Study On The Effect Of Processing Methods On The Composition And Digestion Characteristics Of Black Soybean Polyphenols Based On Metabonomics Technology

Black beans are rich in nutrients and have a variety of functional properties,which are closely related to their abundance of polyphenols.Heat treatment is a necessary processing process for black soybeans before eating,but processing will destroy or transform polyphenols,which will affect its functional activity.In addition to processing,digestive enzymes and acidic environment in the digestion process of the stomach and intestines will affect polyphenols also had an important effect,and their digestion and absorption rate in the gastrointestinal tract also directly leds to the extent of their functional effects.At present,the effect of thermal processing on polyphenols is not clear.The degree of digestion and absorption of polyphenols and the changes in types and contents of cooked black soybeans after digestion in the gastrointestinal tract are rarely reported.However,the above conditions have little effect on black soybeans.The changes of polyphenols in the medium and their functions and activities have an important influence.Therefore,this study usd black beans as the raw material,based on the UHPLC-QE-MS metabolomics platform and multivariate statistical analysis methods to clarify the changes in the types and content of polyphenols under the three processing methods of cooking,atmospheric steaming,and high-pressure steaming;clearly different.The differences in the effects of processing methods on black soybean polyphenols;and the effects of gastric and intestinal digestion on polyphenols after different processing methods are cooked.To explore the changing law of the effects of processing and digestion on black soybean polyphenols.The main findings are as follows:(1)Explore the changes of black bean polyphenols after cooking,atmospheric steaming,and high-pressure steaming.A total of 98 polyphenol metabolites were identified from black beans before and after processing.There were 3 unique polyphenols in boiled black beans.A total of 47 polyphenols differential metabolites were screened between raw black beans and boiled;from the perspective of metabolite content,there were 31 polyphenols content after cooking Decrease,mainly flavonoids and phenolic acids;16 polyphenols increased in content,mainly isoflavones.Compared with raw black beans,steamed black soybeans at atmospheric pressure have 2 unique polyphenols,6’’-O-Malonylwistin and chuanpisu.A total of 57 polyphenols differential metabolites were screened out;31 after steaming.The content of polyphenols increased,most of which were isoflavones and flavonoids;the content of 26 polyphenols decreased.Among them,the loss of flavonoids such as luteolin and trilobatin was more serious,but the overall pressure was normal.The steaming process has played a positive role in increasing the content of polyphenols in raw black beans.Compared with raw black beans,high-pressure steamed black beans have 2 unique metabolites and raw black beans unique polyphenols.A total of 47 polyphenols differential metabolites have been screened out.Raw black soybeans after high-pressure steaming.There are 21 polyphenols in the sample with reduced metabolic content,most of which are flavonoids and their derivatives,but also a small amount of isoflavones and lignans;26 polyphenols metabolites have increased content,most are isoflavones and their derivatives,as well as some phenolic acids and anthocyanins.It shows that processing has a significant impact on the types and content of black soybean polyphenols,and the flavonoids and their derivatives will decrease,while the isoflavones will increase.(2)Explore the differences in the effects of three different processing methods on black bean polyphenols.Compared with high-pressure steaming,atmospheric steaming has two unique polyphenols in black beans,and a total of 25 polyphenols differential metabolites have been screened out;among them,the content of 8 polyphenols is higher than that of high-pressure steaming.The content of 17 polyphenols is lower than that of high-pressure steamed black beans.Most of these substances are phenolic acids,isoflavones and their derivatives,and a small part of anthocyanins,indicating that high pressure is beneficial to polyphenols.The increase in material content.Atmospheric steaming samples are compared with boiled samples.The boiled samples have 2 unique polyphenols,and the atmospheric steamed samples have 7 unique polyphenols,most of which are phenols and flavonoids.A total of them were selected.33 different metabolites of polyphenols;from the perspective of metabolite content,the content of 31 polyphenols in normal pressure steamed black beans is higher than that in boiled black beans.These substances are mainly flavonoids and their derivatives.Phenolic acids;only two polyphenols have lower levels than the boiled black bean sample.It shows that the moisture content has an impact on polyphenols during processing,and the less the content,the more beneficial it is to maintain the content of polyphenols.(3)The results of the in vitro simulated digestion experiment showed that 106 polyphenol metabolites were identified in the black bean samples before and after processing after simulated digestion in vitro.Comparing the cooked samples before and after digestion,it is found that there are 6 unique polyphenols in the cooked black beans,and 13 unique polyphenols in the cooked black beans after digestion.A total of 32 polyphenols differential metabolites were screened out.;After digestion,the content of 20 polyphenols(mainly isoflavones and phenolic acids)decreased,and the content of 12 polyphenols(mostly phenols)increased.Atmospheric steamed samples were compared before and after digestion.There were 3 unique polyphenols in atmospheric steamed black beans,and 10 unique polyphenols in atmospheric steamed black beans after digestion.A total of 37 polyphenol metabolites were screened out.After digestion,the content of33 polyphenols decreased,most of which were flavonoids and isoflavones,and the multiples of change were high;the content of 4 metabolites increased,but the ploidy change was between0.11-0.75.After digestion of high-pressure steamed black bean samples,a total of 29 polyphenols were screened out.After digestion,the content of 13 polyphenols(mostly phenols,phenylpropanoids and lignans)increased High,there are 16 polyphenols(mainly flavonoids)content decreased significantly.Studies have found that the digestion process has a great influence on the content of polyphenols.After digestion,the content of black bean isoflavones,flavonoids and phenolic acids decreases significantly,while the content of phenols increases slightly after digestion.In summary,based on metabonomics technology,qualitative and quantitative analysis of polyphenols in black beans and processed black beans can be carried out.Different processing treatments have different effects on the maintenance of polyphenol content.The digestion and absorption process has different effects on the composition and composition of polyphenols.The content has a strong influence.This study can visualize the effects of the types,content and digestibility of black bean polyphenols after different processing methods,and can provide a theoretical reference for exploring the best cooking methods of black beans,and provide a reference for the functional components of polyphenols in the digestion process.The changes of the phenols provide basic data and provide theoretical support for maximizing the biological activity of polyphenols.