Research progress of α-glucosidase inhibitors from fermented food

α-Glucosidase inhibitors like acarbose are widely used oral hypoglycemic agents but often cause gastrointestinal adverse effects. To address this issue, natural inhibitors from fermented foods offer a promising alternative for developing safer drugs. This review synthesizes literature from 2010 to the present (2025) focusing on three aspects: types of inhibitor-containing fermented foods (e.g., dairy, soy, vinegar, tea, wine), isolation and identification techniques (e.g., HPLC, MS), and activity evaluation methods (e.g., PNPG, Caco-2 models). Studies show these inhibitors—including peptides and polyphenols—typically act through reversible mechanisms such as competitive inhibition. Future research should focus on strain screening, process optimization, novel inhibitor discovery, and mechanistic studies to facilitate industrial application and development of functional products. • This is the inaugural narrative review of α-glucosidase inhibitors from fermented food. • Suitable fermentation strains can improve the inhibitory effect of α-glucosidase. • The active ingredients in fermented foods inhibit enzyme activity through multi-target synergistic action. • A variety of biological activity test methods can more accurately evaluate the actual hypoglycemic potential of natural products.