Production of GABA-enriched idli with ACE inhibitory and antioxidant properties using Aspergillus oryzae: the antihypertensive effects in spontaneously hypertensive rats
Journal article, 2020

The present study aimed to develop a fermented food (idli) with enhanced gamma-aminobutyric acid (GABA) and angiotensin I-converting enzyme (ACE) inhibitory properties using a GABA-producing fungus. Aspergillus oryzae NSK fermented idli batter and GABA was maximized (451.7 mg kg(-1)) in 120 h. The ACE inhibitory, 2,2-diphenyl-1-picryl-hydrazyl-hydrate (DPPH) free radical scavenging and nitric oxide radical scavenging activities increased to 41.8%, 1.9 and 0.6 mu mol trolox equivalent antioxidant capacity (TEAC) per gram in 120 h, respectively. In contrast, phytic acid and trypsin inhibitor activities decreased to 3.01 g kg(-1) and 30.8 mg kg(-1), respectively. The systolic blood pressure of spontaneously hypertensive rats in the fermented idli diet group was lower than those fed a plain idli diet. Lipid peroxidation in the plain idli diet group was significantly higher, whereas superoxide dismutase and glutathione reductase activities were significantly lower. The expression of genes ET-1, HSP70, NF-kappa B and iNOS in the aorta of SHRs that received GABA-containing diets was down-regulated between 2.2 and 3.8 fold. The production of GABA-enriched foods can be a promising approach to lower the blood pressure of spontaneously hypertensive rats.


Mohsen Zareian

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Ehsan Oskoueian

Agr Res Educ & Extens Org AREEO

Marjan Majdinasab

Shiraz University

Bita Forghani Targhi

Chalmers, Biology and Biological Engineering, Food and Nutrition Science

Food and Function

2042-650X (ISSN) 2042-6496 (eISSN)

Vol. 11 5 4304-4313

Subject Categories

Food Science

Medicinal Chemistry

Nutrition and Dietetics





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