Research Progress of α-Glucosidase Inhibitors Produced by Microorganisms and Their Applications

Abstract

Based on the easy cultivation of microorganisms and their short cycle time, research on α-glucosidase inhibitors (α-GIs) of microbial origin is receiving extensive attention. Raw materials used in food production, such as cereals, dairy products, fruits, and vegetables, contain various bioactive components, like flavonoids, polyphenols, and alkaloids. Fermentation with specific bacterial strains enhances the nutritional value of these raw materials and enables the creation of hypoglycemic products rich in diverse active ingredients. Additionally, conventional food processing often results in significant byproduct generation, causing resource wastage and environmental issues. However, using bacterial strains to ferment these byproducts into α-GIs presents an innovative solution. This review describes the microbial-derived α-GIs that have been identified. Moreover, the production of α-GIs using industrial food raw materials and processing byproducts as a medium in fermentation is summarized. It is worth analyzing the selection of strains and raw materials, the separation and identification of key compounds, and fermentation broth research methods. Notably, the innovative ideas in this field are described as well. This review will provide theoretical guidance for the development of microbial-derived hypoglycemic foods.

Keywords

• diabetes
• α-glucosidase inhibitor
• 1-Deoxynojirimycin
• sustainable
• fermented foods