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Fermented Soybean Dregs by Neurospora crassa: a Traditional Prebiotic Food

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Abstract

Soybean dregs fermented by Neurospora crassa is a typical traditional food in Gannan district of China. In this study, in vitro imitated gut fermentation was carried out to evaluate whether the oligosaccharides from this fermented soybean dregs had potential prebiotic properties. 11.91% of oligosaccharides were extracted from the fermented soybean dregs at the optimized condition which of 1:25 for ratio of soybean dregs (g) to 50% ethanol (ml), 90 min of extracted duration at 70 °C for twice. The soybean dreg oligosaccharides (SBOS) were progressively purified with Sevag method and on columns filled with AB-8 macroporous resin, and then identified as cellobiose by HPLC-ESI-MS and FT-IR. Oligosaccharides of soybean dregs with 800 mg/L significantly decreased pH value (p < 0.05) and ammonia N concentration (p < 0.05), and increased short chain fatty acid (SCFA) level (p < 0.05) in imitated gut fermentation compared with control group. It was shown that this fermented soybean dregs could be a potential prebiotic food.

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Funding

This study was supported by the National Natural Foundation of China (31660447), Natural Science Foundation of Jiangxi Province (20161BAB204170, 20152ACB20001), Outstanding talent project of Jiangxi Province (20171BCB23024) and Project of Education Department of Jiangxi Province (GJJ150186), and technology support of State Key Lab of Food Science and Technology of Nanchang University (SKLF-KF-201418).

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Authors and Affiliations

  1. State Key Lab of Food Science and Technology, Institute for Advanced Study, Nanchang University, Nanchang, 330047, China

    Ruolin Zhou, Zhiqing Ren, Jun Ye, Yawei Fan, Xiaoru Liu, Jianyuan Yang, Ze-Yuan Deng & Jing Li

  2. Yingdong College of Food Science and Technology, Shaoguan University, Shaoguan, 512005, China

    Jun Ye

  3. Institute for Advanced Study, Nanchang University, Nanchang, 330031, China

    Ze-Yuan Deng

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  1. Ruolin Zhou
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Zhou, R., Ren, Z., Ye, J. et al. Fermented Soybean Dregs by Neurospora crassa: a Traditional Prebiotic Food. Appl Biochem Biotechnol 189, 608–625 (2019). https://doi.org/10.1007/s12010-018-02931-w

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