Hyeon Hyejin, Min Cheol Woo, Moon Keumok, Cha Jaeho, Gupta Ravi, Park Sang Un, Kim Sun Tae, Kim Jae Kwang
Division of Life Sciences and Bio-Resource and Environmental Center, College of Life Sciences and Bioengineering, Incheon National University, Incheon 22012, Korea.
Department of Plant Bioscience, Life and industry Convergence Research Institute, Pusan National University, Miryang 50463, Korea.
Foods. 2020 Jan 22;9(2):117. doi: 10.3390/foods9020117.
Soybean processing, e.g., by soaking, heating, and fermentation, typically results in diverse metabolic changes. Herein, multivariate analysis-based metabolic profiling was employed to investigate the effects of fermentation by or on soybean substrates extracted at 4, 25, or 55 °C. As metabolic changes for both and were most pronounced for substrates extracted at 55 °C, this temperature was selected to compare the two microbial fermentation strategies, which were shown to be markedly different. Specifically, fermentation by increased the levels of most organic acids, γ-aminobutyric acid, and glutamine, which were ascribed to carbohydrate metabolism and conversion of glutamic acid into GABA and glutamine. In contrast, fermentation by increased the levels of most amino acids and isoflavones, which indicated the high activity of proteases and β-glucosidase. Overall, the obtained results were concluded to be useful for the optimization of processing steps in terms of nutritional preferences.
大豆加工，例如通过浸泡、加热和发酵，通常会导致多种代谢变化。在此，采用基于多变量分析的代谢谱分析来研究嗜热栖热菌（Thermus thermophilus）或米曲霉（Aspergillus oryzae）对在4、25或55°C下提取的大豆底物进行发酵的影响。由于嗜热栖热菌和米曲霉对在55°C下提取的底物的代谢变化最为明显，因此选择该温度来比较两种微生物发酵策略，结果表明它们明显不同。具体而言，嗜热栖热菌发酵增加了大多数有机酸、γ-氨基丁酸和谷氨酰胺的水平，这归因于碳水化合物代谢以及谷氨酸向GABA和谷氨酰胺的转化。相比之下，米曲霉发酵增加了大多数氨基酸和异黄酮的水平，这表明蛋白酶和β-葡萄糖苷酶的活性较高。总体而言，得出的结果对于根据营养偏好优化加工步骤很有用。
