Soybean paste functional peptides: Fermentation-driven formation, characterization, classification, structure-activity relationships, and multi-omics insights.

Authors

Shuai Pan, Changzheng Wu, Xing Tong

Published in

Food chemistry: X. Volume 40. Pages 104623. Epub Oct 14, 2026.

Abstract

Soybean paste is a classic fermented soybean condiment. Microbial fermentation generates soybean paste functional peptides (SPFPs), which regulate flavor and exert bioactivities, determining the sensory quality and health benefits of soybean paste. This review systematically introduces SPFP formation mechanisms and summarizes techniques for their extraction, isolation, purification and characterization. Recent advances concerning their flavor functions and biological activities are outlined. Gastrointestinal stability, in vivo absorption efficiency and bioavailability of SPFPs are also discussed. Additionally, the value of multi-omics integrated molecular regulation for SPFP research is highlighted, and future research strategies are proposed. This work supports high-value utilization and innovative development of traditional fermented soybean products.

PMID:
42926977
Bibliographic data and abstract were imported from PubMed on 25 Oct 2026.

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