从14株干酪乳杆菌中筛选出11株具有凝乳作用的菌株,采用以麦芽糖酶为靶向酶的α-葡萄糖苷酶抑制剂体外筛选模型,分析了不同干酪乳杆菌发酵脱脂乳上清对α-葡萄糖苷酶的抑制作用。结果表明,不同菌株发酵脱脂乳上清对麦芽糖酶的抑制活性具有明显的菌株特异性,且随着发酵时间延长,α-葡萄糖苷酶抑制活性呈现上升趋势。其中,干酪乳杆菌LC2W在37℃发酵10%(w/w)脱脂乳96 h后所得的上清液对麦芽糖酶抑制活性最高,达37.36%,明显高于其它被测试的干酪乳杆菌菌株,表明该菌株具有潜在的抗高血糖作用。

The α-glucosidase inhibitory activity of whey from fermented skim milk by 11 strains with milk curding ability which were selected from 14 Lactobacillus casei strains,assayed in vitro enrolling maltase(EC 3.2.1.20) as the targeting enzyme.It was showed that the α-glucosidase inhibitory activity of Lb.casei was strain specific,with a significant increase in inhibitory intensity with the fermentation elongated for those strains demonstrated α-glucosidase inhibitory activity.Among the tested Lb.casei strains,Lb.casei LC2W(CGMCC0828) demonstrated the strongest α-glucosidase inhibitory activity,with an inhibitory percentage of 37.36% for whey derived of 10%(w/w)skim milk fermented at 37℃ for 96 hours.These results suggested Lb.casei LC2W has the potentials of antihyperglycemia as well as anti-diabetes.