Production and Anti-hyperglycemic Effects of ¥� -Glucosidase Inhibitor from Yeast, Pichia burtonii Y257-7 | ȿ¸� Pichia burtonii Y257-7¿¡ ���ѥ�-Glucosidase ����f�� »�»� ¹� ½��� ��´� »�½� ¾�f ȿ°� ¿�¹®
2014
Kim, Y.H., Paichai University, Daejeon, Republic of Korea | Shin, J.W., Paichai University, Daejeon, Republic of Korea | Lee, J.S., Paichai University, Daejeon, Republic of Korea
In order to develop a new anti-diabetic ¥� -glucosidase inhibitor, we compared the ¥� -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 ¥� -glucosidase inhibitory activity of 55.6%. The ¥� -glucosidase inhibitor was maximally produced when Pichia burtonii Y257-7 was cultured in LB broth (initial pH of 6.0) at 28¡� for 24 h. The ¥� -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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