Preparation of a functional yogurt with Ligustrum robustum (Rxob.) Blume and its action mechanism

A functional yogurt was prepared with Ligustrum robustum (Rxob.) Blume extract (LRE), while its antioxidant and hypoglycemic activities were evaluated and its action mechanism was further explored. With the cofermentation of LRE, the yogurt showed the fine quality characteristics, including pH, titratable acidity, texture, syneresis susceptibility, color, microbiological content, and chemical composition. Meanwhile, the yogurt exhibited the remarkable antioxidant capability to enhance the activities of antioxidant enzymes and reduce the malondialdehyde level in animal serums. In addition, the yogurt showed the obvious hypoglycemic activity to inhibit the decrease of glucose tolerance and the increase of postprandial hyperglycemia of diabetes mice. Furthermore, using the analysis of molecular docking, the main compounds of LRE could combine tightly with α-amylase and α-glucosidase by hydrogen bond and hydrophobic interaction, so as to change their spatial structure and inhibit their biocatalytic activity in glucose metabolism. All present results suggested that LRE showed the potential value to be used as supplement to enhance the quality and functions of yogurt in food industry. PRACTICAL APPLICATION: The hypoglycemic and antioxidant activities of a functional yogurt cofermented with LRE were found and its relative action mechanism was also explored. This work provide the experimental and theoretical basis for the application of this yogurt as nutraceuticals to protect human health in food industry.