Lactobacillus plantarum BET003 isolated from Momordica charantia fruit was\nused to ferment its juice. Momordica charantia fresh juice was able to support\ngood growth of the lactic acid bacterium. High growth rate and cell viability\nwere obtained without further nutrient supplementation. In stirred tank reactor\nbatch fermentation, agitation rate showed significant effect on specific growth\nrate of the bacterium in the fruit juice. After the fermentation, initially abundant\nmomordicoside 23-O-�²-Allopyranosyle-cucurbita-5,24-dien-7�±,3�²,22(R),23(S)-\ntetraol-3-O-�²-allopyranoside was transformed into its corresponding aglycone in\naddition to the emergence of new metabolites. The fermented M. charantia juice\nconsistently reduced glucose production by 27.2%, 14.5%, 17.1% and 19.2% at\n15-minute intervals respectively, when compared against the negative control. This\nputative anti-diabetic activity can be attributed to the increase in availability and\nconcentration of aglycones as well as other phenolic compounds resulting from\ndegradation of glycosidic momordicoside. Biotransformation of M. charantia fruit\njuice via lactic acid bacterium fermentation reduced its bitterness, reduced its sugar\ncontent, produced aglycones and other metabolites as well as improved its inhibition\nof �±-glucosidase activity compared with the fresh, non-fermented juice.
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