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Solid-state fermentation with Rhizopus oligosporus RT-3 enhanced the nutritional properties of soybeans

文献类型： 外文期刊

作者： Zhang, Yongzhu 1 ; Wei, Ruicheng 1 ; Azi, Fidelis 2 ; Jiao, Linshu 1 ; Wang, Heye 1 ; He, Tao 1 ; Liu, Xianjin 1 ; Wang, Ran 1 ; Lu, Baiyi 1 ;

作者机构： 1.Jiangsu Acad Agr Sci, Inst Food Safety & Nutr, Jiangsu Key Lab Food Qual & Safety, State Key Lab Cultivat Base,Minist Sci & Technol, Nanjing, Peoples R China

2.Guangdong Technion Isreal Inst Technol, Chem Engn Lab, Synthet Biol & Intelligent Control Unit, Shantou, Peoples R China

3.Zhejiang Univ, Coll Biosyst Engn & Food Sci, Key Lab Qual Evaluat & Hlth Benefit Agroprod,Mini, Minist Agr & Rural Affairs,Key Lab Qual & Safety, Hangzhou, Peoples R China

关键词： nutraceutical potential; enzyme; antioxidant activity; small peptide; soluble phenolic; metabolic pathway

期刊名称：FRONTIERS IN NUTRITION （ 影响因子：6.59； 五年影响因子：6.873 ）

ISSN： 2296-861X

年卷期： 2022 年 9 卷

页码：

收录情况： SCI

摘要： Fermented soybean products are favorite foods worldwide because of their nutritional value and health effects. In this study, solid-state fermentation (SSF) of soybeans with Rhizopus oligosporus RT-3 was performed to investigate its nutraceutical potential. A rich enzyme system was released during SSF. Proteins were effectively transformed into small peptides and amino acids. The small peptide content increased by 13.64 times after SSF for 60 h. The antioxidant activity of soybeans was enhanced due to the release of phenolic compounds. The soluble phenolic content increased from 2.55 to 9.28 gallic acid equivalent (GAE) mg/g after SSF for 60 h and exhibited high correlations with microbial enzyme activities during SSF. The potential metabolic pathways being triggered during SSF indicated that the improved nutritional composition of soybean attributed to the biochemical reactions catalyzed by microbial enzymes. These findings demonstrated that SSF could evidently improve the nutritional value and prebiotic potential of soybeans.

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