In vitro evaluation by PCA and AHP of potential antidiabetic properties of lactic acid bacteria isolated from traditional fermented food

Abstract

An effective in vitro screening method for lactic acid bacteria strains (LABs) with potential antidiabetic properties was established on the basis of principal component analysis (PCA) and analytic hierarchy process (AHP). It took into account basic probiotic properties, hypoglycaemic properties and antioxidant properties. Using this novel method, eighteen LABs isolated from traditional fermented food were evaluated. The results revealed that the comprehensive antidiabetic scores of three potential strains were relatively high, including Pediococcus acidilactici 004, Lactobacillus plantarum 152 and Lactobacillus rhamnosus GG (LGG), a commercial strain. Moreover, Lactobacillus plantarum 152 and Pediococcus acidilactici 004 had better antidiabetic properties than LGG, which suggested that these two strains are more likely to have the potential to prevent diabetes. The results of in vivo animal experiments confirmed the potential antidiabetic effect of the two strains and the effectiveness of the in vitro screening method.