Comprehensive Changes in Nutrient Constituents and Antioxidant Activity during Food Processing of Isoflavone-Enriched Soybean Leaf by Mycelia of Tricholoma matsutake

We studied the changes induced in pH, acidity, brix, reducing sugar, soluble protein, nutritional components, primary metabolites, and antioxidant activities of isoflavone-enriched soybean leaf during different stages involved Tricholoma matsutake mycelia fermenting. found that total fatty acid contents increased sequentially dried leaf, sterilized fermented (413.8, 420.3, 909.4 mg/100 g, respectively). Particularly, linoleic content was 5-fold higher than previous stages. The free amino were decreased with progressing processing (2389.71, 1860.90, 1434.25 g). However, glutamic lysine highest leaves. Total mineral (40.30, 41.72, 55.32 Water-soluble vitamins, riboflavin, niacin about 26-fold 2.6-fold higher, respectively, leaf. Comprehensive data analysis metabolites detected a 28 including, acids, organic carbohydrates, metabolites. Antioxidant measured by 2,2-diphenyl-1-picrylhydrazyl, 2,2-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid), hydroxyl radical scavenging ferric-reducing power. Overall, Thus, we show T. products have excellent value.