ANTI-DIABETIC POTENTIAL OF SOYMILK FERMENTED BY LACTOBACILLUS PARACASEI TK1501 ISOLATED FROM NATURALLY FERMENTED CONGEE

作者：Xie, YuFeng; Han, XueMei; Wang, HaiKuan; Lu, FuPing^*

来源：Fresenius Environmental Bulletin, 2018, 27(6): 4381-4388.

• Anti-diabetic potential
• functional food
• Lactobacillus paracasei
• soymilk
• fermented

Soybean products fermented by different microbes have been used worldwide as health foods for their probiotic functions. Here we isolated a strain of Lactobacillus paracasei, TK1501, from naturally fermented Chinese congee, and investigated the potential probiotic and anti-diabetic of soymilk fermented by this strain. In terms of probiotic,the survival rates of L. paracasei TK1501 to simulated gastrointestinal environment is considered to constitute good resistance, up to 84.93% at pH 3 and 80.59% in 0.3% (wt/vol) sodium taurocholate. Besides, the total phenolic and genistein contents of the fermented soy milk were 387.2 mg/100 g and 21165 mu g/100 g, respectively. The half maximal inhibitory concentrations of the fermented soymilk for alpha-glucosidase and dipeptidyl peptidase-4 were 1.89 and 30.38 mg/ml, respectively, and those of the reference compound acarbose and diprotin A were 0.40 and 0.05 mg/ml, respectively. Our study revealed the anti-diabetic potential of soymilk fermented by L. paracasei TK1501, which could be helpful for developing functional foods.

• 出版日期2018
• 单位哈尔滨学院; 天津科技大学