Changing Pattern of Fungal Communities and Isoflavone Content during Fermentation of Sojae Semen Praeparatum
10.13422/j.cnki.syfjx.20241915
- VernacularTitle:淡豆豉发酵过程中真菌群落和异黄酮变化规律
- Author:
Xin ZHANG
1
;
Aijing MA
1
;
Yuguang ZHENG
2
;
Dan ZHANG
1
;
Chunyan SU
1
Author Information
1. College of Pharmacy，Hebei University of Chinese Medicine，Shijiazhuang 050200，China
2. Traditional Chinese Medicine Processing Technology Innovation Center of Hebei Province， Hebei University of Chinese Medicine，Shijiazhuang 050200，China
- Publication Type:Journal Article
- Keywords:
Sojae Semen Praeparatum;
fermentation;
high performance liquid chromatography （HPLC）;
isoflavone;
fungal communities
- From:
Chinese Journal of Experimental Traditional Medical Formulae
2025;31(18):175-181
- CountryChina
- Language:Chinese
-
Abstract:
ObjectiveTo reveal the changing pattern of fungal communities and isoflavone content during the fermentation of Sojae Semen Praeparatum. MethodsInternal transcribed spacer （ITS） amplicon sequencing was used to analyze the changes in fungal communities during the fermentation. High-performance liquid chromatography （HPLC） was employed to determine the composition and content of isoflavones. Spearman correlation analysis was conducted to identify fungal communities positively correlated with isoflavone content. ResultsDuring the fermentation of Sojae Semen Praeparatum， the abundance of Penicillium continued to increase and became the dominant genus from the "yellow cladding" to the early "secondary fermentation" stage （9 days）. However， in the mid-to-late "secondary fermentation" stage （12-21 days）， the abundance of Penicillium decreased， while the abundance of Barnettozyma increased rapidly， becoming the dominant genus during the later stages （18-21 days）. Alpha diversity analyses showed that fungal diversity was higher in the "secondary fermentation" stage than in the "yellow cladding" stage. Beta diversity analyses showed greater variability in fungal communities during the "yellow cladding" stage， with relatively stable fungal communities during the "secondary fermentation" stage. The aglycone isoflavone content exhibited a gradual increase， rising from 5.56% at the start of fermentation to 96.84% by the end. In contrast， the glucoside isoflavone content experienced a corresponding decline， decreasing from 94.44% to 3.16%. Spearman analysis showed that Penicillium， Barnettozyma， and Ilyonectria were positively correlated with the contents of daidzein， glycitein， and genistein， and promoted the conversion of isoflavones from glucoside to aglycone forms. ConclusionThe fungal communities of Penicillium， Barnettozyma， and Ilyonectria promote the conversion of isoflavones from glucoside to aglycone forms during the fermentation of Sojae Semen Praeparatum. The findings provide an important reference for improving the scalability and quality of Sojae Semen Praeparatu fermentation.
