Abstract
Systematic comparison of active ingredients in Sojae semen praeparatum (SSP) during fermentation was performed using ultra-fast liquid chromatography (UFLC)–TripleTOF MS and principal component analysis (PCA). By using this strategy, a total of 25 varied compounds from various biosynthetic groups were assigned and relatively quantified in the positive or negative ion mode, including two oligosaccharides, twelve isoflavones, eight fatty acids, N–(3–Indolylacetyl)–dl–aspartic acid, methylarginine, and sorbitol. Additionally, as the representative constituents, six targeted isoflavones were sought in a targeted manner and accurately quantified using extracted ion chromatograms (XIC) manager (AB SCIEX, Los Angeles, CA, USA) combined with MultiQuant software (AB SCIEX, Los Angeles, CA, USA). During the fermentation process, the relative contents of oligoses decreased gradually, while the fatty acids increased. Furthermore, the accurate contents of isoflavone glycosides decreased, while aglycones increased and reached a maximum in eight days, which indicated that the ingredients converted obviously and regularly throughout the SSP fermentation. In combination with the morphological changes, which meet the requirements of China Pharmacopoeia, this work suggested that eight days is the optimal time for fermentation of SSP from the aspects of morphology and content.
Highlights
Fermentation is one of the major processes used in the production of food from soybeans and has played an important role in human life for centuries [1,2]
MO, USA) and bioavailability compared to the β−glycosides isoflavone, the quantitative results of the representative constituents illustrated eight days is Liquid chromatography (LC)/MS−grade acetonitrile, formic acid, methanol, and that water were the optimal time for fermentation of Sojae semen praeparatum (SSP), which agrees with the morphologic changes (Figure 1)
The converted components were putatively identified by PeakView® software. This was the first systematic comparison of active ingredients in the raw materials and processed products obtained during Sojae semen praeparatum (SSP) fermentation
Summary
Fermentation is one of the major processes used in the production of food from soybeans and has played an important role in human life for centuries [1,2]. Many studies have reported the components that are converted and how bioactivities increased in soybean products during the fermentation process [3,4,5,6,7]. Sojae semen praeparatum (SSP), whose Chinese herbal name is dandouchi, which is a product of Chinese fermented preparation obtained from the ripe seed of soybean (Glycine max (L.) Merr.), has been used as an important component in traditional diets and as an effective traditional Chinese medicine (TCM) among the Chinese community worldwide. No systematic comparison has been conducted of the active ingredients among the raw materials and the SSP products collected at different fermentation stages
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