The effect of fermentation times of Semen Sojae Praeparatum on active ingredients and pharmacological activity

Semen Sojae Praeparatum (SSP) is a traditional soybean fermented food in China. One of the special processes is seven-time fermentation. In order to verify the rationality of the process, we collected samples from multiple stages of fermentation, a mouse fever model was established to observe the antipyretic and anti-inflammatory effects. The content of 22 amino acids, 6 isoflavones and polysaccharides was determined, the biological information was analyzed. Our results showed the peak value of flavonoids, amino acids and polysaccharides content occurred during the second fermentation, while the antipyretic and anti-inflammatory effects were also superior after two-time fermentation. The dominant strains in the fermentation were Aspergillus, Rhizopus arrhizus and Bacillus. Bacillus involved in the transformation of genistin, glutamate and leucine, which contributed to the anti-inflammatory effect. We speculated two-time fermented SSP to be superior, excessive fermentation is likely to negatively affect the accumulation of components and the activities of SSP.