title: Further evidence that a new type of Japanese pickles reduce the blood pressure of spontaneously hypertensive rats.
abstract: A new type of pickles (nukazuke) that contain GABA and angiotensin converting enzyme-inhibitory peptides and that reduce blood pressure of rats was studied further. Seven kinds of nukazuke forcefully administrated orally for one day reduced temporarily the blood pressure of spontaneously hypertensive rats. In addition, a fermented shougoin daikon administrated freely for 4 weeks did not increase the blood pressure of the rats, but suppressed it throughout the experiment. Taken together with previous data (Oda et al., Biosci. Biotechnol. Biochem., 2014) it was concluded that the nukazuke could reduce the blood pressure of spontaneously hypertensive rats. Thus, the newly developed functional pickles appear to be beneficial for pickles business.
authors.affiliation: a Kyoto Institute of Technology , Kyoto , Japan.
authors.forename: Kohei
authors.initials: K
authors.lastname: Oda
authors.forename: Takeshi
authors.initials: T
authors.lastname: Nagai
authors.forename: Yoshie
authors.initials: Y
authors.lastname: Ueno
authors.forename: Yoshiharu
authors.initials: Y
authors.lastname: Mori
mesh_terms: D000806:Angiotensin-Converting Enzyme Inhibitors / Q000494:pharmacology*; D000818:Animals; D000959:Antihypertensive Agents / Q000494:pharmacology*; D001794:Blood Pressure / Q000187:drug effects*; D005285:Fermentation; D005511:Food Handling; D008297:Male; D012275:Oryza; D051381:Rats; D011918:Rats, Inbred SHR
chemical_list: D000806:Angiotensin-Converting Enzyme Inhibitors; D000959:Antihypertensive Agents
keywords: angiotensin-converting-enzyme (ACE)-inhibitory peptides; antihypertensive effects; pickles; spontaneously hypertensive rats; γ-aminobutyric acid (GABA)