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Bacillus subtilis fermented soybean products (Bacillus-fermented food, BFF) not only contain the basic nutrients of soybean, but also rich in active substances such as thrombolytic kinase and polyglutamic acid produced by microbial metabolism .
Hydrolysis significantly increases the digestion and absorption rate and bioavailability of BFF, which enables BFF to prevent cardiovascular disease, regulate intestinal flora, and improve immunity
.
The in-depth mining of the metabolite profiles of small molecules in BFF is a prerequisite for the development of dietary prevention products or food
for the elderly for the needs of chronically ill people .
Hydrolysis significantly increases the digestion and absorption rate and bioavailability of BFF, which enables BFF to prevent cardiovascular disease, regulate intestinal flora, and improve immunity
.
The in-depth mining of the metabolite profiles of small molecules in BFF is a prerequisite for the development of dietary prevention products or food
for the elderly for the needs of chronically ill people .
In this study , the secondary metabolite profiles of Bacillus subtilis BSNK-5 fermented soymilkduring fermentation were dynamically monitored by metabolomic technology
.
The results showed that the metabolite profiles of BSNK-5 fermented soymilk showed time-dependent changes, and the metabolites gradually increased during the fermentation process and tended to be stable in the later stage
.
A total of 289 differential metabolites were identified, mainly involving three categories of peptides/amino acids, flavonoids and lipids, and were associated with 14 metabolic pathways
.
Compared with unfermented soymilk, fermented soymilk is rich in 7 antihypertensive peptides with ACE inhibitory activity, including Ala-Pro, Leu-Trp, and Pro-Phe, and the content of anti-oxidative stress tetrapeptide (Ac-SDKP) is also significantly increased; The levels of aglycone-type flavonoids such as daidzein and apigenin were significantly up-regulated, which enhanced the antioxidant properties of soymilk; in addition, the anti-nutritional factor soybean saponin in lipids and sphingosine, which induces apoptosis, were significantly decreased during the fermentation process, increasing the amount of soybean milk.
Safety of soy milk
.
It can be seen that BSNK-5 fermentation not only increased the digestion and absorption utilization rate of soybean milk, but also significantly improved its nutritional quality and functional properties
.
This study systematically revealed the profile and variation of secondary metabolites in BSNK-5 fermented soymilk, which laid a theoretical foundation for the development of nutrient-intensive BFF foods in the later stage, and had a good application prospect
.
.
The results showed that the metabolite profiles of BSNK-5 fermented soymilk showed time-dependent changes, and the metabolites gradually increased during the fermentation process and tended to be stable in the later stage
.
A total of 289 differential metabolites were identified, mainly involving three categories of peptides/amino acids, flavonoids and lipids, and were associated with 14 metabolic pathways
.
Compared with unfermented soymilk, fermented soymilk is rich in 7 antihypertensive peptides with ACE inhibitory activity, including Ala-Pro, Leu-Trp, and Pro-Phe, and the content of anti-oxidative stress tetrapeptide (Ac-SDKP) is also significantly increased; The levels of aglycone-type flavonoids such as daidzein and apigenin were significantly up-regulated, which enhanced the antioxidant properties of soymilk; in addition, the anti-nutritional factor soybean saponin in lipids and sphingosine, which induces apoptosis, were significantly decreased during the fermentation process, increasing the amount of soybean milk.
Safety of soy milk
.
It can be seen that BSNK-5 fermentation not only increased the digestion and absorption utilization rate of soybean milk, but also significantly improved its nutritional quality and functional properties
.
This study systematically revealed the profile and variation of secondary metabolites in BSNK-5 fermented soymilk, which laid a theoretical foundation for the development of nutrient-intensive BFF foods in the later stage, and had a good application prospect
.
The research results were recently published online in the top journal LWT-Food Science and Technology (IF: 4.
952) in the field of food.
Gao Yaxin, a doctoral student of the Institute of Processing Technology, is the first author, and researcher Wang Fengzhong and associate researcher Li Shuying are the corresponding authors
.
This research was supported by the Soybean Industry Technology System (CARS-04) and the Science and Technology Innovation Project of the Chinese Academy of Agricultural Sciences (CAAS-ASTIP-2021-IFST-03)
.
952) in the field of food.
Gao Yaxin, a doctoral student of the Institute of Processing Technology, is the first author, and researcher Wang Fengzhong and associate researcher Li Shuying are the corresponding authors
.
This research was supported by the Soybean Industry Technology System (CARS-04) and the Science and Technology Innovation Project of the Chinese Academy of Agricultural Sciences (CAAS-ASTIP-2021-IFST-03)
.
Original link: https://doi.
org/10.
1016/j.
lwt.
2022.
113311
org/10.
1016/j.
lwt.
2022.
113311
