ORIGINAL RESEARCH article
Front. Microbiol.
Sec. Food Microbiology
Volume 16 - 2025 | doi: 10.3389/fmicb.2025.1579393
This article is part of the Research TopicDiversity, Function, and Application of Microbes in the Fermentation or Production of Traditional FoodView all 17 articles
Screening and identification of Lactic acid bacteria with α-glucosidase inhibiting activity
Provisionally accepted
- Guizhou Minzu University, Guiyang, China
Select one of your emails
You have multiple emails registered with Frontiers:
Notify me on publication
Please enter your email address:
If you already have an account, please login
You don't have a Frontiers account ? You can register here
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 Lactiplantibacillus plantarum, XG01 was Pediococcus pentosaceus, and JR01 was Weissella cibaria.Weissella cibaria 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.
Keywords: Lactic acid bacteria, α-glucosidase, Hypoglycemic, tolerance, Probiotics
Received: 19 Feb 2025; Accepted: 08 Jul 2025.
Copyright: © 2025 Liu, Yang, Liu, Dong, Qiuping, Ran and Zhu. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
* Correspondence: Dequan Zhu, Guizhou Minzu University, Guiyang, China
Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.