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Abstract Title:

A Novel Antidiabetic Food ProducedSolid-State Fermentation of Tartary Buckwheat byTK9 andTK1501.

Abstract Source:

Food Technol Biotechnol. 2018 Sep ;56(3):373-380. PMID: 30510481

Abstract Author(s):

Lei Feng, Yufeng Xie, Chenmiao Peng, Yuxiaoxue Liu, Haikuan Wang

Article Affiliation:

Lei Feng

Abstract:

Diabetes is a chronic metabolic disease characterized by hyperglycaemia and a number of potential complications that significantly reduce the patient's quality of life. In this study, we produced an antidiabetic functional food from Tartary buckwheat fermented byTK9 andTK1501. The results of an orthogonal experimental design indicated that the three factors with the largest effects on the growth ofTK9 andTK1501 in solid-state fermentation (SSF) were in the order: water ratio>inoculum size>time of fermentation. Under the optimal fermentation conditions comprising a 1:1.5 water ratio, 24 h of SSF and a 10CFU/g inoculum, the Tartary buckwheat fermented byTK9 andTK1501 yielded viable probiotic counts of (2.3±0.7)·10and (3.3±0.4)·10CFU/g, respectively. The nutritional potential, as well as antioxidant and antidiabetic properties of ethanolic extracts from fermented Tartary buckwheat were investigated. The highestα-glucosidase inhibitory activity, with an ICof 0.51 mg/mL, was present in Tartary buckwheat fermented byTK9. However, Tartary buckwheat fermented byTK1501 had the highest dipeptidyl peptidase IV (DPP-IV) inhibition, with an ICof 2.47 mg/mL. Therefore, fermentation by bothTK9 andTK1501 has the potential to yield a product that can help regulate the levels of blood glucose as part of a diabetic diet.

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