Zhuang Hong, Dai Yaxi, Huang Qihan, Wu Sijia, Pang Yong, Yan Haiyang
College of Food Science and Engineering, Jilin University, Changchun, 130062 Jilin China.
Food Sci Biotechnol. 2025 Jun 17;34(14):3295-3306. doi: 10.1007/s10068-025-01853-8. eCollection 2025 Oct.
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 and . 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.
The online version contains supplementary material available at 10.1007/s10068-025-01853-8.
乳酸菌（LAB）发酵已被证明可改善谷物的营养和功能活性。本研究的目的是调查两种乳酸杆菌发酵后玉米汁的理化性质、抗氧化活性、降血糖活性和代谢产物的变化。采用基于超高效液相色谱-四极杆飞行时间质谱代谢组学方法的非靶向代谢组学分析来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。发酵样品及其未发酵的对应物共产生了2890种代谢产物，其中检测到296种差异代谢产物。这些代谢产物主要集中在有机酸及其衍生物、类脂分子和有机氧化合物中。乳酸发酵显著改变了代谢产物组成并增强了玉米汁的生物活性，这为玉米的加工和利用提供了理论依据。
在线版本包含可在10.1007/s10068-025-01853-8获取的补充材料。
