IN VITRO EVALUATION OF PROBIOTIC STRAINS FOR ANTI DIABETIC ACTIVITY THROUGH EXPLORING ISOLATION AND CHARACTERIZATION

Abstract

Recently, bacterial strains isolated from fermented food resources have gained research focus due to their probiotic attributes, as well as their potential to act as antidiabetics and antioxidants that can help manage diabetes milletus. The purpose of this study was to separate twenty-seven bacteria obtained from curd and Yakult samples using selective MRS agar medium to assess the possibility of their inhibitory effects on antidiabetics as well as antioxidant creation utilizing models of in vitro assays. After initial screening process using three methods included colony morphology and microscopy and safety-related biochemical tests which tested Gram reaction and catalase and motility and hemolysis to identify non-pathogenic lactic acid bacteria-like isolates that would continue to be studied. Among the lactic acid bacteria (LAB) isolated, L8 showed the highest antioxidant (DPPH 61.9%, ABTS 65.8%) and antidiabetic activity (α-amylase 58.4%, α-glucosidase 63.5%), followed by L5 and L9, while L2 and L4 exhibited moderate effects, confirming strong strain-specific antioxidant and antidiabetic potential of selected LAB.