Bioresources and Bioprocessing

Table 2 Antidiabetic properties in terms of the α-glucosidase inhibition (%) of the lentil extracts obtained after 0 (nonfermented sample), 24, 48, 72 and 96 h of solid-state fermentation with A. oryzae LBA01 and A. niger LBA02

From: Solid-state fermentation as an efficient strategy for the biotransformation of lentils: enhancing their antioxidant and antidiabetic potentials

Time of reaction (min)	α-glucosidase inhibition (%)
	Nonfermented	24 h fermentation		48 h fermentation		72 h fermentation		96 h fermentation
	Nonfermented	A. oryzae	A. niger	A. oryzae	A. niger	A. oryzae	A. niger	A. oryzae	A. niger
1	43ª	9ª	21ª	21ª	91^a	34ª	66ª	32ª	33ª
2	33^b	2^b	15^b	13^b	90^a	25^b	62ª	23^b	27^b
3	26^c	− 3^c	12c	6^c	90^a	18^c	58ª^{, b}	17^{b, c}	21^{b, c}
4	20^c	− 7^c	9^{c, d}	2^d	90^a	13^d	55ª^{, b}	12^c	17^c
5	16^c	− 9^c	8^d	− 1^d	90^a	9^e	53^b	9^c	14^c
6	13^d	− 11^c	7^d	− 3^d	89^a	6^f	51^b	6^c	12^{c, d}
7	11^d	− 12^c	6^d	− 5^d	89^a	4^{f, g}	50^b	4^c	11^d
8	9^d	− 14^c	6^d	− 6^d	89^a	3 ^g	49^b	2^c	10^d
9	8^d	− 14^c	6^d	− 7^d	88^a	2 ^g	48^b	1^c	9^d
10	6^e	− 15^c	6^d	− 8^d	88^a	1 ^g	47^b	0.3^c	8^d

Results are presented as the mean (n = 3) and those with different letters are significantly different on the same column with p ≤ 0.05

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