science and Technology","volume":"62 2","pages":"264 - 272"},"PeriodicalIF":2.7010,"publicationDate":"2024-07-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://link.springer.com/content/pdf/10.1007/s13197-024-06024-x.pdf","citationCount":"0","resultStr":"{\"title\":\"New plant-based kefir fermented beverages as potential source of GABA\",\"authors\":\"Claudia Scarpelin, Caio Luiz de Souza Cordes, Eliane Setsuko Kamimura, Juliana Alves Macedo, Paula de Paula Menezes Barbosa, Gabriela Alves Macedo\",\"doi\":\"10.1007/s13197-024-06024-x\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Peanut and Brazil nut extracts were substrates for non-dairy kefir fermented beverages.GABA was produced by kefir fermentation of plant-based beverages.Brazil nut extract was the best substrate for GABA production.Fermented beverages with GABA presented higher in vitro antihypertensive activity.First study relating production of GABA in plant-based kefir fermented beverages.\",\"PeriodicalId\":632,\"journal\":{\"name\":\"Journal of Food Science and Technology\",\"volume\":\"62 2\",\"pages\":\"264 - 272\"},\"PeriodicalIF\":2.7010,\"publicationDate\":\"2024-07-20\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://link.springer.com/content/pdf/10.1007/s13197-024-06024-x.pdf\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Food Science and Technology\",\"FirstCategoryId\":\"1\",\"ListUrlMain\":\"https://link.springer.com/article/10.1007/s13197-024-06024-x\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Food Science and Technology","FirstCategoryId":"1","ListUrlMain":"https://link.springer.com/article/10.1007/s13197-024-06024-x","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}