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

Chunming Xu; Shiguang Sun; Aiping Han

doi:10.62762/ASFP.2024.541137

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Volume 1, Issue 1, Agricultural Science and Food Processing

Volume 1, Issue 1, 2024

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Bin Guo

Northwest University, China

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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

Chunming Xu 1,2 *

Shiguang Sun 1

Aiping Han 1

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]

DOI: 10.62762/ASFP.2024.541137

Received: 08 October 2024, Accepted: 04 November 2024, Published: 15 November 2024

Cited by: 1 (Source: Web of Science) , 1 (Source: Google Scholar)

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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

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.

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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

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