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We used LC-MS to identify the metabolic changes in soybean fermented by Bacillus subtilis DC-15 to comprehend the biochemical alterations. Total 650 distinct metabolites were observed, with amino acids, dipeptides, fatty acids, small molecule sugars, and isoflavones having the largest abundances. Kyoto Encyclopedia of Genes and Genomes (KEGG) analysis revealed that the primary metabolic pathways involved during the fermentation of soybeans were related to amino acid metabolism, including beta-alanine metabolism, phenylalanine metabolism, glycine, serine, and threonine metabolism. In the gastric phase, the maximum amount of soy isoflavones was successfully converted from its glycoside form (50.04 μg/mL) to the aglycone form (104.07 μg/mL). The distribution of protein and lipid particles in natto during various stages of digestion showed changes from aggregated particles to more scattered particles. For the future development and enhancement of fermented soybean products, our metabolomic data can shed light on activated biochemical pathways and changes in metabolic pattern. [Display omitted] • LC-MS based untargeted metabolomics revealed the metabolic changes in natto. • The gradual enrichment of the metabolites and stabilization was reported after fermentation. • Total 650 differential metabolites were identified as amino acids, dipeptides, and fatty acids, etc. • The amino acids metabolism was the main pathway involved in natto. • In gastric phase, glycoside was bio-transformed form (50.04 μg/mL) to aglycone form (104.07 μg/mL). [ABSTRACT FROM AUTHOR]

Currently, there is great interest in harnessing the major edible agro-waste (okara) soybean by-product with the potential for value-added production and effective utilization. Despite its advanced nutritional status, the utilization of okara remains a challenge due to its poor digestibility and undesirable sensory properties. This review highlights the evolution of okara from waste to value-added food, its bioactive compounds profile, various treatment methods, in the view of its integral use as a bio-valorization substrate for extended food applications both as an ingredient and as a whole food, and health benefits with potential for agricultural and environmental relevance. After analyzing the current study trends, we present their main challenges and limitations and explore the promising areas for further expansion of okara-related research that not only contributes to the zero-waste approach but also strengthens their economic and accessible nutritional value in the food and health industries. By exploring these unexplored areas of food waste research, this review will fill the existing research gaps, which can promote new avenues for the natural production of bio-based functional materials and the development of highly functional and health-promoting foods from this economic food supplement for disease prevention and treatment. [Display omitted] •There is great interest in harnessing the edible soy-waste (okara) for value-added production and effective utilization. •Despite its advanced nutritional status, the application of okara as a valuable substrate remains a challenge. •This review emphasizes the evolution of okara from waste to functional food. •The development of bio-based functional materials and health-promoting okara food products is highlighted. [ABSTRACT FROM AUTHOR]

Rising health awareness has driven tremendous public interest among food manufacturers and academicians in identifying and developing novel functional foods. Studies on the health-promoting benefits of soy products and their quality improvement measures have become the hotspot across the globe. However, there is limited information summarizing the existing soy products and their improved quality attributes associated with different technical strategies. New processing strategies (physical, chemical, and biological) applied in the modification of various soy products are summarized and their pre- and post-modified quality attributes are systematically reviewed. The current review also highlights the role of fermentation in enhancing the nutritional, sensory, and health-promoting features of soy products. Traditionally processed soy products exhibit intrinsic quality defects such as beany flavor, high anti-nutrients content, complex structure, and low bioavailability of soy protein and isoflavones. New processing strategies including blending with extra ingredients, non-thermal treatment, dietary fiber modifications, acid treatment, germination and tailored fermentation could render these soy products with improved nutritional and sensory characteristics, especially, fermentation has been reported to provide soy products with enhanced health-promoting features such as anti-diabetic, anticancer, anti-inflammatory, and antioxidant effects as well as improving the cardiovascular and bone health. The information accumulated in this review may provide up-to-date evidence supporting diversified soy products as a class of important functional foods. [Display omitted] • Traditional soymilk and soy-based beverages face rejection due to undesired beany flavors. • Recently, the qualities of soy products are improved by novel biotechnological approaches. • Since then, soy consumption is associated with reduced risk of diabetes, cancer, and cardiovascular disease. • Particularly, fermentation increases the isoflavone aglycones, phenols, and bioactive peptides. [ABSTRACT FROM AUTHOR]

[Display omitted] • Okara immobilized B 2 vitamin producing probiotic lactobacilli UFG10 could improve the functional properties of soymilk. • Okara immobilization not only allowed the bacterial protection but also elevated their metabolism. • Enhanced aglycone isoflavones release and improved B 2 production were reported in the soymilk. • Okara immobilized B 2 producing lactobacilli improved the antioxidant status of soymilk. • AFM revealed higher soy protein aggregation and lower protein molecular chains indicating better digestibility. Due to highly nutritious and well-known prebiotic nature, okara (soy by-product) can improve the physiological benefits of probiotic consumption by enhancing the physicochemical stability and bioavailability of bacteria and metabolites, partially in food matrices and then in gastrointestinal tract. Initially, vitamin B 2 producing probiotic Lactobacillus plantarum UFG10 was immobilized with 4% okara for soy milk fermentation. SEM micrographs showed firm adherence of UFG10 to okara surface depicting efficient immobilization. Soy milk fermented with okara immobilized UFG10 showed enhanced β -glucosidase activity, stimulating the biotransformation of isoflavones from glucosides (daidzin, from 27.78 to 9.84 μg/mL; genistin, from 32.58 to 8.33 μg/mL) to aglycones (daidzein, from 0.19 to 30.84 μg/mL; genistein, from 1.42 to 33.10 μg/mL) and higher B 2 production (1.53 μg/mL, 12 h) confirmed by HPLC. Okara addition and B 2 enrichment could yield relatively higher antioxidant strength than control soy milk. PLSR correlation revealed the effects of okara and B 2 on the functional properties of soy milk. After okara immobilization, soy milk showed higher soy protein digestibility after in vitro digestion for 225 min, higher aggregation, and lower protein molecular chains, qualitatively confirmed with Atomic force microscope. Okara immobilized bacterial cells exhibited relatively greater resistance up to 55.1% (p < 0.05) in simulated GIT, indicating okara as an ideal substrate for an efficient immobilization which ultimately improved the fate of soy B 2 and protein bioaccessibility and functional products such as isoflavones for micro structural design of soy milk with improved nutrition and digestibility. [ABSTRACT FROM AUTHOR]

[Display omitted] • LC–MS-based metabolomics revealed metabolic changes in okara fermented by Bacillus subtilis. • The gradual enrichment of the metabolites and stabilization was reported after fermentation. • Total 761 differential metabolites were identified as carbohydrates, lipid, and protein. • 485 Metabolites were mainly enriched to amino acid pathway and sugar metabolisms pathway. • Omics data and interpretation can unveil the health potential of fermented okara and related foods. Recent studies emphasize the improved nutritional and functional status of fermented okara; however, little is known about the metabolite change during fermentation and how it alters metabolic pathways. A metabolomics approach based on untargeted LC–MS reveals metabolic changes in okara fermented by Bacillus subtilis DC-15. We identified 761 differential metabolites, with the highest abundances found in amino acids, dipeptides, fatty acids, small molecule sugars, and vitamins. Moreover, these identified metabolites were mapped to their respective biosynthesis pathways in order to gain a better understanding of the biochemical reactions triggered by fermentation. Based on Kyoto Encyclopedia of Genes and Genomes (KEGG) analysis, 485 metabolites were enriched to metabolism-related pathways. They include 37 carbohydrate metabolites, 79 amino acid metabolites, and 22 lipid metabolites. As a result of okara fermentation, we observed a gradual enrichment of metabolites and stabilization of the compounds. [ABSTRACT FROM AUTHOR]

[Display omitted] • The surface of fermented okara displayed honeycombed structures. • Off-flavors were significantly reduced by 30% and 55%, respectively. • The higher aglycone isoflavones and B 2 contents led to enhanced antioxidant activity. • In vitro digestion resulted in reduced particle size and higher protein digestibility. The utilization of major edible soy-waste (okara) remains a challenge due to its poor digestion, nutritional imbalance (lack of B-vitamins), and undesirable off-flavors. Herein, fresh okara was enzymatically hydrolyzed and then fermented using the B 2 -overproducing Lactiplantibacillus plantarum UFG169 strain. SEM micrographs showed the microporous and honeycombed structures on the surface of okara. The off-flavors were reduced, and the essential amino acids content was significantly increased in fermented okara. The higher β-glucosidase activity, increased aglycone isoflavones, and in situ riboflavin (B 2) were associated with the enhanced antioxidant potential of the fermented okara. The in vitro digestion of okara resulted in reduced particle size, higher protein digestibility, improved aggregation, lower protein molecular chains, and increased polyphenols. Overall, our study indicated the improved nutrition and digestibility of B 2 bio-enriched okara. [ABSTRACT FROM AUTHOR]