Table 5. α-Glucosidase inhibition activity of MV¹⁾

Dilution rate	α-Glucosidase inhibition activity (%)
	Fermentation time (day)
	0	9
100	13.22±0.942)	19.19±0.58**3)
50	42.35±1.03	46.11±0.96*
25	68.31±0.76	70.52±2.84
5	100.00±0.23	96.27±5.25
Acarbose4)	IC50: 1.49±0.42 mg/mL

Mulberry vinegar through yeast and acetic acid bacteria fermentation.
Values are mean±SD (n=3).
Significant differences were compared with the ‘before fermentation’ at ^*p<0.05, ^**p<0.01 and ^***p<0.001 in the same row by Levene’s t-test.
Positive control in assay (acarbose IC₅₀: 1.49±0.42 mg/mL).