Okara (soybean processing residue) was solid-state fermented by three medicinal and edible fungi,Coriolus vericolor,Ganoderma lucidum,and Pleurotus eryngii and its main active substances contents,antioxidant and α-glucosidase inhibitory activities in vitro were analyzed. The results showed that the three fungi were able to ferment okara,and the growth diameters of fungal substance were increased during fermentation. The amylase activity,protease activity and cellulase activity of fermented okara were increased than that of the non-fermented okara (P<0.05). The insoluble dietary fiber and total dietary fiber contents were significantly decreased,while the contents of soluble dietary fiber,protein,free amino acid,total sugar,reducing sugar and total phenolic were higher than that of the non-fermented (P<0.05). The ethanol extracts of the fermented okara possessed stronger DPPH,ABTS free radical scavenging and ferrous ions chelating activities than that of non-fermented okara (P<0.05). The α-glucosidase inhibitory activities were increased in a dose-dependent manner (P<0.05). The non-fermented okara ethanol extract showed the α-glucosidase inhibition rate of 35.76%, while that of the fermented against C. vericolor,G. lucidum and P. eryngii exhibited higher inhibition rate of 62.25%,77.45% and 47.91%,respectively,at a concentration of 15 mg/mL. Correlation analysis showed that the total phenolic contents were positively correlated with the antioxidant capacities,which were the main antioxidant substances. The research can provide a new method for the quality improvement and comprehensive utilization of okara.
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