| dc.description.abstract | Diabetes is a metabolic disease which is divided into many types, the most common types are Type 1 Diabetes Mellitus (T1DM) and Type 2 Diabetes Mellitus (T2DM). The former is an autoimmune disease. It is caused by the body that failure in produce enough insulin. The latter is due to the body′s resistance to insulin. That causes cells to fail to respond normally to produce insulin. Diabetes managed with medication, diet and exercise because Diabetes is still can not cure at present .
Research has confirmed some of use of traditional medicinal plants. In order to control T2D, some drugs such as acarbose and miglitol are commonly used to reduce blood glucose by inhibiting enzymes from hydrolysing carbohydrate. But, the drugs would result in some side effects such as flatulence, diarrhoea and abdominal dilatation. Postprandial hyperglycaemia can be reduceed by inhibiting carbohydrate digesting enzymes in the T2DM. The carbohydrate digesting enzymes is include α-amylase and α-glucosidase. By inhibiting α-amylase, we can control starch and disaccharide which are not break down to monosaccharides. So the absorption of glucose could be lowered. At the same time, the ascending velocity of blood glucose would be delayed.
Lactic acid bacteria have significant functionality and potential as probiotics. In this study, we try to promote the inhibition of α-amylase by Lactobacillus buchneri BCE119151 fermented with pumpkin. In the study, trying to improve the inhibition of α-amylase and antioxidant activity while fermenting pumpkin juice as a healthy alternative functional food containing probiotics. And, we discussed the fermentation condition—Ultrasonic in the room temperature, Ultrasonic in the low temperature, initial pH value, and fermentation temperature. At the results, that shows the inhibition of α-amylase 64.6%, 351.1mg GA/L TPC, and 87.2% DPPH scavenging activity. | en_US |