A comparative study on the nutritional composition, protein structure and effects on gut microbiota of 5 fermented soybean products (FSPs)
文献类型： 外文期刊
作者： Miao, Xinyu 1 ; Niu, Honghong 1 ; Sun, Mubai 1 ; Dong, Xin 2 ; Hua, Mei 1 ; Su, Ying 1 ; Wang, Jinghui 1 ; Li, Da 1 ;
作者机构： 1.Jilin Acad Agr Sci, Northeast Agr Res Ctr China, Changchun 130033, Peoples R China
2.Ctr Dis Control & Prevent Hinggan League, Hinggan League 137400, Peoples R China
关键词： Douchi; Natto; Doujiang; Furu; Soy yogurt; Basal nutrients; Antinutritional factors; Protein secondary structure; Gut microbiota differences; Correlation analysis
期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：8.1； 五年影响因子：7.7 ）
ISSN： 0963-9969
年卷期： 2024 年 183 卷
页码：
收录情况： SCI
摘要： In this study, we conducted an analysis of the differences in nutrient composition and protein structure among various fermented soybean products and their impacts on the gut microbiota of rats. Conventional physicochemical analysis was employed to analyze the fundamental physicochemical composition of the samples. Additionally, we utilized high-performance liquid chromatography and ELISA techniques to quantify the presence of antinutritional compounds. Fourier infrared spectroscopy was applied to delineate the protein structure, while 16 s rRNA gene sequencing was conducted to evaluate alterations in gut microbiota abundance. Subsequently, KEGG was utilized for metabolic pathway analysis. Our findings revealed that fermented soybean products improved the nutritional profile of soybeans. Notably, Douchi exhibited the highest protein content at 52.18 g/100 g, denoting a 26.58 % increase, whereas natto showed a 24.98 % increase. Douchi and natto demonstrated the most substantial relative amino acid content, comprising 50.86 % and 49.04 % of the total samples, respectively. Moreover, the levels of antinutritional factors markedly decreased post -fermentation. Specifically, the alpha-helix content in doujiang decreased by 13.87 %, while the random coil content in soybean yogurt surged by 132.39 %. Rats that were fed FSP showcased notable enhancements in gut microbiota and associated metabolic pathways. A strong correlation was observed between nutrient composition, protein structure, and gut microbiota abundance. This study furnishes empirical evidence supporting the heightened nutritional attributes of FSPs.
- 相关文献
作者其他论文 更多>>
-
Recent Progress of Soft and Bioactive Materials in Flexible Bioelectronics
作者：Wu, Xiaojun;Sun, Mubai;Mei, Yongfeng;Wang, Ming;Song, Enming;Wu, Xiaojun;Sun, Mubai;Mei, Yongfeng;Wang, Ming;Song, Enming;Wu, Xiaojun;Mei, Yongfeng;Song, Enming;Wu, Xiaojun;Mei, Yongfeng;Song, Enming;Ye, Yuanming;Ji, Bowen;Ye, Yuanming;Sun, Mubai;Mei, Yongfeng;Song, Enming;Mei, Yongfeng;Wang, Ming
关键词：
-
Characterisation of dynamic changes in nutritional components and aroma compound formation in natto during fermentation and post-ripening
作者：Sun, Mubai;He, Yuguang;Miao, Xinyu;Niu, Honghong;Hua, Mei;Wang, Jinghui;Li, Da;Yang, Ni
关键词：Natto; Fermentation; Post-ripening; Amino acids; Textural properties; VOCs
-
Protective Effects of Ginseng Soluble Dietary Fiber and Its Fecal Microbiota Extract on Antibiotic-Induced Gut Dysbiosis Obese Mice
作者：Yang, Luran;An, Fenghao;Wang, Jing;Yang, Min;Xu, Hongyan;Yang, Luran;Hua, Mei;Li, Da;He, Yuguang;Miao, Xinyu;Sun, Mubai;Niu, Honghong;An, Fenghao;Wang, Jing;Yang, Min;Lu, Jinyuan;Wang, Jinghui;Li, Fan;Lu, Jinyuan
关键词：Ginseng soluble dietary fiber; fecal microbiota transplantation; antibiotic-induced gut dysbiosis; obese mice; LPS/TLR4/MyD88/NF-kappa B pathway; intestinal flora
-
Fermented natto powder alleviates obesity by regulating LXR pathway and gut microbiota in obesity rats
作者：Sun, Ruiyue;Niu, Honghong;Sun, Mubai;Hua, Mei;Miao, Xinyu;Su, Ying;Wang, Jinghui;Li, Da;Sun, Ruiyue;Li, Yueqiao;Wang, Ying
关键词：Bacillus subtilis natto; natto powder; soybean powder; obesity; cholesterol metabolism; gut microbiota
-
The Combination of Bacillus natto JLCC513 and Ginseng Soluble Dietary Fiber Attenuates Ulcerative Colitis by Modulating the LPS/ TLR4/NF-κB Pathway and Gut Microbiota
作者：Ma, Mingyue;Zhang, Hua;Ma, Mingyue;Li, Yueqiao;He, Yuguang;Li, Da;Niu, Honghong;Sun, Mubai;Miao, Xinyu;Su, Ying;Hua, Mei;Wang, Jinghui
关键词：Bacillus natto; ginseng dietary fiber; ulcerative colitis; LPS/TLR4/NF-kappa B; gut microbiota
-
Flexible bioelectronic systems with large- scale temperature sensor arrays for monitoring and treatments of localized wound inflammation
作者：Liu, Junhan;Li, Zhongzheng;Sun, Mubai;Zhou, Lianjie;Wu, Xiaojun;Lu, Yifei;Liu, Chang;Huang, Ningge;Hu, Bofan;Wu, Zhongyuan;You, Chunyu;Mei, Yongfeng;Song, Enming;Liu, Junhan;Li, Zhongzheng;Sun, Mubai;Zhou, Lianjie;Wu, Xiaojun;Lu, Yifei;Liu, Chang;Huang, Ningge;Hu, Bofan;Wu, Zhongyuan;You, Chunyu;Mei, Yongfeng;Song, Enming;Liu, Junhan;Wu, Xiaojun;Huang, Ningge;Wang, Ming;Song, Enming;Liu, Junhan;Li, Zhongzheng;Zhou, Lianjie;Wu, Xiaojun;Lu, Yifei;Liu, Chang;Huang, Ningge;Hu, Bofan;Wu, Zhongyuan;You, Chunyu;Mei, Yongfeng;Song, Enming;Liu, Junhan;Li, Zhongzheng;Zhou, Lianjie;Lu, Yifei;Liu, Chang;Huang, Ningge;Hu, Bofan;Wu, Zhongyuan;You, Chunyu;Mei, Yongfeng;Song, Enming;Sun, Mubai;Shao, Yuting;Li, Lizhu;Li, Lizhu;Tao, Ling;Di, Zengfeng;Sheng, Xing;Sheng, Xing
关键词：temperature spatial mapping; wound inflammation; in situ therapy; closed- loop management; remote care
-
Study on the fermentation effect of Rhodotorula glutinis utilizing tofu whey wastewater and the influence of Rhodotorula glutinis on laying hens
作者：Xu, Xifei;Xu, Hongyan;Xu, Xifei;Liu, Wenjian;Niu, Honghong;Hua, Mei;Su, Ying;Miao, Xinyu;Chi, Yanping;Wang, Jinghui;Sun, Mubai;Li, Da;Liu, Wenjian
关键词：tofu whey wastewater; Rhodotorula glutinis; carotenoids; optimization of fermentation conditions; nutrient composition analysis
