Chapter 1
Chapter 1
Staphylococcus epidermidis: Isolation and Characterization of Alpha-Amylase and Alpha-Glucosidase-Inhibiting Novel Candidate from Fermented Batter for Diabetes Mellitus
ABSTRACT
Diabetes mellitus is a chronic metabolic disorder characterized by elevated blood glucose levels and is a major global health concern. Inhibition of carbohydrate-hydrolyzing enzymes alpha-amylase and alpha-glucosidase is an effective strategy for controlling postprandial hyperglycemia. Traditional fermented foods are rich sources of beneficial microorganisms that may possess therapeutic properties. The present study aimed to isolate and characterize bacterial strains from fermented Adai batter and evaluate their antidiabetic potential through alpha-amylase and alpha-glucosidase inhibition assays. Seven Gram-positive bacterial isolates were obtained and subjected to biochemical, physiological, and molecular characterization. Among the isolates, S7 exhibited the highest inhibitory activity against alpha-amylase (seventy-seven point five percent) and alpha-glucosidase (seventy-two point three percent), which was comparable to the standard drug Acarbose. Molecular identification based on sixteen S rRNA sequencing revealed the isolate as Staphylococcus epidermidis. Preliminary safety assessment showed that the isolate was non-hemolytic and negative for DNase and urease production. The findings of this study highlighted the potential of the batter as a source of microorganisms with antidiabetic properties. Further studies are required to establish safety, identify the bioactive metabolites involved, and validate the therapeutic efficacy of the isolate through in vivo investigations.
One. INTRODUCTION
One. INTRODUCTION
Diabetes mellitus stems from insulin deficiency or resistance, causing hyperglycemia. According to the International Diabetes Federation, one in ten persons has diabetes, which affects over five hundred thirty-seven million people globally. Diabetes affects up to five hundred seventy-eight million people worldwide and is proposed to rise seven hundred million by twenty forty-five. The estimated global expenditure on diabetes is projected U.S.D. eight hundred twenty-five billion by twenty thirty and U.S.D. eight hundred forty-five billion by twenty forty-five. This chronic condition occurs when the beta-cells of Langerhans in the pancreas do not produce enough insulin to regulate the blood glucose or when the body cannot use the produced insulin effectively leading to elevated blood glucose levels. Insulin is the master regulator of metabolic activities and maintains normal glucose homeostasis for the proper functioning of every organ system. In diabetes due to the insulin deficiency or resistance leads to prolonged postprandial hyperglycemic condition. This dysfunction results in failure of multiple organs and thereby results in several complications such as cardiovascular diseases, neuropathy, nephropathy, retinopathy, and neurodegenerative diseases. Type one diabetes, known as juvenile or insulin-dependent diabetes in which the pancreatic cells produce little or no insulin. This adverse response is induced and promoted by the interaction of both genetic and environmental factors affecting approximately one percent of the population of the developed countries. Type two diabetes results when the body becomes resistant to insulin. Prevalence of the condition has risen dramatically due to modernization of lifestyle, fast food, etc. However, over ninety percent of all diagnosed and reported cases of diabetes are type two diabetes, a major health issue.
Dietary carbohydrates are mostly composed of monosaccharide units, which are easily observed by the body and tend to possess a "high glycemic index". The glycemic index measures the blood glucose-raising potential based on the carbohydrate content in food. Consuming high-glycemic index foods raises blood glucose levels as well as insulin levels. Consuming foods with a "low glycemic index" helps in lowering the rapid increase of the blood glucose level. One of the main sources of energy is glucose, which is mostly obtained from the foods including fat and carbohydrates. As blood glucose levels drop, the liver's glycogen storage is utilized. Carbohydrates must be broken down into monosaccharides before being absorbed by the body. This breakdown occurs due to two major enzymes such as alpha-amylase and alpha-glucosidase. The salivary alpha-amylase is a digestive enzyme produced by the salivary glands is effectively active while chewing the food and works on higher pH. Pancreatic alpha-amylase is a component of pancreatic juices, which will be delivered into the intestinal lumen, where it degrades the long chain of starch yielding the monosaccharides which are being absorbed by the body. The alpha-glucosidase present at the brush border of human intestinal mucosal cells takes part in the last stage of glucose metabolism by hydrolyzing the disaccharides and polysaccharides into monosaccharides i.e., glucose.
Voglibose, Acarbose, Emiglitate, and Miglitol are just a few of the many antidiabetic drugs that have been developed over time. These drugs can lower blood glucose levels but may have adverse effects, including irregular low blood sugar, congestive heart failure, and cycles of extreme hunger. Additionally, they can cause gastrointestinal problems like bloating, diarrhea, and abdominal pain. Live microorganisms with beneficial properties known as Probiotics can be used as therapy for attaining the improvement in host health. Microbiome in traditional fermented foods exhibits a wide range of metabolic activities in the host. The present approach focused on isolating and characterizing the beneficial organism inhibiting the carbohydrate digestive enzymes in the fermented batter through an in vitro and in silico approach.