Food and Fermentation Industries >

2025 , Vol. 51 >Issue 5: 52 - 60

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.039080

Effect of lactic acid bacteria fermentation on acetylcholinesterase inhibitory activity of soymilk

  • LIU Yaohui ,
  • ZHANG Caimeng ,
  • KONG Xiangzhen ,
  • LI Xingfei ,
  • CHEN Yeming ,
  • HUA Yufei
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  • (School of Food Science, Jiangnan University, Wuxi 214122, China)

Received date: 2024-03-04

  Revised date: 2024-03-30

  Online published: 2025-03-28

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Abstract

Inhibiting the activity of acetylcholinesterase (AChE) is beneficial to the elevation of acetylcholine levels thereby alleviating cognitive impairment and memory decline in the elderly.In this study, the active ingredients in soymilk and fermented soymilk were extracted by ethanol solvent, and the AChE inhibitory activity of the two extracts was measured.Then, ultra-performance liquid chromatography quadrupole time of flight mass spectrometry was used to identify the extracts in the chemical components.The differential components with significant content changes before and after fermentation were screened by SIMCA software.After that, molecular docking technology was used to screen the active ingredients among the differential components, and their binding ability and interaction forces with AChE were explored.Results showed that lactic acid bacteria fermentation can significantly (P<0.05) improve the AChE inhibitory activity of soymilk, and its IC50 value decreased from 3.24 mg/mL to 2.55 mg/mL.A total of 84 components were identified from soymilk and fermented soymilk extracts, of which 19 components had significant content changes before and after fermentation.The molecular docking results showed that 13 components were able to tightly bind with AChE.These active ingredients mainly interact with amino acid residues in AChE active sites through hydrogen bonding and hydrophobic interactions, thereby inhibiting AChE activity.

Key words： soymilk; fermentation; acetylcholinesterase; component identification; molecular docking

Cite this article

LIU Yaohui , ZHANG Caimeng , KONG Xiangzhen , LI Xingfei , CHEN Yeming , HUA Yufei . Effect of lactic acid bacteria fermentation on acetylcholinesterase inhibitory activity of soymilk[J]. Food and Fermentation Industries, 2025 , 51(5) : 52 -60 . DOI: 10.13995/j.cnki.11-1802/ts.039080

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