In situ production of γ-aminobutyric acid in breakfast cereals
作者： Iris J. Joye , Lieve Lamberts , Kristof Brijs , Jan A. Delcour
DOI: 10.1016/J.FOODCHEM.2011.04.090
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摘要: Abstract Breakfast cereals are an important part of equilibrated diet in the Western world, making them extremely suited for carrying health benefits. Intake γ-aminobutyric acid (GABA), a major inhibitory neurotransmitter nervous system, has been related to blood pressure lowering hypertensive individuals. In vivo, GABA is formed from glutamic (GA) by decarboxylase (GAD), widely distributed enzyme prokaryotic and eukaryotic species. We here enriched breakfast with recipe process optimisation. The dynamics GA were monitored throughout production process. Addition exogenous recombinantly produced GAD Yersinia intermedia increased levels 2- 5-fold. As only trace (
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