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IJIE, vol. 34, no. 2, pp.38-44, June, 2017

DOI: http://dx.doi.org/10.7852/ijie.2017.34.2.38

Effect of pH values and inoculation amounts for α-glucosidase inhibitory activity in mulberry leaf fermentation

O-Chul Kwon, Wan-Taek Ju, Hyun-Bok Kim, Gyoo-Byung Sung and Yong-Soon Kim*
Yong-Soon Kim, Natl Inst Agric Sci

Abstract: Mulberry leaves containing 1-deoxynojirimycin (DNJ) have been recognized as a potentially important source for prevent or treat hyperglycemia. However, DNJ content of natural mulberry leaf are as low as 0.1%. Thus, the most effective method for increasing α-glucosidase inhibitory activity with the DNJ high-production is needed. In this study, we investigated the influence of α-glucosidase inhibitory activity according to different pH values (6-9) and inoculation amounts (0.1-0.5%) when Bacillus subtilis cultured on mulberry leaf powder media. We confirmed that α-glucosidase inhibitory activity was difference according to culture conditions of different pH values, inoculation amounts, and fermentation times. The results of mulberry leaf fermentation according to pH values and inoculation amounts were shown that the optimal conditions for α-glucosidase inhibitory activity were defined as pH 7 and 9, inoculation amount 0.4%, and incubation until 2 to 4 days. These results can be provided a basic data for the optimal culture conditions increasing α-glucosidase inhibitory activity from mulberry leaf fermentation.

Keyword: α-Glucosidase Inhibitory activity, pH value, Inoculation amount, Optimal condition, 1-Deoxynojirimycin (DNJ)

 

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