Untargeted metabolomics combined with bioassay reveals changes in metabolic profiles and critical bioactive compounds during the fermentation process of sojae semen praeparatum

Journal of the Science of Food and Agriculture, Год журнала: 2025, Номер unknown

Опубликована: Апрель 11, 2025

Abstract BACKGROUND Sojae semen praeparatum (SSP) is an edible fermented product and traditional Chinese medicinal, with demonstrated bioactivity. Fermentation important factor that influences the bioactivity of SSP. However, changes in bioactive compounds SSP during fermentation process remain largely unknown. RESULTS The study revealed significantly enhanced SSP, particularly terms antioxidant capacity acetylcholinesterase (AChE) inhibition. Antioxidant assays increased prolonged time, indicating duration a critical enhancing its functionality. Metabolic profiling substantial accumulation organic acids isoflavone fermentation, flavonoid such as casticin, naringenin, kaempferide, genistein, quercetin daidzein exhibiting superior vitro AChE inhibitory activity. Furthermore, release was elevated simulated digestion, further contributing to functional properties CONCLUSION These findings suggest are key components research on these beneficial for improving quality well providing scientific insights into comprehensive effects © 2025 Society Chemical Industry.

Язык: Английский

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Correlation between Microbial Community, Physicochemical Properties and Characteristic Flavor Compounds of Yangjiang douchi

Journal of Future Foods, Год журнала: 2025, Номер unknown

Опубликована: Май 1, 2025

Язык: Английский

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Microbial communities and volatile compounds in Dushan Xiasuan: a traditional Chinese fermented shrimp sour paste

Food Bioscience, Год журнала: 2025, Номер unknown, С. 106888 - 106888

Опубликована: Май 1, 2025

Язык: Английский

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Effects of enhanced fermentation with high-yielding strains of Tetramethylpyrazine on flavor quality of Douchiba

Food Chemistry X, Год журнала: 2024, Номер 25, С. 102037 - 102037

Опубликована: Ноя. 22, 2024

Язык: Английский

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Exploring correlation between microbial communities and flavor profiles during fermentation of rape moss based on metagenomics and metabolomics

Food Bioscience, Год журнала: 2024, Номер unknown, С. 105130 - 105130

Опубликована: Сен. 1, 2024

Язык: Английский

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A novel approach to produce soy protein isolate: Direct enzymatic hydrolysis of high-temperature soybean meal using proteinase produced by microbial solid-state fermentation

International Journal of Biological Macromolecules, Год журнала: 2024, Номер unknown, С. 135598 - 135598

Опубликована: Сен. 1, 2024

Язык: Английский

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Microbial Diversity and Aroma Profile Variations in Stinky Tofu Across Different Regions

Food Bioscience, Год журнала: 2024, Номер 60, С. 104506 - 104506

Опубликована: Июнь 5, 2024

Язык: Английский

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A Novel Approach to produce Soy Protein Isolate: Direct Enzymatic Hydrolysis of High-Temperature Soybean Meal Using Proteinase Produced by Microbial Solid-State Fermentation

Опубликована: Июль 15, 2024

This study proposed a novel extraction method for soy protein isolate (SPI), which involved solid-state fermentation of high-temperature soybean meal. The proteinases secreted by microorganisms acted on the meal, making SPI easier to extract. concludes that Bacillus amyloliquefaciens subsp. plantarum CICC 10265 could be used and effect was good, with yield 41.91% SPI. Compared direct from had increased 130.19%. Meanwhile, we also conducted research losses during process. Through experiments, identified patterns protease activity changes microbial colony growth meal 10265. It concluded extracting after 8 hours is more suitable. experimental results indicated total amino acid content extracted fermented 2.1% higher compared low-temperature

Язык: Английский

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Potential of probiotic-fermented Flos sophorae as a functional food: Enhanced anti-hyperuricemic activity and modulation of volatile components

Food Bioscience, Год журнала: 2024, Номер unknown, С. 105640 - 105640

Опубликована: Дек. 1, 2024

Язык: Английский

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