ORIGINAL RESEARCH article
Front. Microbiol.
Sec. Food Microbiology
Volume 16 - 2025 | doi: 10.3389/fmicb.2025.1660938
This article is part of the Research TopicDiversity, Function, and Application of Microbes in the Fermentation or Production of Traditional FoodView all 21 articles
Screening of Jiangshui-originated lactic acid bacteria with high hypoglycemic properties and study on functional properties of Jerusalem artichoke Jiangshui
Provisionally accepted
Yan-Wen Gui1Qing-Kai Jin1Hui Yao1
Mohamed Sheteiwy2*
Afrah Mohammed3
Modhi Alotaibi4Si-Jing Chang1
Xiangang Meng1*- 1Lanzhou Jiaotong University, Lanzhou, China
- 2United Arab Emirates University College of Agriculture and Veterinary Medicine, Al Ain, United Arab Emirates
- 3Princess Nourah bint Abdulrahman University College of Science, Riyadh, Saudi Arabia
- 4Princess Nourah bint Abdulrahman University, Riyadh, Saudi Arabia
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The current study was designed to evaluate and characterize lactic acid bacteria (LAB) with high hypoglycemic properties isolated from Northwest Jiangshui. The strain was identified as Lactobacillus paracasei and designated as LAB 815. Saccharomyces cerevisiae strain (SC 8(3)) was selected from the laboratory-preserved yeasts as the most suitable aroma-producing yeast for co-fermenting Jerusalem artichoke (JA) Jiangshui with LAB 815. In vitro assays of hypoglycemic and uric acid-lowering abilities, together with antioxidant activity against free radicals (DPPH, -OH and superoxide anion), revealed that LAB strain exerted inhibitory effects on α-amylase, α-glucosidase, glucose dialysis delay index, xanthine oxidase, DPPH radicals, hydroxyl radicals and superoxide anion radicals, with inhibition rates of 61.79%, 53.26%, 55.67%, 83.46%, 96.64%, 88.76% and 79.06%, respectively. Gastrointestinal fluid simulation experiments demonstrated that cooperation between LAB 815 and SC 8(3) markedly mitigated the adverse effects of the highly acidic gastrointestinal environment. Antimicrobial assays showed that JA Jiangshui significantly inhibited the growth of several spoilage bacteria . These results indicate that co-fermentation of JA tubers with LAB 815 and SC 8(3) to produce JA Jiangshui confers significant health benefits and represents a promising approach for managing diabetes and hyperuricemia.
Keywords: Lactic acid bacteria, Aroma-producing yeast, Fermentation, Hypoglycemic, Jerusalem artichoke Jiangshui
Received: 07 Jul 2025; Accepted: 01 Sep 2025.
Copyright: © 2025 Gui, Jin, Yao, Sheteiwy, Mohammed, Alotaibi, Chang and Meng. 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:
Mohamed Sheteiwy, United Arab Emirates University College of Agriculture and Veterinary Medicine, Al Ain, United Arab Emirates
Xiangang Meng, Lanzhou Jiaotong University, Lanzhou, China
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