-
CiteScore
0.10
Impact Factor
Volume 1, Issue 1, Agricultural Science and Food Processing
Volume 1, Issue 1, 2024
Submit Manuscript Edit a Special Issue
Academic Editor
Bin Guo
Bin Guo
Northwest University, China
Article QR Code
Article QR Code
Scan the QR code for reading
Popular articles
Agricultural Science and Food Processing, Volume 1, Issue 1, 2024: 38-47

Free to Read | Research Article | 15 November 2024
Effects of Fermentation Process and in Vitro Digestion on the Content of Total Phenols and Isoflavones and Antioxidant Properties in Natto
1 School of Light Industry, Beijing Technology and Business University, Beijing 100048, China
2 Key Laboratory of Cleaner Production and Integrated Resource Utilization of China National Light Industry, Beijing Technology and Business University, Beijing 100048, China
* Corresponding Author: Chunming Xu, [email protected]
Received: 08 October 2024, Accepted: 04 November 2024, Published: 15 November 2024  
Cited by: 1  (Source: Web of Science) , 1  (Source: Google Scholar)
Abstract
To investigate the changes of bioactive compounds during natto fermentation, this study focused on the variations in the levels of phenolic compounds, isoflavones, and antioxidant capabilities at various stages of the natto fermentation. Additionally, the impact of simulated in vitro digestion process of natto on phenolic compounds, isoflavones, and antioxidant capabilities was evaluated. The results indicated that fermentation process increased the phenolic content of 60.56%, while the isoflavone content decreased in 63.30%. Following in vitro digestion, the total phenolics content exhibited a release rate of 70.64%, while the isoflavones content had a residual rate of 21.79%. Antioxidant activity was assessed through DPPH, ABTS, and ORAC assays. After in vitro digestion at different fermentation stages, the ability of scavenging DPPH radicals decreased, whereas the ABTS and ORAC scavenging capabilities exhibited an upward trend. Specifically, during in vitro gastric digestion, the ABTS and ORAC radical scavenging abilities of after-ripening soybeans (24h) were 1.80 and 2.22 folder than those of dried soybeans respectively. Similarly, during in vitro intestinal digestion phase, these scavenging abilities were 1.70 and 1.14 folder than those of dried soybeans respectively.

Graphical Abstract
Effects of Fermentation Process and in Vitro Digestion on the Content of Total Phenols and Isoflavones and Antioxidant Properties in Natto

Keywords
natto
total phenolics
isoflavone
in vitro digestion
antioxidant activity

Funding
This work was supported in part by the National Natural Science Foundation of China, under grant No. 62173007.

References
  1. Ng, T. B. (Ed.). (2011). Soybean: biochemistry, chemistry and physiology. BoD–Books on Demand.
    [Google Scholar]
  2. Colletti, A., Attrovio, A., Boffa, L., Mantegna, S., & Cravotto, G. (2020). Valorisation of by-products from soybean (Glycine max (L.) Merr.) processing. Molecules, 25(9), 2129.
    [Google Scholar]
  3. Miyake, Y., Tanaka, K., Okubo, H., Sasaki, S., Furukawa, S., & Arakawa, M. (2018). Soy isoflavone intake and prevalence of depressive symptoms during pregnancy in Japan: baseline data from the Kyushu Okinawa Maternal and Child Health Study. European journal of nutrition, 57, 441-450.
    [Google Scholar]
  4. Li, Y., Song, H., Zhang, Z., Li, R., Zhang, Y., Yang, L., ... & Liu, H. (2024). Effects of fermentation with different probiotics on the quality, isoflavone content, and flavor of okara beverages. Food Science & Nutrition, 12(4), 2619-2633.
    [Google Scholar]
  5. Lin, Y. L., Lin, M. Y., Liang, C. H., Wu, C. Y., Li, P. H., & Liang, Z. C. (2023). Enhanced Yield of Bioactive Compounds and Antioxidant Activities in Four Fermented Beans of Phellinus linteus Strains (Agaricomycetes) by Solid-State Fermentation. International Journal of Medicinal Mushrooms, 25(9).
    [Google Scholar]
  6. Champagne, C. P., Green-Johnson, J., Raymond, Y., Barrette, J., & Buckley, N. (2009). Selection of probiotic bacteria for the fermentation of a soy beverage in combination with Streptococcus thermophilus. Food Research International, 42(5-6), 612-621.
    [Google Scholar]
  7. McCue, P., & Shetty, K. (2004). Health benefits of soy isoflavonoids and strategies for enhancement: a review. Critical reviews in food science and nutrition, 44(5), 361-367.
    [Google Scholar]
  8. Kim, B., Byun, B. Y., & Mah, J. H. (2012). Biogenic amine formation and bacterial contribution in Natto products. Food Chemistry, 135(3), 2005-2011.
    [Google Scholar]
  9. Chaiyasut, C., Kumar, T., Tipduangta, P., & Rungseevijitprapa, W. (2010). Isoflavone content and antioxidant activity of Thai fermented soybean and its capsule formulation. African Journal of Biotechnology, 9(26), 4120-4126.
    [Google Scholar]
  10. Kang, J. H., Han, I. H., Sung, M. K., Yoo, H., Kim, Y. G., Kim, J. S., ... & Yu, R. (2008). Soybean saponin inhibits tumor cell metastasis by modulating expressions of MMP-2, MMP-9 and TIMP-2. Cancer letters, 261(1), 84-92.
    [Google Scholar]
  11. De Mejia, E., & Ben, O. (2006). Soybean bioactive peptides: A new horizon in preventing chronic diseases. Sexuality, Reproduction and Menopause, 4(2), 91-95.
    [Google Scholar]
  12. Dwivedi, S., Singh, V., Sharma, K., Sliti, A., Baunthiyal, M., & Shin, J. H. (2024). Significance of soy-based fermented food and their bioactive compounds against obesity, diabetes, and cardiovascular diseases. Plant Foods for Human Nutrition, 79(1), 1-11.
    [Google Scholar]
  13. Ren, N. N., Chen, H. J., Li, Y., Mcgowan, G. W., & Lin, Y. G. (2017). A clinical study on the effect of nattokinase on carotid artery atherosclerosis and hyperlipidaemia. Zhonghua yi xue za zhi, 97(26), 2038-2042.
    [Google Scholar]
  14. Oomen, A. G., Hack, A., Minekus, M., Zeijdner, E., Cornelis, C., Schoeters, G., ... & Van Wijnen, J. H. (2002). Comparison of five in vitro digestion models to study the bioaccessibility of soil contaminants. Environmental science & technology, 36(15), 3326-3334.
    [Google Scholar]
  15. Sindhi, V., Gupta, V., Sharma, K., Bhatnagar, S., Kumari, R., & Dhaka, N. (2013). Potential applications of antioxidants–A review. Journal of pharmacy research, 7(9), 828-835.
    [Google Scholar]
  16. Wu, F. C., Chou, S. Z., & Shih, L. (2013). Factors affecting the production and molecular weight of levan of Bacillus subtilis natto in batch and fed-batch culture in fermenter. Journal of the Taiwan Institute of Chemical Engineers, 44(6), 846-853.
    [Google Scholar]
  17. Kuligowski, M., Sobkowiak, D., Polanowska, K., & Jasińska-Kuligowska, I. (2022). Effect of different processing methods on isoflavone content in soybeans and soy products. Journal of Food Composition and Analysis, 110, 104535.
    [Google Scholar]
  18. Xu, B. J., & Chang, S. K. (2007). A comparative study on phenolic profiles and antioxidant activities of legumes as affected by extraction solvents. Journal of food science, 72(2), S159-S166.
    [Google Scholar]
  19. Gawlik-Dziki, U. (2012). Changes in the antioxidant activities of vegetables as a consequence of interactions between active compounds. Journal of Functional Foods, 4(4), 872-882.
    [Google Scholar]
  20. Cho, K. M., Lee, J. H., Yun, H. D., Ahn, B. Y., Kim, H., & Seo, W. T. (2011). Changes of phytochemical constituents (isoflavones, flavanols, and phenolic acids) during cheonggukjang soybeans fermentation using potential probiotics Bacillus subtilis CS90. Journal of Food Composition and Analysis, 24(3), 402-410.
    [Google Scholar]
  21. Ju, H. K., Chung, H. W., Hong, S. S., Park, J. H., Lee, J., & Kwon, S. W. (2010). Effect of steam treatment on soluble phenolic content and antioxidant activity of the Chaga mushroom (Inonotus obliquus). Food Chemistry, 119(2), 619-625.
    [Google Scholar]
  22. Bouayed, J., Hoffmann, L., & Bohn, T. (2011). Total phenolics, flavonoids, anthocyanins and antioxidant activity following simulated gastro-intestinal digestion and dialysis of apple varieties: Bioaccessibility and potential uptake. Food chemistry, 128(1), 14-21.
    [Google Scholar]
  23. Niamnuy, C., Nachaisin, M., Laohavanich, J., & Devahastin, S. (2011). Evaluation of bioactive compounds and bioactivities of soybean dried by different methods and conditions. Food Chemistry, 129(3), 899-906.
    [Google Scholar]
  24. Katuwal, N., Raya, B., Dangol, R., Adhikari, B. R., Yadav, K. C., & Upadhyay, A. (2023). Effects of fermentation time on the bioactive constituents of Kinema, a traditional fermented food of Nepal. Heliyon, 9(4).
    [Google Scholar]
  25. Sanz, T., & Luyten, H. (2006). Release, partitioning and stability of isoflavones from enriched custards during mouth, stomach and intestine in vitro simulations. Food Hydrocolloids, 20(6), 892-900.
    [Google Scholar]
  26. Ma, Y., Zhou, M., & Huang, H. (2014). Changes of heat-treated soymilks in bioactive compounds and their antioxidant activities under in vitro gastrointestinal digestion. European Food Research and Technology, 239, 637-652.
    [Google Scholar]
  27. Asni, N. S. M., Surya, R., Misnan, N. M., Lim, S. J., Ismail, N., Sarbini, S. R., & Kamal, N. (2024). Metabolomics insights of conventional and organic tempe during in vitro digestion and their antioxidant properties and cytotoxicity in HCT-116 cells. Food Research International, 195, 114951.
    [Google Scholar]
  28. Bisby, R. H., Brooke, R., & Navaratnam, S. (2008). Effect of antioxidant oxidation potential in the oxygen radical absorption capacity (ORAC) assay. Food chemistry, 108(3), 1002-1007.
    [Google Scholar]
  29. Pisoschi, A. M., & Pop, A. (2015). The role of antioxidants in the chemistry of oxidative stress: A review. European journal of medicinal chemistry, 97, 55-74.
    [Google Scholar]
  30. Verni, M., Verardo, V., & Rizzello, C. G. (2019). How fermentation affects the antioxidant properties of cereals and legumes. Foods, 8(9), 362.
    [Google Scholar]

Cite This Article
APA Style
Xu, C., Sun, S., & Han, A. (2024). Effects of Fermentation Process and in Vitro Digestion on the Content of Total Phenols and Isoflavones and Antioxidant Properties in Natto. Agricultural Science and Food Processing, 1(1), 38–47. https://doi.org/10.62762/ASFP.2024.541137

Article Metrics
Citations:

Crossref

0

Scopus

1

Web of Science

1
Article Access Statistics:
Views: 625
PDF Downloads: 97

Publisher's Note
IECE stays neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions
Institute of Emerging and Computer Engineers (IECE) or its licensor (e.g. a society or other partner) holds exclusive rights to this article under a publishing agreement with the author(s) or other rightsholder(s); author self-archiving of the accepted manuscript version of this article is solely governed by the terms of such publishing agreement and applicable law.
Agricultural Science and Food Processing

Agricultural Science and Food Processing

ISSN: 3066-1579 (Online) | ISSN: 3066-1560 (Print)

Email: [email protected]

Portico

Portico

All published articles are preserved here permanently:
https://www.portico.org/publishers/iece/

Copyright © 2024 Institute of Emerging and Computer Engineers Inc.