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The article focuses on the study of the biotransformation of soybean from isoflavones to hydroxyisoflavones and also mentions the analysis of variations in the primary and secondary metabolite in soybean during fermentation by Aspergillus oryzae. Topics include analysis of decrease in acetylglycosides and glycosides through mass spectrometry, identification of biochemical processes of fermented soybean by liquid chromatography-mass spectrometry and antioxidant activities of fermented soybean.

The article discusses a study on 8-hydroxydaidzein, an isoflavonoids produced from daidzin, daidzein and soybean by microorganisms including Aspergillus saitoi, Arthrobacter and Aspergillus oryzae, isolated from fermented soybean foods. It mentions that culture conditions including temperature, pH and agitation speed of fermentor was optimized for converting daidzin to 8-hydroxydaidzein. It suggests an enzymatic method for the production of 8-hydroxydaidzein using Cytochrome P450.

The article presents a study on the correlation between antioxidative activities and metabolite changes in a traditional soybean fermentation product, Cheonggukjang (CGJ). It investigated the metabolite changes during the CGJ fermentation and evaluated its effects which have employed the use of liquid chromatography mass spectrometry and multivariate analysis. The study is said to be the first to indicate a correlation between antioxidant effects and metabolites during CGJ fermentation process.

The article presents a study on the correlation of the blanching of antioxidant activity and the metabolite release of Chrysanthemum coronarium L. It explains the correlation of these through a liquid chromatography tandem mass spectrometry (LCM/MS) during water blanching of CC. Metabolites depict differences between fresh CC and blanched CC by principal component analysis (PCA) and partial least-square discriminate analysis (PLS-DA) loading plots.

The article focuses on the use of Aspergillus kawachii, Aspergillus oryzae, and Rhizopus species for the fermentation of rice Koji. It states that principal component analysis was conducted to distinguish metabolite patterns based on fungi species. Meanwhile, metabolite changes were correlated with enzyme activities associated with glycolysis. Results show that production of time-dependent metabolites can be a tool in determining rice koji's inoculant fungi and optimal fermentation time.

The article presents a study which examines the metabolite profiling of Cheonggukjang inoculated with various Bacillus strains such as Bacillus amyloliqueciens CH86-1, Bacillus licheniformis 58 and Bacillus licheniformis 67 during fermentation. It says that metabolite profiling was made using gas chromatography-mass spectrometry (GC-MS) combined with multivariate analysis. It explores the effects of Bacillus strains on the profiles of metabolites including amino acids, sugar, and organic acids.

The article presents a study focusing on tyrosinase inhibitors desmodianone H and uncinanone B obtained from Lespedeza maximowiczii shrub by using bioactivity-guided isolation. The findings of the study include the determination of structures of inhibitors by analysis of their nuclear magnetic resonance and mass spectrometry data, high antityrosinase activity shown by inhibitors, and the conclusion that it could be an effective skin-whitening agent.