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Potent α-amylase inhibitory activity of sprouted quinoa-based yoghurt beverages fermented with selected anti-diabetic strains of lactic acid bacteria
The in vitro inhibitory effect of sprouted quinoa yoghurt beverages (QYB) fermented with anti-diabetic lactic acid bacteria on α-amylase was investigated. In vitro studies using porcine pancreatic α-amylase showed that quinoa yoghurt beverages fermented with Lactobacillus casei Zhang and Lactobacill...
| Autores principales: | , , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
The Royal Society of Chemistry
2019
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9062202/ https://www.ncbi.nlm.nih.gov/pubmed/35520715 http://dx.doi.org/10.1039/c8ra10063b |