Highlights

• The study applied 5-(diisopropylamino)amylamine derivatization coupled feature-based molecular networking strategy to comprehensively analyze active carboxyl-containing components (CCCs) in fermented soybeans.
• Optimal processing conditions were found out based on the dynamic changes of CCCs.
• Molecular docking confirmed the anti-peroxidative effects of identified CCC markers, supporting their potential use in nutraceutical applications.

Summary

This research explores the analysis and optimization of carboxyl-containing components (CCCs) in fermented soybeans, which are vital for their nutritional and medicinal properties. The study introduces a sophisticated combination of 5-(diisopropylamino)amylamine derivatization and ultra-high performance liquid chromatography-quadrupole-time-of-flight/mass spectrometry (UHPLC-Q-TOF/MS), alongside feature-based molecular networking (FBMN) to enhance the detection and analysis of CCCs.

This methodological innovation allows for the identification of 120 CCCs. Fermentation conditions were optimized to 30°C with 50% humidity and a 2-hour steaming time. Key findings include the identification of 16 significantly varying chemical markers, which were further analyzed through molecular docking to assess their antioxidative properties.

Ultimately, this study refines the analytical process for evaluating CCCs in fermented soybeans and contributes to understanding how fermentation conditions impact these components, offering insights into the quality control and potential nutraceutical development of fermented foods.

Y. Gao et al., “Carboxyl-containing components delineation via feature-based molecular networking: A key to processing conditions of fermented soybean,” Food Chemistry, vol. 423, p. 136321, Oct. 2023, doi: 10.1016/j.foodchem.2023.136321.