Work

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

Year: 2025

Type: article

Abstract: Soybean embryo, which is rich in phytochemicals such as isoflavones and soyasaponins is generated as a by-product during industrial production of soymilk using whole soybean in Korea, and it has been discarded as a waste or used as composites for feedstuffs. Therefore, this study aims to explore changes of nutrients, volatiles, isoflavones and antioxidant capacities during liquid-state fermentation (LSF) of soybean embryo homogenate (SEH) by Ganoderma lucidum to improve usability as functional food material. Raffinose and stachyose were almost completely hydrolyzed after 2 days of fermentation. Amino-type nitrogen, free amino acids, total phenol, total flavonoid and antioxidants activities were significantly increased during the fermentation period. most of isoflavone glycosides were almost hydrolyzed into aglycones after 2 days and thereafter some of isoflavone aglycones were transformed to ortho-hydroxyisoflavones. Conclusively, LSF of soybean embryo by G. lucidum can potentially be improve acceptability and usability of soybean embryo as functional food material.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2025.102283