Potent α-amylase inhibitory activity of sprouted quinoa-based yoghurt beverages fermented with selected anti-diabetic strains of lactic acid bacteria

The in vitro inhibitory effect of sprouted quinoa yoghurt beverages (QYB) fermented with anti-diabetic lactic acid bacteria on α-amylase was investigated. In vitro studies using porcine pancreatic α-amylase showed that quinoa yoghurt beverages fermented with Lactobacillus casei Zhang and Lactobacillus casei SY13 dose-dependently inhibited the activities of α-amylase. The saponin content, reducing and total sugars were also quantified to determine their potency as anti-hyperglycemic agents against type 2 diabetes mellitus. The saponin contents of the yoghurt beverages were relatively low at a range of 0.19-0.41%, and significantly reduced as germination time increased. Germination significantly decreased the reducing sugars in all samples. A total of 4 sugars were identified using HPLC. Quinoa yoghurt beverages can be targeted as a potential dual-inhibitory strategy to attenuate type 2 diabetes mellitus by their ability to inhibit α-amylase activity as well as reduce or prevent hyperglycemic conditions associated with elevated levels of sugar glucose in the blood. The in vitro inhibitory effect of sprouted quinoa yoghurt beverages (QYB) fermented with anti-diabetic lactic acid bacteria on α-amylase was investigated.