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

PeerJ

Volumn 2016, Issue 4, 2016, Pages

  Li, Wen ^a,b   Wei, Mingming ^a   Wu, Junjun ^a   Rui, Xin ^a   Dong, Mingsheng ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

^b XUZHOU INSTITUTE OF TECHNOLOGY   (China)

Author keywords

Chickpea; Lactobacillus plantarum; Neuroprotective effect; aminobutyric acid (GABA)

Indexed keywords

4 AMINOBUTYRIC ACID; GLUTAMATE DECARBOXYLASE; GLUTAMATE SODIUM; LACTATE DEHYDROGENASE; PYRIDOXAL 5 PHOSPHATE;

ANIMAL CELL; ARTICLE; BACTERIAL STRAIN; CELL VIABILITY; CHICKPEA; CONTROLLED STUDY; DNA SEQUENCE; EXTRACTIVE FERMENTATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LACTIC ACID BACTERIUM; LACTOBACILLUS PLANTARUM; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; MTT ASSAY; NEUROPROTECTION; NONHUMAN; PAPER CHROMATOGRAPHY; PC12 CELL LINE; RESPONSE SURFACE METHOD; SENSORY ANALYSIS;

EID: 84992111236     PISSN: None     EISSN: 21678359     Source Type: Journal    
DOI: 10.7717/PEERJ.2292     Document Type: Article

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