Soybean paste functional peptides: Fermentation-driven formation, characterization, classification, structure-activity relationships, and multi-omics insights.
4 affiliations
- 1Guangdong Provincial Key Laboratory of Advanced Biofermentation Technology Enterprise in Flavoring & Food, Foshan 528000, China.
- 2Key Laboratory of Condiment Bio-fermentation Technology, Ministry of Agriculture and Rural Affairs, Foshan 528000, China.
- 3Foshan Haitian (Gaoming) Flavouring and Food Co., Ltd., Foshan, Guangdong 528000, China.
- 4Guangdong Haitian Innovation Technology Co., Ltd, Foshan 528000, China.
Abstract
Soybean paste is a classic fermented soybean condiment. Microbial fermentation generates soybean paste functional peptides (SPFPs), which regulate flavor and exert bioactivities, determining the sensory quality and health benefits of soybean paste. This review systematically introduces SPFP formation mechanisms and summarizes techniques for their extraction, isolation, purification and characterization. Recent advances concerning their flavor functions and biological activities are outlined. Gastrointestinal stability, in vivo absorption efficiency and bioavailability of SPFPs are also discussed. Additionally, the value of multi-omics integrated molecular regulation for SPFP research is highlighted, and future research strategies are proposed. This work supports high-value utilization and innovative development of traditional fermented soybean products.
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BibTeX
@article{pan2026soybean,
title = {{Soybean paste functional peptides: Fermentation-driven formation, characterization, classification, structure-activity relationships, and multi-omics insights.}},
author = {Shuai Pan and Changzheng Wu and Xing Tong},
journal = {Food chemistry: X},
year = {2026},
month = oct,
doi = {10.1016/j.fochx.2026.104623},
url = {https://europepmc.org/article/MED/42926977},
note = {CC BY-NC-ND},
}
RIS
TY - JOUR
TI - Soybean paste functional peptides: Fermentation-driven formation, characterization, classification, structure-activity relationships, and multi-omics insights.
AU - Shuai Pan
AU - Changzheng Wu
AU - Xing Tong
PY - 2026
DA - 2026/10/14
JO - Food chemistry: X
DO - 10.1016/j.fochx.2026.104623
UR - https://europepmc.org/article/MED/42926977
AB - Soybean paste is a classic fermented soybean condiment. Microbial fermentation generates soybean paste functional peptides (SPFPs), which regulate flavor and exert bioactivities, determining the sensory quality and health benefits of soybean paste. This review systematically introduces SPFP formation mechanisms and summarizes techniques for their extraction, isolation, purification and characterization. Recent advances concerning their flavor functions and biological activities are outlined. Gastrointestinal stability, in vivo absorption efficiency and bioavailability of SPFPs are also discussed. Additionally, the value of multi-omics integrated molecular regulation for SPFP research is highlighted, and future research strategies are proposed. This work supports high-value utilization and innovative development of traditional fermented soybean products.
SN - 2590-1575
ER -