Kombucha fermentation enhances the health-promoting properties of soymilk beverage

Xia, Xiufang; Dai, Yiqiang; Han, W. Y.; Liu, Xiaoli; Wang, Ying; Yin, Liqing; Wang, Zhe; Li, Xiaonan; Zhou, Jing

doi:10.1016/j.jff.2019.103549

Cited by 91 publications

(65 citation statements)

References 81 publications

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“…Soybean isoflavones, including glycitein, glycitin, daidzin, daidzein, genistin, and genistein, were the predominant phenolic components in soybean foods [ 1 ]. As shown in Table 1 , the total isoflavone content occupied 84.70% of the TPC in UT.…”

Section: Resultsmentioning

confidence: 99%

“…Soybean is a crucial crop and has been consumed for thousands of years in Asia. Wide varieties of soy products are available in everyday life, including tofu, soymilk, soy mayonnaise, boiled soybeans, roasted soybean, and textured soy protein, which are popular all over the world due to their high amount of protein, unsaturated fatty acid, minerals, vitamins, and especially isoflavones [ 1 , 2 , 3 ]. Soybean isoflavones are important phenolic sources in our daily diet [ 4 ], and are beneficial to human health due to their high antioxidant activity [ 2 ].…”

Section: Introductionmentioning

confidence: 99%

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Neuroprotective Potency of Tofu Bio-Processed Using Actinomucor elegans against Hypoxic Injury Induced by Cobalt Chloride in PC12 Cells

et al. 2021

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Fermented soybean products have attracted great attention due to their health benefits. In the present study, the hypoxia-injured PC12 cells induced by cobalt chloride (CoCl2) were used to evaluate the neuroprotective potency of tofu fermented by Actinomucor elegans (FT). Results indicated that FT exhibited higher phenolic content and antioxidant activity than tofu. Moreover, most soybean isoflavone glycosides were hydrolyzed into their corresponding aglycones during fermentation. FT demonstrated a significant protective effect on PC12 cells against hypoxic injury by maintaining cell viability, reducing lactic dehydrogenase leakage, and inhibiting oxidative stress. The cell apoptosis was significantly attenuated by the FT through down-regulation of caspase-3, caspases-8, caspase-9, and Bax, and up-regulation of Bcl-2 and Bcl-xL. S-phase cell arrest was significantly inhibited by the FT through increasing cyclin A and decreasing the p21 protein level. Furthermore, treatment with the FT activated autophagy, indicating that autophagy possibly acted as a survival mechanism against CoCl2-induced injury. Overall, FT offered a potential protective effect on nerve cells in vitro against hypoxic damage.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Neuroprotective Potency of Tofu Bio-Processed Using Actinomucor elegans against Hypoxic Injury Induced by Cobalt Chloride in PC12 Cells

et al. 2021

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“…Hallazgos recientes relacionados con microorganismos que aumentan el contenido de derivados de isoflavonas, vitaminas y ácidos fenólicos en la leche de soya durante la fermentación. Gallic acid, ferulic acid, chlorogenic acid, catechin (Xia et al, 2019) 1 Soymilk supplemented with 2% whey protein concentrate was used as a substrate.…”

Section: Bio-enrichment Of Soymilk With Functional Compounds and Nutrunclassified

Recent innovations in processing technologies for improvement of nutritional quality of soymilk

Han

Choi

Park

et al. 2021

CyTA - Journal of Food

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Soymilk is well known for its health and nutritional benefits and is one of the best plant substitutes for cow milk. Soymilk is high in protein, low in cholesterol, lactose-free, and rich in polyunsaturated fatty acids. The bioactive compounds in soybean contribute to the beneficial effects of soymilk and are reported to exert various bioactivities. With the rising interest in health-conscious lifestyles, the development of soymilk with high nutritional quality is a critical task of the soymilk industry. Therefore, research on novel and advanced technologies is underway to develop soymilk with maximal nutritional quality. This review aims to present the recent findings on the beneficial effects of the bioactive compounds in soymilk and to introduce the latest technological advances that enhance the nutritional quality of soymilk, focusing on increasing the amount of nutrients and bioactive compounds, antinutrient removal, fortification with bioactive ingredients, and bio-enrichment. Innovaciones recientes en las tecnologías de procesamiento destinadas a mejorar la calidad nutricional de la leche de soya [soja] RESUMEN La leche de soya es bien conocida por sus beneficios nutricionales y para la salud, siendo uno de los mejores sustitutos vegetales de la leche de vaca. Esta posee un alto contenido de proteínas, es baja en colesterol, no contiene lactosa y es rica en ácidos grasos poliinsaturados. Los compuestos bioactivos de la soya contribuyen a los efectos beneficiosos de la leche de soya y ejercen diversas bioactividades. El creciente interés en estilos de vida enfocados en la salud, ha hecho que la elaboración de leche de soya de alta calidad nutricional sea una tarea crítica para la industria de este producto. Por ello se investigan tecnologías novedosas y avanzadas para producirla con la máxima calidad nutricional. El objetivo de esta revisión es presentar los recientes descubrimientos relativos a los efectos beneficiosos de los compuestos bioactivos de la leche de soya e introducir los últimos avances tecnológicos que mejoran su calidad nutricional, centrándose en el aumento de la cantidad de nutrientes y de compuestos bioactivos, la eliminación de antinutrientes, el enriquecimiento con ingredientes bioactivos y el bioenriquecimiento.

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“…Different antioxidant compounds have distinct mechanisms of action and show different antioxidant activities (Xia et al, 2019).…”

Section: In Vitro Antioxidant Activities Of Bpes and Bwpesmentioning

confidence: 99%

Antioxidant activities and inhibitory effects of blueberry pomace and wine pomace crude extracts on oxidation of oil in water emulsion and fish mince

Dai

Han

Liu

et al. 2021

J. Food Process. Preserv.

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Lipid and protein oxidation are the two main factors causing quality and nutrient degradation of fresh and processed food products (Soladoye et al., 2015;Zhang et al., 2020). Lipid oxidation is a chain reaction that can be divided into three main steps: initiation, propagation, and termination (Huang & Ahn, 2019). Initiation reaction can produce fatty acid radicals, which further react with oxygen to form peroxy radicals during the propagation phase (Falowo et al., 2014). These radicals can cause the formation of non-radical compounds (e.g., hydroperoxides and conjugated dienes). Lipid oxidation plays a key role in the formation of off-flavor, discoloration,

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Kombucha fermentation enhances the health-promoting properties of soymilk beverage

Cited by 91 publications

References 81 publications

Neuroprotective Potency of Tofu Bio-Processed Using Actinomucor elegans against Hypoxic Injury Induced by Cobalt Chloride in PC12 Cells

Neuroprotective Potency of Tofu Bio-Processed Using Actinomucor elegans against Hypoxic Injury Induced by Cobalt Chloride in PC12 Cells

Recent innovations in processing technologies for improvement of nutritional quality of soymilk

Antioxidant activities and inhibitory effects of blueberry pomace and wine pomace crude extracts on oxidation of oil in water emulsion and fish mince

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