Solid-state fermentation with Rhizopus oligosporus RT-3 enhanced the nutritional properties of soybeans

Abstract

Fermented soybean products are favorite foods worldwide because of their nutritional value and health effects. In this study, solid-state fermentation (SSF) of soybeans with Rhizopus oligosporus RT-3 was performed to investigate its nutraceutical potential. A rich enzyme system was released during SSF. Proteins were effectively transformed into small peptides and amino acids. The small peptide content increased by 13.64 times after SSF for 60 h. The antioxidant activity of soybeans was enhanced due to the release of phenolic compounds. The soluble phenolic content increased from 2.55 to 9.28 gallic acid equivalent (GAE) mg/g after SSF for 60 h and exhibited high correlations with microbial enzyme activities during SSF. The potential metabolic pathways being triggered during SSF indicated that the improved nutritional composition of soybean attributed to the biochemical reactions catalyzed by microbial enzymes. These findings demonstrated that SSF could evidently improve the nutritional value and prebiotic potential of soybeans.

Tempeh fermentation improves the nutritional and functional characteristics of Jack beans (Canavalia ensiformis (L.) DC)

“…39 In another study, a decrease in monosaccharides and disaccharides was also found after Rhizopus fermentation. 5 The total fiber was lower in CT than in CB. During fermentation, fungal enzymes ( e.g.…”

“…A previous study reported on the hydrolysis of legume proteins into small soluble proteins, peptides or amino acids, confirmed by the disappearance of high molecular weight polymers, which correlated with the protease activity during tempeh fermentation with Rhizopus oligosporus. 5 A recent microscopy study reported the disappearance of protein, especially in the cells surrounded by mycelia. 9 In our study, a small increase in protein digestibility by 4% (an absolute increase) at the end of the intestinal phase was observed.…”

“…Rhizopus fermentation has been reported to facilitate chemical and structural changes in the food being fermented, which may further impact nutrient bioavailability and the production of microbial metabolites in the large intestine. 5,36 In the present study, we compared the nutritional quality as well as the digestibility and fermentability of Jack bean tempeh with those of cooked bean, as an example of a commonly used domestic preparation. We observed several compositional differences between CB and CT (Table 1).…”

“…Rhizopus mycelia grow on cooked beans and secrete a wide range of enzymes including α-amylase, esterase, cellulase, protease, and β-glucosidase. 5 These enzymes produce chemical and structural changes in the beans, resulting in the production of bioactive peptides, 6 improvement of flavor, 7 decrease of antinutritional factors 8 and modification of the cell wall observed as cell wall damage. 9 Cell wall modification in kidney beans after tempeh fermentation and subsequent mastication has been reported to produce a significant increase in protein digestibility.…”