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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...

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Detalles Bibliográficos
Autores principales:	Ujiroghene, Obaroakpo Joy, Liu, Lu, Zhang, Shuwen, Lu, Jing, Zhang, Cai, Pang, Xiaoyang, Lv, Jiaping
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	The Royal Society of Chemistry 2019
Materias:	Chemistry
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

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