Fermentation-driven biotransformation enhances the anti-hyperuricemic potential of corn silk by modulating gut microbial metabolism and intestinal barrier function.
Abstract
Corn silk is a widely available medicinal and edible food resource and has traditionally been closely associated with promoting urination and regulating urinary metabolism. However, in its natural form, insufficient release or limited utilization efficiency of some bioactive constituents may affect the full exertion of its functional effects. In this study, corn silk was fermented with Lactiplantibacillus plantarum, Acetobacter pasteurianus, and Saccharomyces cerevisiae to investigate whether fermentation-driven biotransformation enhances its health-promoting potential for hyperuricemia (HUA) management and to clarify the underlying intestinal regulatory mechanisms. Organic acid analysis showed that lactic acid, succinic acid, and other organic acids markedly accumulated after fermentation, reflecting enhanced substrate acidification and microbial metabolite accumulation. Further analysis of flavonoid-related metabolites showed that fermentation changed the composition and distribution of flavonoids and their derivatives, and promoted the enrichment of some phenolic acids and small-molecule phenolic compounds, indicating that fermentation biotransformation improved the bioactive component profile of corn silk. In a HUA mouse model, fermented corn silk (FCS) significantly reduced serum uric acid (UA) levels, restored intestinal ABCG2 expression, increased the expression of Occludin and ZO-1, and decreased IL-6, IL-1β, and TNF-α levels. In addition, FCS alleviated gut microbiota dysbiosis and improved intestinal metabolic disturbances, especially abnormalities in short-chain fatty acid (SCFA) and bile acid (BA) metabolism. Overall, probiotic fermentation enhanced the HUA-alleviating functional potential of corn silk by reshaping its bioactive component profile and regulating gut microbiota-mediated intestinal metabolism, providing a basis for developing FCS as a functional food ingredient for HUA management.