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Biotransformation of Momordica charantia fresh juice by Lactobacillus plantarum and its antidiabetic properties
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Journal of Bioprocessing & Biotechniques

ISSN: 2155-9821

Open Access

Biotransformation of Momordica charantia fresh juice by Lactobacillus plantarum and its antidiabetic properties


3rd International conference on Bioprocess and Biosystems Engineering

September 14-15, 2015 Baltimore, USA

M S M Annuar, F A Mazlan and Y Sharifuddin

University of Malaya, Malaysia

Posters-Accepted Abstracts: J Bioproces Biotechniq

Abstract :

A wild bacterium, L. plantarum BET003 isolated from M. charantia fruit was used to ferment the fruitâ??s juice. It was found that M. charantia juice was a suitable medium to support good growth of the lactic acid bacterium. Nutrients supplementation was not necessary to achieve high growth rate and cell viability. In stirred tank reactor, agitation rate and initial inoculum volume showed significant effects on specific growth rate of the bacterium in the fruit juice medium. ?²-glucosidase showed no discernable effect of the hydrolysis of glycosides in the juice. LCMS analysis showed initially abundant momordicoside 23-O-?²- Allopyranosyle-cucurbita-5,24-dien-7?±,3?²,22(R),23(S)-tetraol-3-O-?²-allopyranoside was transformed into its corresponding aglycone known as methyl-2-[cyclohex-2-en-1-yl(hydroxy)methyl]-3-hydroxy-4-(2-hydroxyethyl)-3-methyl-5-oxoprolinate in addition to other new metabolites emergence following fermentation of the juice. The biotransformation of the M. charantia juice via L. plantarum BET003 fermentation resulted in elevated anti-diabetic activities as compared to fresh juice.

Biography :

Email: suffian_annuar@um.edu.my

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