%0 Journal Article
%T Anti-hangover and anti-hypertensive effects in vitro of fermented persimmon juice
%A Chang Zhou
%A Jiao Li
%A Jie Gao
%A Kemin Mao
%A Tongxin Zhi
%A Xiyu Li
%A Yaxin Sang
%J CyTA - Journal of Food
%D 2019
%R https://doi.org/10.1080/19476337.2019.1680578
%X 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 ¦Ìg/mL. These findings indicated GABA-enriched fermented persimmon juice had potential anti-hangover and anti-hypertensive properties
%U https://www.tandfonline.com/doi/full/10.1080/19476337.2019.1680578