Lactobacillus plantarum ZLC‐18 fermentation improve tyrosinase inhibition activity and antioxidant capacity in soybean hulls

Abstract

Soybean hulls, the main byproduct in soybean processing, have many biological activities. However, the value of this byproduct is still far from being fully exploited. In this study, we investigated the antityrosinase and antioxidant capacities in soybean hulls fermented by Lactobacillus plantarum ZLC-18 (L. plantarum ZLC-18). We found that L. plantarum ZLC-18 fermentation could markedly improve the antityrosinase and antioxidant activities of soybean hulls. The anti-tyrosinase and antioxidant activities were positively correlated with the total phenolic and flavonoid contents. UPLC-MS analysis suggested that phenolic compounds (daidzin, genistin, vanillic acid and so on) were increased in soybean hulls after fermentation, and some of these compounds were shown to have anti-tyrosinase and antioxidant activities. Our study demonstrates that fermentation is an efficient strategy to enhance the bioactive function of soybean hulls. Moreover, this study provides evidence that soybean hulls can be used as a kind of functional food ingredient, thereby improving their economic benefits.

Metabolomic Comparison of Guava (Psidium guajava L.) Leaf Extracts Fermented by Limosilactobacillus fermentum and Lactiplantibacillus plantarum and Their Antioxidant and Antiglycation Activities

“…In addition, LPG resulted in higher concentrations of vanillic acid. This phenomenon was also observed in soybean hulls fermented with L. plantarum [41]. Although the chlorogenic acid content decreased with LFG, no additional compounds exhibiting an increase were observed in our study.…”

Lactobacillus co-fermentation of Cerasus humilis juice alters chemical properties, enhances antioxidant activity, and improves gut microbiota

“…Probiotics have good antioxidant properties, 15,64,65 and Lactobacillus fermentation can improve antioxidant capacity. 66 Collectively, sufficient probiotics produced by fermentation may be another important reason for the highest antioxidant capacity of CF after digestion. Moreover, the two antioxidant activity indicators of the CF group under these two treatments were better than those of the SCF group, which were then higher than those of the UF group, with the difference between CF and SCF groups being greater than the difference between SCF and UF groups (Fig.…”