Antidiabetic, Anticholesterol, and Antioxidant Activity of Gryllus bimaculatus Fermented by Bacillus and Lactobacillus Strains

In this study, functionality of Gryllus bimaculatus (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 degrees C for 24 h. In HAGB, complete inhibition of alpha-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.

Automated summary

The functionality of Gryllus bimaculatus fermented by different Bacillus and Lactobacillus strains was investigated, showing that fermentation enhanced the bioactivity of Gryllus bimaculatus. Among the strains tested, Lactobacillus plantarum MKHA15 exhibited the highest SOD-like activity and antioxidant ability.