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Effects of Fermentation Process and in Vitro Digestion on the Content of Total Phenols and Isoflavones and Antioxidant Properties in Natto
Research Article | Published: 15 November 2024
Agricultural Science and Food Processing Volume 1, Issue 1, 2024: 38-47
Volume 1, Issue 1, Agricultural Science and Food Processing
Volume 1, Issue 1, 2024
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Bin Guo
Bin Guo
Northwest University, China
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Agricultural Science and Food Processing, Volume 1, Issue 1, 2024: 38-47

Open Access | 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
by
Chunming Xu Chunming Xu 1,2 *
Shiguang Sun Shiguang Sun 1
Aiping Han 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
ARK: ark:/57805/asfp.2024.541137
Received: 08 October 2024, Accepted: 04 November 2024, Published: 15 November 2024  
Cited by: 1  (Source: Web of Science), 1  (Source: Scopus ), 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
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.
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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
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RIS format data for reference managers
TY  - JOUR
AU  - Xu, Chunming
AU  - Sun, Shiguang
AU  - Han, Aiping
PY  - 2024
DA  - 2024/11/15
TI  - Effects of Fermentation Process and in Vitro Digestion on the Content of Total Phenols and Isoflavones and Antioxidant Properties in Natto
JO  - Agricultural Science and Food Processing
T2  - Agricultural Science and Food Processing
JF  - Agricultural Science and Food Processing
VL  - 1
IS  - 1
SP  - 38
EP  - 47
DO  - 10.62762/ASFP.2024.541137
UR  - https://www.icck.org/article/abs/ASFP.2024.541137
KW  - natto
KW  - total phenolics
KW  - isoflavone
KW  - in vitro digestion
KW  - antioxidant activity
AB  - 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.
SN  - 3066-1579
PB  - Institute of Central Computation and Knowledge
LA  - English
ER  -
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@article{Xu2024Effects,
  author = {Chunming Xu and Shiguang Sun and Aiping Han},
  title = {Effects of Fermentation Process and in Vitro Digestion on the Content of Total Phenols and Isoflavones and Antioxidant Properties in Natto},
  journal = {Agricultural Science and Food Processing},
  year = {2024},
  volume = {1},
  number = {1},
  pages = {38-47},
  doi = {10.62762/ASFP.2024.541137},
  url = {https://www.icck.org/article/abs/ASFP.2024.541137},
  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.},
  keywords = {natto, total phenolics, isoflavone, in vitro digestion, antioxidant activity},
  issn = {3066-1579},
  publisher = {Institute of Central Computation and Knowledge}
}
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CC BY Copyright © 2024 by the Author(s). Published by Institute of Central Computation and Knowledge. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/), which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made.
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