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Exploring the Potentiality of Lactobacillus Cultures on the Production of Milk-Derived Bioactive Peptides with Antidiabetic Activity

  • Dhvany Kinariwala
  • Gauravkumar Panchal
  • Amar Sakure
  • Subrota HatiEmail author
Article
  • 8 Downloads

Abstract

In the study, ten different Lactobacillus cultures were considered for the study of ɑ-amylase, ɑ-glucosidase and pancreatic lipase inhibitory activities. L. fermentum (M2) and L. fermentum (M7) were selected based on these three highest enzyme inhibition activities after 24 h at 37 °C inoculating at 2% rate. These two selected cultures were further studied for enzyme inhibition activities for different time intervals. For ɑ-amylase and ɑ-glucosidase inhibitory activities, M2 (65.29% and 11.14% respectively) and M7 (63.47% and 13.74% respectively) exhibited better inhibition after 24 h than other cultures. But in the case of lipase inhibitory activity, M7 (24.24%) and M2 (18.99%) showed maximum inhibition after 16 h. Purified peptides from fermented bovine milk were isolated, identified and characterized by amino acid profiling by searching on the BIOPEP database and Protein Information Resource (PIR) database. However, L. fermentum (M2) and L. fermentum (M7) could be explored to produce ɑ-amylase and ɑ-glucosidase inhibitory peptides from fermented bovine milk. Fermented bovine milk produced by selected Lactobacillus cultures could be a novel source of antidiabetic peptides.

Keywords

Lactobacillus ɑ-Amylase inhibitory activity ɑ-Glucosidase inhibitory activity Lipase inhibitory activity Antidiabetic peptides 

Notes

Funding

This research was financed by the Department of Biotechnology, New Delhi, Government of India (Grant No. Agri/2015/02).

Compliance with Ethical Standards

Conflict of interest

All authors declare that they have no conflict of interest.

Ethical Approval

This article does not contain any studies with human participants or animals performed by any of the authors.

Supplementary material

10989_2019_9958_MOESM1_ESM.docx (48 kb)
Supplementary file1 (DOCX 48 kb)

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Copyright information

© Springer Nature B.V. 2019

Authors and Affiliations

  • Dhvany Kinariwala
    • 1
  • Gauravkumar Panchal
    • 2
  • Amar Sakure
    • 3
  • Subrota Hati
    • 2
    Email author
  1. 1.Dept. of BiochemistrySt. Xavier’s College (Autonomous)AhmedabadIndia
  2. 2.Dept. of Dairy MicrobiologyAnand Agricultural UniversityAnandIndia
  3. 3.Dept. of Agriculture BiotechnologyAnand Agricultural UniversityAnandIndia

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