B-vitamin enriched fermented soymilk: A novel strategy for soy-based functional foods development

Zhu, Yun-Yang; Thakur, Kiran; Feng, Jingyu; Cai, Jiajun; Zhang, Jianguo; Hu, Fei; Wei, Zhao‐Jun

doi:10.1016/j.tifs.2020.08.019

Cited by 72 publications

(49 citation statements)

References 95 publications

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“…Additionally, equol, which is primarily present as a glucuronide conjugate and binds to the estrogen receptor, leads to reduced bone resorption, enhanced bone formation, and increased bone biochemical and microstructural characteristics in individuals with menopausal osteoporosis. However, it does not influence healthy women that just began menopause [13,33,34]. Secondly, the oligosaccharides in soybeans and honey promote lactic acid bacteria fermentation and the production of large amounts of short-chain fatty acids, thereby lowering the colon pH.…”

Section: Discussionmentioning

confidence: 99%

“…What is more, the nutritional value and concentration of bioactive compounds in soybeans can be increased through fermentation. Soybean fermentation with β-glucosidase producing bacteria can convert glucoside isoflavones into aglycone isoflavones, which possess higher biological activity and bioavailability [12,13]. On the other hand, honey is a functional food with unique composition that contains fructooligosaccharides acting as prebiotics.…”

Section: Introductionmentioning

confidence: 99%

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Effect of Fermented Soymilk-Honey from Different Probiotics on Osteocalcin Level in Menopausal Women

Desfita¹,

Sari²,

Yusmarini

et al. 2021

Nutrients

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Osteoporosis has been discovered to be a risk factor for menopausal women. Although synbiotics (probiotics and prebiotics) are found in fermented soymilk-honey made using local probiotics, their effect on osteocalcin levels is still unknown. Therefore, this study’s objective was to determine the influence of fermented soymilk-honey from different probiotics on osteocalcin levels. A 90-day pre–post quasi-experimental study with a control design was conducted on 54 postmenopausal women divided into three intervention groups namely, the soymilk (SM) group, the soymilk-honey fermented with Lactobacillus casei subsp. casei R-68 (SMH Lc) group, and the soymilk-honey fermented with Lactobacillus plantarum 1 R 1.3.2 (SMH Lp) group. Participants consumed 100 mL of soymilk (SM) or fermented soymilk with honey (SMH Lc or SMH Lp) for 90 days. At the beginning and end of the study, the blood serum osteocalcin level was measured and subjects’ health status was assessed, such as cholesterol total, random blood glucose, and uric acid levels. Our results presented that in the SMH Lp group, 90 days supplementation of soy-honey milk fermented with Lactobacillus plantarum 1 R 1.3.2 significantly reduced the level of blood serum osteocalcin. Based on these results it is justified to perform more detailed studies on the effect of fermented soy-honey milk on bone health.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effect of Fermented Soymilk-Honey from Different Probiotics on Osteocalcin Level in Menopausal Women

Desfita¹,

Sari²,

Yusmarini

et al. 2021

Nutrients

View full text Add to dashboard Cite

show abstract

“…In addition, soymilk contains low levels of water-soluble vitamins, such as riboflavin (vitamin B 2 ) and cobalamin (vitamin B 12 ). When it is fermented, the nutritional value of soymilk is enhanced by the high-level production of fat-soluble vitamin K 2 (menaquinone-7) and water-soluble B vitamins, such as vitamins B 2 , B 6 , and B 12 and folate [ 81 , 82 ].…”

Section: Bioactive Components Of Fermented Soy Productsmentioning

confidence: 99%

Fermented Soy Products: Beneficial Potential in Neurodegenerative Diseases

Jang

Lim

et al. 2021

Foods

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Fermented soybean products, such as cheonggukjang (Japanese natto), doenjang (soy paste), ganjang (soy sauce), and douchi, are widely consumed in East Asian countries and are major sources of bioactive compounds. The fermentation of cooked soybean with bacteria (Bacillus spp.) and fungi (Aspergillus spp. and Rhizopus spp.) produces a variety of novel compounds, most of which possess health benefits. This review is focused on the preventive and ameliorative potential of fermented soy foods and their components to manage neurodegenerative diseases, including Alzheimer’s and Parkinson’s diseases.

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“…Glucosidase produced by lactobacilli in the fermentation process can hydrolyze soybean isoflavone from glycoside to aglycone, causing them to exhibit strong biological activity [8]. Fermented soymilk can enrich B group vitamins, promote gut health, and enrich anticancer effect [9]. Chickpea (Cicer arietinum L.) is the third most important pulse crop in production, next to dry beans and field peas [10].…”

Section: Introductionmentioning

confidence: 99%

Influence of Lactic Acid Bacteria Fermentation on Physicochemical Properties and Antioxidant Activity of Chickpea Yam Milk

Zhang

Xie

et al. 2021

Journal of Food Quality

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This study aimed to evaluate the influence of lactic acid bacteria fermentation on the physicochemical properties and antioxidant activity of chickpea yam milk. Four groups of chickpea milk were prepared through fermentation with lactic acid bacteria for quality and functionality improvement. Results indicate that the polysaccharide content of four samples declines during the fermentation process, and their infrared spectrums are similar with a slight difference in the transmittances of some characteristic bands. The sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) profiles of four samples with 24 h fermentation showed a band disappearance in the range of 94.3 KDa and generation of many small-molecule peptides, revealing the protein degradation during fermentation. The moderate enzymatic hydrolysis had no adverse effect on the texture and color of the samples. A substantial increase in DPPH, ABTS radical scavenging rates, and FRAP value was observed after 12 h fermentation, especially the CPBY sample. The present results indicate that lactic acid bacteria fermentation can be used to improve the physicochemical properties of samples and enhance their antioxidant activity.

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B-vitamin enriched fermented soymilk: A novel strategy for soy-based functional foods development

Cited by 72 publications

References 95 publications

Effect of Fermented Soymilk-Honey from Different Probiotics on Osteocalcin Level in Menopausal Women

Effect of Fermented Soymilk-Honey from Different Probiotics on Osteocalcin Level in Menopausal Women

Fermented Soy Products: Beneficial Potential in Neurodegenerative Diseases

Influence of Lactic Acid Bacteria Fermentation on Physicochemical Properties and Antioxidant Activity of Chickpea Yam Milk

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