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KMID : 0380620080400050558
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Korean Journal of Food Science and Technology
2008 Volume.40 No. 5 p.558 ~ p.561
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Inhibitory Effect of Bacillus subtilis Y3-7 Culture Broth on α-Glucosidase Activity
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Myuong Kil-Sun
Heo Gun
Lee Jung-Hee
Yoon Suck-Yong
Shim Jae-Jung
Lim Kwang-Sei
Huh Chul-Sung
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Abstract
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Culture broth of Bacillus subtilis Y3-7 in tryptic soy broth (TSB) isolated from Korean traditional fermented food was evaluated for the inhibition of α-glucosidase. The results of in vitro studies using the yeast α-glucosidase demonstrated that the culture broth exerted inhibitory effects on α-glucosidase with IC50 value of 1.62 mg/mL, and functioned as a competitive inhibitor. Furthermore, the culture broth of B. subtilis Y3-7 significantly improved glucose tolerance in normal and streptozotocin-induced diabetic mice. The blood glucose levels in the mice receiving sucrose supplementation in the culture broth (1 g/kg, 2 g/kg) were measured at 48.7%, which corresponded to 22.2% of the levels measured in the control mice. These results indicated that the culture broth of B. subtilis Y3-7 in TSB might be considered as a useful compound for the preparation of functional foods for diabetic patients.
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KEYWORD
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α-glucosidase, glucose tolerance, diabetes
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