Effect of Lactic Acid Bacteria Fermentation on the Hypoglycemic and Hypolipidemic Activities of Loquat Juice <i>in Vitro</i>

PAN Shengguo; WANG Qun; LIU Zhijie; ZHANG Qin; WEI Shaofeng; SHUAI Guangping; ZHANG Yinlan; HUANG Yuhong; HU Xianyun

doi:10.13386/j.issn1002-0306.2024050345

Volume 46 Issue 7

Mar. 2025

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Science and Technology of Food Industry > 2025 > 46(7): 161-168. > DOI: 10.13386/j.issn1002-0306.2024050345

PAN Shengguo, WANG Qun, LIU Zhijie, et al. Effect of Lactic Acid Bacteria Fermentation on the Hypoglycemic and Hypolipidemic Activities of Loquat Juice in Vitro[J]. Science and Technology of Food Industry, 2025, 46(7): 161−168. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024050345.

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Effect of Lactic Acid Bacteria Fermentation on the Hypoglycemic and Hypolipidemic Activities of Loquat Juice in Vitro

1.
School of Public Health, The Key Laboratory of Environmental Pollution Monitoring and Disease Control, Ministry of Education, Guizhou Medical University, Guiyang 561113, China
2.
College of Basic Medical Sciences, Guizhou University of Traditional Chinese Medicine, Guiyang 550025, China
3.
Department of Basic Medicine, Qiannan Medical College for Nationalities, The Collaborative Innovation Center of Qiannan State for Ethnic and Nano Medicine, Duyun 558000, China
4.
The Key Laboratory of Chemistry for Natural Products of Guizhou Province and Chinese Academy of Sciences, Guiyang 550014, China

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Received Date: May 26, 2024
Available Online: February 06, 2025

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Abstract

Abstract

In order to evaluate the functional characteristics of loquat juice fermented with lactic acid bacteria, the loquat juice was used as raw material and the Lactobacillus brevis, Lacticaseibacillus paracasei and Lactiplantibacillus plantarum were used as fermentation strains to study on hypoglycemic and hypolipidemic activities in vitro. The results showed that, for hypoglycemia, bacterial suspension of L. brevis had the strongest inhibitory ability on α-glucosidase and α-amylase activities compared to the other two strains, and inhibition ratio were 96.15%±1.54% and 96.56%±2.16% respectively. The glucose dialysis retardation index (GDRI) of loquat juice fermented by L. brevis was the highest after 30 min and 60 min of dialysis, with 16.49%±0.40% and 9.76%±0.32% respectively, which was significantly higher than L. paracasei and L. plantarum (P<0.05). For hypolipidemic, the L. brevis extracellular secretion had the highest inhibition rate of pancreatic lipase, with 62.36%±1.48%. The loquat juice fermented by L. brevis had the strongest binding capacity for sodium glycochenodeoxycholate and sodium taurocholate, with 64.63%±1.49% and 67.19%±1.19% respectively. In terms of fat adsorption capacity, the fat adsorption capacity of loquat juice fermented by L. brevis had the strongest adsorption capacity of 1.66±0.11 g/g. The loquat juice fermented by L. brevis were significantly better than L. paracasei and L. plantarum with hypoglycemic and hypolipidemic activities, which provides a reference for the development of loquat functional products.
- loquat juice,
- lactic acid bacteria,
- hypoglycemic,
- hypolipidemic,
- in vitro

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