混菌发酵黑豆的活性成分及抗氧化、降血糖和降血压活性研究OA

This study aimed to enhance the bioactive components and functional properties of black soybeans through multi-strain co-fermentation.A mixed fermentation system comprising Lactobacillus plantarum,Saccharomyces cerevisiae,and Monascus purpureus Went.was established.A systematic evaluation was performed to monitor the dynamic changes in total phenolic and flavonoid contents(TPC and TFC),as well as antioxidant,hypoglycemic,and antihypertensive activities during fermentation.Results indicated that the ternary fermentation system(Group D)peaked in TPC and TFC on the 8th day,reaching(32.96±8.17)and(26.64±2.47)mg/g,respectively—which were significantly higher than those of the non-fermented and binary systems(P＜0.05).Group D exhibited superior antioxidant performance in ABTS+·,DPPH·,and FRAP assays,with peak Trolox equivalent values of(106.28±6.73)、(93.02±6.47)and(135.85±8.16)mg TE/g,respectively.Regarding hypoglycemic activity,Group D achieved α-amylase and α-glucosidase inhibition rates of(67.27±2.49)%and(72.38±6.82)%on the 6th day.Furthermore,the ACE inhibition rate reached(86.39±9.28)%by the 8th day,indicating strong antihypertensive potential.These findings demonstrated that ternary mixed fermentation significantly enhanced black soybean bioactivity through microbial synergy,providing a theoretical basis for developing functional foods with antioxidant,hypoglycemic,and antihypertensive multiple health-promoting properties.