Publication: Production Of Postbiotic By Lactic Acid Bacteria Through Fermentation Process As Potential Antidiabetic Agent
Loading...
Date
2025-03
Authors
Shunmugham, Thavan Raj
Journal Title
Journal ISSN
Volume Title
Publisher
Abstract
In response to the notable adverse health effects associated with the use of chemically synthesized antidiabetic drugs for individuals with diabetes, a comprehensive investigation was undertaken to explore the potential of postbiotic compounds produced by lactic acid bacteria (lab) as novel antidiabetic agents, with a particular focus on their inhibitory effects compared to acarbose. Seven lab strains were cultured to obtain supernatants and heat-killed cell (hkc) which was exposed to 80℃, which were subsequently evaluated for their inhibitory activities against α-amylase and α-glucosidase enzymes. The supernatant from lactobacillus acidophilus tp7 culture exhibited the most significant α-amylase inhibitory activity, with a percentage of 79.01 ± 1.35%, while hkc of lactococcus lactis c22 displayed an inhibition percentage of 58.17 ± 3.08%. For α-glucosidase inhibition, limosilactobacillus reuteri bm5 showed the highest inhibition percentage in both the supernatant and hkc, with percentages of 68.08 ± 0.03% and 67.78 ± 1.18%, respectively. Further fractionation of exopolysaccharide (eps), small molecules, and proteins was carried out, revealing that the crude eps extracted from l. Acidophilus’s supernatant exhibited the most remarkable inhibitory effects, with 95.90% inhibition in the α-amylase test and 75.51% inhibition in the α-glucosidase test, surpassing the other fractionated components
Description
Keywords
Lactic acid bacteria