Mazlan Farhaneen Afzal, Annuar M Suffian M, Sharifuddin Yusrizam
Institute of Biological Sciences, University of Malaya , Kuala Lumpur , Malaysia.
Institute of Biological Sciences, University of Malaya , Kuala Lumpur , Malaysia ; Centre for Research in Biotechnology for Agriculture (CEBAR), University of Malaya , Kuala Lumpur , Malaysia.
PeerJ. 2015 Oct 29;3:e1376. doi: 10.7717/peerj.1376. eCollection 2015.
Lactobacillus plantarum BET003 isolated from Momordica charantia fruit was used to ferment its juice. Momordica charantia fresh juice was able to support good growth of the lactic acid bacterium. High growth rate and cell viability were obtained without further nutrient supplementation. In stirred tank reactor batch fermentation, agitation rate showed significant effect on specific growth rate of the bacterium in the fruit juice. After the fermentation, initially abundant momordicoside 23-O-β-Allopyranosyle-cucurbita-5,24-dien-7α,3β,22(R),23(S)-tetraol-3-O-β-allopyranoside was transformed into its corresponding aglycone in addition to the emergence of new metabolites. The fermented M. charantia juice consistently reduced glucose production by 27.2%, 14.5%, 17.1% and 19.2% at 15-minute intervals respectively, when compared against the negative control. This putative anti-diabetic activity can be attributed to the increase in availability and concentration of aglycones as well as other phenolic compounds resulting from degradation of glycosidic momordicoside. Biotransformation of M. charantia fruit juice via lactic acid bacterium fermentation reduced its bitterness, reduced its sugar content, produced aglycones and other metabolites as well as improved its inhibition of α-glucosidase activity compared with the fresh, non-fermented juice.
从苦瓜果实中分离出的植物乳杆菌BET003被用于发酵苦瓜汁。苦瓜鲜汁能够支持乳酸菌的良好生长。在不额外补充营养的情况下，可获得较高的生长速率和细胞活力。在搅拌罐反应器分批发酵中，搅拌速率对果汁中该细菌的比生长速率有显著影响。发酵后，最初含量丰富的苦瓜苷23 - O - β - 吡喃阿洛糖苷 - 葫芦 - 5,24 - 二烯 - 7α,3β,22(R),23(S) - 四醇 - 3 - O - β - 吡喃阿洛糖苷除产生新的代谢产物外，还转化为其相应的苷元。与阴性对照相比，发酵后的苦瓜汁在15分钟间隔时分别持续降低葡萄糖生成量27.2%、14.5%、17.1%和19.2%。这种假定的抗糖尿病活性可归因于糖苷苦瓜苷降解导致苷元和其他酚类化合物的可用性和浓度增加。与新鲜的未发酵汁相比，通过乳酸菌发酵对苦瓜汁进行生物转化降低了其苦味，降低了糖分含量，产生了苷元和其他代谢产物，并提高了其对α - 葡萄糖苷酶活性的抑制作用。
