FOOD SCIENCE ›› 2007, Vol. 28 ›› Issue (12): 449-453.

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Study on in vitro Anti-α-glucosidase Activity of Chinese Fermented Douchi Water-extract

CHEN  Jing, CHENG  Yong-Qiang, LIU  Xiao-Qing, XU  Hai-Di, SUN  Jian, LI  Li-Te, BA  Quan-Xing-二   

  1. 1.College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; 2.Mengniu Diary Industry (Beijing) Co. Ltd., Beijing 101107, China; 3.Food Science and Technology Division, Japan International Research Center for Agricultural Sciences, Tsukuba 305-8686, Japan
  • Online:2007-12-15 Published:2011-11-22

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Abstract: The water-extracts of some douchi samples, collected from various regions of China, were assayed for its anti-α-glucosidase activity. The nutrients in douchi were also analyzed in order to discuss different anti-hyperglycemic activity of various douchi samples. The results indicated that aqueous douchi, traditionally fermented in China, showed an anti-α-glucosi-dase activity. Among them, there were three samples (WNH douchi, MW douchi and LY douchi) expressed stronger α-glucosidase inhibitory activity than other samples(p<0.05). Moreover, through determining the nutrients contents in douchi, it was found that the anti-α-glucosidase activity of douchi water-extract was closely related to the carbohydrate contents in douchi samples. The results indicated that this kind of α-glucosidase inhibitor is probably carbohydrate or some compound with carbohydrate structure. Besides, the anti-α-glucosidase activities of various douchis were probably related to their fermentation conditions, microorganisms and additives.

Key words: douchi； anti-&alpha, -glucosidase； anti-hyperglycemic；