Research Article
Open Access
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]
Volume 1, Issue 1
2024
Received: 08 October 2024
Accepted: 04 November 2024
Published: 15 November 2024
Article Information
Published in
Agricultural Science and Food Processing
Volume/Issue
Volume 1, Issue 1, 2024
Pages
38-47
Cited by
1 (Crossref)
2 (Scopus)
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
Data Availability Statement
Data will be made available on request.
Funding
This work was supported in part by the National Natural Science Foundation of China under Grant 62173007.
Conflicts of Interest
Chunming Xu served as an Editor-in-Chief of the Agricultural Science and Food Processing at the time of manuscript submission. To ensure the integrity of the peer-review process, Chunming Xu was not involved in the editorial handling, peer review, or decision-making process for this manuscript, which was handled independently by another editor. The remaining authors declare no conflicts of interest.
Ethical Approval and Consent to Participate
Not applicable.
References
- Ng, T. B. (Ed.). (2011). Soybean: biochemistry, chemistry and physiology. BoD–Books on Demand.
[Google Scholar] - 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] - 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] - 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] - 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] - 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] - 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] - 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] - 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] - 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] - 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] - 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] - 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] - 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] - 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] - 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] - 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] - 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] - 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] - 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] - 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] - 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] - 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] - 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] - 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] - 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] - 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] - 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] - 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] - Verni, M., Verardo, V., & Rizzello, C. G. (2019). How fermentation affects the antioxidant properties of cereals and legumes. Foods, 8(9), 362.
[Google Scholar]
Cited By (1)
-
Yi-Ni Ma, Xun Xu, Lai-Feng Chen, Jin-Ping Zhou, Zhen-Hui Cao, Qiu-Ye Lin. Process optimization and evaluation of quality properties of natto with co-culture of Bacillus subtilis natto and Limosilactobacillus fermentum.
Current Research in Microbial Sciences, 2025 , 8 .
[CrossRef]
* Citation data provided by Crossref Cited-by.
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
Export Citation
RIS Format
Compatible with EndNote, Zotero, Mendeley, and other 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 -
BibTeX Format
Compatible with LaTeX, BibTeX, and other reference managers
@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}
}
Publisher's Note
ICCK stays neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Rights and Permissions
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.
Agricultural Science and Food Processing
ISSN: 3066-1579 (Online)
| ISSN: 3066-1560 (Print)
Preserved at
Portico
Portico
Scan to read this article
Northwest University, China