Soybean Okara modulates gut microbiota in rats fed a high-fat diet

Pérez-López, Elena; Veses, Ana M.; Redondo, Noemí; Tenorio-Sanz, María-Dolores; Villanueva, M.J.; Redondo-Cuenca, Araceli; Marcos, Ascensión; Nova, Esther; Mateos‐Aparicio, Inmaculada; Rupérez, Pilar

doi:10.1016/j.bcdf.2018.09.002

Cited by 16 publications

(8 citation statements)

References 48 publications

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“…Hence, the characteristics of water-soluble constituents may vary owing to the raw material used [ 48 , 49 ]. However, this lies beyond the scope of this review and, hence, interested readers can refer to these articles [ 10 , 47 , 50 , 51 , 52 ]. The sequence and procedures for processing the beans are as well very essential and it dictates the fate of all water-soluble extract in the beans.…”

Section: Nutritional and Anti-nutritional Components Of Soy And Somentioning

confidence: 99%

“…Pérez-López et al [ 51 ] studied the prebiotic effect of okara on gastrointestinal microbiota in high-fat-fed rats. To improve the solubility of the okara and achieving a soluble dietary fiber-enriched residue, the authors applied high hydrostatic pressure treatment together with the Ultraflo ® L enzyme in the preparation.…”

Section: Physicochemical and Prebiotic Influence Of Dietary Fiber mentioning

confidence: 99%

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Prebiotic Impacts of Soybean Residue (Okara) on Eubiosis/Dysbiosis Condition of the Gut and the Possible Effects on Liver and Kidney Functions

et al. 2021

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Okara is a white-yellow fibrous residue consisting of the insoluble fraction of the soybean seeds remaining after extraction of the aqueous fraction during the production of tofu and soymilk, and is generally considered a waste product. It is packed with a significant number of proteins, isoflavones, soluble and insoluble fibers, soyasaponins, and other mineral elements, which are all attributed with health merits. With the increasing production of soy beverages, huge quantities of this by-product are produced annually, which poses significant disposal problems and financial issues for producers. Extensive studies have been done on the biological activities, nutritional values, and chemical composition of okara as well as its potential utilization. Owing to its peculiar rich fiber composition and low cost of production, okara might be potentially useful in the food industry as a functional ingredient or good raw material and could be used as a dietary supplement to prevent varied ailments such as prevention of diabetes, hyperlipidemia, obesity, as well as to stimulate the growth of intestinal microbes and production of microbe-derived metabolites (xenometabolites), since gut dysbiosis (imbalanced microbiota) has been implicated in the progression of several complex diseases. This review seeks to compile scientific research on the bioactive compounds in soybean residue (okara) and discuss the possible prebiotic impact of this fiber-rich residue as a functional diet on eubiosis/dysbiosis condition of the gut, as well as the consequential influence on liver and kidney functions, to facilitate a detailed knowledge base for further exploration, implementation, and development.

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Section: Nutritional and Anti-nutritional Components Of Soy And Somentioning

confidence: 99%

Section: Physicochemical and Prebiotic Influence Of Dietary Fiber mentioning

confidence: 99%

Prebiotic Impacts of Soybean Residue (Okara) on Eubiosis/Dysbiosis Condition of the Gut and the Possible Effects on Liver and Kidney Functions

et al. 2021

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“…Because of its high dietary fiber content, the addition of okara shows a loss of body weight, positive effects on lipid metabolism, and possible prebiotic effects, as previously described in rats and syriacs. However, the key benefit assigned to dietary fibers relates to soluble dietary fibers such as prebiotic effects, regulation of cancer, and obesity‐related metabolic syndrome (Pérez‐López et al, ). Phytic acid (inositol hexa‐phosphate), when consumed in large amounts in the diet, has resulted in reduced calcium balance and poor bioavailability of zinc and metal ion (O'Toole, ).…”

Section: Nutritional Value Of Okaramentioning

confidence: 99%

Bioactive components, in vitro digestibility, microstructure and application of soybean residue (okara): a review

Kamble

Rani

2020

Legume Science

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Okara is a by‐product of soymilk production with a rich nutritional profile, particularly in proteins, fibers, lipids, and bioactive components. Okara has the potential for value‐added production and utilization—choices that, at the same time, deliver on the promise of increased economic advantages along with a reduction in environmental pollution. Research on bioactive constituents, in vitro digestibility and structural aspects (microstructure and infrared spectroscopy) suggests its potential as an ingredient with high bioactive components and digestibility score, along with varied structural strength, which may be of great importance to the food industry while developing new products with okara integration. Further, various food formulations made from the addition of okara flour also suggested the potential of this low‐cost waste ingredient to enhance the nutritional value and address the various health‐related issues such as obesity, diabetes and hyperlipidemia diseases. Therefore, this mini review summarizes the existing literature with a view to establish an extensive knowledge base for the composition and utilization of okara. In addition, structural and digestibility aspects of okara are also highlighted as they may determine the quality and acceptability of the product.

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“…7 Furthermore, the high fiber content of okara saved the abundant Bifidobacterium , Enterococcus , and C. leptum from the induction of the high-fat diet of rats, which were producers of butyrate and provided the protection of intestinal health. 8 On account of these, we could find that it is worthwhile exploiting the value of okara.…”

Section: Introductionmentioning

confidence: 99%

Anti-fatigue effects of enzyme-hydrolyzed okara in C2C12 myotubes and Sprague–Dawley rats

et al. 2022

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Soybean Okara modulates gut microbiota in rats fed a high-fat diet

Cited by 16 publications

References 48 publications

Prebiotic Impacts of Soybean Residue (Okara) on Eubiosis/Dysbiosis Condition of the Gut and the Possible Effects on Liver and Kidney Functions

Prebiotic Impacts of Soybean Residue (Okara) on Eubiosis/Dysbiosis Condition of the Gut and the Possible Effects on Liver and Kidney Functions

Bioactive components, in vitro digestibility, microstructure and application of soybean residue (okara): a review

Anti-fatigue effects of enzyme-hydrolyzed okara in C2C12 myotubes and Sprague–Dawley rats

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