Abstract Description

The present study investigated the fermentation dynamics of white corn steep liquor and its postbiotic potential in the management of metabolic diseases. Fermentation is known to modulate metabolite profiles and generate bioactive compounds with therapeutic properties, yet the functional implications of white corn steep liquor remain underexplored. White corn steep liquor was prepared and fermented for 24, 48, and 72 hours. Metabolite profiling was conducted using Gas Chromatography-Mass Spectrometry (GC-MS), followed by metabolomics analysis via MetaboAnalyst 6.0. Antioxidant activities were assessed using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and Ferric Reducing Antioxidant Power (FRAP) assays. Antidiabetic activities were evaluated through α-amylase and α-glucosidase inhibition, while anti-obesogenic potential was determined via pancreatic lipase inhibition. Molecular docking and dynamics simulations were further employed to assess metabolite–enzyme interactions with α-glucosidase. Fermentation significantly altered the metabolite landscape, with 48 hours identified as the optimal period for bioactive metabolite accumulation. Enhanced levels of phenolics, rare sugars, short-chain fatty acids, carboxylic acids, amino acids, and nucleotides were observed. Pathway enrichment indicated activation of amino acid, nucleotide, and carboxylic acid metabolism. Antioxidant activity decreased with fermentation time, while enzyme inhibitory activities were enhanced. Molecular docking and dynamics revealed strong binding interactions of 2,6-dimethoxyphenol, filicinic acid, and pidolic acid with α-glucosidase. Fermentation of white corn steep liquor improves its nutritional and functional properties, generating postbiotic compounds with promising antioxidant, anti-hyperglycemic, and anti-obesogenic activities. These findings support its potential application in the management of metabolic diseases.