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Dynamic changes of nutrients, isoflavone composition and antioxidant activities during liquid-state fermentation of soybean embryo homogenate by Ganoderma lucidum

Summary

Researchers fermented soybean embryo using Ganoderma lucidum mushroom to create a more nutritious and better-tasting food product. During fermentation, the mushroom’s enzymes broke down hard-to-digest compounds and converted isoflavones into more absorbable forms while dramatically increasing antioxidant activity. The fermented product showed 8-fold higher antioxidant power and reduced unpleasant flavors, making soybean embryo a viable functional food ingredient.

Background

Soybean embryo is a nutrient-rich byproduct of soymilk and soybean oil production, but its use is limited by undesirable flavors and bitter taste. Fermentation with microorganisms can improve nutritional composition and reduce off-flavors. Ganoderma lucidum is a basidiomycete mushroom with bioactive compounds and diverse exoenzymes suitable for functional food applications.

Objective

To explore compositional changes of oligosaccharides, amino acids, volatile compounds, isoflavones, phenols, flavonoids, and antioxidant capacities during liquid-state fermentation of soybean embryo homogenate by Ganoderma lucidum to improve its usability as a functional food material.

Results

Raffinose and stachyose were nearly completely hydrolyzed within 2 days. After 5 days, amino-type nitrogen and total free amino acids increased 7.0-fold and 2.4-fold respectively. Isoflavone glucosides were hydrolyzed to aglycones by day 2, with subsequent transformation into ortho-hydroxyisoflavones. Total phenol, flavonoid, and antioxidant activities increased significantly throughout fermentation, with DPPH activity increasing approximately 8-fold after 7 days.

Conclusion

Liquid-state fermentation of soybean embryo by G. lucidum significantly improves nutritional profile and bioactive compound content, reducing anti-nutritional factors and off-flavors. The formation of ortho-hydroxyisoflavones and enhanced antioxidant activities suggest improved bioavailability and functional properties. These results indicate fermented soybean embryo has strong potential as a functional food material.
  • Published in:Food Chemistry X,
  • Study Type:Experimental Study,
  • Source: PMID: 40046998, DOI: 10.1016/j.fochx.2025.102283
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