Probiotic-fermented soyfoods: Benefits and enhanced bioactivities

Woo, Yuh-Ping; Fung, Wai-Yee; Easa, Azhar Mat; Liong, Min‐Tze

doi:10.1556/aalim.2009.0003

Cited by 4 publications

(4 citation statements)

References 43 publications

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“…Animal studies have also consistently proved that doenjang reduces hyperlipidemia in rats fed with a high fat/high cholesterol diet. It has been reported that prolonged intake of isoflavone-rich soybeans and FSF such as doenjang with a dosage of 40 g for 12 weeks seemed to decrease abdominal fat, which is important for preventing age-related chronic diseases (Cha et al 2012 ; Woo et al 2009 ).…”

Section: Introductionmentioning

confidence: 99%

Impact of Bacillus in fermented soybean foods on human health

et al. 2021

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Purpose Fermented soybean foods (FSF) is popularly consumed in the South-East Asian countries. Bacillus species, a predominant microorganism present in these foods, have demonstrated beneficial and deleterious impacts on human health. These microorganisms produce bioactive compounds during fermentation that have beneficial impacts in improving human health. However, the health risks associated with FSF, food pathogens, biogenic amines (BAs) production, and late-onset anaphylaxis, remain a concern. The purpose of this review is to present an in-depth analysis of positive and negative impacts as a result of consumption of FSF along with the measures to alleviate health risks for human consumption. Methods This review was composed by scrutinizing contemporary literature of peer-reviewed publications related to Bacillus and FSF. Based on the results from academic journals, this review paper was categorized into FSF, role of Bacillus species in these foods, process of fermentation, beneficial, and adverse influence of these foods along with methods to improve food safety. Special emphasis was given to the potential benefits of bioactive compounds released during fermentation of soybean by Bacillus species. Results The nutritional and functional properties of FSF are well-appreciated, due to the release of peptides and mucilage, which have shown health benefits: in managing cardiac disease, gastric disease, cancer, allergies, hepatic disease, obesity, immune disorders, and especially microbial infections due to the presence of probiotic property, which is a potential alternative to antibiotics. Efficient interventions were established to mitigate pitfalls like the techniques to reduce BAs and food pathogens and by using a defined starter culture to improve the safety and quality of these foods. Conclusion Despite some of the detrimental effects produced by these foods, potential health benefits have been observed. Therefore, soybean foods fermented by Bacillus can be a promising food by integrating effective measures for maintaining safety and quality for human consumption. Further, in vivo analysis on the activity and dietary interventions of bioactive compounds among animal models and human volunteers are yet to be achieved which is essential to commercialize them for safe consumption by humans, especially immunocompromised patients.

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Section: Introductionmentioning

confidence: 99%

Impact of Bacillus in fermented soybean foods on human health

et al. 2021

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“…After enzymatic hydrolysis, the resulting lower molecular mass of peptides will likely have more potential to exert biological effects in vivo due to their increased permeability through the intestinal cells [ 13 , 14 ]. Soybean protein hydrolysates that possess a range of bioactivities including antioxidation, anti-hypertension, anti-hyperlipidemia, cholesterol reduction and immunity enhancing activities have been extensively reported in literature [ 15 – 18 ].…”

Section: Introductionmentioning

confidence: 99%

A Novel Peptide from Soybean Protein Isolate Significantly Enhances Resistance of the Organism under Oxidative Stress

Zhao

Zhang

et al. 2016

PLoS ONE

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Recent studies have indicated that protein hydrolysates have broad biological effects. In the current study we describe a novel antioxidative peptide, FDPAL, from soybean protein isolate (SPI). The aim of this study was to purify and characterize an antioxidative peptide from SPI and determine its antioxidative mechanism. LC–MS/MS was used to isolate and identify the peptide from SPI. The sequence of the peptide was determined to be Phe-Asp-Pro-Ala-Leu (FDPAL, 561 Da). FDPAL can cause significant enhancement of resistance to oxidative stress both in cells as well as simple organisms. In Caenorhabditis elegans (C. elegans), FDPAL can up-regulate the expression of certain genes associated with resistance. The antioxidant activity of this peptide can be attributed to the presence of a specific amino acid sequence. Results from our work suggest that FDPAL can facilitate potential applications of proteins carrying this sequence in the nutraceutical, bioactive material and clinical medicine areas, as well as in cosmetics and health care products.

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“…Behrens et al 2004;Pyo et al 2005;Woo et al 2009;Božani et al 2011). Although probiotic soy beverages may exhibit positive effects on humans health (antihypertensive effect, reduction in serum cholesterol, modulation of post-menopausal disorders, etc.)…”

mentioning

confidence: 99%

“…Although probiotic soy beverages may exhibit positive effects on humans health (antihypertensive effect, reduction in serum cholesterol, modulation of post-menopausal disorders, etc.) they may be refused by consumers due to their beany-flavour caused by the contents of n-hexanol and pentanol (Woo et al 2009). Another negative aspect of the soy consumption is soy allergy.…”

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confidence: 99%

Fermentation of vegetable substrates by lactic acid bacteria as a basis of functional foods

Němečková¹,

Dragounová²,

Pechačová³

et al. 2011

Czech J. Food Sci.

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Nmeková I., Dragounová H., Pechaová M., Rysová J., Roubal P. (2011) People suffering from lactose intolerance, cow's milk allergy or phenylketonuria or people on low-protein diet are restricted in the consumption of dairy products. Their consumers' basket should be variegated and enriched with probiotics. The main task was to evaluate important growth and metabolic characteristics of lactic acid bacteria in rice, natural rice, corn, chickpea and barley. Suspensions of the respective flours in water (8% w/w) were supplemented with glucose (1% w/w), pasteurised and fermented. Suitable combinations of cultures and substrates enable the growth of microorganisms minimally by t 2 decimal orders. This is connected with a specific shape of the acidification curve pH should be higher than 4.5 after 4-h fermentation. The vegetable samples contained lower concentrations of organic acids than milk samples because of their lower contents of the buffering substances. Fermentation did not result in any decrease in the concentration of protein or phenylalanine. Thus, special formulas of foods for people on phenylketonuria diet or low-protein diets should be conceived. Fermentation of vegetable substrates seems to be a prospective technology in functional foods manufacturing.

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Probiotic-fermented soyfoods: Benefits and enhanced bioactivities

Cited by 4 publications

References 43 publications

Impact of Bacillus in fermented soybean foods on human health

Impact of Bacillus in fermented soybean foods on human health

A Novel Peptide from Soybean Protein Isolate Significantly Enhances Resistance of the Organism under Oxidative Stress

Fermentation of vegetable substrates by lactic acid bacteria as a basis of functional foods

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