A Novel Antidiabetic Food Produced via Solid-State Fermentation of Tartary Buckwheat using L. plantarum TK9 and L. paracasei TK1501

Abstract

SummaryDiabetes 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 by Lactobacillus plantarum TK9 and L. paracasei TK1501. The results of an orthogonal experimental design indicated that the three factors with the largest effects on the growth of L. plantarum TK9 and L. paracasei TK1501 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 107 CFU/g inoculum, the Tartary buckwheat fermented by L. plantarum TK9 and L. paracasei TK1501 yielded viable probiotic counts of (2.3±0.7)·109 and (3.3±0.4)·109 CFU/g, respectively. The nutritional potential, as well as antioxidant and antidiabetic properties of ethanolic extracts from fermented Tartary buckwheat were investigated. The highest α-glucosidase inhibitory activity, with an IC50 of 0.51 mg/mL, was present in Tartary buckwheat fermented by L. plantarum TK9. However, Tartary buckwheat fermented by L. paracasei TK1501 had the highest dipeptidyl peptidase IV (DPP-IV) inhibition, with an IC50 of 2.47 mg/mL. Therefore, fermentation by both L. plantarum TK9 and L. paracasei TK1501 has the potential to yield a product that can help regulate the levels of blood glucose as part of a diabetic diet.

Role of Postbiotics in Diabetes Mellitus: Current Knowledge and Future Perspectives

“…Previous studies on probiotics have demonstrated that some strains present an inhibitory effect on α-glucosidase activity [77,124], and the same was confirmed in EPS and cell-free supernatant. In the same line, supernatants from LABs also exhibited DPP-IV inhibitory activity, which was also described in fermented products [125]. At this point, scientists must consider postbiotics as a potential line of research for the development of natural AGI and DPP-IV inhibitors.…”

Effect of Short Fermentation Times with Lactobacillus paracasei in Rheological, Physical and Chemical Composition Parameters in Cassava Dough and Biscuits

“…As far as we are concerned, there are no reports of an antagonistic effect between L. paracasei and the most common LAB in cassava. They have even been used together in other foodstuffs [21]. This suggests that pH differences can be attributed to L. paracasei inoculation used during this study.…”

Regulation of Gut Microbiota and Metabolic Endotoxemia with Dietary Factors

“…Oligosaccharides (oligofructose and galacto-oligosaccharide) were reported to support the growth of Lactobacillus as prebiotics [123]. Green tea extract [124] and buckwheat-resistant starch [125] were reported to promote the growth of Lactobacillus in a fermentation assay. On the other hand, in an in vitro fermentation assay using gut microbiota, it was reported that fucosylated chondroitin sulfate promotes the growth of Bacteroides , Bifidobacterium , and Clostridium , while the number of Lactobacillus decreases [126].…”