Comprehensive profiling of bioactive compounds in germinated black soybeans via UHPLC-ESI-QTOF-MS/MS and their anti-Alzheimer’s activity

Abstract

Black soybeans contain several bioactive compounds and commonly consumed due to their health-related activities but rarely cultivated as edible sprouts. The present study investigated the changes that occurred during germination in two new genotypes black soybeans. Raw and germinated seeds were tested against in vitro Alzheimer’s disease (AD) biomarkers, including oxidative stress, inflammatory factors and cholinesterase enzymes as well as γ-aminobutyric acid (GABA) levels. Sprouts significantly inhibited the cholinesterase enzymes and inflammatory factors (protein denaturation, proteinase and lipoxygenase) than seeds. An increase in phenolic, flavonoid and GABA (10-folds) content and antioxidant capacity (ABTS, DPPH, and FRAP) was observed in germinated seeds. However, anthocyanin content was decreased in sprouts. UHPLC-ESI-QTOF-MS2 metabolites profiling approach identified 22 compounds including amino acids, peptides, fatty acids, and polyphenols. Among identified compounds, daidzein, genistein, gallic acid, spermidine, L-asparagine, and L-lysine exhibited the highest increase after germination. The current study reveals that germination of black soybeans have promising potential to inhibit/prevent AD and can be used to develop functional foods.

Phytochemicals Identification and Bioactive Compounds Estimation of Artemisia Species Grown in Saudia Arabia

“…A positive strong relationship was observed between the major compounds (artemisinin, quercetin, tannic acid, gallic acid, total phenol, total tannin, and total flavonoid content with antioxidants assay (DPPH and TCA)) ( Figure 8 ). Plants rich in antioxidant compounds can reduce the pathogenesis and progression associated with oxidative stress [ 22 , 67 ].…”

A systematic review of black soybean (Glycine max (L.) Merr.): Nutritional composition, bioactive compounds, health benefits, and processing to application

“…Alzheimer's disease is a neurodegenerative disease that is characterized by gradual and progressive deterioration in cognitive function (Shabbir, Tyagi, Ham, & Oh, 2022). In Alzheimer's disease, the underlying pathogenesis involves a deficiency of neurotransmitters, such as acetylcholine, which leads to impaired cholinergic neuron function and subsequent memory loss.…”

“…Furthermore, BS fermented with Pediococcus acidilactici had excellent activity against Alzheimer's disease and inflammatory factors (lipoxygenase); γ‐aminobutyric acid content was increased, and IC 50 values of inhibition in AChE and anti‐lipoxygenase activity were decreased. Fermented samples also exhibited a notable increase in antioxidant effects (Shabbir, Tyagi, Ham, & Oh, 2022). Thus, the in‐depth analysis of the various research findings regarding the health benefits and the intricate mechanisms found in fermented BS products like natto, sauce, and doenjang, could guide future researchers in drawing definitive conclusions on its beneficial effects on health.…”

A Comprehensive Analytical Review of Polyphenols: Evaluating Neuroprotection in Alzheimer’s Disease

“…PCA showed that polyphenol fractions extracted in ethyl acetate showed the highest content of phenolic compounds, highest antioxidant capacity, and highest AChE inhibitory activity. Shabbir et al [ 136 ] have also used PCA to evaluate the effects of fermentation on bioactive compounds in black soybeans samples and in germinated black soybeans [ 137 ] and their possible action on anti-Alzheimer’s effects.…”