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Biotransformation of soy whey into a novel functional beverage by Cordyceps militaris SN-18

Yiqiang Dai, Jianzhong Zhou, Lixia Wang, Mingsheng Dong,
Food Production, Processing and Nutrition , Volume 3, pp 1-11; doi:10.1186/s43014-021-00054-0

Abstract: Soy whey, a liquid nutritional by-product of soybean manufacture, is rich in proteins, oligosaccharides and isoflavones. Soy whey can be used to produce functional beverages, instead of discarding it as a waste. In this study, unfermented soy whey (USW) and Cordyceps militaris SN-18-fermented soy whey (FSW) were investigated and compared for their physicochemical and functional properties by high performance liquid chromatography (HPLC) and DNA damage assay. Results show that C. militaris SN-18 fermentation could increase the contents of essential amino acids, total phenolic and flavonoid and isoflavone aglycones and eliminate the oligosaccharides in soy whey. Furthermore, C. militaris SN-18 could significantly enhance the ABTS radical scavenging ability, reducing power and ferric reducing power of soy whey, and its fermented products could prominently attenuate Fenton reaction-induced DNA damage. These findings indicate that soy whey can potentially be converted into a novel soy functional beverage by C. militaris SN-18 fermentation. Graphical abstract
Keywords: Soy whey / Cordyceps militaris / Fermentation / Antioxidant capacity / DNA damage protection

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