Probiotic Properties Including the Antioxidant and Hypoglycemic Ability of Lactic Acid Bacteria from Fermented Grains of Chinese Baijiu.

In this study, lactic acid bacteria (LAB) strains were isolated from fermented grains of traditional Chinese Baijiu, and their probiotic properties were characterized. Eleven out of 29 LAB strains showed good tolerance to the gastrointestinal tract and bile salts. The surface characteristics (auto-aggregation, co-aggregation, hydrophobicity), safety (hemolytic and antibiotic sensitivity), antibacterial activity against three foodborne pathogens, and antioxidant and hypoglycemic properties of the 11 LAB strains were investigated.

Structure, physicochemical properties, antioxidant, and hypoglycemic activities of water-soluble polysaccharides from millet bran.

This study aimed to investigate the composition, structure, in vitro antioxidant, and hypoglycemic activities of a novel water-soluble MBP-1, an extract from millet bran, isolated by DEAE-52 cellulose and purified by Sephadex G-100. The results showed that MBP-1 was mainly composed of xylose, mannose, galactose, rhamnose, and arabinose with a molar ratio of 0.72:0.