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KMID : 1134820170460111308
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Journal of the Korean Society of Food Science and Nutrition
2017 Volume.46 No. 11 p.1308 ~ p.1315
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Inhibitory Activities of Digestive Enzymes and Antioxidant Activities of Fermented Beverages Using Momordica charantia L.
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Park Su-In
Yeo Seoung-Soon
Lee Young-Seung
Jeong Yoon-Hwa
Kim Mi-Sook
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Abstract
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This study was conducted to develop Momordica charantia L. juice fermented by four Lactobacillus species such as Lactobacillus paracasei (LPA), Lactobacillus plantarum (LPL), Lactobacillus rhamnosus (LRH), and Lactobacillus reuteri (LRE) as well as to investigate their inhibitory effects against digestive enzymes and antioxidant activities. Fermentation was performed at 37°C without nutrient supplementation for 72 h. The pH and total lactic acid contents were within the ranges of 3.75∼3.96 and 5.21∼10.04% in fermented juices, respectively. The type of starter culture and fermentation time induced changes in flavonoid contents more than total phenolic contents. All juices fermented for 48 h strongly inhibited α-glucosidase activity with the percentage of inhibition ranging of 91.24∼95.05%. Antioxidant activities of all juices mostly increased after 48 h of fermentation. Our results suggest that fermented juice possesses inhibitory activity against digestive enzymes and antioxidant activity, and they can be used as health functional beverages.
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KEYWORD
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Momordica charantia L., Lactobacillus sp., α-glucosidase inhibition, α-amylase inhibition, antioxidant activity
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