Comparative analysis of lipid profile and in vitro cytotoxic activity of fermented and unfermented soybean extracted by supercritical CO2 extraction

Abstract

Comparative analysis of fermented and unfermented soybean lipid were performed by supercritical CO2 extraction (SC-CO2), GC, RP-HPLC-ELSD/APCI-MS techniques, which caused to tentatively identify 31 lipids, determine fatty acid composition and lipid classes contents. Major observations were that there were significant variations of fatty acid composition involved in the amounts of palmitic acid and oleic acid increased (p<0.001), and α-linolenic acid decreased (p<0.01), and significant changes in the contents of lipid classes relating to fatty acids, diacylglycerols and triacylglycerols (p<0.001) during fermentation. Notably, observably difference in cytotoxic activity of fermented and unfermented soybean lipid against cancer cells were first evaluated, and as a result, fatty acids fraction obtained during fermentation contributed to the efficacy by significantly inducing cell apoptosis (p<0.01). These results indicate that increased lipid classes caused by fermentation are important bioactive sources, worthy of further investigation.