Department of Nutritional Science, Faculty of Health and Welfare Science, Okayama Prefectural University
ReLife Lab Co. Ltd.
Department of Life Science, Okayama University of Science
Faculty of Agriculture, Okayama University
A plant-based diet is thought to be better for the prevention and treatment of lifestyle-related diseases. A plant-based extract fermented by lactic acid bacteria and yeast (PELY) was made from various plant materials and was fermented product applying to traditional food-preservation technique, that is, fermentation and sugaring. In this study, the characterization and physiological function of PELY were examined.PELY contained 58.8% carbohydrate, 3.7% protein, and 1.3% lipid. It contained 18 kinds of amino acids and vitamin A, B1, B2, B6, B12, E, K, niacin, pantothenic acid, and folic acid. It also did a lot of dietary fiber and phytochemicals (polyphenol, terpenoid, i.e.).Moreover, PELY had several physiological functions such as antioxidant, antihypertensive, antibacterial, anti-allergy, anti-inflammatory and anti-tyrosinase activities in vitro.
出版者
岡山県立大学
雑誌名
岡山県立大学保健福祉学部紀要
雑誌名(英)
Bulletin of Faculty of Health and Welfare Science, Okayama Prefectural University