Functional Compounds in Fermented Buckwheat Sprouts
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概要
- 論文の詳細を見る
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.
- 2011-09-23
著者
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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
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Maejima Mayumi
Fujikohgei Co. Ltd.
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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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AOYAGI Yasuo
Kagawa Nutrition University
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Ichida Daiki
Faculty Of Agriculture Shizuoka University
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Nakatsugawa Hiroki
Faculty Of Agriculture Shizuoka University
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Maejima Yasunori
Graduate School Of Agriculture Shinshu University
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Etoh Hideo
Graduate School Of Sci. And Technol. Shizuoka Univ.
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Maoka Takashi
Research Institute for Production and Development
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Aoyagi Yasuo
Kagawa Nutrition College
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