{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,12]],"date-time":"2026-10-12T02:45:31Z","timestamp":1791773131327,"version":"4.3.4"},"reference-count":49,"publisher":"Wiley","license":[{"start":{"date-parts":[[2026,10,11]],"date-time":"2026-10-11T00:00:00Z","timestamp":1791676800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,10,11]],"date-time":"2026-10-11T00:00:00Z","timestamp":1791676800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/501100012613","name":"University-Industry Cooperation Research Project in Jiangsu","doi-asserted-by":"publisher","award":["BY20251640"],"award-info":[{"award-number":["BY20251640"]}],"id":[{"id":"10.13039\/501100012613","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:sec>\n                    <jats:title>Background<\/jats:title>\n                    <jats:p>\n                      Soybean isoflavones mainly exist as isoflavone glycosides with poor bioaccessibility, which limits their functional application. Bioprocessing is commonly used as an effective strategy to enhance the nutritional quality of plant\u2010based foods. However, previous studies have largely focused on the physicochemical changes of isoflavones during fermentation, while the modulatory effects of isoflavones on gut microbiota remain insufficiently explored. To address this research gap, the present work further investigated the influence of isoflavones by solid\u2010state fermentation (SSF) with\n                      <jats:italic>Rhizopus oligosporus<\/jats:italic>\n                      RT\u20103 on gut microbiota modulation.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Results<\/jats:title>\n                    <jats:p>\n                      During SSF,\n                      <jats:italic>\u03b2<\/jats:italic>\n                      \u2010glucosidase activity gradually increased, while the mycelial biomass showed a trend of first increasing and then decreasing. At 36\u2009h of fermentation, the total isoflavone glycosides decreased from 466.25 to 95.47\u2009\u03bcg\u2009g\n                      <jats:sup>\u22121<\/jats:sup>\n                      d.w., while isoflavone aglycones increased to 1.93\u2010fold, from 130.70 to 252.88\u2009\u03bcg\u2009g\n                      <jats:sup>\u22121<\/jats:sup>\n                      d.w. Tempeh isoflavone aglycones exhibited better thermal stability than soybean isoflavone aglycones. The thermal degradation rate of total isoflavone aglycones in tempeh (11.93%) was 2.51 percentage points lower than that in soybean (14.44%) at 30 min. After SSF, daidzein content increased 2.73\u2010fold at 0.5\u2009h of simulated\n                      <jats:italic>in vitro<\/jats:italic>\n                      digestion. Using fecal samples from four healthy donors,\n                      <jats:italic>in vitro<\/jats:italic>\n                      fecal fermentation indicated that tempeh isoflavones enhanced microbial diversity, enriching beneficial genera such as\n                      <jats:italic>Bifidobacterium<\/jats:italic>\n                      .\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Conclusion<\/jats:title>\n                    <jats:p>These findings demonstrate that SSF is a promising bioprocessing strategy for developing functional foods with microbiota modulation potential, supporting microbiota\u2010targeted nutrition and the industrial development of soybean products. \u00a9 2026 Society of Chemical Industry.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1002\/jsfa.71155","type":"journal-article","created":{"date-parts":[[2026,10,12]],"date-time":"2026-10-12T02:28:13Z","timestamp":1791772093000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["The effect of solid\u2010state fermentation on the bioaccessibility and\n                    <scp>\n                      <i>in vitro<\/i>\n                    <\/scp>\n                    gut microbiota modulation of soybean isoflavones"],"prefix":"10.1002","author":[{"given":"Zhigeng","family":"Wang","sequence":"first","affiliation":[{"name":"College of Food Science and Technology Nanjing Agricultural University  Nanjing People's Republic of China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hailong","family":"Meng","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology Nanjing Agricultural University  Nanjing People's Republic of China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mingsheng","family":"Dong","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology Nanjing Agricultural University  Nanjing People's Republic of China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1075-5274","authenticated-orcid":false,"given":"Wei","family":"Li","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology Nanjing Agricultural University  Nanjing People's Republic of China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7242-3235","authenticated-orcid":false,"given":"Xin","family":"Rui","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology Nanjing Agricultural University  Nanjing People's Republic of China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Shan","family":"Qin","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology Nanjing Agricultural University  Nanjing People's Republic of China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0090-4395","authenticated-orcid":false,"given":"Qiuqin","family":"Zhang","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology Nanjing Agricultural University  Nanjing People's Republic of China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,10,11]]},"reference":[{"key":"e_1_2_9_2_1","doi-asserted-by":"crossref","first-page":"1938","DOI":"10.1021\/acs.jafc.5c15832","article-title":"Microbial production and industrial applications of (S)\u2010equol for precision health and functional food innovation","volume":"74","author":"Kim MJ","year":"2026","journal-title":"J Agric Food Chem"},{"key":"e_1_2_9_3_1","doi-asserted-by":"crossref","first-page":"10419","DOI":"10.1007\/s11947-025-04031-0","article-title":"Green and efficient extraction of soybean (Glycine max (L.) 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