Fermented pumpkin-based beverage inhibits key enzymes of carbohydrate digesting and extenuates postprandial hyperglycemia in type-2 diabetic rats

A novel functional pumpkin-based beverage fermented by Lactobacillus mali K8 (FPJ) was produced. FPJ possessed higher ferric reducing antioxidant power (FRAP, 270.76 μM TE/100 ml) and radical scavenging activity (RSA‒IC50, 7.56 mg ml‒1) compared with non-inoculated control (PJ) (102.99 μM TE/100 ml and IC50 52.78 mg ml‒1). Up to an IC50 of 23.71 and 5.27 mg ml‒1 of α-amylase and α-glucosidase inhibitions were demonstrated by FPJ, close to that of acarbose (IC50 4.86 and 0.048 mg ml‒1, respectively). Oral administration of FPJ significantly lowered post-meal blood glucose levels in low-dose streptozotocin (STZ) and high-fat diet-treated rat – a reduction of incremental areas under the curve 2334 versus 2689 mmol min l‒1. Thus, it may open new dietary measure in managing postprandial hyperglycaemia.