Classification of fermented soymilk during fermentation by 1H NMR coupled with principal component analysis and elucidation of free-radical scavenging activities.

ABSTRACT

Changes in metabolites in fermented soymilk prepared with selected Bifidobacterium and Streptococci strains were analyzed using a (1)H-NMR-based metabolomic technique. Principal components analysis (PCA) allowed the clear separation of 50% methanol extracts from fermented soymilk with different fermentation times by combining principal components PC1 and PC3, which accounted for 55.1% of the total variance. Loading plot analysis was performed to select major compounds contributing to the separation, and the relative levels of selected metabolites were determined. In addition, the free-radical scavenging activities of each sample were investigated, and the underlying mechanisms were elucidated by determining the total phenolics and total flavonoids contents of each sample. The present study suggests the usefulness of combining (1)H-NMR with PCA in discriminating fermented soymilk samples with different fermentation times, and elucidates of the factors affecting free-radical scavenging activities of fermented soymilk.