This research was the first to demonstrate the variations of nutritional constituents, glucosidase properties and antioxidant activities in soybeans during different solid state fermentation times (germination → 5 periods for 12 days) with Tricholoma matsutake. Total isoflavones were significantly reduced (2661.54 → 1559.04 μg/g) with the increase of aglycone contents (107.61 → 1285.66 μg/g, 12 times) for fermentation, whereas amino acid and fatty acid slightly increased. Among them, daidzein (43.2 → 43.6 → 421.9 → 721.4 → 634.0 μg/g), genistein (52.7 → 24.4 → 339.5 → 546.6 → 512.8 μg/g) and glutamic acid (0.3 → 1.7 → 3.9 → 6.6 → 16.1 mg/g) markedly increased between germinated and fermented soybeans. Total phenolic contents and antioxidant abilities also considerably increased, especially, ABTS displayed the predominant scavenging capacities (33.1 → 94.8%) at 200 μg/ml, followed by DPPH (11.9 → 87.0%) and hydroxyl (11.2 → 49.2%) radicals. Interestingly, α-glucosidase inhibition (11.8 → 84.9%) and β-glucosidase (3.1 → 40.3 unit/g) exhibited the highest activities after 9 days. Our results implied that fermented soybeans may be contributed to enhance the soybean value in nutrition and biological effect aspects to development of new functional foods.
Keywords: Acetylglycitin (PubChem CID: 53398650); Antioxidant activity; Daidzein (PubChem CID: 5281708); Daidzin (PubChem CID: 107971); Genistein (PubChem CID: 5280961); Genistin (PubChem CID: 5281377); Glucosidase; Glycitein (PubChem CID: 5317750); Glycitin (PubChem CID: 187808); Isoflavone; Malonyldaidzin (PubChem CID: 9913968); Malonylgenistin (PubChem CID: 90658001); Malonylglycitin (PubChem CID: 23724657); Solid state fermentation; Soybean; Tricholoma matsutake.
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