李风娟,刘鹏程,方元元,何晓翌,陈思雅

• 1:天津科技大学食品营养与安全教育部重点实验室

摘要(Abstract)：

研究了不同菌株发酵大豆的α-葡萄糖苷酶抑制活性,与纳豆菌、米曲霉、黑曲霉和红曲霉菌株相比,细菌菌株SY07发酵大豆表现出对α-葡萄糖苷酶的强抑制作用。SY07菌株发酵大豆过程中,随着微生物代谢活动的增强,样品逐渐呈现α-葡萄糖苷酶抑制活性,12h发酵样品的抑制率为37.93%,发酵24,36,48h抑制率无明显差异,约为50%,发酵12,48h样品的IC50值分别为5.077,2.079mg/mL。SY07菌株具有优良的产α-葡萄糖苷酶抑制剂的潜能,可望应用于新型降血糖功能性发酵大豆食品或调味品的研发。

关键词(KeyWords)： α-葡萄糖苷酶抑制活性;发酵大豆;细菌;降血糖;功能性食品

Abstract:

Keywords:

基金项目(Foundation): 天津科技大学“大学生创新创业训练”计划(2014年);; 国家自然科学基金(31101329)

作者(Author): 李风娟,刘鹏程,方元元,何晓翌,陈思雅

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