Enhancing Soybean Quality with Oyster Mushroom Fermentation
Author Information
Author(s): He Mengxin, Peng Qing, Xu Xiaoqing, Shi Bo, Qiao Yu
Primary Institution: Feed Research Institute, Chinese Academy of Agricultural Sciences, Beijing, China
Hypothesis
The study aimed to investigate the effects on the nutritional ingredients, antioxidant activity, and non-volatile metabolites during solid-state fermentation of soybeans by Pleurotus ostreatus mycelium.
Conclusion
The fermentation process significantly increased the antioxidant activity and total phenolic content of soybeans while decreasing dietary fiber and starch content.
Supporting Evidence
- The total phenolic content increased from 4.62 to 20.72 mg GAE/g after fermentation.
- Antioxidant activities against intracellular reactive oxygen species (ROS), DPPH, and ABTS were significantly enhanced.
- A total of 154 differential metabolites were identified after fermentation.
- Protein and lipid levels in fermented soybeans increased significantly compared to unfermented soybeans.
Takeaway
This study shows that using oyster mushrooms to ferment soybeans can make them healthier by boosting their nutrients and antioxidants.
Methodology
Soybeans were fermented with Pleurotus ostreatus mycelium, and various assays were conducted to measure changes in nutritional content and antioxidant activity.
Limitations
The study does not address the long-term effects of consuming fermented soybeans or the potential variability in fermentation outcomes based on different conditions.
Statistical Information
P-Value
p<0.05
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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