Sui Liqiang, Cao Dongying, Wang Yali, Wu Zhong, Wang Sugui, Xu Wei, Chen Lixia, Li Hua
Institute of Structural Pharmacology & TCM Chemical Biology, Fujian Key Laboratory of Chinese Materia Medica, College of Pharmacy, Fujian University of Traditional Chinese Medicine, Fuzhou, China.
Fujian Medical University Union Hospital, Fuzhou, China.
NPJ Sci Food. 2025 Jul 1;9(1):118. doi: 10.1038/s41538-025-00491-y.
Semen Sojae Praeparatum (SSP) is a traditional soybean fermented food in China. One of the special processes is seven-time fermentation. In order to verify the rationality of the process, we collected samples from multiple stages of fermentation, a mouse fever model was established to observe the antipyretic and anti-inflammatory effects. The content of 22 amino acids, 6 isoflavones and polysaccharides was determined, the biological information was analyzed. Our results showed the peak value of flavonoids, amino acids and polysaccharides content occurred during the second fermentation, while the antipyretic and anti-inflammatory effects were also superior after two-time fermentation. The dominant strains in the fermentation were Aspergillus, Rhizopus arrhizus and Bacillus. Bacillus involved in the transformation of genistin, glutamate and leucine, which contributed to the anti-inflammatory effect. We speculated two-time fermented SSP to be superior, excessive fermentation is likely to negatively affect the accumulation of components and the activities of SSP.
淡豆豉是中国传统的大豆发酵食品。其特殊工艺之一是七次发酵。为验证该工艺的合理性，我们在发酵的多个阶段采集样本，建立小鼠发热模型以观察其解热和抗炎作用。测定了22种氨基酸、6种异黄酮和多糖的含量，并进行了生物学信息分析。我们的结果表明，黄酮类化合物、氨基酸和多糖含量的峰值出现在第二次发酵期间，同时二次发酵后的解热和抗炎作用也更优。发酵过程中的优势菌株为曲霉、无根根霉和芽孢杆菌。芽孢杆菌参与染料木苷、谷氨酸和亮氨酸的转化，这有助于产生抗炎作用。我们推测二次发酵的淡豆豉更优，过度发酵可能会对淡豆豉成分的积累和活性产生负面影响。
