Widely Targeted Metabolomics Revealed the Metabolic Basis of Physiological Function and Flavor of Natto.

ABSTRACT: Background: Natto is a fermented product derived from soybeans through the action of Bacillus subtilis natto, possessing various pharmacological and health-promoting properties. However, due to the absence of large-scale and systematic investigations into its metabolite profile, the mechanisms governing the biological functions and flavor characteristics of natto remain incompletely elucidated. Methods: In this study, a comprehensive, widely targeted metabolome analysis was conducted using UHPLC-MS/MS to compare soybeans and natto. Results: A total of 569 metabolites were identified, of which 160 exhibited differential expression between natto and soybeans, including 28 amino acids and their derivatives, 19 flavonoids, 18 alkaloids, and 10 nucleotides and their derivat

SUBMITTER: Yin X 

PROVIDER: S-EPMC11676936 | biostudies-literature | 2024 Dec

REPOSITORIES: biostudies-literature