Soybean fermentation drives the production of native neuroprotective peptides based on a peptidomics strategy.

ABSTRACT: Fermentation is applied to improve bioactive components (e.g., native peptides and amino acids) responsible for health benefits. The native peptide identification is vital for precisely delineating fermented food properties. However, their identification represents a challenge due to large heterogeneity in sizes and charges. Herein, an LC-MS-based peptidomics approach was established to profile peptides in fermented soybean. As a result, a total of 714 native peptides, including 561 novel peptides were first detected and identified. Approximately 75 % of the peptides were unique or dramatically increased after fermentation. Interestingly, most peptides were released from two main soybean allergenic proteins, glycinin and β-conglycinin. Furthermore, molecular docking revealed the hig

SUBMITTER: Zhang L 

PROVIDER: S-EPMC12150060 | biostudies-literature | 2025

REPOSITORIES: biostudies-literature