Comparative analysis shows static magnetic field-treated corn sprouts reduce inflammation in mice with ulcerative colitis, indicating gut microbiota improvement.
Static magnetic field (SMF) is an emerging food-processing technology that has been widely applied in areas such as processing and sterilization. However, its influence on sprout production or health-related attributes has not yet been investigated. Therefore, in this study, corn sprouts were used as the raw material to compare the differential health effects of SMF treatment in a mouse model of dextran sulfate sodium (DSS)-induced colitis. The in vivo anti-inflammatory effects of SMF-treated corn sprouts were assessed by analyzing changes in their active ingredients. Histological staining, qRT-PCR and 16s rDNA sequencing were performed in the DSS-induced colitis mouse model. The results indicated that dietary fiber and total phenol contents were significantly higher in SMF-treated corn sprouts (M-CSP) compared to SMF-untreated corn sprouts (C-CSP). M-CSP alleviated the symptoms of DSS-induced colitis, significantly reduced colonic epithelial damage, and suppressed the secretion of pro-inflammatory factors. In addition, M-CSP markedly improved the diversity and abundance of intestinal microbiota. These findings provide new insights for the development and application of SMF technology to functional food ingredients.
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Zhao et al. (2025) studied this question.
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