Enhancement of 1-deoxynojirimycin production by optimizing the conditions for mulberry leaf extract fermentation by Lactobacillus plantarum
- Authors
- Ok H.; Lee S.; Park Y.-S.
- Issue Date
- Feb-2020
- Publisher
- Korean Society for Food Engineering
- Keywords
- 1-deoxynojirimycin; Fermentation; Lactic acid bacteria; Mulberry leaf; Response surface methodology
- Citation
- Food Engineering Progress, v.24, no.1, pp.23 - 30
- Journal Title
- Food Engineering Progress
- Volume
- 24
- Number
- 1
- Start Page
- 23
- End Page
- 30
- URI
- https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/26355
- DOI
- 10.13050/foodengprog.2020.24.1.23
- ISSN
- 1226-4768
- Abstract
- 1-Deoxynojirimycin (DNJ), an alpha-glucosidase inhibitor, has been used to prevent or treat type 2 diabetes. Low amounts of DNJ are found in mulberry leaf; however, a methodology is necessary to enhance the DNJ content of mulberry leaf extract (MLE) since increasing the amounts of DNJ is required for the prevention and treatment of type 2 diabetes. In this study, the DNJ content of MLE was increased through the optimization of the conditions for MLE fermentation by Lactobacillus plantarum SG-053, using response surface methodology (RSM). By single factor testing, the optimal conditions were identified as an inoculum concentration of 1%(v/v), an MLE concentration of 3°Bx, and no agitation. Based on a Plackett-Burman design, the following factors were considered to majorly affect the DNJ content in the MLE fermentation product: the initial pH, fermentation temperature, and fermentation time. By response surface methodology, the optimal conditions for MLE fermentation was found to have an initial pH of 5.5, a fermentation temperature of 31.9oC, and a fermentation time of 34 h. Under these optimal fermentation conditions, the DNJ content in MLE increased 3.59 times, or from 23.85 to 85.54 µg/mL. © 2020 Korean Society for Food Engineering. All rights reserved.
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