Bioactivity of soy-based fermented foods: A review

Cao, Zhenhui; Green-Johnson, Julia M.; Buckley, Nicole; Lin, Qiu-Ye

doi:10.1016/j.biotechadv.2018.12.001

Cited by 164 publications

(114 citation statements)

References 178 publications

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“…Interestingly, a slight improvement of fermentation capability of Mix I (lower pH) was also observed when SP was added to SBB at both concentrations and to SSM with 0.50% of SP added (p < 0.001). These results are in agreement with those previously reported by Molnar and colleagues (2005) [41] who observed that the addition of A. platensis caused a reduction of pH in yogurt samples, probably due to its biomass stimulatory effect on the Ld. bulgaricus growth.…”

Section: Impedance Analysis Of Commercial MIX Culturessupporting

confidence: 94%

Arthrospira platensis as Natural Fermentation Booster for Milk and Soy Fermented Beverages

Martelli

Alinovi

Bernini

et al. 2020

Foods

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Arthrospira platensis, commercially known as Spirulina, is a fresh-water cyanobacterium that has been gaining increasing attention in recent years due to its high biological and nutritional value. For this reason, it has been employed in several food applications, to obtain or enhance functional and technological properties of cheese, yogurt, bread, cookies or pasta. The aim of this work was to evaluate the potential boosting effect of two different concentrations (0.25% and 0.50% w/v) of A. platensis on the fermentation capability of several starter lactic acid bacteria (LAB) strains, 1 probiotic and 4 commercial mix culture. These strains were used to ferment three different substrates and their fermentation behaviors were evaluated by impedance analyses together with rheological and color measurements. In tryptic soy broth (TSB), the A. platensis boosting effect was significantly higher if compared to yeast extract for all the starter LAB strains except for Lb. casei, which was equally stimulated. Different results were found when the same LAB strains were cultivated in SSM. The most evident boosting effect was found for S. thermophilus and Lb. casei. LAB growth was promoted by A. platensis, confirming that it could be a useful tool in the production of novel functional fermented dairy foods. The potential boosting effect was evaluated on four commercial mix cultures used to produce milk and soy fermented beverages. It was demonstrated that the booster effect took place, but it was variable and dependent not only on the mix culture used, but also on the substrate and A. platensis concentration. Also, rheological and color modifications were found to be dependent on these factors.Foods 2020, 9, 350 2 of 15 to a continuous research of new natural ingredients to be used in food formulations. [15]. Some studies reported that A. platensis stimulated lactic acid bacteria (LAB) growth in vitro condition [15][16][17] moreover, in milk products such as yogurt and ayran, Spirulina contributed to preservation of LAB viability during storage [18][19][20].This aspect could be very important especially for probiotic cultures that, after ingestion, are believed to play a significant role in the intestinal tract against pathogenic microorganisms [20]. To perform this activity, a sufficient number of viable microorganisms must be present throughout the shelf life of the product [17].Moreover, as it is well known that LAB strains have a high nutritional requirement and that their fermentation time could be influenced by numerous factors, (especially in fermented milk-related products) [21][22][23][24][25], in some cases energy boost is required in order to promote growth, fermentation capability and viability of the strains [26]. As it has been already observed, A. platensis biomass could increase the rate and the survival of several strains in fermented dairy products [27,28].In this context, A. platensis, could play a multiple role in fermented foods: as a functional ingredient but also as a booster to enhance the technologic...

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Section: Impedance Analysis Of Commercial MIX Culturessupporting

confidence: 94%

Arthrospira platensis as Natural Fermentation Booster for Milk and Soy Fermented Beverages

Martelli

Alinovi

Bernini

et al. 2020

Foods

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“…Moreover, the uneven distribution of spermidine between germ and cotyledons also serves as an explanation for the large variation in spermidine content found between different soy-food products (Kalač, 2014; Toro-Funes, Bosch-Fuste, Latorre-Moratalla, Veciana-Nogués, & Vidal-Carou, 2015). In contrast, natto is well-known as the soy food with highest spermidine content (Kalač, 2014;Kobayashi et al, 2017); for natto production, whole soybeans including the germ are utilized, and the spermidine content and other bioactive compounds are additionally enhanced in the final product due to microbial fermentation (Cao et al, 2019;Kobayashi et al, 2017). This separation is carried out to avoid bitter or astringent off-flavors in soy foods caused by certain isoflavones and saponins (Aldin, Reitmeier, & Murphy, 2006).…”

Section: Discussionmentioning

confidence: 99%

“…Besides nutritional functions, a number of particular proteins, lipids, and minor soybean constituents such as saponins, isoflavones, vitamins, or nattokinases are beneficial to human health due to bioactive properties (Cao, Green-Johnson, Buckley, & Lin, 2019;Medic, Atkinson, & Hurburgh, 2014). Besides nutritional functions, a number of particular proteins, lipids, and minor soybean constituents such as saponins, isoflavones, vitamins, or nattokinases are beneficial to human health due to bioactive properties (Cao, Green-Johnson, Buckley, & Lin, 2019;Medic, Atkinson, & Hurburgh, 2014).…”

Section: Introductionmentioning

confidence: 99%

Spermidine and other functional phytochemicals in soybean seeds: Spatial distribution as visualized by mass spectrometry imaging

Sagara

Bhandari

Spengler

et al. 2019

Food Science & Nutrition

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Soybean seeds contain phytochemicals such as polyamines and isoflavones, which have been identified as functional components mediating health benefits in association with the consumption of soy foods. While a clear picture of the spatial distribution of these components within the seed is lacking, such information would be important to enhance or reduce their concentration in respective foods through processing. Thus, the objective of the present study was to visualize the most relevant components with respect to their distribution in soybean seeds. Mature soybean seeds were subject to atmospheric-pressure scanning-microprobe matrix-assisted laser desorption/ionization (AP-SMALDI) combined with a Fourier-transform orbital trapping mass spectrometer to generate high-resolution chemical images of phytochemical distribution. Based on seed cross sections, differential distributions of functional components were found between soybean cotyledon and germ (shoot, hypocotyl, root) regions. Spermidine and spermine were present in higher concentrations in the germ rather than in cotyledons with highest concentrations in root and shoot meristem tissues. Differential concentrations of spermidine and other components between the germ and cotyledon regions were confirmed by seed fractioning.In contrast to polyamines spermidine and spermine, the different types of daidzein, glycitein, and genistein isoflavones were all visualized in root parenchyma tissue exclusively. Overall, mass spectrometry imaging of soybean seeds revealed clear insights into the differential distribution of functional phytochemicals. Based on their distribution and depending on specific needs, spermidine and isoflavones can either be enriched or reduced during food processing by separating cotyledon and germ fractions. K E Y W O R D SIsoflavones, mass spectrometry imaging, polyamines, soybean, spermidine

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“…For example, soy isoflavones could enhance the nonspecific immunity and antioxidant capacities of cells according to Cao et al. (). Thus, Zhang et al.…”

Section: Discussionmentioning

confidence: 99%

“…These residual organic compounds could serve as food (protein, amino acid) and even as a healthcare substance (isoflavone) (Yu et al 1998). For example, soy isoflavones could enhance the nonspecific immunity and antioxidant capacities of cells according to Cao et al (2019). Thus, Zhang et al (2018) used soybean meal (protein, isoflavone) to improve the growth of Japanese Seabass Lateolabrax japonicus.…”

Section: Discussionmentioning

confidence: 99%

Effect of Rhodopseudomonas sphaeroides–Treated Wastewater on Yield, Digestive Enzymes, Antioxidants, Nonspecific Immunity, and Intestinal Microbiota of Common Carp

Xie

et al. 2019

N American J Aquac

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The employment of traditional bait and medicament in freshwater aquaculture causes the frequent occurrence of environmental pollution and disease. Effluent collected after wastewater treatment with Rhodopseudomonas sphaeroides could be reutilized for microbial feed, medicament, and aquaculture water to culture Common Carp Cyprinus carpio. Therefore, a novel integrated system of wastewater treatment and the use of the effluent containing R. sphaeroides, which could improve yield, increase disease resistance, and enhance the quality of aquaculture water for Common Carp culture, was proposed and investigated. Common Carp can grow well in effluent containing R. sphaeroides. The survival rate, yield, and whole‐body composition of the fish raised in effluent containing R. sphaeroides were all increased compared with the control group. The biochemical (B vitamin) and other substances in the effluent with R. sphaeroides enhanced the activity of proteases, amylases, lipases, alkaline phosphatase, acid phosphatase, phagocytes, superoxide dismutase, and catalase by up‐regulating the expression of their associated genes. Theoretical analysis showed that biochemical molecules regulate the expression of these gene and enzyme activities by acting as a signal that stimulates the active center. Moreover, biochemicals present in R. sphaeroides enhanced the mTOR and NF‐kB signaling pathways and improved intestinal microbiota. Furthermore, R. sphaeroides inhibited Aeromonas hydrophila, increasing resistance against fish disease and promoting the growth of intestinal bacteria. Meanwhile, R. sphaeroides in the effluent also improved the aquaculture water quality. This technology would simultaneously save water in aquaculture, reduce water pollution and wastewater discharge, and increase the output and disease resistance of Common Carp.

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Bioactivity of soy-based fermented foods: A review

Cited by 164 publications

References 178 publications

Arthrospira platensis as Natural Fermentation Booster for Milk and Soy Fermented Beverages

Arthrospira platensis as Natural Fermentation Booster for Milk and Soy Fermented Beverages

Spermidine and other functional phytochemicals in soybean seeds: Spatial distribution as visualized by mass spectrometry imaging

Effect of Rhodopseudomonas sphaeroides–Treated Wastewater on Yield, Digestive Enzymes, Antioxidants, Nonspecific Immunity, and Intestinal Microbiota of Common Carp

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