Antidiabetic, Anticholesterol, and Antioxidant Activity of <i>Gryllus</i><i>bimaculatus</i> Fermented by <i>Bacillus</i> and <i>Lactobacillus</i> Strains

Abstract

In this study, functionality of Gryllusbimaculatus (GB) fermented by Bacillus and Lactobacillus strain was investigated. GB was fermented by each of the following strains: probiotic Bacillus amyloliquefaciens MKSK-J1 (SKGB), probiotic Lactobacillus plantarum MKHA15 (HAGB), Bacillus amyloliquefaciens MKSE (SEGB), and Lactobacillus plantarum KCTC 3103 (LPGB). Fermentation was carried out at 35 °C for 24 h. In HAGB, complete inhibition of α-glucosidase and 3-hydroxy-methyl glutaryl-coenzyme A (HMG-CoA) reductase occurred (101.94% and 120.89%, respectively), and superoxide dismutase (SOD)-like activity (IC50) was significantly low (22.37 mg/mL). After in vitro digestion, SOD-like activity was the highest in HAGB (21.18%). In SKGB, reducing power (EC50) was significantly low (0.29 mg/mL). After in vitro digestion, the reducing was also highest in SKGB (86.06%). Fermentation enhanced the bioactivity of GB; in particular, MKHA15 was found to have great potential as a starter in the production of fermented GB, as it would offer multi-health functions, including antidiabetic, anticholesterol, and antioxidant activity