35th International Conference on Food Science and Technology
Prague, Czech Republic
Dr Koh Wee Yin
Universiti Malaysia Sabah
Title: Development of an Anti-Hyperglycemic Probiotic Pumpkin Juice Fermented by a Potential Probiotic Strain from Water Kefir Grains
Biography
Biography: Dr Koh Wee Yin
Abstract
Malaysia has abundant pumpkin crops, which contain numerous beneficial nutrients. However, fresh-cut pumpkin fruit has a short shelf life, and as a result, it is underutilized, with a lack of value-added pumpkin products available both locally and internationally. This research developed fermented pumpkin-based beverage that was produced by fermenting pumpkin fruit puree using natural water kefir probiotic strain with high anti-hyperglycemic properties, for preventing early stages of type-2 diabetes mellitus. The probiotic strain, Lactobacillus sp. K8, isolated from water kefir grains was found to be susceptible to conventional antibiotics, non-hemolytic, sufficiently survived after exposure to simulated gastrointestinal conditions, and showed higher alpha-glucosidase inhibitory activity comparable to the commercial probiotic Lactobacillus rhamnosus GG strain and was used to ferment the pumpkin-based beverage. A total of four optimum responses (minimal fermentation time, maximal overall sensory acceptability, maximal α-glucosidase inhibition, and maximal Lactobacillus sp. K8 survival in simulated gastrointestinal condition of the optimized beverage were achieved at fermentation temperature of 35°C, pumpkin puree content of 40% w/v, and inoculum concentration of 108 CFU/mL. The resulting beverage was evaluated for its physicochemical, sensory, microbiological, and probiotic properties during 56 days of refrigerated storage at 4°C. The results revealed that the optimized beverage contained proximate nutrients and minerals, demonstrated antioxidative capabilities, and inhibited alpha-amylase and alphaglucosidase in vitro. In addition, the beverage alleviated postprandial hyperglycemia in rats with type-2 diabetes mellitus. An antihyperglycemic fermented pumpkin-based beverage with at least 56 days of refrigerated storage stability was successfully developed using Lactobacillus sp. K8 isolated from water kefir grains. This functional beverage could be a potential dietary measure for preventing postprandial hyperglycemia in type-2 diabetes patients but further clinical studies are warranted to elucidate the beneficial effects.