Anti-hangover and anti-hypertensive effects in vitro of fermented persimmon juice. Issue 1 (1st January 2019)

• Record Type: Journal Article
• Authors: Zhou, Chang; Li, Jiao; Mao, Kemin; Gao, Jie; Li, Xiyu; Zhi, Tongxin; Sang, Yaxin
• Is Part Of: CyTA: journal of food. Volume 17:Issue 1(2019)
• Page Start: 960
• Page End: 966
• Publication Date: 2019-01-01
• Subjects: Persimmon -- γ-aminobutyric acid -- lactic acid bacteria -- anti-hangover -- anti-hypertensive; caqui -- ácido γ-aminobutírico -- bacterias de ácido láctico -- antiresaca -- antihipertensivo; Food -- Periodicals; Nutrition -- Periodicals; Food -- Research -- Periodicals; 641.05
• DOI: 10.1080/19476337.2019.1680578
• Languages: English
• ISSNs: 1947-6337

Abstract

ABSTRACT: This study aimed to develop and characterize a fermented persimmon juice with potential anti-hangover and anti-hypertensive effects using gamma-aminobutyric acid (GABA)-producing lactic acid bacteria. Results showed the co-fermentation of Lactobacillus plantarum C17 and Lactobacillus pentosus Lp-B produced the highest yield of 2.102 mmol/L of GABA. After 48 h of fermentation, GABA was produced at the conversion rate of 69.32% from glutamate. The alcohol dehydrogenase activation rate, acetaldehyde dehydrogenase activation activity and hydroxyl inhibition rate of fermented persimmon juice were 38.91%, 34.72%, and 16.79%, respectively, which displayed higher anti-hangover activity compared to unfermented persimmon. Moreover, the angiotensin-converting enzyme inhibition ability of fermented persimmon juice was 42.34% and the expression level of human endothelin-1 was reduced to 34.64 μg/mL. These findings indicated GABA-enriched fermented persimmon juice had potential anti-hangover and anti-hypertensive properties.