36B-3 |
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Y.-I. KWON1, Y.-T. Lin1, H.-D. Jang2, and K. Shetty1. (1) Dept. of Food Science, Univ. of Massachusetts, Amherst, Chenoweth Lab., Box 31410, Amherst, MA 01003-1410, (2) Dept. of Food and Nutrition, Hannam Univ., College of Natural Sciences, Daejeon, 306-791, South Korea Natural a-amylase and a-glucosidase inhibitors from food-grade plant sources offer an attractive strategy to manage of post-prandial hyperglycemia for diabetes mellitus. Inhibition of Angiotensin I-Converting Enzyme (ACE) is also considered useful as a therapeutic approach in the treatment of high blood pressure, one of the long-term complications of diabetes. Our objective was to improve and develop the anti-diabetes functionality of soymilk-Kefir fermentation with supplemented Rhodiola extracts. In the current study, we estimated the inhibitory activity of phenolic extracts produced during yogurt fermentation from soymilk using active probiotic Kefir supplemented with Rhodiola extracts against a-amylase, a-glucosidase and angiotensin converting enzyme (ACE). We also investigated phenolic-linked antioxidant activity and content of salidroside and tyrosol with Kefir culture time. a-Glucosidase inhibitory activity increased with Kefir fermentation after 24 h and correlated to increased tyrosol and reduced salidroside contents. a-amylase inhibitory activity decreased with Kefir fermentation time, which strongly correlated to reduced salidroside and increased tyrosol contents. Angiotensin converting enzyme inhibitory activity seemed to change independent of tyrosol and salidroside contents with culture time. These results indicate that soymilk fermentation-based mobilization of total phenolics combined with specific Rhodiola phenolics could be effectively designed as complimentary therapies for postprandial hyperglycemia. Such an approach would have minimal side effects such as abdominal distention, flatulence, meteorism and possibly diarrhea, which are caused by the excessive inhibition of pancreatic a-amylase by current drug therapies resulting in the abnormal bacterial fermentation of undigested carbohydrates in the colon. This research has important implication for the development of functional soy-based fermented foods for managing oxidation-linked disease such as diabetes through controlling postprandial hyperglycemia. In this strategy beneficial phenolics from Rhodiola could be effectively mobilized through fermentation of soymilk by Kefir cultures.
Session 36B, Biotechnology: General
2005 IFT Annual Meeting, July 15-20 - New Orleans, Louisiana |