Yang Chengcheng, Chen Xuefeng, Niu Pengfei, Yang Xingbin, Lu Yalong
Shaanxi Engineering Laboratory for Food Green Processing and Safety Control, and Shaanxi Key Laboratory for Hazard Factors Assessment in Processing and Storage of Agricultural Products, Engineering Research Center of High-Valued Utilization of Fruit Resources in Western China, Ministry of Education, College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, China.
Food Funct. 2025 Mar 17;16(6):2363-2377. doi: 10.1039/d4fo06067a.
This study developed a probiotic -fermented soybean powder (EFSP) and analyzed its nutrient profile, volatile components, and laxative efficacy in rats. After 8 days fermentation, polysaccharide contents significantly decreased, while total flavonoid levels initially increased in the first 6 days, and then decreased rapidly. Isoflavone glycosides were reduced, accompanied by an increase in isoflavone aglycones. Additionally, marked changes were observed in the composition and content of short-chain fatty acids, protein-based amino acids, and volatile compounds. Furthermore, EFSP demonstrated superior laxative effects to non-fermented soybean powder (NFSP) in diphenoxylate-induced constipated rats, primarily by modulating the aquaporins, mucin and enteric neuro factor levels in the colonic tissue. Metabolomics indicated that linoleic acid, primary bile acid synthesis, and taurine and sulfinic acid might be involved in constipation regulation. These findings suggested that fermentation enhances the nutritional properties of soybean, contributing to its distinctive nutritional quality.
本研究开发了一种益生菌发酵大豆粉（EFSP），并分析了其营养成分、挥发性成分以及对大鼠的通便效果。发酵8天后，多糖含量显著降低，而总黄酮水平在前6天先升高，然后迅速下降。异黄酮糖苷减少，同时异黄酮苷元增加。此外，短链脂肪酸、蛋白质基氨基酸和挥发性化合物的组成和含量也发生了显著变化。此外，在苯乙哌啶诱导的便秘大鼠中，EFSP表现出比未发酵大豆粉（NFSP）更优异的通便效果，主要是通过调节结肠组织中 aquaporins、粘蛋白和肠神经因子水平实现的。代谢组学表明，亚油酸、初级胆汁酸合成以及牛磺酸和亚磺酸可能参与便秘调节。这些发现表明，发酵增强了大豆的营养特性，使其具有独特的营养品质。
