玉米须发酵液抗氧化活性和降血糖功能研究OA

This study describes the preparation of a corn silk fermentation broth,which has been developed through multistrain com-plex secondary fermentation.The dynamic changes in the bioactive contents,antioxidant activities,and hypoglycemic activities during in vitro simulated gastrointestinal digestion were dynamic and were investigated in a systematic approach with correlation analysis.The results demonstrated that after in vitro simulated digestion,the fermented maize silk group exhibited higher levels of total polyphenols and fla-vonoids compared to the unfermented group.During the intestinal digestion stage,the total polyphenols content reached 208.64 μg/mL,flavonoid content was 52.31 μg/mL,α-glucosidase inhibition capacity was 83.80％,and hydroxyl radical scavenging capacity was 90.71％.Throughout the digestion process,the DPPH free radical scavenging capacity and α-amylase inhibition ability increased initially and then decreased.The value reached its highest during the gastric digestion stage at 58.95％and 75.39％,respectively,while the reduc-ing capacity of iron ion decreased continuously and was lowest at 0.26 during the intestinal digestion stage.In summary,the corn silk fermen-tation broth is a valuabl source of bioactive compounds,and a progressive increase in antioxidant and hypoglycemic activity was observed during digestion.These findings provide not only valuable experimental evidence for understanding the digestion and absorption mechanisms of corn silk fermentation products.They also provide theoretical evidence towards a future study of corn silk as a functional resource.