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

Abstract

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.

Effect of Starter Culture on Bacterial Activity and Nutritive Value of Fruit Yoghurt

“…The pH values were significantly decreased after storage (table 1). Similar results found the pH value and viscosity were significantly decreased after storage [21], [20] also showed the same results that the increasing storage temperature and time can decreased the pH value…”

Probiotic fermentation of polyphenols: potential sources of novel functional foods

“…A recent study revealed soybean variety-dependent effects of Lactobacillus acidophilus and Lactobacillus casei fermentation on the isoflavones content and rheological properties of soymilk (Ahsan et al 2022). Other reports in animal models suggest that probiotic fermented soymilk can induce antihypertensive, antioxidant, antidiabetic, and hypocholesterolaemic effects and thus may have greater functional relevance (Kumari et al 2021). In this regard, a recent study has indicated that consumption of soymilkfermented with Lactobacillus delbrueckii subsp.…”

Hypolipidemic effects of the fermented soymilk with a novel Lactiplantibacillus plantarum strain X7021 on mice via modulating lipid metabolism and gut microbiota

“…Lactiplantibacillus plantarum is a versatile LAB strain which was extensively proposed as starter culture for plant-stuff fermentation. Foods fermented by L. plantarum have been proved with many functions including alleviating hyperlipidemia, hyperglycaemia and preventing obesity (Tiss et al, 2020;Kumari et al, 2021). However, the lipid regulation mechanism has not been sufficiently elucidated, especially based on the expression level of related key enzymes, hormones and transcriptional regulators involved in hepatic lipids metabolism, as well as the roles of gut microbiota.…”

“…The most concerned bioactive compound is the soy isoflavones, which play important roles in preventing CVD, and Lactic acid bacteria (LAB) fermentation could transform its glycoside precursor to aglycone with higher bioavailability (Du et al ., 2022). Furthermore, bioactive peptides and gamma‐aminobutyric acid were also notable nutraceuticals in fermented soymilk (FSM), which could reduce chronic diseases such as obesity, CVD and immune disorder (Kumari et al ., 2021). Therefore, FSM with LAB is a kind of prospective functional food in prevention and treatment of hyperlipidemia.…”