Biofunctionality of Probiotic Soy Yoghurt

Vij, Shilpa; Hati, Subrota; Yadav, Deepika

doi:10.4236/fns.2011.25073

Cited by 24 publications

(24 citation statements)

References 51 publications

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“…Soybean products are appreciated due to their health benefits (Riciputi et al, 2016). Soymilk is cholesterol free and is thus suitable for patients with cardiovascular problems (Vij, Hati, & Yadav, 2011). It contains phenolic substances which are powerful antioxidants (Yao, Xiao-Nan, & Dong, 2010).…”

Section: Introductionmentioning

confidence: 99%

The Growth of Different Probiotic Microorganisms in Soymilk from Different Soybean Varieties and their Effects on Anti-oxidant Activity and Oligosaccharide Content

Niyibituronsa¹,

Onyango²,

Gaidashova³

et al. 2019

JFR

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Soymilk is a good source of proteins and health-promoting isoflavones, but it contains oligosaccharides that cause flatulence. Fermenting it with probiotic bacteria may reduce the oligosaccharides and enhance its health benefits.The present study determined the growth of different lactic acid bacteria (LAB) in soymilk obtained from soybean varieties grown in Rwanda and the effect of fermentation on oligosaccharides that cause flatulence (stachyose, raffinose and verbascose), and antioxidant activity of fermented soybean milk. After fermentation at 30°C for 24 hours, Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus brevis, Lactobacillus reuteri, Lactobacillus rhamnosus, Lactococcus cremoris and Lactobacillus casei attained around 8 log CFU/ml, which is sufficient for probiotic effects. However, only L. reuteri, L. brevis and L. plantarum caused sufficient drop in pH and increase in viscosity characteristic of a good fermented product. Soymilk from different soybean varieties did not show significant differences in the growth of these three LAB.These LAB reduced content of oligosaccharides and total polyphenols, but increased antioxidant activity in soymilk, which translate into health benefits of fermented soybean products.

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Section: Introductionmentioning

confidence: 99%

The Growth of Different Probiotic Microorganisms in Soymilk from Different Soybean Varieties and their Effects on Anti-oxidant Activity and Oligosaccharide Content

Niyibituronsa¹,

Onyango²,

Gaidashova³

et al. 2019

JFR

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“…The additional attributes of soy‐based foods are due to their hypolipidemic, anti‐atherogenic and anticholesterolemic properties, and reduced allergenicity (Vij et al . ). Furthermore, fermentation of soymilk leads to production of bioactive peptides such as angiotensin converting enzyme (ACE)‐inhibitory peptides (Korhonen and Pihlanto ) and enhanced bioavailability of isoflavones due to bioconversion of glucoside isoflavones into their respective aglycones (Setchell et al .…”

Section: Introductionmentioning

confidence: 97%

Optimization of Fermentation Conditions for Probiotic Soy Yoghurt Using Response Surface Methodology

Bansal

Mangal

Sharma

et al. 2014

Journal of Food Processing and Preservation

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Response surface methodology was adopted in order to optimize the fermentation process conditions for the development of probiotic soy yoghurt utilizing single probiotic culture i.e., Streptococcus faecalis, without using any additives. The experiments were designed following central composite rotatable design with three independent variables i.e., inoculation concentration (1-3% v/v), incubation temperature (37-43C) and incubation time (12-15 h). Lack-of-fit tests were insignificant and determination coefficients were high ranging from 79.59 to 95.11%, except in the case of syneresis (53.54%). The results revealed that inoculum concentration, incubation temperature and incubation time influence the physicochemical properties of soy yoghurt. The optimized conditions were as follows: inoculum concentration, 1.78%; incubation temperature, 40.53C (41C); and incubation time, 16 h, for the preparation of probiotic soy yoghurt with 80.7% desirability. PRACTICAL APPLICATIONSThe present paper describes the optimized process of soy yoghurt development. Single probiotic culture was used to develop probiotic soy yoghurt. As single culture is used, the product of consistent quality could be obtained. Response surface methodology has been utilized for process optimization; the obtained model could be used to find out the optimum parameters for any factor combination. The information provided could be useful for large-scale development of probiotic soy yoghurt.

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“…This results in increased efficiency of soy components in the treatment of many diseases . Additionally, fermentation also causes an improvement in the digestion of soy protein, the solubility of calcium, and the enhancement of intestinal health and immune system . Soy milk‐based yogurts have emerged as a popular alternative to traditional dairy‐based yogurt due to their reduced level of cholesterol, saturated fat, and absence of lactose …”

Section: Introductionmentioning

confidence: 99%

“…[13] Additionally, fermentation also causes an improvement in the digestion of soy protein, the solubility of calcium, and the enhancement of intestinal health and immune system. [13,14] Soy milk-based yogurts have emerged as a popular alternative to traditional dairy-based yogurt due to their reduced level of cholesterol, saturated fat, and absence of lactose. [15] The supplementation of soy yogurts with different health promoting ingredients presumably reinforces the beneficial effects of the fermented products.…”

Section: Introductionmentioning

confidence: 99%

Antioxidant and Hypocholesterolemic Properties of Functional Soy Yogurts Fortified with ω‐3 and ω‐6 Polyunsaturated Fatty Acids in Balb/c Mice

Sengupta¹,

Koley

Bhowal³

2019

Euro J Lipid Sci & Tech

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Increase of ω3 and ω6 polyunsaturated fatty acids (PUFA) intake is currently recommended. Yogurt, which is already popular, offers a functional food matrix to deliver ω3 and ω6 PUFAs. The aim of this study is to investigate the antioxidative and cholesterol‐lowering properties of functional soy yogurts fortified with fish oil (FO) containing eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), and Evening primrose oil (EPO) containing gamma linolenic acid (GLA) in diet induced hypercholesterolemic mice. Adding FO and EPO results in a significant reduction in the serum total cholesterol (TC), triglycerides (TG) and low–density lipoprotein cholesterol (LDL‐C), and the atherogenic index of hypercholesterolemic mice when compared with soy yogurt (control) only. Soy yogurts supplemented with functional lipids had significantly improved the high density lipoprotein cholesterol (HDL‐C) in serum, super oxide dismutase and catalase level in liver homogenate and significantly declined the serum alanine aminotransferase (ALT), aspartate aminotransferase (AST), alkaline phosphatase (ALP), and gamma glutamyl transferase activities. Practical Applications: FO and EPO may be considered as novel functional food ingredients for soy yogurt production. The process is commercially economical in view of the uses of seed flour as direct raw material without beany odor problem for making non‐dairy food product. Consumption of poly unsaturated fatty acid fortified soy yogurt results in a significant reduction in the liver total cholesterol of hypercholesterolemic mice when compared with soy yogurt (control) only.

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Biofunctionality of Probiotic Soy Yoghurt

Abstract: ABSTRACT

Cited by 24 publications

References 51 publications

The Growth of Different Probiotic Microorganisms in Soymilk from Different Soybean Varieties and their Effects on Anti-oxidant Activity and Oligosaccharide Content

The Growth of Different Probiotic Microorganisms in Soymilk from Different Soybean Varieties and their Effects on Anti-oxidant Activity and Oligosaccharide Content

Optimization of Fermentation Conditions for Probiotic Soy Yoghurt Using Response Surface Methodology

Antioxidant and Hypocholesterolemic Properties of Functional Soy Yogurts Fortified with ω‐3 and ω‐6 Polyunsaturated Fatty Acids in Balb/c Mice

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