Abstract:To enhance the flavonoids content in mulberry leaves and enhance their α-glucosidase inhibitory activity，Eurotium cristatum CY-1 was used for the solid-state fermentation of fresh mulberry leaves（ML）.Using30 g fresh ML（water content of 76.92%）as substrate for solid-fermentation，a maximum dry weight of 378.2 mg was obtained on day eight of fermentation.Moreover，the flavonoids content in fermented ML increased up to a maximum of 3.289 mg/g dry ML on day eight，which was 78.2% higher than that of unfermented ML.The half inhibition concentration（IC50）of flavonoids α-glucosidase activity extracted from MLs decreased significantly when the duration of fermentation stage was increased.Notably，the inhibitory activity of α -glucosidase from flavonoids extracted from ML fermented for 10 days and unfermented ML was 4.925 μg/mL and 25.995 μg/mL，respectively.In conclusion，this study showed that the fermentation of E.cristatum could both increase the content of ML flavonoids and also enhance their α-glucosidase inhibitory activity.