controlling pH and temperature was introduced
as an easy, yet efficient practice to turn a typical foodstuff into
a value-added product with health promoting effects as demonstrated
herein.
The ACE inhibitory activity and antiradical
properties of dosa have shown improvement upon fermentation.
Feeding diet containing GABA-enriched fermented dosa
reduced the blood pressure in SHRs and most probably GABA
was responsible in reducing the blood pressure, enhancing the
antioxidant status, modulating the NE production and decreasing
the vascular expression of ET-1 protein in SHRs. With the
ever increasing public awareness on the food and pharmaceutical
securities and naturally occurring processes rather than
synthetic versions, using lactic acid bacterial fermentation in a
typical food matrix can benefit health-conscious consumers with
the health promoting properties of a value added product.