Skip to main content
Bioresources and Bioprocessing

Table 3 Antidiabetic properties in terms of the α-amylase 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

Fermentation time (h)

A. oryzae

A. niger

Enzyme activity (U/mL)1

α-amylase inhibition (%)2

Enzyme activity (U/mL)1

α-amylase inhibition (%)2

Control

13,600a

–

13,600a

–

0

3900c

71a

3700d

73a

24

3400c

75a

10,700c

21b, c

48

3700c

73a

11,400b

16d

72

10,200b

25b

11,000b, c

19c, d

96

10,900b

20b

11,700b

14d

  1. 1Results are expressed as mean (n = 3) and those with different letters are significantly different in the same column (p ≤ 0.05)
  2. 2α-amylase inhibition was calculated as a function of the values of enzyme activity obtained for the enzyme activity in the presence of samples (fermented or nonfermented) of sample in relation to the values of enzyme activity in the absence of samples (control)
Back to article page