Prebiotic, probiotic, and postbiotic properties of fermented corn starch and their application in type 2 diabetes management.

Abstract

Fermented corn starch has emerged as a promising functional food due to its triad of gut biotics, prebiotic, probiotic, and postbiotic properties, which present significant potential for the management of type 2 diabetes through gut microbiota modulation. During fermentation, microbial activity alters the starch matrix, enhancing the production of bioactive compounds such as resistant starch, isomalto-oligosaccharides, and resistant dextrin, which improve insulin sensitivity, reduce inflammation, and support glycemic control. Additionally, fermented corn starch harbors beneficial microbial strains including Lactiplantibacillus fermentum, Bifidobacterium breve, and Saccharomyces cerevisiae, which reinforce gut barrier integrity, stimulate incretin secretion, and suppress systemic inflammation. Postbiotic metabolites such as short-chain fatty acids, exopolysaccharides, and bacteriocins further contribute to glucose homeostasis through immune modulation and gut hormone regulation. Despite its promise, the clinical translation of fermented corn starch is limited by safety concerns (e.g., contamination with pathogens or mycotoxins), lack of standardized fermentation protocols, and a scarcity of targeted studies. This review synthesizes current evidence on the antidiabetic potential of fermented corn starch, advocating for its integration into precision nutrition approaches and supporting further research to address safety and standardization challenges in functional food development.