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Identification of natural lactoylcholine in lactic acid bacteria-fermented food

Kozo Nakamura1, Sho Okitsu2, Ryuya Ishida2

  • 1Department of Bioscience and Biotechnology, Graduate School of Agriculture, Shinshu University, 8304 Minamiminowa Village, Nagano, Japan; Institute of Agriculture, Academic Assembly, Shinshu University, 8304 Minamiminowa Village, Nagano, Japan.

Food Chemistry
|February 13, 2016
PubMed

Keywords:
AcetylcholineBlood pressure-lowering foodIsolated purificationLactic-fermentation foodLactoylcholine

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