ArticleMetabolites2019
Comparative Evaluation of Six Traditional Fermented Soybean Products in East Asia: A Metabolomics Approach.
Article in Metabolites, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
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Who cites it
15 citing papers in PubMed, 51 citations in OpenAlex.
- Transition from fermentation to precision fermentation: Role in sustainable food system.Biotechnology reports (Amsterdam, Netherlands) · 2026Review
- Edible Qualities and Flavor Omics of Peanut-Soybean Dajiang.Food science & nutrition · 2026Article
- 8-Prenylgenistein Isoflavone in Cheonggukjang Acts as a Novel AMPK Activator Attenuating Hepatic Steatosis by Enhancing the SIRT1-Mediated Pathway.International journal of molecular sciences · 2024Article
- Jian Gan powder ameliorates immunological liver injury in mice by modulating the gut microbiota and metabolic profiles.European journal of medical research · 2024Article
- Comparison of microbial diversity and metabolites on household and commercialFood chemistry: X · 2024Article
- Flavor Characterization of Traditional Fermented Soybean Pastes from Northeast China and Korea.Foods (Basel, Switzerland) · 2023Article
- Comprehensive Metabolite Profiling of Four Different Beans Fermented byMolecules (Basel, Switzerland) · 2022Article
- Metabolomics as a Prospective Tool for Soybean (Current issues in molecular biology · 2022Review
- Soyasapogenol C from Fermented Soybean (International journal of molecular sciences · 2022Article
- Review
- Metagenomic-Metabolomic Mining ofFrontiers in microbiology · 2022Article
- Integrated Metabolomics and Volatolomics for Comparative Evaluation of Fermented Soy Products.Foods (Basel, Switzerland) · 2021Article
- Metabolomic-Based Comparison of Traditional and IndustrialFoods (Basel, Switzerland) · 2021Article
- Current Perspectives on the Physiological Activities of Fermented Soybean-Derived Cheonggukjang.International journal of molecular sciences · 2021Review
- Review
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Authors and funding
5 authors at 1 institution in 1 country.
Funding
Abstract
Many ethnic fermented soybean products (FSPs) have long been consumed as seasoning and protein sources in East Asia. To evaluate the quality of various FSPs in East Asia, non-targeted metabolite profiling with multivariate analysis of six traditional FSPs (Natto; NT, Cheonggukjang; CG, Doenjang; DJ, Miso; MS, Doubanjiang; DB, Tianmianjiang; TM) was performed. Six FSPs could be clearly distinguished by principle component analysis (PCA) and partial least square-discriminant analysis (PLS-DA). Amino acid contents were relatively higher in NT and CG, sugar and sugar alcohol contents were relatively higher in MS and TM, isoflavone glycoside contents were relatively highest in CG, isoflavone aglycon contents were the highest in DJ, and soyasaponin contents were the highest in CG. Antioxidant activity and physicochemical properties were determined to examine the relationships between the FSPs and their antioxidant activities. We observed a negative correlation between isoflavone aglycon contents and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) activity. Furthermore, the order of ABTS activity of FSPs has a positive correlation with the order of soybean content in the six FSPs. Herein it was found that primary metabolites were affected by the main ingredients and secondary metabolites were most influenced by the fermentation time, and that soybean content contributed more to antioxidant activity than fermentation time.
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