By: Miftakhussolikhah, Tyas Utami, Puspita Lisdiyanti, Endang Sutriswati Rahayu
Abstract
The high number of people with diabetes in the world especially in Indonesia, lead to study of functional food with alpha glucosidase inhibitor activity (AGI) capabilities. The proteolytic activity of lactic acid bacteria (LAB) during fermentation is considered capable of producing peptides with AGI capabilities. Fermentation time is one of the factors that can affect the results of fermentation. In this study, AGI was studied in skimmed milk fermentation using Lactobacillus plantarum DAD13 with fermentation times of 0, 6, 12, 18 and 24 hours. Apart from AGI, the number of bacteria, pH, total peptides and degree of hydrolysis were also studied. Protein pattern showed that the majority of molecular weight of fermented milk was between 10-34 kDa, which was suitable for AGI. The results showed that the alpha glucosidase inhibitor activity of fermented milk for 18 hours was higher among others (0,36%) , although the total peptide and the degree of hydrolysis were lower than 24 hours fermented milk.
Keywords: Lactic acid bacteria, fermented milk, alpha glucosidase inhibitor
*This poster was presented in The 6th International Conference of Indonesian Society for Lactic Acid Bacteria and Gut Microbiota (6th ISLAB) on 13th August 2021
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