Untargeted metabolomics reveals phenolic compound dynamics during mung bean fermentation

This study aimed to elucidate the changes and enrichment mechanisms of phenolic in mung beans subjected to solid-state fermentation by <i>Aspergillus Niger</i>. Whole mung bean seeds were fermented, the total phenolic, flavonoid content and antioxidant capacity were measured during fermentation. Phenolic at different fermentation stages was performed using UHPLC-FTMS. The results showed that fermentation significantly increased the total phenolic and flavonoid content, antioxidant capacity of mung beans (<i>P</i> < 0.05). A total of 61 phenolic differental metabolites were identified, the top 22 phenolic expression levels with significantly upregulated increased significantly with the time, the 32 phenolic esexpression was significantly positively correlated with antioxidant capacity. The composition and enrichment of phenolic compounds during fermentation were primarily influenced by the biosynthesis pathways associated with flavonoids, flavonols, isoflavones, phenylpropanoids, and other plant secondary metabolites. In conclusion, SSF with <i>Aspergillus Niger</i> is an effective strategy for improving the phenolic content and antioxidant capacity of mung beans.