Liu Yi, Yang Zixian, Liu Ang, Dong Boyu, Yao Qiuping, Ran Xinglin, Zhu Dequan
School of Chinese Ethnic Medicine, Guizhou Minzu University, Guiyang, Guizhou, China.
Key Laboratory of Development and Utilization of Medical Resources of Ethnic Minorities in Guizhou Province, Guizhou Minzu University, Guiyang, China.
Front Microbiol. 2025 Jul 23;16:1579393. doi: 10.3389/fmicb.2025.1579393. eCollection 2025.
In this study, lactic acid bacteria were isolated from traditional fermented foods in Guizhou. The fermentation supernatant and cell disruption extract were used to screen lactic acid bacteria with α-glucosidase inhibitory activity, and the active lactic acid bacteria strains with potential hypoglycemic effect were screened. The results showed that 10 strains were screened from 27 strains of lactic acid bacteria with α-glucosidase inhibitory activity, of which 5 strains had good acid and bile salt tolerance. The best acid resistance was XG01, and the survival rate was as high as 98.5%. ST01 had the strongest tolerance to bile salt, up to 77.3%. The lactic acid bacteria cell extracts of HLG01, YR01, ST01 and XG01 could better inhibit the activity of α-glucosidase, and the inhibition rates were 39.27, 38.6, 38.53, and 34.4%, respectively. The fermentation supernatant of JR01 could better inhibit the activity of α-glucosidase, and the inhibition rate reached 33.8%. Through molecular biological identification, HLG01, YR01, and ST01 were were , XG01 was , and JR01 was . JR01 is the first reported lactic acid bacterium with α-glucosidase inhibitory activity. Five strains of lactic acid bacteria with good tolerance were screened out, which provided a strain basis for the subsequent study of the hypoglycemic effect of lactic acid bacteria and the development of various functional foods.
在本研究中，从贵州传统发酵食品中分离出乳酸菌。利用发酵上清液和细胞破碎提取物筛选具有α-葡萄糖苷酶抑制活性的乳酸菌，并筛选出具有潜在降血糖作用的活性乳酸菌菌株。结果表明，从27株具有α-葡萄糖苷酶抑制活性的乳酸菌中筛选出10株，其中5株具有良好的耐酸和耐胆盐能力。耐酸性最好的是XG01，存活率高达98.5%。ST01对胆盐的耐受性最强，高达77.3%。HLG01、YR01、ST01和XG01的乳酸菌细胞提取物能更好地抑制α-葡萄糖苷酶的活性，抑制率分别为39.27%、38.6%、38.53%和34.4%。JR01的发酵上清液能更好地抑制α-葡萄糖苷酶的活性，抑制率达到33.8%。通过分子生物学鉴定，HLG01、YR01和ST01为 ，XG01为 ，JR01为 。JR01是首次报道的具有α-葡萄糖苷酶抑制活性的乳酸菌。筛选出5株耐受性良好的乳酸菌，为后续乳酸菌降血糖作用的研究及各种功能性食品的开发提供了菌株基础。 （注：原文中部分菌株名称后的“were were ”“was ”表述不完整，无法准确翻译完整内容）
