Received: 05-10-2022
Accepted: 20-12-2022
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Effects of some Fermentation Conditions of Aspergillus oryzae T6 on the Biosynthesis of -Glucosidase inhibitors in the Production of Health Foods for People with High Blood Glucose and Overweight
,
Nguyen Thi Huyen
1
Keywords
Aspergillus oryzae, blood glucose, α-glucosidase inhibitors, overweight, Vigna cylindrica skeels
Abstract
This study evaluated the influence of some fermentation conditions on the biosynthesis of α-glucosidase inhibitors (AGIs) of AspergillusoryzaeT6 (A. oryzae T6) cultured on semi-solid medium from black beans in the production of health-protective foods for people with high blood glucose and overweight. By determining the inhibitory activity of α-glucosidas the results showed that the biosynthesis of AGIs on semi-solid medium from black beans (Vigna cylindrica Skeels) gave the best effect in terms of the thickness of the fermentation medium block (24cm). The periodic agitation of the semi-solid medium from black beans during fermentation was every 12 hours; humidity of semi-solid medium from black beans for fermentation was 55% and fermentation time was 56 hours. The resulting AGIs products with IC50of 0.202 ± 0.006 mg/ml were applied to food production to help stabilize blood glucose in people with high blood sugar and overweight.
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