Production of γ-Aminobutyric Acid in Pumpkin Tissue Treated with Freeze-thaw Infusion of L-Glutamic Acid Monosodium Salt

WATANABE Yoshimi; MURAKAMI Kazuyasu; SAKAMOTO Koji; FUJIWARA Tomoko; TAI Akihiro; MUTO Norio

Art

J-GLOBAL ID：201302285430387870 Reference number：13A1296827

Production of γ-Aminobutyric Acid in Pumpkin Tissue Treated with Freeze-thaw Infusion of L-Glutamic Acid Monosodium Salt

L-グルタミン酸1ナトリウム塩の凍結含浸処理によるカボチャ組織中のγ-アミノ酪酸の生産

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Material：
Volume： 19 Issue： 4 Page： 641-646 Publication year： Jul. 2013
JST Material Number： L2827A ISSN： 1344-6606 CODEN： FSTRFS Document type： Article
Article type：原著論文 Country of issue： Japan (JPN) Language： ENGLISH (EN)

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Vegetables and processed vegetable products , Food quality

Reference (22)：

HORIE, K. Influence of GABA upon immunity and mental health. FOOD Style 21. 2003, 7, 3, 64-68
Joint FAO/WHO Expert Committee on Food Additives. Glutamic acid and its salts. Toxicological evaluation of certain food additives and contaminants. 1988
KAJIHARA, R. Production of angiotensin i-converting enzyme-inhibitory peptides in a freeze-thaw infusion-treated soybean. Food Sci. Technol. Res. 2011, 17, 561-565
KAJIMOTO, O. Hypotensive effects of tablet containing γ-amino butyric acid (GABA) on high normal blood pressure and mild hypertensive subjects. Jpn. Pharmacol. Ther. 2004, 32, 929-944
KAYAHARA, H. Recent studies on biological functions of GABA-On improvements of hypertension and brain function. Food Processing and Ingredients. 2001, 36, 6, 4-6

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