*4.3.3 Fermentation with mushrooms decreased the concentrations of glycosylated forms of isoflavones and increased the concentrations of aglycon forms*

LC/MS profile was shown in **Figure 8**. The concentration of glycosylated forms of isoflavones, such as daidzin, glycitin, and genistin was about 95.6% in non-fermented soybeans, while it was reduced to 52.5, 15.8, and 17.6% in soybeans fermented by the *G. lucidum*, *H. erinaceum*, and *H. ramosum* mycelia, respectively. The aglycone forms of these isoflavones, on the other hand, increased from 4.4% in the non-fermented controls to 47.5, 84.2, and 82.4% in soybeans fermented by *G. lucidum*, *H. erinaceum*, and *H. ramosum* mycelia, respectively. LC/MS profile shown in **Figure 8** corroborate these results. Based on the retention time and MS data, molecular formula and identity of compounds corresponding to 11 of the 12 peaks have been predicted: peak #1, daidzin; peak #2, glycitin; peak #3, 8-hydroxydaidzein; peak #4, genistin; peak #5,

*Medicinal Mushroom Mycelia: Characteristics, Benefits, and Utility in Soybean Fermentation DOI: http://dx.doi.org/10.5772/intechopen.102522*

#### **Figure 8.**

*LC/MS profile of soybean fermented using mushroom mycelia: a, control (non-fermented soybeans); b,*  G. lucidum*; c,* H. erinaceum*; and d,* H. ramosum *[10].*

6″-O-malonyldaidzin; peak #7, 6″-O-acetyldaidzin; peak #8, 6″-O-malonylgenistin; peak #9, daidzein; peak #10, glycitein; peak #11, 6″-O-acetylgenistin; and peak #12, genistein, respectively.
