Non-targeted metabolomics-mediated elucidation of metabolite changes in

Introduction: Methods: This study quantified polysaccharides, reducing sugars, saponins, and flavonoids in PK subjected to varied steaming cycles, while also integrating color measurement, sensory evaluation, and non-targeted metabolomics analysis. Results: PK is rich in lipids, amino acids, sugars, flavonoids, and organic acids. Notably, we observed the production and significant accumulation of daidzein and daidzin (two primary active compounds derived from black beans) as well as triterpenoid saponins (including Sandosaponin A, Soyasaponin II-III, V, and Pisumsaponin I-II) in steamed PK ( Conclusion: This study provides the first evidence that steaming with black beans can synergistically increase the diversity of triterpenoid saponins and isoflavones in PK, with the optimal quality achieved after three rounds of steaming. These findings validate the scientific efficacy of the traditional processing method. Our results advocate for the continued use of the black bean steaming method to enhance the nutritional and health-promoting value of PK, while also providing a template for the innovation of herbal processing techniques based on auxiliary ingredients.