Optimization of Inhibition of <i>α</i>-Glucosidase by Rice Bran Fermentation Products

LAI Xiaohua; DENG Tian; HU Jingfei; CHEN Dening; LV Mingsheng; WANG Shujun

doi:10.13386/j.issn1002-0306.2020040183

Volume 42 Issue 4

Feb. 2021

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Science and Technology of Food Industry > 2021 > 42(4): 128-134. > DOI: 10.13386/j.issn1002-0306.2020040183

LAI Xiaohua, DENG Tian, HU Jingfei, CHEN Dening, LV Mingsheng, WANG Shujun. Optimization of Inhibition of α-Glucosidase by Rice Bran Fermentation Products[J]. Science and Technology of Food Industry, 2021, 42(4): 128-134. DOI: 10.13386/j.issn1002-0306.2020040183

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Optimization of Inhibition of α-Glucosidase by Rice Bran Fermentation Products

1. Jiangsu Key Laboratory of Marine Bioresources and Environment, College of Marine Life and Fisheries, Jiangsu Ocean University, Lianyungang 222005, China;
2. Co-Innovation Center of Jiangsu Marine Bio-industry Technology, College of Marine Life and Fisheries, Jiangsu Ocean University, Lianyungang 222005, China;
3. Yancheng Kanglinda Bio-Tech Co., Ltd., Yancheng 224000, China

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Received Date: April 15, 2020
Available Online: March 01, 2021

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Abstract

Abstract

In this study,the α-glucosidase inhibitors were produced by rice bran fermentation of Bacillus subtilis MK15. In order to increase the yield of α-glucosidase inhibitors,the fermentation parameters were optimized using single-factor experiments and response surface methodology. Results showed that,the optimal parameters were cultivation temperation 35 ℃,time 50 h,and pH8.0. Under the optimal conditions,the inhibitory rate of α-glucosidase was 88.8%,which was 25.1% higher than before.The structure of purified fermentation products was characterized by scanning electron microscope and Fourier infrared chromatography and the fermentation products of rice bran were polysaccharides with side chains which could form bulk with small porous.
- rice bran,
- Bacillus subtilis,
- α-glucosidase inhibitor,
- response surface,
- polysaccharides

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