GC–MS‐Based Metabolomic Insights Into Fermentation‐Induced Bioactive Compounds and Metabolic Health‐Related Activities of White Corn Steep Liquor

ABSTRACT The present study investigated the effect of crude fermentation on white corn steep liquor and its bioactive constituents in the management of metabolic diseases. White corn steep liquor was prepared and fermented for 24, 48, and 72 h. The liquors were profiled with GC–MS, and the identified metabolites were subjected to metabolomics analyses using MetaboAnalyst 6.0. The antioxidant activities of the liquors were evaluated using 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) and Ferric Reducing Antioxidant Power (FRAP) assays. The antidiabetic activities of the liquors were evaluated via their inhibitory activities on α‐amylase and α‐glucosidase, while their antiobesogenic activity was evaluated via their inhibitory activity on pancreatic lipase. Fermentation significantly altered the metabolite landscape, with 48 h identified as the optimal period for bioactive metabolite accumulation, depicted by enhanced phenolic, rare sugars, short chain fatty acids, carboxylic acids, amino acids, and nucleotides levels. Pathway enrichment revealed activation of relevant pathways for amino acid, nucleotide, and carboxylic acids metabolism. Antioxidant activity decreased with fermentation time, while enzyme inhibitory activities were enhanced. Molecular dynamics revealed potent molecular interactions of 2,6‐Dimethoxyphenol, filicinic acid, and pidolic acid with α‐glucosidase. The findings demonstrate that fermentation enhances the bioactive constituents of white corn steep liquor, with potent biological activities relevant to metabolic disease management.