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. 2018 Oct 26;13:54. doi: 10.1186/s13020-018-0208-7

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© The Author(s) 2018

Open AccessThis article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated.

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Fig. 5 — Proposed fermentation-induced chemical transformation mechanisms. a1 Flavone O-glycosides and aglycones; b1 isoflavone C-glycosides; a2 proposed biotransformed pathways of flavone O-glycosides and aglycones; b2 proposed biotransformed pathways of isoflavone C-glycosides. Solid arrows: prone to happen; dotted arrows: speculated/less likely to happen. Indicates an elevation of the compound content; Indicates a decrease in the compound content (***p < 0.001, *p < 0.05 GQD vs FGQD)

Inline graphic — Proposed fermentation-induced chemical transformation mechanisms. a1 Flavone O-glycosides and aglycones; b1 isoflavone C-glycosides; a2 proposed biotransformed pathways of flavone O-glycosides and aglycones; b2 proposed biotransformed pathways of isoflavone C-glycosides. Solid arrows: prone to happen; dotted arrows: speculated/less likely to happen. Indicates an elevation of the compound content; Indicates a decrease in the compound content (***p < 0.001, *p < 0.05 GQD vs FGQD)