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Polish Journal of Food and Nutrition Sciences

The Journal of Institute of Animal Reproduction and Food Research of Polish Academy of Sciences in Olsztyn

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2083-6007
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Bioactive Phenolic Compounds of Soybean (Glycine max cv. Merit): Modifications by Different Microbiological Fermentations

Montserrat Dueñas
  • Corresponding author
  • Grupo de Investigación en Polifenoles, Unidad de Nutrición y Bromatología, Facultad de Farmacia, Universidad de Salamanca, Campus Miguel de Unamuno, 37007-Salamanca, Spain
  • Email:
/ Teresa Hernández
  • Instituto de Ciencia y Tecnología de Alimentos y Nutrición, C.S.I.C., Juan de la Cierva 3, 28006-Madrid, Spain, Fax: 34–915644853
/ Grzegorz Lamparski
  • Division of Food Science, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tuwima 10 str., 10–747 Olsztyn Poland
/ Isabel Estrella
  • Instituto de Ciencia y Tecnología de Alimentos y Nutrición, C.S.I.C., Juan de la Cierva 3, 28006-Madrid, Spain, Fax: 34–915644853
/ Rosario Muñoz
  • Instituto de Ciencia y Tecnología de Alimentos y Nutrición, C.S.I.C., Juan de la Cierva 3, 28006-Madrid, Spain, Fax: 34–915644853
Published Online: 2012-11-20 | DOI: https://doi.org/10.2478/v10222-012-0060-x

In this work, the effect of solid-substrate fermentation with Aspergillus oryzae, Rhizopus oryzae and Bacillus subtilis of soybean seeds on bioactive phenolic compounds was studied. Among the analysed sample extracts several phenolic compounds, hydroxybenzoics, hydroxycinnamics and fl avonoids, such as fl avonols, fl avanones, isofl avones were identifi ed by HPLC-DAD-ESI/MS. The results obtained indicate that fermentation process carried out in seeds inoculated with different microorganisms produced signifi cant changes in fl avonoids and phenolic acids contents. A signifi cant increase in the content of phenolic acids was observed in the samples fermented with the different microorganisms with respect to soybean without fermentation and fermented naturally. Fermentation process produced also important changes in fl avonoids compounds, with a signifi cant formation in isofl avone aglycone contents such as daidzein, glycitein and genistein as a consequence of glucosidase activity of microorganism in this process, showing signifi cant differences (p<0.05) with respect to control. Therefore, this process was shown to be a good way to increase the phenolic content of soybean, which could confer health-promoting effects.

Keywords: soybean; fermentation; flavonoids; isoflavones; phenolic acids

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About the article

Published Online: 2012-11-20

Published in Print: 2012-11-01


Citation Information: Polish Journal of Food and Nutrition Sciences, ISSN (Online) 2083-6007, ISSN (Print) 1230-0322, DOI: https://doi.org/10.2478/v10222-012-0060-x. Export Citation

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