Identification of natural lactoylcholine in lactic acid bacteria-fermented food

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Identification of natural lactoylcholine in lactic acid bacteria-fermented food

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作者：Kozo Nakamura^a ; ^b ; ^{knakamu@shinshu-u.ac.jp" class="auth_mail" title="E-mail the corresponding author} ; Sho Okitsu^a ; ^{14aa305g@shinshu-u.ac.jp" class="auth_mail" title="E-mail the corresponding author} ; Ryuya Ishida^a ; ^{15aa314k@shinshu-u.ac.jp" class="auth_mail" title="E-mail the corresponding author} ; Su Tian^c ; ^{sutianjia@yahoo.co.jp" class="auth_mail" title="E-mail the corresponding author} ; Naoki Igari^d ; ^{igari@daiwa-pharm.com" class="auth_mail" title="E-mail the corresponding author} ; Yoshihiko Amano^e ; ^{yoamano@shinshu-u.ac.jp" class="auth_mail" title="E-mail the corresponding author}
关键词：Acetylcholine ; Lactoylcholine ; Isolated purification ; Lactic-fermentation food ; Blood pressure-lowering food
刊名：Food Chemistry
出版年：2016
出版时间：15 June 2016
年：2016
卷：201
期：Complete
页码：185-189
全文大小：418 K

文摘

class="label">•: Natural lactoylcholine (LaCh) was first isolated from lactic-fermented food.
class="label">•: Acetylcholine (AcCh) was also isolated from lactic-fermented food.
class="label">•: The D/L ratio of LaCh and lactic acid was similar (1.6 and 1.7, respectively).
class="label">•: class="smallcaps">d-LaCh caused vasorelaxation of thoracic aortas of spontaneously hypertensive rats.
class="label">•: LaCh and AcCh could be new functional ingredients in lactic-fermented foods.

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