In vitro protein digestibility and biochemical characteristics of soaked, boiled and fermented soybeans

Abstract Protein digestibility of soybean obtained from the main manufacturing steps for natto, such as soaking (soaked soybeans ‘S’), boiling (boiled soybeans ‘B’), and fermentation (fermented soybeans ‘F’), was examined in this study. Biochemical indices for the processed soybeans from each manufa...

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Autores principales:	Sunantha Ketnawa, Yukiharu Ogawa
Formato:	article
Lenguaje:	EN
Publicado:	Nature Portfolio 2021
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/9080d6b22fa448458f17988c0ed228cb
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spelling	oai:doaj.org-article:9080d6b22fa448458f17988c0ed228cb2021-12-02T15:23:07ZIn vitro protein digestibility and biochemical characteristics of soaked, boiled and fermented soybeans10.1038/s41598-021-93451-x2045-2322https://doaj.org/article/9080d6b22fa448458f17988c0ed228cb2021-07-01T00:00:00Zhttps://doi.org/10.1038/s41598-021-93451-xhttps://doaj.org/toc/2045-2322Abstract Protein digestibility of soybean obtained from the main manufacturing steps for natto, such as soaking (soaked soybeans ‘S’), boiling (boiled soybeans ‘B’), and fermentation (fermented soybeans ‘F’), was examined in this study. Biochemical indices for the processed soybeans from each manufacturing step and those digested fractions by simulated in vitro gastrointestinal digestion were also evaluated. The result showed a significant (P < 0.05) increase in the protein digestibility of B (48.71 ± 0.04%) and F (50.21 ± 0.45%) compared to that of S (20.58 ± 0.25%), accompanying the accumulation of small protein sub-fractions and essential amino acids. Besides, antioxidant activity indices of all digested fractions increased around two to fourfold at the end of the simulated digestion. F showed a consistently increasing trend when the digestion stage progressed and maximum values overall at the final digestion stage. Soybeans from fermentation step showed higher protein digestibility and indispensable amino acids as well as potential bioactivities than those from boiling and soaking step. The results demonstrated that manufacturing steps improved nutritional values of soybean protein, such as bioavailability of amino acids and certain bioactivities.Sunantha KetnawaYukiharu OgawaNature PortfolioarticleMedicineRScienceQENScientific Reports, Vol 11, Iss 1, Pp 1-11 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Sunantha Ketnawa Yukiharu Ogawa In vitro protein digestibility and biochemical characteristics of soaked, boiled and fermented soybeans
description	Abstract Protein digestibility of soybean obtained from the main manufacturing steps for natto, such as soaking (soaked soybeans ‘S’), boiling (boiled soybeans ‘B’), and fermentation (fermented soybeans ‘F’), was examined in this study. Biochemical indices for the processed soybeans from each manufacturing step and those digested fractions by simulated in vitro gastrointestinal digestion were also evaluated. The result showed a significant (P < 0.05) increase in the protein digestibility of B (48.71 ± 0.04%) and F (50.21 ± 0.45%) compared to that of S (20.58 ± 0.25%), accompanying the accumulation of small protein sub-fractions and essential amino acids. Besides, antioxidant activity indices of all digested fractions increased around two to fourfold at the end of the simulated digestion. F showed a consistently increasing trend when the digestion stage progressed and maximum values overall at the final digestion stage. Soybeans from fermentation step showed higher protein digestibility and indispensable amino acids as well as potential bioactivities than those from boiling and soaking step. The results demonstrated that manufacturing steps improved nutritional values of soybean protein, such as bioavailability of amino acids and certain bioactivities.
format	article
author	Sunantha Ketnawa Yukiharu Ogawa
author_facet	Sunantha Ketnawa Yukiharu Ogawa
author_sort	Sunantha Ketnawa
title	In vitro protein digestibility and biochemical characteristics of soaked, boiled and fermented soybeans
title_short	In vitro protein digestibility and biochemical characteristics of soaked, boiled and fermented soybeans
title_full	In vitro protein digestibility and biochemical characteristics of soaked, boiled and fermented soybeans
title_fullStr	In vitro protein digestibility and biochemical characteristics of soaked, boiled and fermented soybeans
title_full_unstemmed	In vitro protein digestibility and biochemical characteristics of soaked, boiled and fermented soybeans
title_sort	in vitro protein digestibility and biochemical characteristics of soaked, boiled and fermented soybeans
publisher	Nature Portfolio
publishDate	2021
url	https://doaj.org/article/9080d6b22fa448458f17988c0ed228cb
work_keys_str_mv	AT sunanthaketnawa invitroproteindigestibilityandbiochemicalcharacteristicsofsoakedboiledandfermentedsoybeans AT yukiharuogawa invitroproteindigestibilityandbiochemicalcharacteristicsofsoakedboiledandfermentedsoybeans
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In vitro protein digestibility and biochemical characteristics of soaked, boiled and fermented soybeans

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