Antioxidant capacities and non-volatile metabolites changes after solid-state fermentation of soybean using oyster mushroom (<i>Pleurotus ostreatus</i>) mycelium.

ABSTRACT: Given the abundance of beneficial properties and enzymes secreted by edible oyster mushrooms, their mycelium could serve as a starter for fermented foods to enhance their nutritional and bioactive quality. This study aimed to investigate the effects on the nutritional ingredients, antioxidant activity, and non-volatile metabolites during solid-state fermentation (SSF) of soybeans by Pleurotus ostreatus mycelium. The results indicated that the contents of dietary fiber and starch in fermented soybeans decreased, while the amounts of protein and lipid increased after SSF (P < 0.05). Analysis of the total phenolic content (TPC) and antioxidant activities of the fermented soybeans revealed that the methanolic extracts significantly increased TPC and antioxidant activities against

SUBMITTER: He M 

PROVIDER: S-EPMC11660803 | biostudies-literature | 2024

REPOSITORIES: biostudies-literature