Therapeutic effects of polyphenols in fermented soybean and black soybean products

Khosravi, Azin; Razavi, Seyed Hadi

doi:10.1016/j.jff.2021.104467

Cited by 38 publications

(32 citation statements)

References 110 publications

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“…The biotransformation of isoflavones plays an important role to enhance those functionalities. The consistent reports explained the glycoside conjugates of isoflavones could be converted to isoflavone aglycones by β-glucosidase of Bacillus subtilis during fermentation [Dajanta et al, 2009;Khosravi & Razavi, 2021;Ping et al, 2012]. Hence, the enhanced antioxidative capacity of regular soybean natto compared to black soybean natto might be due to three reasons: regular soybean had a higher isoflavone content, aglycone isoflavones presented FIGURE 2.…”

Section: Peroxyl Radical Scavenging Capacity Of Fermented Soybean Foodmentioning

confidence: 64%

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Antioxidative Capacity of Soyfoods and Soy Active Compounds

Chitisankul¹,

Shimada²,

Tsukamoto³

2022

Pol. J. Food Nutr. Sci.

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Soyfood isoflavones and soyasaponins are effective compounds in terms of their health-promoting properties. Their chemical structure plays an important role in their antioxidative activity. Thus, six isoflavones and four soyasaponins that are targeted in soyfood were evaluated for their peroxyl radical scavenging capacities by the hydrophilic-oxygen radical absorbance capacity (H-ORAC) method. The antioxidant capacity of non-fermented and fermented soyfoods was also determined by the same method. The results revealed that isoflavones showed higher peroxyl radical scavenging capacities than soyasaponin, with their activities found to depend on their chemical structure. The aglycone isoflavones promoted higher H-ORAC values than glycoside and malonyl glycoside isoflavones, respectively. On the other hand, DDMP saponin promoted a higher H-ORAC value than its derived compound, group B saponin, and the aglycone soyasaponin. In the case of soyfoods, fermented soyfoods had higher antioxidative capacity that the non-fermented ones, especially the long-term fermented products. Soybean-koji miso presented the highest H-ORAC value, followed by natto, soy sauce, and tempeh. Moreover, lightness (L*) of miso and soy sauce showed a negative correlation with H-ORAC value probably due to browning substances which might derive from the amino-carbonyl reaction. Considering the high antioxidant capacity of fermented soyfoods, it might relate to aglycone isoflavones which promote strong radical scavenging capacity. Thus, fermented soyfoods, especially miso and natto, could be considered as health-promoting foods.

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Section: Peroxyl Radical Scavenging Capacity Of Fermented Soybean Foodmentioning

confidence: 64%

“…The thermal processes, as well as pressurization and fermentation are used to obtain soyfoods. They could induce degradation and/or conversion of soybean native active ingredients and, in consequence, affect their functionalities [Chitisankul et al, 2015;Khosravi & Razavi, 2021;Ping et al, 2012].…”

Section: Introductionmentioning

confidence: 99%

Antioxidative Capacity of Soyfoods and Soy Active Compounds

Chitisankul¹,

Shimada²,

Tsukamoto³

2022

Pol. J. Food Nutr. Sci.

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“…Total phenolic contents in FGSS were improved compared with UGSS (Table 1 ). The correlation analysis indicated that polyphenols could be the major contributors of antioxidant activities (Khosravi & Razavi, 2021 ). Recently, many researchers have reported on the enhanced antioxidant activities with the increased phenolic and flavonoids contents of fermented soybeans (Li et al., 2020 ; Shahzad et al., 2020 ).…”

Section: Resultsmentioning

confidence: 99%

“…TA B L E 1 Chemical components contents of UGSS and FGSS under the optimal conditions correlation analysis indicated that polyphenols could be the major contributors of antioxidant activities (Khosravi & Razavi, 2021).…”

Section: Chemical Components Of Fgssmentioning

confidence: 99%

Novel green soybean shuidouchi fermented by Bacillus velezensis with multibioactivities

Hong

Luo

Liu

et al. 2021

Food Science & Nutrition

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Douchi, a traditional soybean food in China, has often been consumed as delicious condiment with functional effects (Wang et al., 2021). Shuidouchi is a typical bacteria-fermented douchi, which has a history of seasoning or dish for thousands of years.The product is in a wet state with a high water content (Luo et al., 2010). The fermentation process of shuidouchi includes two stages: (1) soaked and cooked soybeans are prefermented by microorganisms until viscin threads produced among soybeans, and (2) sterile water and some auxiliary materials such as salt, pepper powder, and other species are added to the prefermented

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“…An increase in the genistein content was also observed for fermented black soy beans by Eurotium cristatum YL-1 in solid-state fermentation [ 40 ]. Simultaneously, the bioavailability of isoflavones, especially genistein, significantly increases in fermented soybean products [ 41 ]. Another example of a functional food containing genistein is Cheonggukjang (CGJ).…”

Section: Fermentation As a Way To Increase Genistein Contentmentioning

confidence: 99%

Genistein—Opportunities Related to an Interesting Molecule of Natural Origin

et al. 2022

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Nowadays, increasingly more attention is being paid to a holistic approach to health, in which diet contributes to disease prevention. There is growing interest in functional food that not only provides basic nutrition but has also been demonstrated to be an opportunity for the prevention of disorders. A promising functional food is soybean, which is the richest source of the isoflavone, genistein. Genistein may be useful in the prevention and treatment of such disorders as psoriasis, cataracts, cystic fibrosis, non-alcoholic fatty liver disease and type 2 diabetes. However, achievable concentrations of genistein in humans are low, and the use of soybean as a functional food is not devoid of concerns, which are related to genistein’s potential side effects resulting from its estrogenic and goitrogenic effects.

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Therapeutic effects of polyphenols in fermented soybean and black soybean products

Cited by 38 publications

References 110 publications

Antioxidative Capacity of Soyfoods and Soy Active Compounds

Antioxidative Capacity of Soyfoods and Soy Active Compounds

Novel green soybean shuidouchi fermented by Bacillus velezensis with multibioactivities

Genistein—Opportunities Related to an Interesting Molecule of Natural Origin

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