Research Progress of α-Glucosidase Inhibitors Produced by Microorganisms and Their Applications
Based on the easy cultivation of microorganisms and their short cycle time, research on α-glucosidase inhibitors (α-GIs) of microbial origin is receiving extensive attention. Raw materials used in food production, such as cereals, dairy products, fruits, and vegetables, contain various bioactive com...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-09-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/18/3344 |
| _version_ | 1827726086239158272 |
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| author | Fei Ren Nairu Ji Yunping Zhu |
| author_facet | Fei Ren Nairu Ji Yunping Zhu |
| author_sort | Fei Ren |
| collection | DOAJ |
| description | Based on the easy cultivation of microorganisms and their short cycle time, research on α-glucosidase inhibitors (α-GIs) of microbial origin is receiving extensive attention. Raw materials used in food production, such as cereals, dairy products, fruits, and vegetables, contain various bioactive components, like flavonoids, polyphenols, and alkaloids. Fermentation with specific bacterial strains enhances the nutritional value of these raw materials and enables the creation of hypoglycemic products rich in diverse active ingredients. Additionally, conventional food processing often results in significant byproduct generation, causing resource wastage and environmental issues. However, using bacterial strains to ferment these byproducts into α-GIs presents an innovative solution. This review describes the microbial-derived α-GIs that have been identified. Moreover, the production of α-GIs using industrial food raw materials and processing byproducts as a medium in fermentation is summarized. It is worth analyzing the selection of strains and raw materials, the separation and identification of key compounds, and fermentation broth research methods. Notably, the innovative ideas in this field are described as well. This review will provide theoretical guidance for the development of microbial-derived hypoglycemic foods. |
| first_indexed | 2024-03-10T22:46:18Z |
| format | Article |
| id | doaj.art-647635b06ae846a3b23a83b9b561b5b0 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T22:46:18Z |
| publishDate | 2023-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-647635b06ae846a3b23a83b9b561b5b02023-11-19T10:41:44ZengMDPI AGFoods2304-81582023-09-011218334410.3390/foods12183344Research Progress of α-Glucosidase Inhibitors Produced by Microorganisms and Their ApplicationsFei Ren0Nairu Ji1Yunping Zhu2Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University, Beijing 100048, ChinaBeijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University, Beijing 100048, ChinaBeijing Engineering and Technology Research Center of Food Additives, Beijing Technology & Business University, Beijing 100048, ChinaBased on the easy cultivation of microorganisms and their short cycle time, research on α-glucosidase inhibitors (α-GIs) of microbial origin is receiving extensive attention. Raw materials used in food production, such as cereals, dairy products, fruits, and vegetables, contain various bioactive components, like flavonoids, polyphenols, and alkaloids. Fermentation with specific bacterial strains enhances the nutritional value of these raw materials and enables the creation of hypoglycemic products rich in diverse active ingredients. Additionally, conventional food processing often results in significant byproduct generation, causing resource wastage and environmental issues. However, using bacterial strains to ferment these byproducts into α-GIs presents an innovative solution. This review describes the microbial-derived α-GIs that have been identified. Moreover, the production of α-GIs using industrial food raw materials and processing byproducts as a medium in fermentation is summarized. It is worth analyzing the selection of strains and raw materials, the separation and identification of key compounds, and fermentation broth research methods. Notably, the innovative ideas in this field are described as well. This review will provide theoretical guidance for the development of microbial-derived hypoglycemic foods.https://www.mdpi.com/2304-8158/12/18/3344diabetesα-glucosidase inhibitor1-Deoxynojirimycinsustainablefermented foods |
| spellingShingle | Fei Ren Nairu Ji Yunping Zhu Research Progress of α-Glucosidase Inhibitors Produced by Microorganisms and Their Applications Foods diabetes α-glucosidase inhibitor 1-Deoxynojirimycin sustainable fermented foods |
| title | Research Progress of α-Glucosidase Inhibitors Produced by Microorganisms and Their Applications |
| title_full | Research Progress of α-Glucosidase Inhibitors Produced by Microorganisms and Their Applications |
| title_fullStr | Research Progress of α-Glucosidase Inhibitors Produced by Microorganisms and Their Applications |
| title_full_unstemmed | Research Progress of α-Glucosidase Inhibitors Produced by Microorganisms and Their Applications |
| title_short | Research Progress of α-Glucosidase Inhibitors Produced by Microorganisms and Their Applications |
| title_sort | research progress of α glucosidase inhibitors produced by microorganisms and their applications |
| topic | diabetes α-glucosidase inhibitor 1-Deoxynojirimycin sustainable fermented foods |
| url | https://www.mdpi.com/2304-8158/12/18/3344 |
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