Abstract
In this work, the effect of solid-substrate fermentation with Aspergillus oryzae, Rhizopus oryzae and Bacillus subtilis of soybean seeds on bioactive phenolic compounds was studied. Among the analysed sample extracts several phenolic compounds, hydroxybenzoics, hydroxycinnamics and fl avonoids, such as fl avonols, fl avanones, isofl avones were identifi ed by HPLC-DAD-ESI/MS. The results obtained indicate that fermentation process carried out in seeds inoculated with different microorganisms produced signifi cant changes in fl avonoids and phenolic acids contents. A signifi cant increase in the content of phenolic acids was observed in the samples fermented with the different microorganisms with respect to soybean without fermentation and fermented naturally. Fermentation process produced also important changes in fl avonoids compounds, with a signifi cant formation in isofl avone aglycone contents such as daidzein, glycitein and genistein as a consequence of glucosidase activity of microorganism in this process, showing signifi cant differences (p<0.05) with respect to control. Therefore, this process was shown to be a good way to increase the phenolic content of soybean, which could confer health-promoting effects.
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Claims 5
Claim · model-written summary
Multiple phenolic groups were identified in soybean seed extracts.
- Taxon
- Soybean
Glycine maxt0 - Outcome
- hydroxybenzoics, hydroxycinnamics and fl avonoidse0
Not reportedOrgan / stage
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Soybean (Glycine max cv. Merit)”
e0“hydroxybenzoics, hydroxycinnamics and fl avonoids, such as fl avonols, fl avanones, isofl avones were identifi ed by HPLC-DAD-ESI/MS”
Claim · model-written summary
Fermentation with different microorganisms significantly changed soybean seed flavonoid contents.
- Taxon
- SoybeanGlycine maxt0
- Organ / stage
- seedse0
- Treatment
- fermentation process carried out in seeds inoculated with different microorganismse0
- Outcome
- fl avonoidse0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Soybean (Glycine max cv. Merit)”
e0“fermentation process carried out in seeds inoculated with different microorganisms produced signifi cant changes in fl avonoids and phenolic acids contents”
Claim · model-written summary
Fermentation with different microorganisms significantly changed soybean seed phenolic acid contents.
- Taxon
- SoybeanGlycine maxt0
- Organ / stage
- seedse0
- Treatment
- fermentation process carried out in seeds inoculated with different microorganismse0
- Outcome
- phenolic acids contentse0
Not reportedComparatorDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Soybean (Glycine max cv. Merit)”
e0“fermentation process carried out in seeds inoculated with different microorganisms produced signifi cant changes in fl avonoids and phenolic acids contents”
Claim · model-written summary
Microbial fermentation significantly increased phenolic acid content relative to unfermented soybean and natural fermentation.
- Taxon
- SoybeanGlycine maxt0
- Treatment
- fermented with the different microorganismse0
- Outcome
- content of phenolic acidse0
- Direction
- increasee0
- Comparator
- soybean without fermentation and fermented naturallye0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Soybean (Glycine max cv. Merit)”
e0“A signifi cant increase in the content of phenolic acids was observed in the samples fermented with the different microorganisms with respect to soybean without fermentation and fermented naturally”
Claim · model-written summary
Microbial fermentation significantly formed isoflavone aglycones including daidzein, glycitein and genistein relative to control.
- Taxon
- SoybeanGlycine maxt0
- Treatment
- Fermentation processe0
- Outcome
- isofl avone aglycone contents such as daidzein, glycitein and genisteine0
- Direction
- formatione0
- Value
- p<0.05e0
- Qualifier
- glucosidase activity of microorganisme0
- Comparator
- controle0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Soybean (Glycine max cv. Merit)”
e0“Fermentation process produced also important changes in fl avonoids compounds, with a signifi cant formation in isofl avone aglycone contents such as daidzein, glycitein and genistein as a consequence of glucosidase activity of microorganism in this process, showing signifi cant differences (p<0.05) with respect to control”
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