Co-Fermentation of Edible Mushroom By-Products with Soybeans Enhances Nutritional Values, Isoflavone Aglycones, and Antioxidant Capacity of Douchi Koji
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials and Reagents
2.2. Selection of Fermented Strains and Preparation of Douchi Koji
2.3. Optimization of EMDK
2.3.1. Single-Factor Tests
2.3.2. Response Surface Methodology (RSM)
2.4. Determination of Microbial Enzymes
2.4.1. Neutral Protease Activity
2.4.2. β-Glucosidase Activity
2.5. Determination of Amino Nitrogen (AN) Contents
2.6. Determination of Total Phenolics Content (TPC) and Total Flavonoid Content (TFC)
2.7. Determination of Isoflavones Contents
2.8. Determination of Antioxidant Capacity
2.9. Statistical Analysis
3. Results and Discussion
3.1. Screening of Strains with High Neutral Protease and β-Glucosidase Activities
3.2. Analysis of Single-Factor Tests
3.3. Response Surface Methodology (RSM) Experiments and Verification
3.3.1. Results of Box–Behnken Design (BBD)
3.3.2. Effects of Independent Variables on the Activities of Neutral Protease and β-Glucosidase
3.3.3. Verification of the Model
3.4. Analysis of Amino Nitrogen (AN) Contents
3.5. Analysis of TPC and TFC of Douchi Koji
3.6. Analysis of Isoflavones Contents of Douchi Koji
3.7. Analysis of Antioxidant Capacity of Douchi Koji
3.8. Correlation Analysis
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
Abbreviations
References
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Independent Variable | Units | Code Levels | ||
---|---|---|---|---|
−1 | 0 | 1 | ||
Inoculation amount (X1) | % (mL/g) | 4 | 6 | 8 |
EMBP amount (X2) | % (g/g) | 15 | 20 | 25 |
Fermentation time (X3) | h | 48 | 60 | 72 |
Runs | X1 | X2 | X3 | Y1 | Y2 |
---|---|---|---|---|---|
Inoculation Amount (%) | EMBP Amount (%) | Fermentation Time (h) | Neutral Protease Activity (U/g) | β-Glucosidase Activity (U/g) | |
1 | −1 | 0 | −1 | 648.942 | 787.45 |
2 | −1 | −1 | 0 | 733.564 | 1040.33 |
3 | 0 | 0 | 0 | 793.387 | 1166.42 |
4 | 0 | 1 | 1 | 730.342 | 1007.93 |
5 | 0 | 0 | 0 | 792.987 | 1155.38 |
6 | 1 | 0 | −1 | 642.809 | 805.419 |
7 | −1 | 0 | 1 | 717.076 | 1019.45 |
8 | 0 | −1 | 1 | 720.627 | 1018.75 |
9 | 1 | 1 | 0 | 742.187 | 1059.18 |
10 | −1 | 1 | 0 | 756.72 | 988.789 |
11 | 0 | −1 | −1 | 650.453 | 730.366 |
12 | 0 | 0 | 0 | 788.187 | 1164.94 |
13 | 0 | 1 | −1 | 699.787 | 784.774 |
14 | 0 | 0 | 0 | 789.787 | 1156.1 |
15 | 1 | −1 | 0 | 726.187 | 998.538 |
16 | 1 | 0 | 1 | 685.387 | 1033.95 |
17 | 0 | 0 | 0 | 793.92 | 1160.82 |
Response Value | F-Value | p-Value | Significant |
---|---|---|---|
Neutral protease | |||
Model | 284.07 | <0.0001 | significant |
Lack of Fit | 4.91 | 0.0792 | not significant |
R2 | 0.9973 | ||
R2Adj | 0.9938 | ||
C.V.% | 0.5647 | ||
Model | 284.07 | <0.0001 | significant |
Lack of Fit | 4.91 | 0.0792 | not significant |
β-glucosidase | |||
Model | 455.88 | <0.0001 | significant |
Lack of Fit | 6.33 | 0.0533 | not significant |
R2 | 0.9983 | ||
R2Adj | 0.9961 | ||
C.V.% | 0.9029 | ||
Model | 455.88 | <0.0001 | significant |
Lack of Fit | 6.33 | 0.0533 | not significant |
Samples | β-Glucoside | Aglycones | Total Isoflavones | ||||
---|---|---|---|---|---|---|---|
Daidzin | Glycitin | Genistin | Daidzein | Glycitein | Genistein | ||
URS | 583.88 ± 5.75 | 69.85 ± 1.51 | 567.48 ± 7.95 a | 4.95 ± 0.21 c | 11.95 ± 0.40 c | 31.66 ± 0.52 b | 1269.77 ± 15.13 a |
EMDK | nd | nd | 2.47 ± 0.68 b | 240.04 ± 4.12 a | 64.60 ± 1.60 a | 353.12 ± 4.16 a | 660.22 ± 8.17 b |
DKWE | 3.12 ± 0.51 | nd | 16.24 ±0.33 b | 121.39 ± 1.70 b | 43.11 ± 0.85 b | 271.20 ± 3.72 a | 455.06 ± 5.62 b |
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He, X.; Rong, P.; Liu, H.; Gan, B.; Wu, D.; Li, H.; Gan, R. Co-Fermentation of Edible Mushroom By-Products with Soybeans Enhances Nutritional Values, Isoflavone Aglycones, and Antioxidant Capacity of Douchi Koji. Foods 2022, 11, 2943. https://doi.org/10.3390/foods11192943
He X, Rong P, Liu H, Gan B, Wu D, Li H, Gan R. Co-Fermentation of Edible Mushroom By-Products with Soybeans Enhances Nutritional Values, Isoflavone Aglycones, and Antioxidant Capacity of Douchi Koji. Foods. 2022; 11(19):2943. https://doi.org/10.3390/foods11192943
Chicago/Turabian StyleHe, Xiaoqin, Peixiu Rong, Hongyan Liu, Bingcheng Gan, Dingtao Wu, Huabin Li, and Renyou Gan. 2022. "Co-Fermentation of Edible Mushroom By-Products with Soybeans Enhances Nutritional Values, Isoflavone Aglycones, and Antioxidant Capacity of Douchi Koji" Foods 11, no. 19: 2943. https://doi.org/10.3390/foods11192943