Integrated metabolomics reveals that the superior soymilk fermentation starter Lactiplantibacillus plantarum J26 drives isoflavone bioconversion and flavonoid accumulation

Le résumé fourni par la source

ABSTRACT Lactic acid bacteria fermentation can improve the quality of soymilk through complex biotransformation, but the effects are highly strain-specific. In this study, 16 lactic acid bacteria strains were screened, Lactiplantibacillus plantarum J26 (J26) was selected as the optimal starter, exhibiting the highest sensory score (81.03), rapid acidification (7.70 h to pH 4.6), superior pH stability (17 days at 4 °C within optimal range 4.20–4.40), and strong gastrointestinal tolerance (survival rates >87% in both gastric and intestinal juices). Untargeted metabolomics revealed 70 differential metabolites, and targeted metabolomics further validated the key changes. J26 fermentation significantly enriched bioactive isoflavone aglycones (daidzein, genistein) and flavonoids (kaempferol, quercetin, naringenin), while reducing their glycosylated precursors (glycitin, daidzin, liquiritin). Raffinose and stachyose were also moderately reduced. KEGG pathway analysis based on targeted metabolomics identified phenylpropanoid, flavonoid, and isoflavonoid biosynthesis as the most significantly enriched pathways. These findings demonstrate that J26 fermentation drives systematic remodeling of the phenylpropanoid–flavonoid–isoflavonoid metabolic network, with efficient bioconversion of glycosides to bioactive aglycones. This study provides a comprehensive metabolic profile of J26-fermented soymilk and a scientific basis for starter selection and quality improvement.

Ce résumé expose les affirmations des auteurs. BNTIC ne l’interprète pas comme une validation indépendante des résultats.