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 Lactobacill...

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Veröffentlicht in:	RSC advances 2019-03, Vol.9 (17), p.9486-9493
Hauptverfasser:	Ujiroghene, Obaroakpo Joy, Liu, Lu, Zhang, Shuwen, Lu, Jing, Zhang, Cai, Pang, Xiaoyang, Lv, Jiaping
Format:	Artikel
Sprache:	eng
Schlagworte:	Amylases Bacteria Beverages Chemistry Diabetes Diabetes mellitus Germination Lactic acid Lactobacilli Quinoa Sugar Yogurt
Online-Zugang:	Volltext
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