Production of .GAMMA.-Amino Butyric Acid by Lactic Acid Bacteria in Soybean Broth

Antihypertensive Effects of Nicotianamine from Soybean Broth in Spontaneously Hypertensive Rats

“…The food industry's utilization of SB as a food material is still in the developmental stage. The effective utilization of SB (Matsuda and Ueda, 1995;Kimura et al, 1997), such as the production of flavorful vinegar by fermentation (Morimura et al, 2005) and the production of GABA by lactic acid bacteria (Furuta et al, 2008), has been reported. We have already reported a method by which the ACE inhibitor nicotianamine is easily separated from SB (Takenaka et al, 2009).…”

Cytotoxicity and Apoptosis-Inducing Effect of Soybean Broth Cultured with Microorganisms Used in the Production of Fermented Soybean Foods on Human Monoblastic Leukemia U937 Cells

“…For instance, nicotianamine, an inhibitor of angiotensin I-converting enzyme, was isolated from SB, and its use as an anti-hypertensive agent was proposed (Takenaka, 2009). Utilizing SB as a culture medium for the production of γ-amino butyric acid by fermentation with lactic acid bacteria has also been devised (Furuta et al, 2008). In addition, we produced vinegar using SB, and demonstrated its growth-inhibitory and apoptosis-inducing effects on U937 cells (Inagaki et al, 2005).…”