# Antidiabetic, Anticolesterol, and Antioxidant Activity of
## 3 Results and Discussion
### Inhibitory Activities of the Carbohydrate-Hydrolyzing Enzyme  
Inhibition of the carbohydrate-hydrolyzing enzyme is one of the ways to treat T2 DM. The carbohydrate-hydrolyzing enzyme inhibitory activities of the fermented GB are shown in Figure 1.  
\begin{table}
\begin{tabular}{c c c} \hline \hline  & **Viable Cell Counts (log CFU/mL)** & **24 h** \\ \hline CON & 0.00 \(\pm\) 0.00 b & 8.53 \(\pm\) 0.19 a \\ SKGB & 5.40 \(\pm\) 0.14 b & 8.88 \(\pm\) 0.17 a \\ SEGB & 6.11 \(\pm\) 0.00 b & 8.72 \(\pm\) 0.17 a \\ HAGB & 8.22 \(\pm\) 0.13 b & 9.52 \(\pm\) 0.17 a \\ LPGB & 7.85 \(\pm\) 0.00 b & 9.25 \(\pm\) 0.03 a \\ \hline  & **pH** & \\ \cline{2-3}  & **0 h** & **24 h** \\ \hline CON & 7.08 a & 6.32 \(\pm\) 0.21 b \\ SKGB & 7.05 a & 6.27 \(\pm\) 0.01 b \\ SEGB & 6.72 a & 5.72 \(\pm\) 0.00 b \\ HAGB & 6.67 a & 3.97 \(\pm\) 0.02 b \\ LPGB & 6.37 a & 4.27 \(\pm\) 0.00 b \\ \hline \hline \end{tabular} \({}^{1}\) Fermentation time. Values are mean \(\pm\) standard error (\(n=2\)). Means with different superscripts in a row (a) are significantly different by [PERSON]’s least significant difference test (\(p<0.05\)).  
\end{table}
Table 1: Change of viable cell counts and pH during _Gryllus bimaculatus_ (GB) fermentation.  
Figure 1: (a) \(\alpha\)-Glucosidase inhibitory activity of fermented GB; (b) \(\alpha\)-amylase inhibitory activity of fermented GB.  
The AGI activity of HAGB was significantly increased in a concentration-dependent manner and showed a strong inhibitory activity (\(>96\%\) at 30 mg/mL). The AGI activity of LPGB increased up to 39.61% at 50 mg/mL, whereas CON, SKGB, and SEGB were also very low, even at 50 mg/mL (12.36-14.64%). The AAI activity of fermented GB was also significantly high in HAGB alone. As the concentration of HAGB increased, the AAI activity also increased, reaching 68.48% at 50 mg/mL. On the other hand, other fermented GBs had no effect on inhibition of \(\alpha\)-amylase. The AGI and AAI activity of MKHA15 were 99.25% and 69.68%, respectively (Table A1). The AGI activity and AAI activity of MKHA15 were strongly maintained after fermentation, which resulted in HAGB having excellent antidiabetic activity. The AGI activity was also strongly maintained in the study by [PERSON] and [PERSON] [28], who fermented onion, tomato, and cabbage juice with MKHA15. LPGB did not exhibit powerful antidiabetic activity like HAGB; it showed 39.61% of AGI and no AAI activity at 50 mg/mL. As reported in several studies, AGI activity is exhibited by physiologically active substances, such as an exopolysaccharidearchides (EPS) or inulin, which are produced by some LAB [19; 29]. According to the study by [PERSON] et al. (2014), which measured the AGI activity for 12 LAB species, 12 strains showed of approximately 3.42%\(-\)29.57% AGI activity [19], whereas the AGI activity for MKHA15 was much stronger at 99.25%. Notably, HAGB was much higher than LPGB fermented with the same _L. plantarum_ species. According to the study by [PERSON] and [PERSON] [30], there is a difference in EPS productivity, even among the same species, and there is a difference in the AGI activity of fermented yogurt that use those species. This is consistent with the goal of antidiabetes, which exhibits strong AGI and moderate AAI activity; thus, HAGB exhibits excellent antidiabetic activity.