Potent alpha-amylase inhibitory activity of sprouted quinoa-based yoghurt beverages fermented with selected anti-diabetic strains of lactic acid bacteria

文献类型： 外文期刊

第一作者： Ujiroghene, Obaroakpo Joy

作者： Ujiroghene, Obaroakpo Joy;Zhang, Shuwen;Lu, Jing;Pang, Xiaoyang;Lv, Jiaping;Ujiroghene, Obaroakpo Joy;Liu, Lu;Zhang, Cai

作者机构：

期刊名称：RSC ADVANCES （ 影响因子：3.361； 五年影响因子：3.39 ）

ISSN：

年卷期： 2019 年 9 卷 17 期

页码：

收录情况： SCI

摘要： The in vitro inhibitory effect of sprouted quinoa yoghurt beverages (QYB) fermented with anti-diabetic lactic acid bacteria on -amylase was investigated. In vitro studies using porcine pancreatic -amylase showed that quinoa yoghurt beverages fermented with Lactobacillus casei Zhang and Lactobacillus casei SY13 dose-dependently inhibited the activities of -amylase. The saponin content, reducing and total sugars were also quantified to determine their potency as anti-hyperglycemic agents against type 2 diabetes mellitus. The saponin contents of the yoghurt beverages were relatively low at a range of 0.19-0.41%, and significantly reduced as germination time increased. Germination significantly decreased the reducing sugars in all samples. A total of 4 sugars were identified using HPLC. Quinoa yoghurt beverages can be targeted as a potential dual-inhibitory strategy to attenuate type 2 diabetes mellitus by their ability to inhibit -amylase activity as well as reduce or prevent hyperglycemic conditions associated with elevated levels of sugar glucose in the blood.

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