Effect of Lactic Acid Bacteria Fermentation on the Hypoglycemic and Hypolipidemic Activities of Loquat Juice in Vitro

In order to evaluate the functional characteristics of loquat juice fermented with lactic acid bacteria, the loquat juice was used as raw material and the Lactobacillus brevis, Lacticaseibacillus paracasei and Lactiplantibacillus plantarum were used as fermentation strains to study on hypoglycemic and hypolipidemic activities in vitro. The results showed that, for hypoglycemia, bacterial suspension of L. brevis had the strongest inhibitory ability on α-glucosidase and α-amylase activities compared to the other two strains, and inhibition ratio were 96.15%±1.54% and 96.56%±2.16% respectively. The glucose dialysis retardation index (GDRI) of loquat juice fermented by L. brevis was the highest after 30 min and 60 min of dialysis, with 16.49%±0.40% and 9.76%±0.32% respectively, which was significantly higher than L. paracasei and L. plantarum (P<0.05). For hypolipidemic, the L. brevis extracellular secretion had the highest inhibition rate of pancreatic lipase, with 62.36%±1.48%. The loquat juice fermented by L. brevis had the strongest binding capacity for sodium glycochenodeoxycholate and sodium taurocholate, with 64.63%±1.49% and 67.19%±1.19% respectively. In terms of fat adsorption capacity, the fat adsorption capacity of loquat juice fermented by L. brevis had the strongest adsorption capacity of 1.66±0.11 g/g. The loquat juice fermented by L. brevis were significantly better than L. paracasei and L. plantarum with hypoglycemic and hypolipidemic activities, which provides a reference for the development of loquat functional products.