Effect of complex fermentation of two lactic acid bacteria on antioxidant activity, hypoglycaemic activity and metabolomics of corn juice

IF 3.1 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Food Science and Biotechnology Pub Date : 2025-06-17 DOI:10.1007/s10068-025-01853-8

Hong Zhuang, Yaxi Dai, Qihan Huang, Sijia Wu, Yong Pang, Haiyang Yan

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Abstract

Lactic acid bacteria (LAB) fermentation has been shown to improve the nutritional and functional activity of grains. The aim of this study was to investigate the changes in physicochemical properties, antioxidant activity, hypoglycaemic activity and metabolites of maize juice after fermentation with two species of Lactobacillus L. plantarum HH-LP56 and L. acidophilus BNCC336636. The non-targeted metabolomics analysis based on UHPLC-Q-TOF-MS metabolomics method was performed to reveal the metabolic mechanism of corn juice. Compared with the unfermented sample, lactic acid fermentation increased corn juice’s antioxidant activity and hypoglycemic activity. Both fermented samples and their unfermented counterparts yielded a total of 2890 metabolites, of which 296 differential metabolites were detected. These metabolites were primarily concentrated organic acids and derivatives, lipid-like molecules, and organic oxygen compounds. Lactic acid fermentation significantly changed the metabolite composition and enhanced the biological activity of corn juice, which provides a theoretical basis for the processing and utilisation of maize.

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两种乳酸菌复合发酵对玉米汁抗氧化活性、降糖活性和代谢组学的影响

乳酸菌发酵具有提高谷物营养和功能活性的作用。研究了两种植物乳杆菌HH-LP56和嗜酸乳杆菌BNCC336636发酵后玉米汁的理化性质、抗氧化活性、降糖活性和代谢物的变化。采用UHPLC-Q-TOF-MS代谢组学方法进行非靶向代谢组学分析，揭示玉米汁的代谢机制。与未发酵样品相比，乳酸发酵提高了玉米汁的抗氧化活性和降血糖活性。发酵样品和未发酵样品共产生2890种代谢物，其中检测到296种差异代谢物。这些代谢物主要是浓缩有机酸及其衍生物、类脂分子和有机氧化合物。乳酸发酵显著改变了玉米汁的代谢物组成，提高了玉米汁的生物活性，为玉米的加工利用提供了理论依据。

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来源期刊

Food Science and Biotechnology FOOD SCIENCE & TECHNOLOGY-

CiteScore

5.40

自引率

3.40%

发文量

174

审稿时长

2.3 months

期刊介绍： The FSB journal covers food chemistry and analysis for compositional and physiological activity changes, food hygiene and toxicology, food microbiology and biotechnology, and food engineering involved in during and after food processing through physical, chemical, and biological ways. Consumer perception and sensory evaluation on processed foods are accepted only when they are relevant to the laboratory research work. As a general rule, manuscripts dealing with analysis and efficacy of extracts from natural resources prior to the processing or without any related food processing may not be considered within the scope of the journal. The FSB journal does not deal with only local interest and a lack of significant scientific merit. The main scope of our journal is seeking for human health and wellness through constructive works and new findings in food science and biotechnology field.