@article{oai:oacis.repo.nii.ac.jp:00002560,
 author = {Handa, Natsumi and Kuda, Takashi and Yamamoto, Mahiro and Takahashi, Hajime and Kimura, Bon},
 journal = {Process Biochemistry},
 month = {Sep},
 note = {In the present study, we developed new functional food materials from chickpea (Cicer arietinum) milk (CM) with desirable nutritional value, health functions, and rheology to mitigate lifestyle and age-related diseases.
The anti-oxidant, anti-glycation, and bile acid-lowering properties of CM fermented with the lactic acid bacteria Lactiplantibacillus pentosus Himuka-SU5 (LpFCM) and Lactococcus lactis subsp. lactis Amami-SU1 (LcFCM) were determined in vitro. L. pentosus Himuka-SU5 and L. lactis Amami-SU1 were found to lower the pH from 6.4 to 4.7 at 12 and 48 h, respectively.
The lactic acid concentration in LpFCM and LcFCM was 6.9 and 4.4 mg/mL, respectively. Both starters were found to degrade the dissolved proteins in CM, and L. lactis Amami-SU1 produced ammonia.
Though the total phenolic content was slightly lower in LpFCM and LcFCM than in unfermented CM, O2− radical-scavenging capacity, 1,1-diphenyl-2-picrylhydrazyl radical-scavenging capacity, and Fe-reducing power were high in both LpFCM and LcFCM. Anti-glycation in a bovine serum albumin-fructose model and the bile acid-lowering capacities of CM were distinctly increased following fermentation.
Based on the results of the present study, we inferred that fermented CM can be considered a desirable food material to prevent and ameliorate chronic lifestyle diseases, particularly in the elderly., 公開日: 2023-06-06},
 pages = {15--21},
 title = {In vitro anti-oxidant, anti-glycation, and bile acid-lowering capacity of chickpea milk fermented with Lactiplantibacillus pentosus Himuka-SU5 and Lactococcus lactis subsp. lactis Amami-SU1},
 volume = {120},
 year = {2022}
}