Improvement of the phenolic content, antioxidant activity, and nutritional quality of tofu fermented with Actinomucor elegans

文献类型： 外文期刊

第一作者： Yin, Liqing

作者： Yin, Liqing;Zhang, Yongzhu;Wang, Zhe;Dai, Yiqiang;Dong, Mingsheng;Yin, Liqing;Wu, Han;Wang, Zhe;Dai, Yiqiang;Zhou, Jianzhong;Liu, Xiaoli;Xia, Xiudong;Zhou, Jianzhong;Liu, Xiaoli;Xia, Xiudong

作者机构：

关键词： Nutraceutical potential; Isoflavone; Nutritional composition; Metabolite; Biosynthesis pathway

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：4.952； 五年影响因子：5.383 ）

ISSN： 0023-6438

年卷期： 2020 年 133 卷

页码：

收录情况： SCI

摘要： The present work aimed to investigate the effects of fermentation with Actinomucor elegans on the phenolic components, antioxidant activities, and nutritional compounds of tofu. A significant increase in the total and soluble phenolic content and a decrease in insoluble phenolic content in tofu were observed after fermentation. The soluble phenolic content in tofu exhibited a high correlation with a-amylase, beta-glucosidase, endoglucanase, exoglucanase, esterase, and protease activities released by A. elegans during fermentation. Meanwhile, isoflavone glycosides were hydrolyzed into their corresponding aglycones during fermentation. The fermented tofu also showed higher antioxidant activities than the unfermented tofu. Metabolomic analysis revealed that the nutritional composition including carbohydrates, alcohols, fatty acids, organic acids, inorganic acids, amino acids, and a miscellaneous of tofu was significantly increased during fermentation, and the metabolites in tofu were traced back to their corresponding biosynthesis pathways to clarify the substance transformation process. These findings demonstrated that A. elegans fermentation could significantly enhance the nutritional and functional properties of tofu.

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