Effects of lactic acid bacteria ferment ated pollenson the inhibition of a-glucosidase

Authors

LUO Yue-peng, College of Ocean Food and Biological Engineering, Jim ei University, Xiamen, Fujian 361021 , China
YANG Yuan-fan, College of Ocean Food and Biological Engineering, Jim ei University, Xiamen, Fujian 361021 , China ；Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, Fujian 361021 ,China ；Research Center of Food Biotechnology of Xiamen City, Xiamen, Fujian 361021 , China
YU Yang-jun, College of Ocean Food and Biological Engineering, Jim ei University, Xiamen, Fujian 361021 , China
HE Jun-zhu, College of Ocean Food and Biological Engineering, Jim ei University, Xiamen, Fujian 361021 , China
WU Ling, College of Ocean Food and Biological Engineering, Jim ei University, Xiamen, Fujian 361021 , China ；Fujian Provincial Key Laboratory of Food Microbiology and Enzyme Engineering, Xiamen, Fujian 361021 ,China ；Research Center of Food Biotechnology of Xiamen City, Xiamen, Fujian 361021 , China

Abstract

Objective：This study focus on improving the a-glucosi-dase inhibition rate of Camellia pollens.Methods：Usinga-gluco-sida se inhibition rate as the index， the response surface method-ology was used to optimize the effects of lactic acid bacteria in ocu-lation amount， fermentation temperature and fermentation timeon the results of Camellia pollens fermentation.Results：It wasfound that the number of lactic acid bacteria inoculated had thegreatest effect on α- glucosidase inhibition， followed by ferment a-tion temperature.The optimized fermentation conditions of Ca-melli a pollens were 0.9%lactic acid bacteria inoculation at 37℃for 3 days.Under the control of the optimized conditions， the in-hi bition rate of αglucosidase in Camellia pollens fermentation liq-uid was 38.97%， which was 3.ll times of that from the un fer-mented Camellia pollens.Conclusion：Theexperimentallyopti-mized process of lactic acid bacteria fermentation of Camellia pol-lens was simple to operate and could significantly improve the a-glucosidase inhibition rate.

Publication Date

10-16-2022

First Page

29

Last Page

33,39

DOI

10.13652/j.spjx.1003.5788.2022.90167

Recommended Citation

Yue-peng, LUO; Yuan-fan, YANG; Yang-jun, YU; Jun-zhu, HE; and Ling, WU (2022) "Effects of lactic acid bacteria ferment ated pollenson the inhibition of a-glucosidase," Food and Machinery: Vol. 38: Iss. 9, Article 6.
DOI: 10.13652/j.spjx.1003.5788.2022.90167
Available at: https://www.ifoodmm.cn/journal/vol38/iss9/6

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