Functional differentiation of Sojae semen Praeparatum: A multi-omics analysis of the effects of Artemisia annua and Mori folium on composition, microorganisms, and functional characteristics.

Sojae Semen Praeparatum (SSP) has a fermentation history exceeding a millennium. The inclusion of Artemisia annua and Mori Folium in the fermentation process has progressively transformed SSP into both a functional food and a medicinal product. However, the underlying mechanisms driving this transformation remain insufficiently understood. This study applied metabolomics and high-throughput technologies to systematically compare SSP fermented with (Mori Folium - Artemisia annua Fermented Soybeans, MAFS) and without (Water - Fermented Soybeans, WFS) Artemisia annua and Mori Folium. After 22 days of fermentation, metabolomic and flavoromic analyses revealed a significant increase in differential functional components and flavor compounds in the MAFS group compared to the WFS group. Notably, the total isoflavone content reached 5.10 mg/g, and in vitro simulated digestion experiments demonstrated a significantly enhanced bioaccessibility of isoflavones in the MAFS group (p < 0.05). Furthermore, pancreatic lipase inhibitory activity in the MAFS group increased by 41.01 % (p < 0.05). High-throughput sequencing further indicated that Artemisia annua and Mori Folium exert regulatory effects on the microbial community, resulting in reduced aflatoxin B1 levels in the MAFS group (13.65 μg/kg) (p < 0.05), while the ochratoxin A content significantly decreased to 41.01 ng/g (p < 0.05). This study represents the first multi-omics analysis to comprehensively clarify the regulatory mechanisms of Artemisia annua and Mori Folium in SSP fermentation, encompassing composition, functional attributes, and microbial dynamics. These findings provide theoretical insights into the scientific progression of SSP from a traditional food to a functional food and medicinal product.