In vitro evaluation of α-glucosidase inhibitor and antioxidant activity of Lactobacillus isolates and their antidiabetic potential

Ni Nyoman Puspawati; Nyoman Semadi Antara; I Dewa Gde Mayun Permana; I Dewa Made Sukrama

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In vitro evaluation of α-glucosidase inhibitor and antioxidant activity of Lactobacillus isolates and their antidiabetic potential

Author: Ni Nyoman Puspawati ^{1
,

2} ; Nyoman Semadi Antara ³ ; I Dewa Gde Mayun Permana ⁴ ; I Dewa Made Sukrama ⁵
Author Information

1. Udayana University, Postgraduate Program, Study Program of Agricultural Science, PB Sudirman Street, 80232, Denpasar City, +6281385314130, Indonesia. &
2. Udayana University, Faculty of Agricultural Technology, Study Program of Food Technology, Kampus Unud Bukit Jimbaran, 80361, Badung City, 0361-701801, Indonesia.
3. Udayana University, Faculty of Agricultural Technology, Study Program of Agricultural Industrial Technology, Kampus Unud Bukit Jimbaran, 80361, Badung City, 0361-701801, Indonesia.
4. Udayana University, Faculty of Agricultural Technology, Study Program of Food Technology, Kampus Unud Bukit Jimbaran, 80361, Badung City, 0361-701801, Indonesia.
5. Udayana University, Faculty of Medical, Study Program of Medical Education, PB Sudirman Street, 80232, Denpasar City, 0361-222510, Indonesia.
Publication Type:Journal Article
Keywords: Lactobacillus; AGI; Antioxidant activity; Exopolysaccharides; SCFA; Antidiabetic
MeSH: alpha-Glucosidases; Antioxidants; Lactobacillus--isolation & purification; Hypoglycemic Agents
From:Malaysian Journal of Microbiology 2022;18(2):192-203
CountryMalaysia
Language:English
Abstract: Aims:This study aimed to evaluate antidiabetic potential of indigenous Lactobacillus isolates by measuring the ability of α-glucosidase inhibitory (AGI) and antioxidant activity. The mechanism of probiotics as antidiabetic can occur through the AGI and antioxidant activity of LAB, which is able to suppress oxidative stress that causes chronic inflammation and pancreatic β cell apoptosis, and then through the ability to produce exopolysaccharide (EPS) and short chain fatty acids (SCFA).
Methodology and results:MRS broth enriched with 10% glucose was selected as the growth medium for Lactobacillus. The growth medium was then centrifuged to obtain CFS and CFE was produced by extracting the medium with 96% ethanol as a solvent. The results showed that Lactobacillus pentosus MK42 had the highest AGI activity of 80.32 ± 2.20%. Antioxidant activity was not significantly different (P>0.05) among the tested Lactobacillus isolates. Lactobacillus paracasei RK41 produced the highest EPS (360.13 ± 50.01 mg/L), which was not significantly different (P>0.05) from Lactobacillus plantarum1 RB210. All Lactobacillus isolates were able to produce acetic acid, but not all were able to produce propionic and butyric acid. The highest propionic acid was produced by L. plantarum1 RB210 at 0.40 ± 0.31 mmol/L and the highest butyric acid was produced by L. plantarum1 MK2 at 0.22 ± 0.08 mmol/L.
Conclusion, significance and impact of study:The results show definitively that indigenous Lactobacillus isolates have considerable α-glucosidase inhibitor, antioxidant activity and the ability to produce of EPS and SCFA. This preliminary study suggests the use of indigenous Lactobacillus isolates which have the potential as antidiabetic agent, although the responsible compounds are unknown.
Full text:20.2022my0019.pdf