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    Home > Food News > Food Flavorings News > The food nutrition and functional food team of the Institute of Agricultural Products Processing, Chinese Academy of Agricultural Sciences revealed the metabolite profile and variation of soymilk fermented by Bacillus subtilis

    The food nutrition and functional food team of the Institute of Agricultural Products Processing, Chinese Academy of Agricultural Sciences revealed the metabolite profile and variation of soymilk fermented by Bacillus subtilis

    • Last Update: 2022-05-20
    • Source: Internet
    • Author: User
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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 .
     
    In this study , the secondary metabolite profiles of Bacillus subtilis BSNK-5 fermented soymilk  during 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 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)

    .
     
      Original link: https://doi.
    org/10.
    1016/j.
    lwt.
    2022.
    113311
      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 .
    Bacillus subtilis fermented metabolized food
     
    In this study , the secondary metabolite profiles of Bacillus subtilis BSNK-5 fermented soymilk  during 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

    .
    soy milk
     
      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)

    .
     
      Original link: https://doi.
    org/10.
    1016/j.
    lwt.
    2022.
    113311
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