| dc.description.abstract | Globalization and urbanization have led to busier lifestyles, leaving less time for exercise and relaxation. As a result, many turn to indulgent foods for stress relief. However, diets rich in sugar and fat, combined with irregular lifestyles, increase the risk of lifestyle diseases like diabetes.
Diabetes, a metabolic disorder, is commonly categorized into Type 1 and Type 2. The former is an autoimmune disease, while the latter involves cellular resistance to insulin, resulting in impaired insulin utilization by cells. Approximately ninety percent of diabetes cases are classified as Type 2. Diabetes is incurable and can only be managed through medication and dietary control. Common blood sugar-controlling medications, such as acarbose and miglitol, may induce certain side effects, such as gastrointestinal issues, with increased usage. Hence, reducing the absorption of dietary sugars can serve as a viable alternative to medication.
In recent years, there has been a growing body of research demonstrating the potential of plants as medicinal materials to substitute for conventional medications. Plant-based remedies have been documented to be effective in treating various diseases, including diabetes, hypertension, hyperlipidemia, and cancer. Type 2 diabetes, characterized by insulin resistance, presents challenges in controlling postprandial hyperglycemia. By inhibiting α-amylase activity, spinach has shown significant effectiveness in reducing sugar absorption.
This study aims to investigate the optimal fermentation conditions for a spinach blend, including spinach powder addition, fermentation temperature, different carbon and nitrogen sources, and initial pH of the culture medium. Parameters such as microbial growth status, antioxidant activity, and α-amylase inhibition capability will be evaluated for the optimization of culture media. Under the optimized fermentation conditions—2% spinach powder addition, 37°C fermentation temperature, 4% sucrose, 3% MRSN medium, and initial pH of 6.0—the fermentation process achieved an α-amylase inhibition capability of 93.1%, a total polyphenol content of mg GA/L, and DPPH free radical scavenging activity.
In conclusion, the combination of L. buchneri BCE119151 strain with spinach powder for fermentation yields a fermented beverage with high biological activity. This holds promise for its potential application in the development of everyday health foods and beverages. | en_US |