Original scientific paper
https://doi.org/10.17113/ftb.56.03.18.5540
A Novel Antidiabetic Food Produced via Solid-State Fermentation of Tartary Buckwheat by L. plantarum TK9 and L. paracasei TK1501
Lei Feng
; State Key Laboratory of Food Nutrition and Safety, College of Biotechnology, Tianjin University of Science and Technology, No. 29 of 13th Avenue, Tianjin, PR China
Yufeng Xie
; State Key Laboratory of Food Nutrition and Safety, College of Biotechnology, Tianjin University of Science and Technology, No. 29 of 13th Avenue, Tianjin, PR China
Chenmiao Peng
; State Key Laboratory of Food Nutrition and Safety, College of Biotechnology, Tianjin University of Science and Technology, No. 29 of 13th Avenue, Tianjin, PR China
Yuxiaoxue Liu
; State Key Laboratory of Food Nutrition and Safety, College of Biotechnology, Tianjin University of Science and Technology, No. 29 of 13th Avenue, Tianjin, PR China
Haikuan Wang
; State Key Laboratory of Food Nutrition and Safety, College of Biotechnology, Tianjin University of Science and Technology, No. 29 of 13th Avenue, Tianjin, PR China
Abstract
Diabetes is a chronic metabolic disease characterized by hyperglycaemia and a number of potential complications that significantly reduce the patient’s quality of life. In this study, we produced an antidiabetic functional food from Tartary buckwheat fermented by Lactoba cillus plantarum TK9 and L. paracasei TK1501. The results of an orthogonal experimental design indicated that the three factors with the largest effects on the growth of L. plantarum TK9 and L. paracasei TK1501 in solid-state fermentation (SSF) were in the order: water ratio>inoculum size>time of fermentation. Under the optimal fermentation conditions comprising a 1:1.5 water ratio, 24 h of SSF and a 107 CFU/g inoculum, the Tartary buckwheat fermented by L. plantarum TK9 and L. paracasei TK1501 yielded viable probiotic counts of (2.3±0.7)·10^9 and (3.3±0.4)·10^9 CFU/g, respectively. The nutritional potential, as well as antioxidant and antidiabetic properties of ethanolic extracts from fermented Tartary buckwheat were investigated. The highest α-glucosidase inhibitory activity, with an IC50 of 0.51 mg/mL, was present in Tartary buckwheat fermented by L. plantarum TK9. However, Tartary buckwheat fermented by L. paracasei TK1501 had the highest dipeptidyl peptidase IV (DPP-IV) inhibition, with an IC50 of 2.47 mg/mL. Therefore, fermentation by both L. plantarum TK9 and L. paracasei TK1501 has the potential to yield a product that can help regulate the levels of blood glucose as part of a diabetic diet.
Keywords
Tartary buckwheat; fermentation; α-glucosidase inhibition; dipeptidyl peptidase IV inhibition; antidiabetic
Hrčak ID:
207638
URI
Publication date:
30.9.2018.
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