효모 Pichia burtonii Y257-7에 의한 α-Glucosidase 저해제의 생산 및 식후 혈당 상승 억제 효과
Production and Anti-hyperglycemic Effects of α-Glucosidase Inhibitor from Yeast, Pichia burtonii Y257-7
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In order to develop a new anti-diabetic α-glucosidase inhibitor, we compared the α-glucosidase inhibitory activity of the cell-free extracts of 48 strains of yeasts isolated from Korean fermented foods, and found that Pichia burtonii Y257-7 exhibited the highest α-glucosidase inhibitory activity of 55.6%. The α-glucosidase inhibitor was maximally produced when Pichia burtonii Y257- 7 was cultured in LB broth (initial pH of 6.0) at 28oC for 24 h. The α-glucosidase inhibitor, partially purified by Sephadex G-50 gel permeation chromatography and systematic solvents extraction, revealed potent hypoglycemic effects in normal rats and streptozotocin-induced diabetic rats after the oral administration of starch.
Abstract
In order to develop a new anti-diabetic α-glucosidase inhibitor, we compared the α-glucosidase inhibitory activity of the cell-free extracts of 48 strains of yeasts isolated from Korean fermented foods, and found that Pichia burtonii Y257-7 exhibited the highest α-glucosidase inhibitory activity of 55.6%. The α-glucosidase inhibitor was maximally produced when Pichia burtonii Y257- 7 was cultured in LB broth (initial pH of 6.0) at 28oC for 24 h. The α-glucosidase inhibitor, partially purified by Sephadex G-50 gel permeation chromatography and systematic solvents extraction, revealed potent hypoglycemic effects in normal rats and streptozotocin-induced diabetic rats after the oral administration of starch.
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