Effect of Ligilactobacillus salivarius M18-6 on Flavor Quality and Antioxidant Activity of Fermented Soymilk
In this study, the effect of Ligilactobacillus salivarius M18-6, with the capability to stably and rapidly ferment soybean protein and strong antioxidant capacity, on the flavor quality and antioxidant activity of fermented soymilk was analyzed. This study found that with increasing fermentation tim...
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China Food Publishing Company
2025-03-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-5-025.pdf |
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| author | DENG Yu, JIA Yu, NIU Junxia, WANG Yulan, XIE Yuanhong, ZHANG Hongxing, SONG Xiaodong, CHENG Congyang, GE Shaoyang, JIN Junhua |
| author_facet | DENG Yu, JIA Yu, NIU Junxia, WANG Yulan, XIE Yuanhong, ZHANG Hongxing, SONG Xiaodong, CHENG Congyang, GE Shaoyang, JIN Junhua |
| author_sort | DENG Yu, JIA Yu, NIU Junxia, WANG Yulan, XIE Yuanhong, ZHANG Hongxing, SONG Xiaodong, CHENG Congyang, GE Shaoyang, JIN Junhua |
| collection | DOAJ |
| description | In this study, the effect of Ligilactobacillus salivarius M18-6, with the capability to stably and rapidly ferment soybean protein and strong antioxidant capacity, on the flavor quality and antioxidant activity of fermented soymilk was analyzed. This study found that with increasing fermentation time, soybean protein and fat gradually decomposed, and the particle size of fermented soymilk showed a downward trend, making its texture more delicate and smoother. Additionally, the volatile components of soymilk before and after fermentation were analyzed by headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) and gas chromatography-ion mobility spectrometry (GC-IMS). It was found that the concentration of hexanal, which primarily contributed to beany flavor, gradually decreased with fermentation time, and so did the concentration of 1-octen-3-ol. The concentrations of diacetyl, acetoin and 2-heptanone and other flavor substances associated with fruity aroma gradually increased, thereby resulting in good flavor of soymilk. Furthermore, fermented soymilk with L. salivarius M18-6 had potent hydroxyl radical scavenging activity in a Caco-2 cell model of oxidative injury induced by acrylamide. Compared with the oxidative damage model group, the activities of catalase (CAT) and superoxide dismutase (SOD) in Caco-2 cells treated with the fermented soymilk increased by 2.67 and 30.80 times, respectively, and the concentration of glutathione increased by 13.83 times. In summary, soymilk fermented by L. salivarius M18-6 has a significant repairing effect on oxidatively damaged cells. |
| format | Article |
| id | doaj-art-3852b066645a425c9f820dd4e2b0e8f0 |
| institution | DOAJ |
| issn | 1002-6630 |
| language | English |
| publishDate | 2025-03-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj-art-3852b066645a425c9f820dd4e2b0e8f02025-08-20T03:01:15ZengChina Food Publishing CompanyShipin Kexue1002-66302025-03-0146523624410.7506/spkx1002-6630-20240723-232Effect of Ligilactobacillus salivarius M18-6 on Flavor Quality and Antioxidant Activity of Fermented SoymilkDENG Yu, JIA Yu, NIU Junxia, WANG Yulan, XIE Yuanhong, ZHANG Hongxing, SONG Xiaodong, CHENG Congyang, GE Shaoyang, JIN Junhua0(1. Food Science and Engineering College, Beijing University of Agriculture, Beijing 102206, China;2. Inner Mongolia Mengniu Dairy (Group) Co., Ltd., Hohhot 011517, China; 3. Key Laboratory of Dairy Quality Digital Intelligence Monitoring Technology, State Administration for Market Regulation, Hohhot 011517, China; 4. Beijing Heyiyuan Biotechnology Co., Ltd., Beijing 100088, China)In this study, the effect of Ligilactobacillus salivarius M18-6, with the capability to stably and rapidly ferment soybean protein and strong antioxidant capacity, on the flavor quality and antioxidant activity of fermented soymilk was analyzed. This study found that with increasing fermentation time, soybean protein and fat gradually decomposed, and the particle size of fermented soymilk showed a downward trend, making its texture more delicate and smoother. Additionally, the volatile components of soymilk before and after fermentation were analyzed by headspace solid-phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) and gas chromatography-ion mobility spectrometry (GC-IMS). It was found that the concentration of hexanal, which primarily contributed to beany flavor, gradually decreased with fermentation time, and so did the concentration of 1-octen-3-ol. The concentrations of diacetyl, acetoin and 2-heptanone and other flavor substances associated with fruity aroma gradually increased, thereby resulting in good flavor of soymilk. Furthermore, fermented soymilk with L. salivarius M18-6 had potent hydroxyl radical scavenging activity in a Caco-2 cell model of oxidative injury induced by acrylamide. Compared with the oxidative damage model group, the activities of catalase (CAT) and superoxide dismutase (SOD) in Caco-2 cells treated with the fermented soymilk increased by 2.67 and 30.80 times, respectively, and the concentration of glutathione increased by 13.83 times. In summary, soymilk fermented by L. salivarius M18-6 has a significant repairing effect on oxidatively damaged cells.https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-5-025.pdfligilactobacillus salivarius; fermented soymilk; flavor substances; antioxidant |
| spellingShingle | DENG Yu, JIA Yu, NIU Junxia, WANG Yulan, XIE Yuanhong, ZHANG Hongxing, SONG Xiaodong, CHENG Congyang, GE Shaoyang, JIN Junhua Effect of Ligilactobacillus salivarius M18-6 on Flavor Quality and Antioxidant Activity of Fermented Soymilk Shipin Kexue ligilactobacillus salivarius; fermented soymilk; flavor substances; antioxidant |
| title | Effect of Ligilactobacillus salivarius M18-6 on Flavor Quality and Antioxidant Activity of Fermented Soymilk |
| title_full | Effect of Ligilactobacillus salivarius M18-6 on Flavor Quality and Antioxidant Activity of Fermented Soymilk |
| title_fullStr | Effect of Ligilactobacillus salivarius M18-6 on Flavor Quality and Antioxidant Activity of Fermented Soymilk |
| title_full_unstemmed | Effect of Ligilactobacillus salivarius M18-6 on Flavor Quality and Antioxidant Activity of Fermented Soymilk |
| title_short | Effect of Ligilactobacillus salivarius M18-6 on Flavor Quality and Antioxidant Activity of Fermented Soymilk |
| title_sort | effect of ligilactobacillus salivarius m18 6 on flavor quality and antioxidant activity of fermented soymilk |
| topic | ligilactobacillus salivarius; fermented soymilk; flavor substances; antioxidant |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-5-025.pdf |
| work_keys_str_mv | AT dengyujiayuniujunxiawangyulanxieyuanhongzhanghongxingsongxiaodongchengcongyanggeshaoyangjinjunhua effectofligilactobacillussalivariusm186onflavorqualityandantioxidantactivityoffermentedsoymilk |