Hong Zhuang, Yaxi Dai, Qihan Huang, Sijia Wu, Yong Pang, Haiyang Yan
{"title":"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","authors":"Hong Zhuang, Yaxi Dai, Qihan Huang, Sijia Wu, Yong Pang, Haiyang Yan","doi":"10.1007/s10068-025-01853-8","DOIUrl":null,"url":null,"abstract":"<div><p>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 <i>L. plantarum HH-LP56</i> and <i>L. acidophilus BNCC336636</i>. 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<i>,</i> which provides a theoretical basis for the processing and utilisation of maize.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 14","pages":"3295 - 3306"},"PeriodicalIF":3.1000,"publicationDate":"2025-06-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Effect of complex fermentation of two lactic acid bacteria on antioxidant activity, hypoglycaemic activity and metabolomics of corn juice\",\"authors\":\"Hong Zhuang, Yaxi Dai, Qihan Huang, Sijia Wu, Yong Pang, Haiyang Yan\",\"doi\":\"10.1007/s10068-025-01853-8\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><p>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 <i>L. plantarum HH-LP56</i> and <i>L. acidophilus BNCC336636</i>. 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<i>,</i> which provides a theoretical basis for the processing and utilisation of maize.</p></div>\",\"PeriodicalId\":566,\"journal\":{\"name\":\"Food Science and Biotechnology\",\"volume\":\"34 14\",\"pages\":\"3295 - 3306\"},\"PeriodicalIF\":3.1000,\"publicationDate\":\"2025-06-17\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Science and Biotechnology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://link.springer.com/article/10.1007/s10068-025-01853-8\",\"RegionNum\":3,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Science and Biotechnology","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s10068-025-01853-8","RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Effect of complex fermentation of two lactic acid bacteria on antioxidant activity, hypoglycaemic activity and metabolomics of corn juice
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.
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.
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