植物乳酸菌ST-Ⅲ产α-糖苷酶抑制剂作用的研究

Alpha-glucosidase Inhibitors from Fermented Soybean Milk and Steamed Soybean by Lactobacillus plantarum ST-Ⅲ

以改良的体外模型为测定手段,评价了植物乳杆菌ST-Ⅲ(Lactobacillus plantarum ST-Ⅲ)以蒸煮大豆为培养基料时,其接种量、发酵温度对发酵产物抑制麦芽糖酶的影响,同时,通过对植物乳杆菌ST-Ⅲ在最优条件下发酵大豆豆浆和蒸煮大豆的产物对麦芽糖酶的抑制效果及其相应粗提物对麦芽糖酶的半数抑制浓度IC50的比较,评价了植物乳杆菌ST-Ⅲ在不同形式的大豆基料中产-葡萄糖苷酶抑制剂的能力,结果表明:植物乳杆菌ST-Ⅲ发酵蒸煮大豆产生麦芽糖酶抑制物的最适条件分别为接种量2%(v/w)、发酵温度37℃。在优化条件下,植物乳杆菌ST-Ⅲ发酵大豆豆浆10 h的产物对麦芽糖酶的抑制效果可达80%左右,而发酵蒸煮大豆时达到相同抑制效果需发酵10 d以上。发酵两种不同形式大豆基料制得的粗提物对麦芽糖酶的半数抑制浓度IC50分别为2.989 mg/mL和2.597 mg/mL。因此,液体状态的大豆豆浆是植物乳杆菌ST-Ⅲ发酵产-葡萄糖苷酶抑制剂的优选基料形式。

The optimum condition for Lactobacillus plantarum ST-Ⅲto biosynthesize maltase （EC 3.2.1.20） inhibitors in fermented steamed soybean was assayed via a modified model in vitro , and the optimized condition was found to be a combination of inoculation ratio of 2%（v/w）, fermentation temperature of 37℃, respectively. Under the optimized conditions, inhibitory effect on maltase of soybean milk fermented 10 h reached 80%, and the time for the fermented steamed soybean reaching the same inhibitory effect on maltase is at least 10 d. The IC 50 of crude extract prepared from soybean milk and steamed soybean fermented by Lactobacillus plantarum ST-Ⅲwas 2.989 mg/mL and 2.597 mg/mL. Therefore, soybean milk was the more suitable form for Lactobacillus plantarum ST-Ⅲto produceα-glucosidase inhibitors.