Microbial fermentation could produce many active substances in green and pollution-free ways.In recent years,studies on the hypoglycemic ability of microorganisms had become a trending topic in the prevention and trea...Microbial fermentation could produce many active substances in green and pollution-free ways.In recent years,studies on the hypoglycemic ability of microorganisms had become a trending topic in the prevention and treatment of diabetes.Garlic is a food containing a variety of biologically active substances and physiological functions,but it is not accepted by the general public because of its strong pungent smell.In our study,the microorganisms with potential hypoglycemic effect were screened from strains resistant to garlic juice.As a result,41 strains of Bacillus,157 strains of lactic acid bacteria,and 23 strains of yeast with tolerance of garlic juice were screened from the selected 568 strains.After primary screening ofα-amylase inhibitor,it was found that 15 Bacillus and 9 lactic acid bacteria had highα-amylase inhibitory activity.Besides,afterα-glucosidase inhibitor re-screening,Pediococcus acidilactici Z1 with highα-amylase inhibitory activity andα-glucosidase inhibitory activity was screened out.The results of fermented garlic showed that the inhibition rate ofα-amylase andα-glucosidase of garlic from different origins were significantly increased from 59.09 to 63.99%(p<0.01)and from 52.71 to 71.93%(p<0.01)after Z1 fermentation,respectively.The improvement rates ofα-amylase andα-glucosidase were 107.69 to 287.32%,and 197.74 to 239.86%,respectively.In a word,this study provides a theoretical and experimental basis for the development of new functional garlic products.展开更多
基金supported by the program of Key Laboratory of Industrial Biotechnology of Ministry of Education in Jiangnan University(KLIB-KF202105)the Priority Academic Program Development of Jiangsu Higher Education Institutions(PAPD)+1 种基金Program of Introducing Talents of Discipline to Universities(No.111-2-06)the National High Technology Research and Development Program 863(No.2018YFD0400403).
文摘Microbial fermentation could produce many active substances in green and pollution-free ways.In recent years,studies on the hypoglycemic ability of microorganisms had become a trending topic in the prevention and treatment of diabetes.Garlic is a food containing a variety of biologically active substances and physiological functions,but it is not accepted by the general public because of its strong pungent smell.In our study,the microorganisms with potential hypoglycemic effect were screened from strains resistant to garlic juice.As a result,41 strains of Bacillus,157 strains of lactic acid bacteria,and 23 strains of yeast with tolerance of garlic juice were screened from the selected 568 strains.After primary screening ofα-amylase inhibitor,it was found that 15 Bacillus and 9 lactic acid bacteria had highα-amylase inhibitory activity.Besides,afterα-glucosidase inhibitor re-screening,Pediococcus acidilactici Z1 with highα-amylase inhibitory activity andα-glucosidase inhibitory activity was screened out.The results of fermented garlic showed that the inhibition rate ofα-amylase andα-glucosidase of garlic from different origins were significantly increased from 59.09 to 63.99%(p<0.01)and from 52.71 to 71.93%(p<0.01)after Z1 fermentation,respectively.The improvement rates ofα-amylase andα-glucosidase were 107.69 to 287.32%,and 197.74 to 239.86%,respectively.In a word,this study provides a theoretical and experimental basis for the development of new functional garlic products.
