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Fermentation as a bio-process to obtain functional soybean flours
Rebeca Fernandez-Orozco1, Juana Frias, Rosario Muñoz
1Instituto de Fermentaciones Industriales (CSIC), Juan de la Cierva 3, 28006 Madrid, Spain.
Journal of Agricultural and Food Chemistry
|October 3, 2007
Summary
Fermenting soybeans with specific microbes like Bacillus subtilis significantly boosts antioxidant compounds, particularly total phenolic compounds (TPC), enhancing soybean flour
Area of Science:
- Food Science and Technology
- Biotechnology
- Nutritional Science
Background:
- Soybean (Glycine max cv. Merit) is a valuable food source.
- Understanding the impact of fermentation on soybean's bioactive compounds is crucial for developing functional foods.
- Antioxidants play a vital role in health by combating oxidative stress.
Purpose of the Study:
- To investigate the effects of various fermentation methods on antioxidant properties of soybean.
- To quantify changes in specific antioxidant compounds and capacities.
- To determine the optimal fermentation strategy for enhancing soybean's functional attributes.
Main Methods:
- Solid-state and liquid-state fermentation of soybean seeds and flours.
- Inoculation with specific microorganisms: Aspergillus oryzae, Rhizopus oryzae, Bacillus subtilis, and Lactobacillus plantarum.
- Analysis of antioxidant compounds: vitamins C and E, total phenolic compounds (TPC), and reduced glutathione (GSH).
- Assay of antioxidant capacity: SOD-like activity, PRTC, PC peroxidation inhibition, and TEAC.
Main Results:
- Fermentation generally decreased vitamin E, except with A. oryzae, R. oryzae, or B. subtilis, which increased it significantly.
- Total phenolic compounds (TPC) content increased with fermentation.
- Reduced glutathione (GSH) content was unaffected or decreased.
- Superoxide anion scavenging activity (SOD-like activity) decreased, while peroxyl radical-trapping capacity (PRTC) and Trolox equivalent antioxidant capacity (TEAC) generally increased.
- Bacillus subtilis fermentation yielded the highest TEAC values and optimal results for functional soybean flours.
- Soybean extracts inhibited phosphatidylcholine (PC) peroxidation.
Conclusions:
- Fermentation significantly alters the antioxidant profile of soybeans.
- Total phenolic compounds (TPC) are the major contributors to the enhanced antioxidant capacity of fermented soybeans.
- Fermentation using Bacillus subtilis is a promising method for producing functional soybean flours with superior antioxidant properties.
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