Effects of fermentation on antioxidant properties and phytochemical composition of soy germ

Abstract

Our results demonstrate that fermented soy germ has the potential to be a good dietary supplement for prevention of oxidative stress-related diseases, and the solid-state bioprocessing strategy could be an innovative approach to enhance the antioxidant activity of soy germ.

Hepatoprotective Effects of Soybean Embryo by Enhancing Adiponectin-Mediated AMP-Activated Protein KinaseαPathway in High-Fat and High-Cholesterol Diet-Induced Nonalcoholic Fatty Liver Disease

“…[28][29][30] Recently, soy germ was in the spotlight of several studies demonstrating an estrogenic activity, 31 osteoporosis, 32 menopausal symptom relief, 33 cholesterol control, 34 and antioxidant effects. 35 Soyasaponin is known to have important effects on the antioxidant activity, such as reducing oxidant stress, 36 antivirus activities leading to virus suppression, 37,38 a protective effect on the liver against liver damage, 39,40 cancer prevention by reducing DNA damage, 41 and inhibiting the incidence of aberrant crypt foci in the colon of mice. 42 This study aimed to identify the positive effects of soybean embryos on the antioxidant activity and lipid metabolism in high-fat and high-cholesterol diet-induced NAFLD in C57/BL6 mice.…”

Potential use of Lentinus squarrosulus mushroom as fermenting agent and source of natural antioxidant additive in livestock feed

“…There might be some structural modifications of the components in maize due to enzymes liberated by L. squarrosulus mycelium during fermentation that resulted in the variations in the reducing capacity of the cupric and ferric ions. Numerous reports have been published on the transformation of antioxidant properties and phytochemical composition in fermented solid based products …”

“…Numerous reports have been published on the transformation of antioxidant properties and phytochemical composition in fermented solid based products. 16,31 Copper ions are chemically more reactive than iron ions, resulting in faster kinetics in redox reactions. 19 The LSFM in the present study was high in both CUPRAC and RPA, suggesting its high possibility to counteract the action of oxidants, hence has prolonged shelf life.…”

“…Many biochemical changes may occur during the fermentation process which affects the bioactivity of the final product . The biological analysis of fermented feed in terms of microbial properties and nutritional values has been widely discussed .…”

“…15 www.soci.org N Abdullah, C-C Lau, S M Ismail Many biochemical changes may occur during the fermentation process which affects the bioactivity of the final product. 16 The biological analysis of fermented feed in terms of microbial properties and nutritional values has been widely discussed. 12,17 The high levels of lactic acid bacteria with low pH and Enterobacteria counts are deemed as the main factors responsible for the enhanced fermented feed quality.…”