Growth kinetic model, antioxidant and hypoglycemic effects at different temperatures of potential probiotic Lactobacillus spp

The effect of fermentation temperature (32, 37 and 42 °C) on the growth and in vitro antioxidant and hypoglycemic activity of Lactobacillus plantarum, L. pentosus and L. acidipiscis isolated from Chiapas cheese previously characterized as potential probiotics, were evaluated in the present research. The Unified-Gompertz method was used to model the bacterial growth of the strains (R>0.987). Similar biomass production was obtained at the end of 32 °C and 37°C. The maximum absolute growth rate was 0.526 h-1 for L. acidipiscis at 37°C. The antioxidant activity resulted maximum in DPPH at 32°C and 14 h in L. pentosus (7402.62 ± 318.52 μM Trolox/mL) and in ABTS at 32 °C and 24 h in L. acidipiscis (1612.94 ± 56.71 μM Trolox/mL).The inhibition of α-amylase (%) and α-glucosidase (%) resulted maximum at 37 °C and 24 h for L. acidipiscis (97.084 ± 0.752 and 99.756 ± 0.104, respectively). These results concluded that the three strains could be considered mesophilic and with antioxidant and hypoglycemic activity. Moreover, L. acidipiscis gave the best results in all the experiments done. So, more research should be done with this strain to better stablish its potential health benefits

Keywords: Halotolerant Lactobacillus, Growth kinetics, U-Gompertz model, antioxidant activity, hypoglycemic activity.