Dataset Information

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

ABSTRACT: Diabetes 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 ?-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.

SUBMITTER: Feng L

PROVIDER: S-EPMC6233009 | biostudies-other | 2018 Sep

REPOSITORIES: biostudies-other

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

Feng Lei L Xie Yufeng Y Peng Chenmiao C Liu Yuxiaoxue Y Wang Haikuan H

Food technology and biotechnology 20180901 3

Diabetes 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</ ...[more]

PMID: 30510481

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Project description:BackgroundHigh amounts of insoluble substrates exist in the traditional solid-state fermentation (SSF) system. The presence of these substrates complicates the determination of microbial biomass. Thus, enzyme activity is used as the sole index for the optimization of the traditional SSF system, and the relationship between microbial growth and enzyme synthesis is always ignored. This study was conducted to address this deficiency. All soluble nutrients from tea stalk were extracted using water. The aqueous extract was then mixed with polyurethane sponge to establish a modified SSF system, which was then used to conduct tannase production. With this system, biomass, enzyme activity, and enzyme productivity could be measured rationally and accurately. Thus, the association between biomass and enzyme activity could be easily identified, and the shortcomings of traditional SSF could be addressed.ResultsDifferent carbon and nitrogen sources exerted different effects on microbial growth and enzyme production. Single-factor experiments showed that glucose and yeast extract greatly improved microbial biomass accumulation and that tannin and (NH4)2SO4 efficiently promoted enzyme productivity. Then, these four factors were optimized through response surface methodology. Tannase activity reached 19.22 U/gds when the added amounts of tannin, glucose, (NH4)2SO4, and yeast extract were 7.49, 8.11, 9.26, and 2.25%, respectively. Tannase activity under the optimized process conditions was 6.36 times higher than that under the initial process conditions. The optimized parameters were directly applied to the traditional tea stalk SSF system. Tannase activity reached 245 U/gds, which is 2.9 times higher than our previously reported value.ConclusionsIn this study, a modified SSF system was established to address the shortcomings of the traditional SSF system. Analysis revealed that enzymatic activity and microbial biomass are closely related, and different carbon and nitrogen sources have different effects on microbial growth and enzyme production. The maximal tannase activity was obtained under the optimal combination of nutrient sources that enhances cell growth and tannase accumulation. Moreover, tannase production through the traditional tea stalk SSF was markedly improved when the optimized parameters were applied. This work provides an innovative approach to bioproduction research through SSF.

Project description:Natural microbiota plays an essential role in flavor compounds used in traditional food fermentation; however, the fluctuation in natural microbiota results in inconsistency in food quality. Thus, it is critical to reveal the core microbiota for flavor compound production and to construct a synthetic core microbiota for use in constant food fermentation. Here, we reveal the core microbiota based on their flavor production and cooccurrence performance, using Chinese light-aroma-type liquor as a model system. Five genera, Lactobacillus, Saccharomyces, Pichia, Geotrichum, and Candida, were identified to be the core microbiota. The synthetic core microbiota of these five genera presented a reproducible dynamic profile similar to that in the natural microbiota. A Monte Carlo test showed that the effects of five environmental factors (lactic acid, ethanol, and acetic acid contents, moisture, and pH) on the synthetic microbiota distribution were highly significant (P < 0.01), similar to those effects on a natural fermentation system. In addition, 77.27% of the flavor compounds produced by the synthetic core microbiota showed a similar dynamic profile (ρ > 0) with that in the natural liquor fermentation process, and the flavor profile presented a similar composition. It indicated that the synthetic core microbiota is efficient for reproducible flavor metabolism. This work established a method for identifying core microbiota and constructing a synthetic microbiota for reproducible flavor compounds. This work is of great significance for the tractable and constant production of various fermented foods.IMPORTANCE The transformation from natural fermentation to synthetic fermentation is essential in constructing a constant food fermentation process, which is the premise for stably making high-quality food. According to flavor-producing and cooccurring functions in dominant microbes, we provided a system-level approach to identify the core microbiota in Chinese light-aroma-type liquor fermentation. In addition, we successfully constructed a synthetic core microbiota to simulate the microbial community succession and flavor compound production in the in vitro system. The constructed synthetic core microbiota could not only facilitate a mechanistic understanding of the structure and function of the microbiota but also be beneficial for constructing a tractable and reproducible food fermentation process.

Dataset Information

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

Publications

A Novel Antidiabetic Food Produced <i>via</i> Solid-State Fermentation of Tartary Buckwheat by <i>L. plantarum</i> TK9 and <i>L. paracasei</i> TK1501.

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