Wang_2025_J.Sci.Food.Agric_105_5333

BACKGROUND: Sojae semen praeparatum (SSP) is an edible fermented product and traditional Chinese medicinal, with demonstrated bioactivity. Fermentation is an important factor that influences the bioactivity of SSP. However, the changes in the bioactivity and bioactive compounds of SSP during the fermentation process remain largely unknown. RESULTS: The study revealed that fermentation significantly enhanced the bioactivity of SSP, particularly in terms of antioxidant capacity and acetylcholinesterase (AChE) inhibition. Antioxidant assays demonstrated that the antioxidant capacity of SSP increased significantly with prolonged fermentation time, indicating that fermentation duration is a critical factor in enhancing its functionality. Metabolic profiling revealed a substantial accumulation of organic acids and isoflavone compounds during fermentation, with flavonoid compounds such as casticin, naringenin, kaempferide, genistein, quercetin and daidzein exhibiting superior in vitro AChE inhibitory activity. Furthermore, the release of flavonoid compounds was significantly elevated during simulated digestion, further contributing to the enhanced functional properties of SSP. CONCLUSION: These findings suggest that flavonoid compounds are key bioactive components in SSP, and further research on these compounds is beneficial for improving the quality of SSP, as well as providing scientific insights into the comprehensive effects of the fermentation process on SSP and its bioactivity. 2025 Society of Chemical Industry.