Multi-omics reveals microbial community characteristics and flavonoid biotransformation mechanisms during mung bean sour fermentation.

2026
Current research in food science 12

PubMed: 41717629
DOI: 10.1016/j.crfs.2026.101342

Study Design

Methods: parallel metagenomic and metabolomic analyses were performed

Fermented foods are gaining popularity for their health benefits, and fermented mung bean products are recognized for their nutritional value. To investigate microbial community succession and abundance dynamics of bioactive compounds like flavonoids in fermented mung bean sour (MBS), parallel metagenomic and metabolomic analyses were performed. Metagenomic profiling identified Lactiplantibacillus, Lactococcus, Bifidobacterium, and Acetobacter as dominant genera. Functional gene analysis demonstrated a significant increase in the relative abundance of flavonoid degradation pathways, which exhibited strong positive correlations (r > 0.8, p < 0.05) with the dominant genera. Metabolomic analysis revealed a significant decrease in flavonoids, including vitexin and orientin. Moreover, increased activities of β-glucosidase and α-rhamnosidase were identified as key factors promoting the biotransformation of flavonoids into bioactive metabolites such as apigenin, naringenin, and quercetin. This study provides a foundation for further understanding the microbial conversion and utilization of flavonoid compounds in mung beans.

Research Insights

Supplement	Dose	Health Outcome	Effect Type	Effect Size	Source
Bifidobacterium plantarum	—	Enhanced Flavonoid Metabolism	Beneficial	Moderate	View source increased activities of β-glucosidase and α-rhamnosidase were identified as key factors promoting the biotransformation of flavonoids into bioactive metabolites such as apigenin, naringenin, and quercetin
Bifidobacterium plantarum	—	Reduced Flavonoid Levels	Beneficial	Moderate	View source Metabolomic analysis revealed a significant decrease in flavonoids, including vitexin and orientin.