Fermentation improves flavors, bioactive substances, and antioxidant capacity of Bian-Que Triple-Bean Soup by lactic acid bacteria

Yiming Li; Huixin Yang; Bin Yu; Jiayao Wang; Manli Zhu; Jiao Liu; Zhenjie Zheng; Zhenning Qian; Linya Wei; Huanyong Lv; Lili Zhang; Yunhe Xu

doi:10.3389/fmicb.2023.1152654

Fermentation improves flavors, bioactive substances, and antioxidant capacity of Bian-Que Triple-Bean Soup by lactic acid bacteria

Yiming Li, Huixin Yang, Bin Yu, Jiayao Wang, Manli Zhu, Jiao Liu, Zhenjie Zheng, Zhenning Qian, Linya Wei, Huanyong Lv, Lili Zhang, Yunhe Xu

University of Minnesota Twin Cities

Research output: Contribution to journal › Article › peer-review

3 Scopus citations

Abstract

The ancient traditional Chinese drink Bian-Que Triple-Bean Soup made by fermentation (FTBS) of Lactococcus lactis subsp. lactis YM313 and Lacticaseibacillus casei YQ336 is a potential functional drink. The effect of fermentation on the flavor and biological activity of FTBS was evaluated by analyzing its chemical composition. Five volatile flavors were detected in modified FTBS. Fermentation decreased the proportion of nonanal (beany flavor substances) but significantly increased the total flavone contents, phenol contents and many bioactive small molecule substances in FTBS. The changes of these substances led to the significant improvement of FTBS sensory evaluation, antioxidant activity and prebiotic potential. This research provides a theoretical basis for the application of Lactic acid bacteria (LAB) in the fermentation of edible plant-based foods and transformation from traditional food to industrial production.

Original language	English (US)
Article number	1152654
Journal	Frontiers in Microbiology
Volume	14
DOIs	https://doi.org/10.3389/fmicb.2023.1152654
State	Published - 2023

Bibliographical note

Funding Information:
This work was supported by the Liaoning Province Applied Basic Research Program (grant no. 2022JH2/101300148), Innovative Talents Support Scheme of Liaoning Higher Education Institutions (2020), 2021 Basic Scientific Research Project of Colleges and Universities of Liaoning Provincial Department of Education (grant no. LJKZ0801).

Publisher Copyright:
Copyright © 2023 Li, Yang, Yu, Wang, Zhu, Liu, Zheng, Qian, Wei, Lv, Zhang and Xu.

Keywords

Bian-Que Triple-Bean Soup
bioactive substances
differential metabolites analysis
fermentation
flavor

PubMed: MeSH publication types

Journal Article

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10.3389/fmicb.2023.1152654

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title = "Fermentation improves flavors, bioactive substances, and antioxidant capacity of Bian-Que Triple-Bean Soup by lactic acid bacteria",

abstract = "The ancient traditional Chinese drink Bian-Que Triple-Bean Soup made by fermentation (FTBS) of Lactococcus lactis subsp. lactis YM313 and Lacticaseibacillus casei YQ336 is a potential functional drink. The effect of fermentation on the flavor and biological activity of FTBS was evaluated by analyzing its chemical composition. Five volatile flavors were detected in modified FTBS. Fermentation decreased the proportion of nonanal (beany flavor substances) but significantly increased the total flavone contents, phenol contents and many bioactive small molecule substances in FTBS. The changes of these substances led to the significant improvement of FTBS sensory evaluation, antioxidant activity and prebiotic potential. This research provides a theoretical basis for the application of Lactic acid bacteria (LAB) in the fermentation of edible plant-based foods and transformation from traditional food to industrial production.",

keywords = "Bian-Que Triple-Bean Soup, bioactive substances, differential metabolites analysis, fermentation, flavor",

author = "Yiming Li and Huixin Yang and Bin Yu and Jiayao Wang and Manli Zhu and Jiao Liu and Zhenjie Zheng and Zhenning Qian and Linya Wei and Huanyong Lv and Lili Zhang and Yunhe Xu",

note = "Funding Information: This work was supported by the Liaoning Province Applied Basic Research Program (grant no. 2022JH2/101300148), Innovative Talents Support Scheme of Liaoning Higher Education Institutions (2020), 2021 Basic Scientific Research Project of Colleges and Universities of Liaoning Provincial Department of Education (grant no. LJKZ0801). Publisher Copyright: Copyright {\textcopyright} 2023 Li, Yang, Yu, Wang, Zhu, Liu, Zheng, Qian, Wei, Lv, Zhang and Xu.",

year = "2023",

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AU - Li, Yiming

AU - Yang, Huixin

AU - Yu, Bin

AU - Wang, Jiayao

AU - Zhu, Manli

AU - Liu, Jiao

AU - Zheng, Zhenjie

AU - Qian, Zhenning

AU - Wei, Linya

AU - Lv, Huanyong

AU - Zhang, Lili

AU - Xu, Yunhe

N1 - Funding Information: This work was supported by the Liaoning Province Applied Basic Research Program (grant no. 2022JH2/101300148), Innovative Talents Support Scheme of Liaoning Higher Education Institutions (2020), 2021 Basic Scientific Research Project of Colleges and Universities of Liaoning Provincial Department of Education (grant no. LJKZ0801). Publisher Copyright: Copyright © 2023 Li, Yang, Yu, Wang, Zhu, Liu, Zheng, Qian, Wei, Lv, Zhang and Xu.

PY - 2023

Y1 - 2023

N2 - The ancient traditional Chinese drink Bian-Que Triple-Bean Soup made by fermentation (FTBS) of Lactococcus lactis subsp. lactis YM313 and Lacticaseibacillus casei YQ336 is a potential functional drink. The effect of fermentation on the flavor and biological activity of FTBS was evaluated by analyzing its chemical composition. Five volatile flavors were detected in modified FTBS. Fermentation decreased the proportion of nonanal (beany flavor substances) but significantly increased the total flavone contents, phenol contents and many bioactive small molecule substances in FTBS. The changes of these substances led to the significant improvement of FTBS sensory evaluation, antioxidant activity and prebiotic potential. This research provides a theoretical basis for the application of Lactic acid bacteria (LAB) in the fermentation of edible plant-based foods and transformation from traditional food to industrial production.

AB - The ancient traditional Chinese drink Bian-Que Triple-Bean Soup made by fermentation (FTBS) of Lactococcus lactis subsp. lactis YM313 and Lacticaseibacillus casei YQ336 is a potential functional drink. The effect of fermentation on the flavor and biological activity of FTBS was evaluated by analyzing its chemical composition. Five volatile flavors were detected in modified FTBS. Fermentation decreased the proportion of nonanal (beany flavor substances) but significantly increased the total flavone contents, phenol contents and many bioactive small molecule substances in FTBS. The changes of these substances led to the significant improvement of FTBS sensory evaluation, antioxidant activity and prebiotic potential. This research provides a theoretical basis for the application of Lactic acid bacteria (LAB) in the fermentation of edible plant-based foods and transformation from traditional food to industrial production.

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KW - differential metabolites analysis

KW - fermentation

KW - flavor

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Fermentation improves flavors, bioactive substances, and antioxidant capacity of Bian-Que Triple-Bean Soup by lactic acid bacteria

Abstract

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Keywords

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