Xiao Yu, Chen Hui, Wang Yajing, Ma Jinrong, Hou Aixiang, Wang Yuanliang, Chen Yulian, Lu Xingjun
College of Food Science and Technology, Hunan Agricultural University, Changsha, 410128, China.
Key Laboratory of Ministry of Education for Tea Science, College of Horticulture, Hunan Agricultural University, Changsha, 410128, China.
Curr Res Food Sci. 2024 Sep 14;9:100854. doi: 10.1016/j.crfs.2024.100854. eCollection 2024.
In this study, the influence of solid-state fermentation (SSF) using probiotic on the change of volatile organic compounds (VOCs) and α-glucosidase inhibition activity of soybeans was investigated. A total of 46 VOCs were characterized via headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS), the majority of which were aldehydes (17), alcohols (10), and ketones (7). SSF by . drastically affected the flavor characteristics of soybeans, and the levels of unpleasant beany flavor components, such as hexanal-D, 1-octen-3-ol, 1-hexanol-D, 1-hexanol-M, heptanal-M, 1-pentanol, heptanal-D, and 2-pentyl furan were all substantially decreased by 50% after 15 days of SSF, while volatiles with floral, caramel, and desirable flavors such as pentanal-D, methylpropanal, 2-propanol, and propyl acetate drastically ( < 0.05) increased by 1.1-, 19.2-, 3.6-, and 2.6-fold, respectively. Key aroma-active compounds analysis revealed that 18 VOCs (ROAV, relative odor activity value ≥ 1) play a great role in shaping the flavor characteristics of the soybean samples. After 15 days of SSF, the ROAV values of methylpropanal, 2-propanol, and propyl acetate drastically ( < 0.05) increased to 8.48, 63.88, and 11.29, respectively, which greatly contributed to the desirable flavor characteristics of fermented soybeans. Furthermore, greatly improved the α-glucosidase inhibitory activity of soybean by 22.4% after 15 days fermentation, which was closely correlated with the accumulated phenolic compounds during SSF. Molecular docking showed that genistein and daidzein have high binding affinity for α-glucosidase active sites, primarily driven by hydrogen bonds and hydrophobic interactions. These results demonstrated that soybeans fermented with substantially improved the flavor characteristics and α-glucosidase inhibitory effect, and were greatly helpful to promote the application of soybeans in food products.
本研究考察了使用益生菌进行固态发酵（SSF）对大豆挥发性有机化合物（VOCs）变化及α-葡萄糖苷酶抑制活性的影响。通过顶空气相色谱-离子迁移谱（HS-GC-IMS）共鉴定出46种VOCs，其中大部分为醛类（17种）、醇类（10种）和酮类（7种）。经……进行的固态发酵极大地影响了大豆的风味特征，己醛-D、1-辛烯-3-醇、1-己醇-D、1-己醇-M、庚醛-M、1-戊醇、庚醛-D和2-戊基呋喃等不愉快豆腥味成分的含量在固态发酵15天后均大幅降低了50%，而具有花香、焦糖和宜人风味的挥发性成分如戊醛-D、甲基丙醛、2-丙醇和乙酸丙酯则分别大幅（P<0.05）增加了1.1倍、19.2倍、3.6倍和2.6倍。关键香气活性化合物分析表明，18种VOCs（相对气味活性值ROAV≥1）对塑造大豆样品的风味特征起重要作用。固态发酵15天后，甲基丙醛、2-丙醇和乙酸丙酯的ROAV值分别大幅（P<0.05）增至8.48、63.88和11.29，这对发酵大豆宜人的风味特征有很大贡献。此外，……在发酵15天后使大豆的α-葡萄糖苷酶抑制活性大幅提高了22.4%，这与固态发酵过程中积累的酚类化合物密切相关。分子对接表明，染料木黄酮和大豆苷元对α-葡萄糖苷酶活性位点具有高结合亲和力，主要由氢键和疏水相互作用驱动。这些结果表明，用……发酵的大豆显著改善了风味特征和α-葡萄糖苷酶抑制效果，对促进大豆在食品中的应用有很大帮助。
