| dc.description.abstract | Diabetes is a metabolic disease that affects blood sugar levels in the body and is classified into several different types based on various causes. The two most common types are Type 1 diabetes and Type 2 diabetes. Type 1 diabetes is caused by congenital insulin deficiency due to autoimmune issues or viral infections. In contrast, the majority of modern diabetes patients suffer from Type 2 diabetes, which is usually associated with lifestyle and genetic factors and
may involve insulin resistance and insufficient insulin secretion. Diabetes can be managed through medication, diet, and regular exercise. In recent years, as people have become more focused on healthy diet, the market demand for probiotics and functional foods has gradually increased.
Blueberries are rich in anthocyanins, which have numerous health benefits such as antioxidation, anti-hypertension and anti-hyperglycemia. Many studies have confirmed that fermented blueberries exhibit α-amylase inhibitory activity, similar to α-amylase inhibitors, which can inhibit the action of amylase, making it difficult for starch in food to be broken down into glucose in the mouth and small intestine, thereby reducing glucose absorption and preventing diabetes and obesity. Microbial fermentation engineering has been widely used in traditional food preservation techniques and enhances the nutritional value of food. Common probiotics used in fermented foods include lactic acid bacteria, Bacillus, and yeast, which through the interaction of different strains during fermentation, improve the bioactive functions.
This study uses Saccharomyces boulardii CNCM I-745 to ferment blueberry juice, exploring various fermentation conditions - the amount of blueberry powder added, types and
concentrations of carbon sources, fermentation temperature, types of nitrogen sources, and initial pH values. The study optimizes these parameters based on strain growth activity, α-amylase inhibitory activity, total polyphenol content, and DPPH radical scavenging activity.
Under optimal fermentation conditions - adding 4% blueberry powder, 2% sucrose, 3% YEP medium, a fermentation temperature of 37℃, and an initial pH of 5.0, the highest colony count (VCCmax) reached 10.737 log CFU/mL, α-amylase inhibition activity was at its highest at 89.2%, total polyphenol content was 2698.41 mg GA/L, and DPPH radical scavenging activity was 73.46%. These results indicate that the fermentation of blueberry juice using S. boulardii
CNCM I-745 can develop highly bioactive fermented blueberry products, which have great potential for application in health foods. | en_US |