Metabolomics insights of conventional and organic tempe during in vitro digestion and their antioxidant properties and cytotoxicity in HCT-116 cells

[Display omitted] •Tempe showed lower contain of phenolic and flavonoid compared to soybean after fermentation.•Conventional and organic tempe and tempe digesta showed better antioxidant capacity than soybean and no cytotoxic activity.•Metabolomics analysis in tempe samples showed differences in met...

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Veröffentlicht in:	Food research international 2024-11, Vol.195, p.114951, Article 114951
Hauptverfasser:	Mio Asni, Nurul Syahidah, Surya, Reggie, Mohmad Misnan, Norazlan, Lim, Seng Joe, Ismail, Norzila, Sarbini, Shahrul Razid, Kamal, Nurkhalida
Format:	Artikel
Sprache:	eng
Schlagworte:	antioxidant activity antioxidants Antioxidants - pharmacology bioavailability Cell Survival - drug effects cytotoxicity daidzein daidzin digesta Digestion Fermentation Fermented Foods - analysis Flavonoids - analysis food research gastrointestinal system genistein genistin Glycine max - chemistry glycitein glycosides glyphosate HCT116 Cells Humans In vitro digestion metabolites Metabolomics Phenols - analysis polyphenols Polyphenols - analysis Soy Foods - analysis soybeans Tempe tempeh
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