The effect of encapsulated Pediococcus lolii L2 on its cell viability and α-glucosidase inhibition activity

Abstract

Abstract Alpha-glucosidase is an enzyme that catalyzes the breakdown of α-glycosidic bound in carbohydrates, cause increasing of blood sugar level. Hyperglycemia conditions can bring an adverse impact on people with diabetes mellitus. One therapy to control blood sugar levels is to suppress the activity of α- glucosidase activity. Pediococcus lolii L2 is a potential probiotic that produce an α-glucosidase inhibitor. We need to maintain the viability and functionality of probiotics when applying to food industries. One of the methods for protecting the cell viability of bacteria and the inhibition activity is microencapsulation using spray dry. This research aimed to know the viability and α-glucosidase inhibition activity of Pediococcus lolii L2 after spray dry. We used maltodextrin, arabic gum, sodium alginates (SA), SA + maltodextrin, and SA + arabic gum as a carrier for probiotics for our reseach. The result showed that microencapsulated bacteria have higher viability with >85% of encapsulation efficiency. Likewise the ability of α-glucosidase inhibition. There is no significant difference of five materials used to encapsulate the cell with the inhibition activity.