Nuclear magnetic resonance spectroscopy and liquid chromatography–mass spectrometry metabolomics studies on non‐organic soybeans versus organic soybeans (Glycine max), and their fermentation by Rhizopus oligosporus

Background Soybeans (Glycine max) are high in proteins and isoflavones, which offer many health benefits. It has been suggested that the fermentation process enhances the nutrients in the soybeans. Organic foods are perceived as better than non‐organic foods in terms of health benefits, yet little i...

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Bibliographic Details
Published in:Journal of the science of food and agriculture 2023-04, Vol.103 (6), p.3146-3156
Main Authors: Chong, Siok‐Geok, Ismail, Intan S, Ahmad Azam, Amalina, Tan, Shih‐Jen, Shaari, Khozirah, Tan, Jen‐Kit
Format: Article
Language:English
Subjects:
Amino acids
Amino Acids - analysis
Chromatography
Chromatography, Liquid
Fermentation
Food
Fungi
Glycine max
Glycine max - chemistry
Glycosides
Isoflavones
Isoflavones - metabolism
LC–MS/MS
Liquid chromatography
Magnetic Resonance Spectroscopy
Mass spectrometry
Mass spectroscopy
Metabolites
Metabolomics
Natural & organic foods
NMR
NMR spectroscopy
Nuclear magnetic resonance
Nutrients
Nutritive value
organic
Organic acids
Rhizopus - metabolism
Rhizopus oligosporus
Scientific imaging
Soybeans
Spectroscopy
Sugar
Tandem Mass Spectrometry
tempeh
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Summary:Background Soybeans (Glycine max) are high in proteins and isoflavones, which offer many health benefits. It has been suggested that the fermentation process enhances the nutrients in the soybeans. Organic foods are perceived as better than non‐organic foods in terms of health benefits, yet little is known about the difference in the phytochemical content that distinguishes the quality of organic soybeans from non‐organic soybeans. This study investigated the chemical profiles of non‐organic (G, T, U, UB) and organic (C, COF, A, R, B, Z) soybeans (G. max [L.] Merr.) and their metabolite changes after fermentation with Rhizopus oligosporus. Results A clear separation was only observed between non‐organic G and organic Z, which were then selected for further investigation in the fermentation of soybeans (GF and ZF). All four groups (G, Z, GF, ZF) were analyzed using nuclear magnetic resonance (NMR) spectroscopy along with liquid chromatography–tandem mass spectrometry (LC–MS/MS). In this way a total of 41 and 47 metabolites were identified respectively, with 12 in common. A clear variation (|log1.5FC| > 2 and P 
ISSN:0022-5142
1097-0010
DOI:10.1002/jsfa.12355