Fermented Soymilk as a Nutraceutical

Ewe, Joo‐Ann; Yeo, Siok Koon

doi:10.1007/978-3-319-23177-8_6

Cited by 7 publications

(8 citation statements)

References 131 publications

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“…Soymilk is an aqueous extract of the soybean, which is an excellent source of dietary fibre, a variety of micronutrients and phytochemicals. In addition, it is low in fat and an economical source of protein, suitable for both vegan and lactose‐intolerant populations (Ewe & Yeo, 2015).…”

Section: Introductionmentioning

confidence: 99%

“…Soymilk can be used as a cost‐effective alternative for dairy milk and good probiotic carrier matrix as it contains a high amount of indigestible oligosaccharides, the pool of peptides and essential amino acids that promotes the growth of the probiotics (Ewe & Yeo, 2015). Probiotics are defined as ‘live microorganisms that, when administered in adequate amounts, confer a health benefit on the host’ (Hill et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

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Functional relevance and health benefits of soymilk fermented by lactic acid bacteria

Kumari

Kokkiligadda

Dasriya

et al. 2022

Journal of Applied Microbiology

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The growing interest of consumers towards nutritionally enriched, and health promoting foods, provoke interest in the eventual development of fermented functional foods. Soymilk is a growing trend that can serve as a low‐cost non‐dairy alternative with improved functional and nutritional properties. Soymilk acts as a good nutrition media for the growth and proliferation of the micro‐organism as well as for their bioactivities. The bioactive compounds produced by fermentation of soymilk with lactic acid bacteria (LAB) exhibit enhanced nutritional values, and several improved health benefits including antihypertensive, antioxidant, antidiabetic, anticancer and hypocholesterolaemic effects. The fermented soymilk is acquiring a significant position in the functional food industry due to its increased techno‐functional qualities as well as ensuring the survivability of probiotic bacteria producing diverse metabolites. This review covers the important benefits conferred by the consumption of soymilk fermented by LAB producing bioactive compounds. It provides a holistic approach to obtain existing knowledge on the biofunctional attributes of fermented soymilk, with a focus on the functionality of soymilk fermented by LAB.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Functional relevance and health benefits of soymilk fermented by lactic acid bacteria

Kumari

Kokkiligadda

Dasriya

et al. 2022

Journal of Applied Microbiology

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“…Soymilk is also cholesterol and lactose free (Scalabrini et al, 1998) so can be considered a good alternative to animal milk for the design of non-dairy probiotic fermented foods to meet the needs of specific populations (lactose intolerant and vegans). It can also provide protection against conditions such as cardiovascular disease, cancer and diabetes (Babashahi et al, 2015;Ewe and Yeo, 2015).…”

Section: Introductionmentioning

confidence: 99%

Differential Adaptation of Propionibacterium freudenreichii CIRM-BIA129 to Cow’s Milk Versus Soymilk Environments Modulates Its Stress Tolerance and Proteome

et al. 2020

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Propionibacterium freudenreichii is a beneficial bacterium that modulates the gut microbiota, motility and inflammation. It is traditionally consumed within various fermented dairy products. Changes to consumer habits in the context of food transition are, however, driving the demand for non-dairy fermented foods, resulting in a considerable development of plant-based fermented products that require greater scientific knowledge. Fermented soymilks, in particular, offer an alternative source of live probiotics. While the adaptation of lactic acid bacteria (LAB) to such vegetable substrates is well documented, little is known about that of propionibacteria. We therefore investigated the adaptation of Propionibacterium freudenreichii to soymilk by comparison to cow’s milk. P. freudenreichii grew in cow’s milk but not in soymilk, but it did grow in soymilk when co-cultured with the lactic acid bacterium Lactobacillus plantarum. When grown in soymilk ultrafiltrate (SUF, the aqueous phase of soymilk), P. freudenreichii cells appeared thinner and rectangular-shaped, while they were thicker and more rounded in cow’s milk utltrafiltrate (MUF, the aqueous phase of cow milk). The amount of extractable surface proteins (SlpA, SlpB, SlpD, SlpE) was furthermore reduced in SUF, when compared to MUF. This included the SlpB protein, previously shown to modulate adhesion and immunomodulation in P. freudenreichii. Tolerance toward an acid and toward a bile salts challenge were enhanced in SUF. By contrast, tolerance toward an oxidative and a thermal challenge were enhanced in MUF. A whole-cell proteomic approach further identified differential expression of 35 proteins involved in amino acid transport and metabolism (including amino acid dehydrogenase, amino acid transporter), 32 proteins involved in carbohydrate transport and metabolism (including glycosyltransferase, PTS), indicating metabolic adaptation to the substrate. The culture medium also modulated the amount of stress proteins involved in stress remediation: GroEL, OpuCA, CysK, DnaJ, GrpE, in line with the modulation of stress tolerance. Changing the fermented substrate may thus significantly affect the fermentative and probiotic properties of dairy propionibacteria. This needs to be considered when developing new fermented functional foods.

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“…In the case of plant-based beverages, it has been reported that fermentation contributes to the improvement of their sensory properties, safety quality, nutritional composition, and bioactive profile [ 26 , 27 , 28 ]. The above is attributed mainly to microorganisms that utilize nutrients during their growth in the matrix of the plant-based beverages, which lead to changes in the components and their concentrations [ 61 ].…”

Section: Impact Of Fermentation On Nutritional Composition Sensory Pr...mentioning

confidence: 99%

“…Research has determined the presence and/or content of peptides, total polyphenols, flavonoids, and tocopherol in soy-based fermented beverages, which increase during the fermentation time [ 82 , 99 , 100 , 101 ], and their production/profile depends on the metabolic activity of microorganisms involved [ 61 ]. Some of these studies reported a relationship between the increase in specific bioactive compounds and the bioactivity tested.…”

Section: Impact Of Fermentation On Nutritional Composition Sensory Pr...mentioning

confidence: 99%

Plant-Based Fermented Beverages: Nutritional Composition, Sensory Properties, and Health Benefits

Hidalgo-Fuentes,

de Jesús-José,

Cabrera-Hidalgo

et al. 2024

Foods

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Plant-based beverages have gained consumers’ attention for being the main substitutes for dairy milk, especially for people with lactose intolerance, milk allergies, and a prevalence of hypercholesterolemia. Moreover, there is a growing demand for a more sustainable diet and plant-based lifestyle due to concerns related to animal wellbeing, environmental impacts linked to dairy production, and the rising cost of animal-derived foods. However, there are some factors that restrict plant-based beverage consumption, including their nutritional quality and poor sensory profile. In this context, fermentation processes can contribute to the improvement of their sensory properties, nutritional composition, and functional/bioactive profile. In particular, the fermentation process can enhance flavor compounds (e.g., acetoin and acetic acid) while decreasing off-flavor components (e.g., hexanal and hexanol) in the substrate. Furthermore, it enhances the digestibility and bioavailability of nutrients, leading to increased levels of vitamins (e.g., ascorbic acid and B complex), amino acids (e.g., methionine and tryptophan), and proteins, while simultaneously decreasing the presence of anti-nutritional factors (e.g., phytic acid and saponins). In contrast, plant-based fermented beverages have been demonstrated to possess diverse bioactive compounds (e.g., polyphenols and peptides) with different biological properties (e.g., antioxidant, anti-inflammatory, and antihypertensive). Therefore, this article provides an overview of plant-based fermented beverages including their production, technological aspects, and health benefits.

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Fermented Soymilk as a Nutraceutical

Cited by 7 publications

References 131 publications

Functional relevance and health benefits of soymilk fermented by lactic acid bacteria

Functional relevance and health benefits of soymilk fermented by lactic acid bacteria

Differential Adaptation of Propionibacterium freudenreichii CIRM-BIA129 to Cow’s Milk Versus Soymilk Environments Modulates Its Stress Tolerance and Proteome

Plant-Based Fermented Beverages: Nutritional Composition, Sensory Properties, and Health Benefits

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