植物乳杆菌ST－Ⅲ发酵豆乳对麦芽糖酶的抑制作用

摘要

采用改良的体外模型测试了植物乳杆菌ST-Ⅲ发酵的各种豆乳对麦芽糖酶的抑制作用，并分析了豆乳发酵程度（以pH计）、发酵豆乳抽提物浓度与麦芽糖酶抑制率之间的对应关系。结果表明，ST-Ⅲ发酵大豆豆乳对麦芽糖酶的抑制率最高，并且随着发酵时间的延长，发酵产物对麦芽糖酶的抑制率越高。从固形物含量5%（质量分数）、发酵24 h的发酵豆乳制备的抽提物对于麦芽糖酶半抑制浓度为3.0 mg/mL。%　　The inhibition effect of different fermented bean milks by Lactobacillus plantarum ST-Ⅲon maltase (EC 3.2.1.20) was assayed in an improved in vitro model. Furthermore, the correlation of the fermentation degree ( estimated by pH value ) as well as the concentration of extract from fermented soybean milk on the inhibition effect was tested. The results showed the fermented soybean milk by Lactobacillus plantarum ST-Ⅲdemonstrated the strongest inhibitory activity to maltase. The inhibition intensity increased along with the elongation of the fermentation period. The IC50 of crude extract prepared from the 5 %(w/w)soybean milk fermented by Lactobacillus plantarum ST-Ⅲfor 24 hr was 3 mg/mL.