# Antidiabetic, Anticolesterol, and Antioxidant Activity of
###### Abstract  
In this study, functionality of _Gryllus bimaculatus_ (GB) fermented by _Bacillus_ and _Lactobacillus_ strain was investigated. GB was fermented by each of the following strains: probioticic _Bacillus amyloidatefaciens_ MKSK-J1 (SKGB), probioticic _Lactobacillus plantarum_ MKHA15 (HAGB), _Bacillus amyloidatefaciens_ MKSK (SEGB), and _Lactobacillus plantarum_ KCTC 3103 (LFBQ). Fermentation was carried out at 35 \({}^{\circ}\)C for 24 h. In HAGB, complete inhibition of \(\alpha\)-glucosidase and 3-hydroxy-methyl glutaryl-coenzyme A (HMG-CoA) reductase occurred (101.94%) and 120.89%, respectively), and superoxide dismutase (SOD)-like activity (IC\({}_{50}\)) was significantly low (22.37 mg/mL). After in vitro digestion, SOD-like activity was the highest in HAGB (21.18%). In SKGB, reducing power (EC\({}_{50}\)) was significantly low (0.29 mg/mL). After in vitro digestion, the reducing was also highest in SKGB (86.06%). Fermentation enhanced the bioactivity of GB; in particular, MKHA15 was found to have great potential as a starter in the production of fermented GB, as it would offer multi-health functions, including antidiabetic, anticholesterol, and antioxidant activity.  
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limiting enzyme in the cholesterol biosynthesis process, which ultimately reduces blood cholesterol levels [9]. Long-term treatment is needed to improve the prognosis for chronic diseases, but side-effects such as liver damage, abdominal distention, diarrhea, and muscle weakness have been reported due to long-term use of drugs such as acarbose and statins. Therefore, this has increased the demand for novel enzyme inhibitors of non-toxic natural materials [10; 11].  
Probiotics are defined as \"Live microorganisms which, when administered in adequate amounts, confer a health benefit to the host\" [12], and are generally categorized as lactic acid bacteria (LAB), spore-forming _Bacillus_ spp., or yeast. In particular, LAB and _Bacillus_ spp. can be utilized as starter culture during the fermentation process. Their metabolites such as organic acids and peptides exhibit diverse physiological activities, such as antioxidant activity and improved nutrient utilization, as well as sensory improvements [1; 13]. Research on fermented foods using different starters has been conducted with the aim to indicate various health functional properties [14; 15]. MKHA15 was isolated from kimchi [16], and MKSK-J1 was isolated from ganjang [17]. Both probiotic MKHA 15 and MKSK-J1 have tolerance to acid and bile salt and are safe to use. In addition, MKHA15 has functional properties, such as antioxidant, antidiabetic activity, and anticholesterol activity, whereas MKSK-J1 has amylase and protease activity.  
The main objective of this study was to compare the health functionality factors of fermented GB using the probiotics MKHA15 and MKSK-J1, which were isolated from fermented food in previous studies [18; 19], _Lactobacillus plantarum_ KCTC 3103, and non-probiotic _Bacillus amyloidugefaciens_ MKSE. Ultimately, the development of functional fermented GBs that possess antidiabetic, anticholesterol, and antioxidant activities was intended.