Semen Sojae Preparatum as a Traditional Chinese Medicine: Manufacturing Technology, Bioactive Compounds, Microbiology and Medicinal Function

ABSTRACT

Semen Sojae Preparatum is one of the fermentｅｄ products with a unique flavor and delicious taste, applied in the food industry and traditional Chinese medicine over one thousand seven hundred years. It has notable benefits of human health. Nevertheless, knowledge about it is very fragmented and unsystematic, which made less know. To promote a comprehensive understanding, this review summarizes the fermentation procedures, microbiology research, bioactive compounds, and medicinal importance, quality, and safety. Finally, we provide with some perspectives. Hopefully, it will deserve more attention and lay a foundation for utilizing Semen Sojae Preparatum on industrialization.

ABBREVIATIONS: SSP, Semen Sojae Preparatum; TCM, Ｔraditional Chinese Ｍedicine; Ch. P, Chinese Pharmacopoeia; PCR-DGGE, Polymerase Chain Reaction-denaturing gradient gel electrophoresis; SOD: Superoxide Dismutase; T2DM: Type 2 Diabetes Mellitus; VEC: vascular endothelial cell; AFT, Aflatoxin; Nrf2: Nuclear factor E2-related factor 2; HO-1: Heme oxygenase 1

KEYWORDS:

• Semen Sojae Preparatum
• fermentation
• processing
• medicinal uses
• quality

Acknowledgments

This work is supported by the Open Research Fund of Chengdu University of Traditional Chinese Medicine Key Laboratory of Systematic Research of Distinctive Chinese Medicine Resources in Southwest China (2020JCRC015, 2020XSGG024) and the project of Sichuan Provincial Department of Science and Technology (2020YFS0497, 2018SZ0077).

Conflicts of interest

The authors state no conflict of interest.

Additional information

Funding

This work was supported by the the Open Research Fund of Chengdu University of Traditional Chinese Medicine Key Laboratory of Systematic Research of Distinctive Chinese Medicine Resources in Southwest China [2020JCRC015、2020XSGG024].