Effect of sequential bio-processing conditions on the content and composition of vitamin K2 and isoflavones in fermented soy food

Puri, Alka; Mir, Showkat R.; Panda, Bibhu Prasad

doi:10.1007/s13197-015-1903-3

Cited by 9 publications

(2 citation statements)

References 35 publications

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“…These microorganisms are able to enhance OPPs dissipation in these fermented food materials, and yeast and Mucor are more potent than L. plantarum to degrade OPPs ( Zhou et al, 2015 ). Soybean co-fermentation with different microorganisms ( Bifidobacterium , B. subtilis , and Rhizopus oligosporus ) in a specific order has higher nutritional value than single fermentation ( Puri et al, 2015 ). S. cerevisiae var.…”

Section: Application Of Microbial Co-fermentation Regulation In Ferme...mentioning

confidence: 99%

Interaction and Application of Molds and Yeasts in Chinese Fermented Foods

et al. 2022

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Fermentation is an ancient food preservation and processing technology with a long history of thousands of years, that is still practiced all over the world. Fermented foods are usually defined as foods or beverages made by controlling the growth of microorganisms and the transformation of raw and auxiliary food components, which provide the human body with many beneficial nutrients or health factors. As fungus widely used in traditional Chinese fermented foods, molds and yeasts play an irreplaceable role in the formation of flavor substances and the production of functional components in fermented foods. The research progress of molds and yeasts in traditional Chinese fermented foods from traditional to modern is reviewed, including the research on the diversity, and population structure of molds and yeasts in fermented foods. The interaction between fermenting mold and yeast and the latest research results and application development prospects of related industries were discussed.

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Section: Application Of Microbial Co-fermentation Regulation In Ferme...mentioning

confidence: 99%

Interaction and Application of Molds and Yeasts in Chinese Fermented Foods

et al. 2022

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“…This could compensate the losses of these water-soluble micronutrients during water treatments. Interestingly, Puri et al [31] mentioned that soybean sterilization was mandatory prior to inoculation of soy matter and prior to fermentation. They reported that boiling considerably reduced IFs in subsequent fermented soy food.…”

Section: Traditional Treatmentsmentioning

confidence: 99%

Traditional and Domestic Cooking Dramatically Reduce Estrogenic Isoflavones in Soy Foods

Bensaada,

Peruzzi,

Cubizolles

et al. 2024

Foods

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Soybean is a pulse which has considerable nutritional value due to its high protein, fibers and polyunsaturated fatty acid (PUFA) contents. It also contains phytoestrogenic compounds that definitely hinder its recommendation for general consumption. Contrary to ancient times, when soybeans were boiled, modern commercial soy foods can contain up to 150 mg/100g of estrogenic isoflavones. Interestingly, current estimations of isoflavone intake in the literature do not distinguish between the origins of soy food, i.e., whether it is homemade or commercial. As a result, the isoflavone exposure in Asian countries may well be overestimated. This study aims to demonstrate, based on step-by-step monitoring of isoflavones, that traditional and domestic treatments, leveraging isoflavones water-solubility, can indeed significantly reduce their content in soy foods. Indeed, when compared to commercial foods, the isoflavone content was found to be 20, 2.6, 4.5 and 9.8 times lower in “homemade” soy juice, tofu, tempeh and miso, respectively. Additionally, water soaking was found to reduce the isoflavones levels in soy-textured proteins by more than 70%. Hence, this simple process has the potential to help drastically reduce overall xenoestrogens exposure. This study could serve as a basis for establishing the isoflavones Reference Dose and issuing food safety guidelines.

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Value addition of oilseed meal: a focus on bioactive peptides

Kadam

Lele

2017

Food Measure

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Effect of sequential bio-processing conditions on the content and composition of vitamin K2 and isoflavones in fermented soy food

Cited by 9 publications

References 35 publications

Interaction and Application of Molds and Yeasts in Chinese Fermented Foods

Interaction and Application of Molds and Yeasts in Chinese Fermented Foods

Traditional and Domestic Cooking Dramatically Reduce Estrogenic Isoflavones in Soy Foods

Value addition of oilseed meal: a focus on bioactive peptides

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