产α-葡萄糖苷酶抑制剂乳酸菌的筛选及发酵条件优化

Screening of Lactic Acid Bacteria Strains Capable of Biosynthesis α-Glucosidase Inhibitors

以改良的体外模型为检测手段,测试了不同乳酸菌发酵大豆豆浆的产物对麦芽糖酶的抑制作用。在测试过的乳酸菌中,以植物乳杆菌ST-Ⅲ(Lactobacillus plantarum ST-Ⅲ)在37℃发酵大豆豆浆获得的发酵产物对麦芽糖酶的抑制效果最强。随后,考察了接种量、豆浆固形物含量、发酵温度对植物乳杆菌ST-Ⅲ发酵豆浆对麦芽糖酶抑制活性的影响。结果表明,植物乳杆菌ST-Ⅲ发酵大豆豆浆产生麦芽糖酶抑制物的最适条件分别为接种量2%(v/v)、豆浆固形物含量5%(w/v)、发酵温度37℃。在优化条件下,发酵8 h获得的发酵豆浆对麦芽糖酶的抑制率达到80%。

The inhibitory effect of fermented soybean milks by a variety of lactic acid bacteria strains on maltase （EC 3. 2.1.20） was assayed in vitro. Among the tested strains,Lactobacillus plantarum ST-Ⅲ demonstrated the highest capability to synthesize α-glucosidase inhibitors in the soybean milk at 37 ℃. The fermentation conditions for Lb. plantarum ST- Ⅲ to biosynthesize α-glucosidase inhibitors in soybean milk were investigated via single factor experiments and the optimized condition was found to be a combination of inoculation ratio of 2% （ v/v）, solid content of soybean milk of 5% （w/v） and fermentation temperature of 37 ℃, respectively. Under the optimized conditions, the maltase inhibitory rate of soybean milk fermented by Lb. plantarum ST-Ⅲ reached 80%.