Exploring the Potentiality of Lactobacillus Cultures on the Production of Milk-Derived Bioactive Peptides with Antidiabetic Activity

Abstract

In the study, ten different Lactobacillus cultures were considered for the study of ɑ-amylase, ɑ-glucosidase and pancreatic lipase inhibitory activities. L. fermentum (M2) and L. fermentum (M7) were selected based on these three highest enzyme inhibition activities after 24 h at 37 °C inoculating at 2% rate. These two selected cultures were further studied for enzyme inhibition activities for different time intervals. For ɑ-amylase and ɑ-glucosidase inhibitory activities, M2 (65.29% and 11.14% respectively) and M7 (63.47% and 13.74% respectively) exhibited better inhibition after 24 h than other cultures. But in the case of lipase inhibitory activity, M7 (24.24%) and M2 (18.99%) showed maximum inhibition after 16 h. Purified peptides from fermented bovine milk were isolated, identified and characterized by amino acid profiling by searching on the BIOPEP database and Protein Information Resource (PIR) database. However, L. fermentum (M2) and L. fermentum (M7) could be explored to produce ɑ-amylase and ɑ-glucosidase inhibitory peptides from fermented bovine milk. Fermented bovine milk produced by selected Lactobacillus cultures could be a novel source of antidiabetic peptides.