Current trends in the development of soy-based foods containing probiotics and paving the path for soy-synbiotics

Sasi, Minnu; Kumar, Sandeep; Hasan, Muzaffar; Arpitha, S. R.; García-Gutiérrez, Enriqueta; Kumari, Sweta; Prakash, Om; Nain, Lata; Sachdev, Archana; Dahuja, Anil

doi:10.1080/10408398.2022.2078272

Cited by 20 publications

(27 citation statements)

References 185 publications

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“…This is in alignment with the report of Yang (2012). The metabolization of fragrant amino acids, including phenylalanine (Phe) and tyrosine (Tyr), can produce volatile aromatic substances [ 21 , 31 ] during fermentation, suggesting that the utilization of lactic acid bacteria for fermentation could improve the flavor properties to legume-based products [ 10 ]. In addition, typical dairy flavor substances (e.g., dimethyl sulfide) can be produced through the degradation of branched-chain amino acids such as Leu, Ile, and Val [ 32 ].…”

Section: Resultsmentioning

confidence: 99%

“…It also produces a special fragrance of fermentation, which gives the product a novel and unique flavor. Fermented legume milks possess improved textures and scents and also have certain health-promoting benefits, containing probiotics, high bioactivity, absence of antinutrients, and improved digestibility [ 9 , 10 , 11 ]. Although fermented legume milk is beneficial to the health of consumers, it has not yet been widely accepted because of its off-flavors [ 12 ].…”

Section: Introductionmentioning

confidence: 99%

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Insight into the Influence of Lactic Acid Bacteria Fermentation on the Variations in Flavor of Chickpea Milk

Zhang

Tian

Xie

et al. 2022

Foods

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This study aimed to evaluate the influence of fermentation on the levels of free amino acids (FAAs) and variations of volatile odorants in four groups of chickpea milk. Electronic nose (E-nose) and gas chromatography–mass spectrometry (GC-MS) data were subjected to mutual validation. W2S and W3S sensors of E-nose were sensitive to volatile constituents in the four groups of unfermented and fermented specimens. After fermentation, the levels of FAAs in the four groups of specimens decreased to varying degrees. Additionally, there were remarkable differences in the types and contents of volatile odor substances in all specimens before and after fermentation. The principal component analysis findings based on E-nose identified the changes of volatile odorants in all specimens before and after fermentation. GC-MS identified 35 and 55 volatile flavor substances in unfermented and fermented specimens, respectively. The varieties of volatile odor substances in fermented chickpea milk (FCM) with papain treatment plus yam addition (38) were more than those in FCM (24), indicating that the coupled treatment of enzymolysis and yam addition could enrich the volatile odorants in fermented specimens. After probiotic fermentation, the contents of off-flavor substances decreased to a certain extent, and key aroma substances such as 2,3-pentanedione, 2,3-butanedione, and heptyl formate were detected. These results demonstrated that lactic acid bacterial fermentation on the basis of enzymolysis and yam addition could be utilized as a feasible approach to improve the flavor of plant-based products adopting chickpea as the original ingredient.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Insight into the Influence of Lactic Acid Bacteria Fermentation on the Variations in Flavor of Chickpea Milk

Zhang

Tian

Xie

et al. 2022

Foods

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“…Isoflavones are one of the main active ingredients in chickpea milk. ey are a class of natural flavonoids with phytoestrogen activity [15] and a secondary metabolic product of polyphenols. e isoflavones of chickpea milk exist mainly in four chemical forms including glucosides (genistin, ononin, and biochanin A-β-D-glucoside) and aglycones (biochanin A, genistein, and formononetin) [2,12].…”

Section: Introductionmentioning

confidence: 99%

“…Among them, biochanin A is the major isoflavone with the highest content [16], accounting for about 30% of the total isoflavones [12]. A number of previous studies have documented that isoflavones possess numerous health advantages, such as anticancer function; antioxidant activity; and prevention of atherosclerosis, cardiovascular disorders, and osteoporosis [15,[17][18][19][20][21]. According to the structure-activity relationship, the isoflavone structure itself is a limiting element for absorption in the gastric enteric canal [17,22,23].…”

Section: Introductionmentioning

confidence: 99%

“…e chemical forms of isoflavones affect the absorption degree, with aglycones being more easily absorbed and more bioavailable compared with polar conjugated species [17,22,23]. Unfortunately, about 80% of natural isoflavones in legume products present as glucoside-combined forms with less bioactivity [15,24,25]. Only a small proportion are bioavailable and bioactive aglycones [15,23,26,27].…”

Section: Introductionmentioning

confidence: 99%

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An Approach to Processing More Bioavailable Chickpea Milk by Combining Enzymolysis and Probiotics Fermentation

Zhang

Liu

Xie

et al. 2022

Journal of Food Quality

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This research aimed to investigate an approach to processing more bioavailable chickpea milk by combining enzymolysis and probiotic bacterial fermentation. The regression model of three factors was established using Box–Behnken design (BBD), and the optimum technology of enzymolysis of isoflavone in specimens was determined. Moreover, the variations in isoflavone concentrations in chickpea milk processed with different enzymolysis conditions were explored during fermentation. The isoflavone content was the highest (246.18 mg/kg) when the doses of papain, α-amylase, and β-glucosidase were 75.0 U/g protein, 69.0 U/g starch, and 11.0 U/g chickpea flour. In addition, the contents of isoflavone glucosides decreased and aglycones increased with the prolongation of fermentation. Compared with group C0 (unhydrolyzed specimens), the isoflavone aglycone contents in groups treated with enzymolysis increased to varying degree. Particularly, the isoflavone aglycone contents in group C6 (hydrolyzed with three compound enzymes) were the highest after 24 h fermentation, reaching 56.93 ± 1.61 mg/kg (genistein), 92.37 ± 3.21 mg/kg (formononetin), and 246.18 ± 2.98 mg/kg (biochanin A). The data above indicated that compound enzymolysis coupled probiotic bacterial fermentation could promote the biotransformation of chickpea isoflavone glucosides into aglycones, which might be used as an effective approach to enhance the bioactivity and nutraceutical properties of chickpea milk.

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Douchi Peptides VY and SFLLR Improve Glucose Homeostasis and Gut Dysbacteriosis in High‐Fat Diet‐Induced Insulin Resistant Mice

Wang

et al. 2023

Molecular Nutrition Food Res

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Scope Two peptides VY (Val‐Tyr) and SFLLR (Ser‐Phe‐Leu‐Leu‐Arg) are recently identified from soy‐fermented douchi with hypoglycemic activity in cells. The study aims to understand their potential effects on glucose metabolism and insulin sensitivity as well as their mechanisms of action in a high‐fat diet (HFD) induced insulin resistant model. Methods and results C57BL/6 mice are fed HFD for 8 weeks, followed by peptide supplementation (doses: 10 and 50 mg kg−1 body weight) for 8 weeks. Peptides supplementation, especially SFLLR, reduces body weight gain, insulin resistance, hyperglycemia, inflammation, liver injury, and lipid accumulation. In both muscle and liver, both peptides activate glycogen synthase (GS), the key enzyme for glycogen synthesis, and also inhibit phosphoenolpyruvate carboxykinase (PEPCK) and glucose 6‐phosphatase (G6PC), two rate‐limiting enzymes for gluconeogenesis, via insulin and AMPK (5'‐adenosine monophosphate‐activated protein kinase) signaling pathways. Furthermore, VY and SFLLR supplementation reverse HFD‐induced gut dysbacteriosis by decreasing the abundance of Enterococcus, Oscillibacter, and Deferribacter, and also increase the abundances of Alistipes, Lactobacillus, Faecalibaculum, Akkermansia, and Bifidobacterium (usually beneficial in the intestine). Conclusion The study reveals the potential applications of peptides VY and SFLLR as a diet‐based strategy for the prevention of type 2 diabetes.

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Current trends in the development of soy-based foods containing probiotics and paving the path for soy-synbiotics

Cited by 20 publications

References 185 publications

Insight into the Influence of Lactic Acid Bacteria Fermentation on the Variations in Flavor of Chickpea Milk

Insight into the Influence of Lactic Acid Bacteria Fermentation on the Variations in Flavor of Chickpea Milk

An Approach to Processing More Bioavailable Chickpea Milk by Combining Enzymolysis and Probiotics Fermentation

Douchi Peptides VY and SFLLR Improve Glucose Homeostasis and Gut Dysbacteriosis in High‐Fat Diet‐Induced Insulin Resistant Mice

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