References

• Bao, X., Zhu, W., Zhang, R., Wen, C., Wang, L., & Yan, Y. (2016). Synthesis and evaluation of novel angiotensin II receptor 1 antagonists as anti-hypertension drugs. Bioorganic & Medicinal Chemistry, 24(9), 2023–2031.
   PubMed Web of Science ®Google Scholar
• Blair, A. H., & Bodley, F. H. (1969). Human liver aldehyde dehydrogenase: Partial purification and properties. Canadian Journal of Biochemistry, 47(3), 265.
   PubMedGoogle Scholar
• Cagno, R. D., Coda, R., Angelis, M. D., & Gobbetti, M. (2013). Exploitation of vegetables and fruits through lactic acid fermentation. Food Microbiology, 33(1), 1–10. doi:10.1016/j.fm.2012.09.003
   PubMed Web of Science ®Google Scholar
• Das, D., & Goyal, A. (2015). Antioxidant activity and γ-aminobutyric acid (GABA) producing ability of probiotic Lactobacillus plantarum DM5 isolated from Marcha of Sikkim. LWT-food Science and Technology, 61(1), 263–268. doi:10.1016/j.lwt.2014.11.013
   Web of Science ®Google Scholar
• George, A. P., & Redpath, S. (2008). Health and medicinal benefits of persimmon fruit: A review. Advances in Horticultural Science, 22(4), 244–249.
   Google Scholar
• Gu, H. F., Li, C. M., Xu, Y. J., Hu, W. F., Chen, M. H., & Wan, Q. H. (2008). Structural features and antioxidant activity of tannin from persimmon pulp. Food Research International, 41(2), 0–217.
   Web of Science ®Google Scholar
• Halliwell, B., Gutteridge, J. M., & Aruoma, O. I. (1987). The deoxyribose method: A simple “test-tube” assay for determination of rate constants for reactions of hydroxyl radicals. Analytical Biochemistry, 165(1), 215–219. doi:10.1016/0003-2697(87)90222-3
   PubMed Web of Science ®Google Scholar
• Hasegawa, M., Yamane, D., Funato, K., Yoshida, A., & Sambongi, Y. (2017). Gamma-aminobutyric acid fermentation with date residue by a lactic acid bacterium, Lactobacillus brevis. Journal of Bioscience and Bioengineering, 125, S1389172317306357.
   Web of Science ®Google Scholar
• Hossain, A., Moon, H. K., & Kim, J. K. (2018). Antioxidant properties of korean major persimmon (diospyros kaki) leaves. Food Science and Biotechnology, 27(1), 177–184. doi:10.1007/s10068-017-0195-y
   PubMed Web of Science ®Google Scholar
• Kaprasob, R., Kerdchoechuen, O., Laohakunjit, N., Sarkar, D., & Shetty, K. (2017). Fermentation-based biotransformation of bioactive phenolics and volatile compounds from cashew apple juice by select lactic acid bacteria. Process Biochemistry, 50, S1359511317302301.
   Google Scholar
• Kim, D. H., Dasagrandhi, C., Park, S. K., Eom, S. H., Man, K. H., Mok, J. S., & Kim, Y. M. (2018). Optimization of gamma-aminobutyric acid production using sea tangle extract by lactic acid bacterial fermentation. LWT, 90, S0023643818300112.
   Web of Science ®Google Scholar
• Kim, J. A., Park, M. S., Kang, S. A., & Ji, G. E. (2014). Production of γ-aminobutyric acid during fermentation of Gastrodia elata Bl. by co-culture of Lactobacillus brevis GABA 100 with Bifidobacterium bifidum BGN4. Food Science and Biotechnology, 23(2), 459–466.
   Web of Science ®Google Scholar
• Kim, J. Y., Lee, M. Y., Ji, G. E., Lee, Y. S., & Hwang, K. T. (2009). Production of γ-aminobutyric acid in black raspberry juice during fermentation by Lactobacillus brevis GABA100. International Journal of Food Microbiology, 130(1), 12–16.
   PubMed Web of Science ®Google Scholar
• Ko, C. Y., Lin, H.-T. V., & Tsai, G. J. (2013). Gamma-aminobutyric acid production in black soybean milk by Lactobacillus brevis FPA 3709 and the antidepressant effect of the fermented product on a forced swimming rat model. Process Biochemistry, 48, 559–568.
   Web of Science ®Google Scholar
• Kwon, S. Y., Garcia, C. V., Song, Y. C., & Lee, S. P. (2016). GABA-enriched water dropwort produced by co-fermentation with Leuconostoc mesenteroides SM and Lactobacillus plantarum K154. LWT, 73, 233–238.
   Web of Science ®Google Scholar
• Lee, S., Kim, A., Lee, J. H., Kim, M. H., Lee, B. S., & Jee, Y. T. (2011). Effects of minerals added to medicinal plant extracts on alcohol-induced oxidative stress and alcohol metabolism in rats. Journal of the Korean Society of Food Science and Nutrition, 40(3), 393–400.
   Google Scholar
• Liu, M., Yang, K., Wang, J., Zhang, J., Qi, Y., & Wei, X. (2019). Young astringent persimmon tannin inhibits methicillin-resistant Staphylococcus aureus isolated from pork. LWT, 100, 48–55. doi:10.1016/j.lwt.2018.10.047
   Web of Science ®Google Scholar
• Lucas-González, R., Viuda-Martos, M., Álvarez, J. A. P., & Fernández-López, J. (2018). Changes in bioaccessibility, polyphenol profile and antioxidant potential of flours obtained from persimmon fruit (Diospyros kaki) co-products during in vitro gastrointestinal digestion. Food Chemistry, 256, 252–258.
   PubMed Web of Science ®Google Scholar
• Moreb, J., Gabr, A., Vartikar, G. R., & Gowda, S. (2005). Retinoic acid down-regulates aldehyde dehydrogenase and increases cytotoxicity of 4-hydroperoxycyclophosphamide and acetaldehyde. The Journal of Pharmacology and Experimental Therapeutics, 312(1), 339–345. doi:10.1124/jpet.104.072496
   PubMed Web of Science ®Google Scholar
• Mozzi, F., Ortiz, M. E., Bleckwedel, J., Vuyst, L. D., & Pescuma, M. (2013). Metabolomics as a tool for the comprehensive understanding of fermented and functional foods with lactic acid bacteria. Food Research International, 54(1), 1152–1161.
   Web of Science ®Google Scholar
• Oh, B. T., Jeong, S. Y., Velmurugan, P., Park, J. H., & Jeong, D. Y. (2017). Probiotic-mediated blueberry (Vaccinium corymbosum L.) fruit fermentation to yield functionalized products for augmented antibacterial and antioxidant activity. Journal of Bioscience and Bioengineering, 124, S1389172317302669.
   Web of Science ®Google Scholar
• Pérez-Burillo, S., Oliveras, M. J., Quesada, J., Rufián-Henares, J. A., & Pastoriza, S. (2018). Relationship between composition and bioactivity of persimmon and kiwifruit. Food Research International, 105, 461–472. doi:10.1016/j.foodres.2017.11.022
   PubMed Web of Science ®Google Scholar
• Quílez, J., & Diana, M. (2017). Chapter 5 – Gamma-aminobutyric acid-enriched fermented foods. In Juana Frias, Cristina Martinez-Villaluenga, Elena Peñas (Eds.), Fermented foods in health and disease prevention (pp. 85–103). Academic Press.
   Google Scholar
• Song, H. Y., & Yu, R. C. (2018). Optimization of culture conditions for gamma-aminobutyric acid production in fermented adzuki bean milk. Journal of Food and Drug Analysis, 26(1), 74.
   PubMed Web of Science ®Google Scholar
• Wang, A., Wang, L. L., Hong, Y. I., & Zhao, Z. H. (2005). Research of determination of glutamic acid by colorimetry. Chinese Condiment, 8, 50–52+35.
   Google Scholar
• Xie, M., Chen, H., Nie, S., Tong, W., Yin, J., & Xie, M. (2017). Gastroprotective effect of gamma-aminobutyric acid on ethanol-induced gastric mucosal injury. Chemico-biological Interactions, 272, 125–134. doi:10.1016/j.cbi.2017.04.022
   PubMed Web of Science ®Google Scholar
• Yang, S., Liu, L., Meng, L., & Hu, X. (2018). Capsaicin alleviates hyperlipidemia, oxidative stress, endothelial dysfunction, and atherosclerosis in Guinea pigs fed on a high-fat diet. Chemico-biological Interactions, 297, 1–7.
   PubMed Web of Science ®Google Scholar
• Yingxuan, X. U., Erni, X. U., Feng, N., & Xing, F. (2008). Research progress on application of microbial mixed fermentation. China Brewing, 9, 1–4.
   Google Scholar
• Yuncao Fan, Z. C., Ye, T., Lin, W., Wang, Q., & Lin, B. (2018). Aldehyde dehydrogenase II rs671 polymorphism in essential hypertension. Clinica Chimica Acta, 487, 153–160. doi:10.1016/j.cca.2018.09.037
   PubMed Web of Science ®Google Scholar
• Zareian, M., Oskoueian, E., Forghani, B., & Ebrahimi, M. (2015). Production of a wheat-based fermented rice enriched with γ-amino butyric acid using Lactobacillus plantarum MNZ and its antihypertensive effects in spontaneously hypertensive rats. Journal of Functional Foods, 16, 194–203.
   Web of Science ®Google Scholar
• Zhang, J., Dai, T., Wang, D., & Li, P. (2018). Optimization of process conditions of γ-amino butyric acid-enriched fermented milk with sprouted soybeans. doi:10.6041/j.issn.1000-1298.2018.03.047
   Google Scholar
• Zhang, Z. P., Ma, J., He, Y. Y., Lu, J., & Ren, D. F. (2018). Antioxidant and hypoglycemic effects of diospyros lotus fruit fermented with microbacterium flavum and lactobacillus plantarum. Journal of Bioscience and Bioengineering, 125(6), 682–687.
   PubMed Web of Science ®Google Scholar
• Zhao, S. J. (2009). Studies on ACE inhibitory activity and γ-aminobutyric acid in fermented milk by L. helveticus ND01. Journal of Chinese Institute of Food Science and Technology, 6, 54–60.
   Google Scholar
• Zhou, C., Zhao, D., Sheng, Y., Tao, J., & Yang, Y. (2011). Carotenoids in fruits of different persimmon cultivars. Molecules, 16(12), 624–636. doi:10.3390/molecules16010624
   PubMedGoogle Scholar