ABSTRACT
This research was the first to demonstrate the variations of nutritional constituents, glucosidase properties and antioxidant activities in soybeans during different solid state fermentation times (germinationâ¯ââ¯5 periods for 12â¯days) with Tricholoma matsutake. Total isoflavones were significantly reduced (2661.54â¯ââ¯1559.04⯵g/g) with the increase of aglycone contents (107.61â¯ââ¯1285.66⯵g/g, 12 times) for fermentation, whereas amino acid and fatty acid slightly increased. Among them, daidzein (43.2â¯ââ¯43.6â¯ââ¯421.9â¯ââ¯721.4â¯ââ¯634.0⯵g/g), genistein (52.7â¯ââ¯24.4â¯ââ¯339.5â¯ââ¯546.6â¯ââ¯512.8⯵g/g) and glutamic acid (0.3â¯ââ¯1.7â¯ââ¯3.9â¯ââ¯6.6â¯ââ¯16.1â¯mg/g) markedly increased between germinated and fermented soybeans. Total phenolic contents and antioxidant abilities also considerably increased, especially, ABTS displayed the predominant scavenging capacities (33.1â¯ââ¯94.8%) at 200⯵g/ml, followed by DPPH (11.9â¯ââ¯87.0%) and hydroxyl (11.2â¯ââ¯49.2%) radicals. Interestingly, α-glucosidase inhibition (11.8â¯ââ¯84.9%) and ß-glucosidase (3.1â¯ââ¯40.3 unit/g) exhibited the highest activities after 9â¯days. Our results implied that fermented soybeans may be contributed to enhance the soybean value in nutrition and biological effect aspects to development of new functional foods.