National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Alpha-glucosidase inhibitors regulate hyperglycemia by impeding the rate of carbohydrate digestion in the small intestine and thereby hampering the diet associated acute glucose excursion. In the present investigation it was observed that peptide extracted from fermented milk were inhibitory against α-glucosidase11-26% inhibition respectively. Lactobacilli fermented milk products were developed based on the best AGI inhibitory potential of milk peptides released during fermentation by selected lactobacillus cultures (Lb. rhamnosus DH2, Lb. salivarius 695 and Lb. salivarius 696. Two products (Product A and Product B) were developed using response surface methodology with independent variables: (incubation period, inoculum level and WPC (70) ;) and dependent variables (alpha glucosidase inhibition, pH and lactic acid). Among two optimized products (A and B), Product A (25.23%), showing higher AGI activity as compared to Product B (12.7%). The present study has culminated into development of fermented milk product with AGI potential using non alpha glucosidase producing well characterised proteolytic lactobacilli as starter. There is a great scope for exploring more number of specific proteolytic strains of lactobacilli capable of producing anti-hyperglycemic peptides/bioactive factors through milk fermentation.
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