메뉴 건너뛰기




Volumn 61, Issue 1, 2015, Pages 263-268

Antioxidant activity and γ-aminobutyric acid (GABA) producing ability of probiotic Lactobacillus plantarum DM5 isolated from Marcha of Sikkim

Author keywords

Antioxidant activity; DPPH; Lactobacillus plantarum; Probiotic; Aminobutyric acid

Indexed keywords

AMINO ACIDS; ANTIOXIDANTS; BACILLI; MAMMALS; OXIDATION;

EID: 84961289740     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.11.013     Document Type: Article
Times cited : (166)

References (18)
  • 1
    • 84898465447 scopus 로고    scopus 로고
    • Potential probiotic attributes and antagonistic activity of an indigenous isolate Lactobacillus plantarum DM5 from an ethnic fermented beverage Marcha of north eastern Himalayas
    • Das D., Goyal A. Potential probiotic attributes and antagonistic activity of an indigenous isolate Lactobacillus plantarum DM5 from an ethnic fermented beverage Marcha of north eastern Himalayas. International Journal of Food Science and Nutrition 2014, 65:335-344.
    • (2014) International Journal of Food Science and Nutrition , vol.65 , pp. 335-344
    • Das, D.1    Goyal, A.2
  • 3
    • 77249161111 scopus 로고    scopus 로고
    • Synthesis of gamma-aminobutyric acid (GABA) by Lactobacillus plantarum DSM19463: functional grape must beverage and dermatological applications
    • Di Cagno R., Mazzacane F., Rizzello C.G., De Angelis M., Giuliani G., Meloni M., et al. Synthesis of gamma-aminobutyric acid (GABA) by Lactobacillus plantarum DSM19463: functional grape must beverage and dermatological applications. Applied Microbiology and Biotechnology 2010, 86:731-741.
    • (2010) Applied Microbiology and Biotechnology , vol.86 , pp. 731-741
    • Di Cagno, R.1    Mazzacane, F.2    Rizzello, C.G.3    De Angelis, M.4    Giuliani, G.5    Meloni, M.6
  • 4
    • 6944223229 scopus 로고    scopus 로고
    • Effect of a γ-aminobutyric acid enriched dairy product on the blood pressure of spontaneously hypertensive and normotensive Wistar-Kyoto rats
    • Hayakawa K., Kimura M., Kasaha K., Matsumoto K., Sansawa H., Yamori Y. Effect of a γ-aminobutyric acid enriched dairy product on the blood pressure of spontaneously hypertensive and normotensive Wistar-Kyoto rats. British Journal of Nutrition 2004, 92:411-417.
    • (2004) British Journal of Nutrition , vol.92 , pp. 411-417
    • Hayakawa, K.1    Kimura, M.2    Kasaha, K.3    Matsumoto, K.4    Sansawa, H.5    Yamori, Y.6
  • 6
    • 34548684899 scopus 로고    scopus 로고
    • Photometric determination of hydroxyl free radical in Fenton system by brilliant green
    • He Z.S., Luo H., Cao C.H., Cui Z.W. Photometric determination of hydroxyl free radical in Fenton system by brilliant green. The American Journal of Chinese Medicine 2004, 6:236-237.
    • (2004) The American Journal of Chinese Medicine , vol.6 , pp. 236-237
    • He, Z.S.1    Luo, H.2    Cao, C.H.3    Cui, Z.W.4
  • 7
    • 0027668791 scopus 로고
    • Effect of antioxidative lactic acid bacteria on rats fed a diet deficient in vitamin E
    • Kaizu H., Sasaki M., Nakajima H., Suzuki Y. Effect of antioxidative lactic acid bacteria on rats fed a diet deficient in vitamin E. Journal of Dairy Science 1993, 76:2493-2499.
    • (1993) Journal of Dairy Science , vol.76 , pp. 2493-2499
    • Kaizu, H.1    Sasaki, M.2    Nakajima, H.3    Suzuki, Y.4
  • 8
    • 84857111129 scopus 로고    scopus 로고
    • Radical scavenging capacities of saba-narezushi, Japanese fermented chub mackerel, and its lactic acid bacteria
    • Kanno T., Kuda T., An C., Takahashi H., Kimura B. Radical scavenging capacities of saba-narezushi, Japanese fermented chub mackerel, and its lactic acid bacteria. LWT-Food Science and Technology 2012, 47:25-30.
    • (2012) LWT-Food Science and Technology , vol.47 , pp. 25-30
    • Kanno, T.1    Kuda, T.2    An, C.3    Takahashi, H.4    Kimura, B.5
  • 10
    • 35448945925 scopus 로고    scopus 로고
    • Antioxidant potential of solvent extracts of Kappaphycus alvarezii (Doty) Doty - an edible seaweed
    • Kumar K.S., Ganesan K., Rao P.V.S. Antioxidant potential of solvent extracts of Kappaphycus alvarezii (Doty) Doty - an edible seaweed. Food Chemistry 2008, 107:289-295.
    • (2008) Food Chemistry , vol.107 , pp. 289-295
    • Kumar, K.S.1    Ganesan, K.2    Rao, P.V.S.3
  • 11
    • 77950576109 scopus 로고    scopus 로고
    • Antioxidant activity and γ-aminobutyric acid (GABA) content in sea tangle fermented by Lactobacillus brevis BJ20 isolated from traditional fermented foods
    • Lee B., Kim J., Kang Y.M., Lim J., Kim Y., Lee M., et al. Antioxidant activity and γ-aminobutyric acid (GABA) content in sea tangle fermented by Lactobacillus brevis BJ20 isolated from traditional fermented foods. Food Chemistry 2010, 122:271-276.
    • (2010) Food Chemistry , vol.122 , pp. 271-276
    • Lee, B.1    Kim, J.2    Kang, Y.M.3    Lim, J.4    Kim, Y.5    Lee, M.6
  • 12
    • 84865764722 scopus 로고    scopus 로고
    • Antioxidant activity of Lactobacillus plantarum strains isolated from traditional Chinese fermented foods
    • Li S., Zhao Y., Zhang L., Zhang X., Huang L., Li D., et al. Antioxidant activity of Lactobacillus plantarum strains isolated from traditional Chinese fermented foods. Food Chemistry 2012, 135:1914-1919.
    • (2012) Food Chemistry , vol.135 , pp. 1914-1919
    • Li, S.1    Zhao, Y.2    Zhang, L.3    Zhang, X.4    Huang, L.5    Li, D.6
  • 13
    • 78449276921 scopus 로고    scopus 로고
    • Lactic acid bacterial cell factories for γ-aminobutyric acid
    • Li H., Cao Y. Lactic acid bacterial cell factories for γ-aminobutyric acid. Amino Acids 2010, 39:1107-1116.
    • (2010) Amino Acids , vol.39 , pp. 1107-1116
    • Li, H.1    Cao, Y.2
  • 16
    • 0023763123 scopus 로고
    • Mechanisms of inhibition of free-radical processed in mutagenesis and carcinogensis
    • Simic M.G. Mechanisms of inhibition of free-radical processed in mutagenesis and carcinogensis. Mutation Research 1988, 202:377-386.
    • (1988) Mutation Research , vol.202 , pp. 377-386
    • Simic, M.G.1
  • 17
    • 23044512613 scopus 로고    scopus 로고
    • Antioxidative activities of soymilk fermented with lactic acid bacteria and bifidobacteria
    • Wang Y.C., Yu R.C., Chou C.C. Antioxidative activities of soymilk fermented with lactic acid bacteria and bifidobacteria. Food Microbiology 2006, 23:128-135.
    • (2006) Food Microbiology , vol.23 , pp. 128-135
    • Wang, Y.C.1    Yu, R.C.2    Chou, C.C.3
  • 18
    • 70349101981 scopus 로고    scopus 로고
    • Free radical scavenging activity of Lactobacillus fermentum invitro and its antioxidative effect on growing-finishing pigs
    • Wang A.N., Yi X.W., Yu H.F., Dong B., Qiao S.Y. Free radical scavenging activity of Lactobacillus fermentum invitro and its antioxidative effect on growing-finishing pigs. Journal of Applied Microbiology 2009, 107:1140-1148.
    • (2009) Journal of Applied Microbiology , vol.107 , pp. 1140-1148
    • Wang, A.N.1    Yi, X.W.2    Yu, H.F.3    Dong, B.4    Qiao, S.Y.5


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.