Effects of lactic acid bacteria fermentated pollens on the inhibition of α-glucosidase

Abstract

Objective: This study focus on improving the α-glucosidase inhibition rate of Camellia pollens. Methods: Using α-glucosidase inhibition rate as the index, the response surface methodology was used to optimize the effects of lactic acid bacteria inoculation amount, fermentation temperature and fermentation time on the results of Camellia pollens fermentation. Results: It was found that the number of lactic acid bacteria inoculated had the greatest effect on α-glucosidase inhibition, followed by fermentation temperature. The optimized fermentation conditions of Camellia pollens were 0.9% lactic acid bacteria inoculation at 37 ℃ for 3 days. Under the control of the optimized conditions, the inhibition rate of α-glucosidase in Camellia pollens fermentation liquid was 38.97%, which was 3.11 times of that from the unfermented Camellia pollens. Conclusion: The experimentally optimized process of lactic acid bacteria fermentation of Camellia pollens was simple to operate and could significantly improve the α-glucosidase inhibition rate.

Keywords

• camellia pollens
• fermentation
• α-glucosidase
• lactic acid bacteria
• inhibitory rate