China Dairy ›› 2022, Vol. 0 ›› Issue (8): 97-107.doi: 10.12377/1671-4393.22.08.20

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Process Optimization and Inhibition of Alpha-amylase and Alpha-glucosidase Activities in Camel Milk Fermentation by Lactic acid bacteria

Maierhaba·Aihemaiti1, CAO Ying1,2, CUI Weidong1, CHEN Gangliang3, HOU Xinqiang1, XUE Shan1,2, HOU Min1,*   

  1. 1Institute of Applied Microbiology,Xinjiang Academy of Agricultural Sciences/Xinjiang Laboratory of Microbiology for Special Environments,Urumqi Xinjiang 830091;
    2College of Life Sciences and Technology,Xinjiang University,Urumqi Xinjiang 830052;
    3Xinjiang Wang Yuan Biotechnology Group Co.,Ltd.,Fuhai Xinjiang 836400
  • Online:2022-08-25 Published:2022-09-02

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Abstract: [Objective] To determine the inhibition of α-amylase and α-glucosidase activities and antioxidant capacity of fermented camel milk by in vitro experiments using Lactobacillus lactis and Lactobacillus paracasei isolated from camel milk in the pre-laboratory stage. [Methods] The inhibition rates of α-amylase and α-glucosidase were used as indicators to optimize the parameters of fermented camel milk based on a single-factor test using an orthogonal test. The changes of pH,acidity,viable bacteria,α-amylase inhibition rate,α-glucosidase inhibition rate,hydroxyl radical and superoxide anion radical scavenging rate of fermented camel milk by Lactobacillus lactis and Lactobacillus parviflorus in the experimental group,Lactobacillus lactis and Lactobacillus parviflorus in the control group,and Streptococcus thermophilus and Lactobacillus bulgaricus in the fermented camel milk were measured under different storage times. [Results] The results showed that the optimum process conditions for camel milk fermentation were 2：3 ratio of Lactobacillus lactis：Lactobacillus paracasei,2% inoculum,39 ℃ fermentation temperature and 24 h fermentation time, and the inhibition rates of α-amylase and α-glucosidase were 87.20% and 20.85% respectively. The inhibition rates of α-amylase and α-glucosidase were increased by 14.10% and 4.4% respectively compared to the pre-optimisation period. The inhibition rate of α-amylase and α-glucosidase in fermented camel milk was 90.39% and 36.32% on the 6th day of storage at 4 ℃,which was significantly higher than that of control group. The scavenging rate of hydroxyl radicals in all groups reached more than 70%,with the highest being 94.91%,and the scavenging rate of superoxide anion radicals reached 78.10%. The antioxidant activities of the experimental group were significantly higher than those of the control group throughout the whole assay. [Conclusion]Lactobacillus fermented camel milk inhibited α-amylase and α-glucosidase activity and had significantly higher antioxidant activity during storage than the control group（P<0.05）

Key words: fermented camel milk, alpha-amylase inhibition, alpha-glucosidase inhibition, antioxidant activity

CLC Number: 

  • TS252.1
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