PDF(Pubmed)
Abstract：
Probiotics are regarded as a potential source of functional foods for improving the microbiota in human gut. When consumed, these bacteria can control the metabolism of biomolecules, which has numerous positive effects on health. Our objective was to identify a probiotic putative Lactobacillus spp. from fermented sugarcane juice that can prevent α-glucosidase and α-amylase from hydrolyzing carbohydrates. Isolates from fermented sugarcane juice were subjected to biochemical, molecular characterization (16S rRNA) and assessed for probiotic traits. Cell-free supernatant (CS) and extract (CE) and also intact cells (IC) were examined for the inhibitory effect on α-glucosidase and α-amylase. CS of the strain showed the highest inhibition and was subjected to a liquid chromatography-mass spectrometry (LCMS) analysis to determine the organic acid profile. The in silico approach was employed to assess organic acid stability and comprehend enzyme inhibitors\' impact. Nine isolates were retained for further investigation based on the preliminary biochemical evaluation. Limosilactobacillus spp., Levilactobacillus spp., and Lacticaseibacillus spp. were identified based on similarity > 95% in homology search (NCBI database). The strains had a higher survival rate (>98%) than gastric and intestinal fluids, also a high capacity for adhesion (hydrophobicity > 56%; aggregation > 80%; HT-29 cells > 54%; buccal epithelial cells > 54%). The hemolytic assay indicated that the isolates could be considered safe. The isolates\' derivatives inhibited enzymes to varying degrees, with α-glucosidase inhibition ranging from 21 to 85% and α-amylase inhibition from 18 to 75%, respectively. The CS of RAMULAB54 was profiled for organic acid that showed the abundance of hydroxycitric acid, citric acid, and lactic acid indicating their role in the observed inhibitory effects. The in silico approach has led us to understand that hydroxycitric acid has the ability to inhibit both the enzymes (α-glucosidase and α-amylase) effectively. Inhibiting these enzymes helps moderate postprandial hyperglycemia and regulates blood glucose levels. Due to their promising antidiabetic potential, these isolates can be used to enhance intestinal health.
摘要：
益生菌被认为是改善人体肠道微生物群的功能食品的潜在来源。当消费时，这些细菌可以控制生物分子的代谢，这对健康有许多积极的影响。我们的目的是鉴定一种益生菌推定的乳杆菌属。来自发酵的甘蔗汁，可以防止α-葡萄糖苷酶和α-淀粉酶水解碳水化合物。对发酵甘蔗汁中的分离物进行生化处理，分子表征(16SrRNA)并评估益生菌性状。检查无细胞上清液（CS）和提取物（CE）以及完整细胞（IC）对α-葡糖苷酶和α-淀粉酶的抑制作用。菌株的CS显示出最高的抑制作用，并进行液相色谱-质谱（LCMS）分析以确定有机酸谱。采用计算机模拟方法来评估有机酸的稳定性并理解酶抑制剂的影响。根据初步生化评估，保留了9个分离株用于进一步研究。肝菌属。,左半杆菌属。,和乳杆菌。基于同源性搜索(NCBI数据库)中>95%的相似性进行鉴定。菌株的存活率(>98%)高于胃液和肠液,还具有高粘附能力(疏水性>56%;聚集>80%;HT-29细胞>54%;颊上皮细胞>54%)。溶血测定表明分离物可以被认为是安全的。分离物衍生物不同程度地抑制酶，α-葡萄糖苷酶的抑制范围为21％至85％，α-淀粉酶的抑制范围为18％至75％，分别。对RAMULAB54的CS进行了分析，显示出丰富的羟基柠檬酸，柠檬酸,和乳酸表明它们在观察到的抑制作用中的作用。计算机模拟方法使我们了解羟基柠檬酸具有有效抑制两种酶（α-葡糖苷酶和α-淀粉酶）的能力。抑制这些酶有助于缓和餐后高血糖并调节血糖水平。由于它们有前途的抗糖尿病潜力，这些分离株可用于增强肠道健康。
