Protective effect of fermented okara on the regulation of inflammation, the gut microbiota, and SCFAs production in rats with TNBS-induced colitis

Hong, Cheng-Jie; Chen, Sheng-Yi; Hsu, Yi-Hao; Yen, Gow‐Chin

doi:10.1016/j.foodres.2022.111390

Cited by 25 publications

(16 citation statements)

References 51 publications

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“…The supplementation of fermented soybean products can effectively enhance human intestinal health [ 7 , 40 ]. The top human gut microbiota included Firmicutes , Bacteroidota , Proteobacteria and Actinobacteriota .…”

Section: Discussionmentioning

confidence: 99%

Effects of Bacillus subtilis BSNK-5-Fermented Soymilk on the Gut Microbiota by In Vitro Fecal Fermentation

Gao

Hou

et al. 2022

Foods

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The gut microbiota of soymilk intervention is beneficial to maintaining human health. Bacillus subtilis fermented soymilk has brought much interest, due to its richness of thrombolytic nattokinase and the strain of potential probiotic properties. In this study, soymilk was fermented by B. subtilis BSNK-5, and the BSNK-5-fermented soymilk (SMF) on the production of short chain fatty acids (SCFAs) and the regulation of fecal microbiota was initially evaluated by in vitro fecal fermentation. SMF supplementation obviously increased the levels of SCFAs from 32.23 mM to 49.10 mM, especially acetic acid, propionic acid, and isobutyric acid. Additionally, SMF changed the composition and microbial diversity of gut microbiota. After 24 h of anaerobic incubation in vitro, SMF decreased the Firmicutes/Bacteroidota ratio favoring weight loss, increased Lachnospiraceae_UCG-004 and the other beneficial bacteria producing SCFAs, as well as suppressing pathogenic Streptococcus genus. These results revealed the potential use of BSNK-5-fermented soymilk as a potential candidate to promote gut health.

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Section: Discussionmentioning

confidence: 99%

Effects of Bacillus subtilis BSNK-5-Fermented Soymilk on the Gut Microbiota by In Vitro Fecal Fermentation

Gao

Hou

et al. 2022

Foods

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“…59 Excellent biological activity is an important characteristic of fermented juice. Fermentation can enhance the antioxidant capacity of food; 60,61 therefore, understanding the processes and underlying mechanisms of the digestion of food components is essential for improving health. This study determined the TFC, TPC, and antioxidant activity of the samples…”

Section: Food and Function Papermentioning

confidence: 99%

Lactobacillus co-fermentation of Cerasus humilis juice alters chemical properties, enhances antioxidant activity, and improves gut microbiota

Li¹,

Chen²,

Guo³

et al. 2023

Food Funct.

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“…7 In a damaged gut, the ratio of beneficial to harmful bacteria is significantly reduced, triggering a decrease in some beneficial metabolites, such as short-chain fatty acids (SCFAs), further exacerbating intestinal diseases. 8 Therefore, maintaining intestinal mucosal barrier integrity and homeostasis is vital for human health. 9 In addition, intestinal disorders can lead to metabolic diseases, including cardiovascular diseases and cancer.…”

Section: Introductionmentioning

confidence: 99%

Potential Benefits of Egg White Proteins and Their Derived Peptides in the Regulation of the Intestinal Barrier and Gut Microbiota: A Comprehensive Review

Yang,

Lyu,

et al. 2023

J. Agric. Food Chem.

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Protective effect of fermented okara on the regulation of inflammation, the gut microbiota, and SCFAs production in rats with TNBS-induced colitis

Cited by 25 publications

References 51 publications

Effects of Bacillus subtilis BSNK-5-Fermented Soymilk on the Gut Microbiota by In Vitro Fecal Fermentation

Effects of Bacillus subtilis BSNK-5-Fermented Soymilk on the Gut Microbiota by In Vitro Fecal Fermentation

Lactobacillus co-fermentation of Cerasus humilis juice alters chemical properties, enhances antioxidant activity, and improves gut microbiota

Potential Benefits of Egg White Proteins and Their Derived Peptides in the Regulation of the Intestinal Barrier and Gut Microbiota: A Comprehensive Review

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