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Anti-α-glucosidase activity of Chinese traditionally fermented soybean (douchi) by Jing Chen; Yong-Qiang Cheng; Kohji Yamaki; Li-Te Li is a Agricultural and Biological Sciences article available to read on EtoBox.

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Anti-a-glucosidase activity of aqueous douchi extracts was investigated in this study. Thirty-one douchi samples collected from different parts of China exerted various degree of inhibitory activity against rat intestinal a-glucosidase. Among them, three samples, sourcing from Hunan, Sichuan and Jiangxi province, respectively, showed a significant higher anti-a-glucosidase activities than other samples (p < 0.05). Moreover, three fungal strains, namely Aspergillus oryzae, Actinomucor elegans and Rhizopus arrhizus were then used to prepare douchi in our laboratory. The a-glucosidase inhibitory activities of all soybeans increased slightly and no apparent differences were found in anti-a-glucosidase activity among the soybeans at the end of pre-fermentation. For maturation, different salt levels (5.0%, 7.5%, 10.0% and 12.5%) were then added to the douchi qu resulted from pre-fermentation. The anti-a-glucosidase activity of douchi qu fermented with A. oryzae were higher than those of A. elegans and R. arrhizus and the highest anti-a-glucosidase activities was observed in douchi qu fermented with A. orzyzae at 5.0% and 7.5% salt levels. The results indicated that A. oryzae could utiliz

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Author

Jing Chen; Yong-Qiang Cheng; Kohji Yamaki; Li-Te Li

Publisher

Elsevier Science; Elsevier ; Elsevier BV (ISSN 0308-8146)

Published

2007

Language

EN

Field

Agricultural and Biological Sciences (Life Sciences)