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Antioxidative Properties of Fermented Soymilk Using Lactiplantibacillus plantarum LP95 [PDF]

Antioxidants, 2023
In recent times, there has been a growing consumer interest in replacing animal foods with alternative plant-based products. Starting from this assumption, for its functional properties, soymilk fermented with lactic acid bacteria is gaining an important
Francesco Letizia, Alessandra Fratianni, Martina Cofelice, Bruno Testa, Gianluca Albanese, Catello Di Martino, Gianfranco Panfili, Francesco Lopez, Massimo Iorizzo   +8 more
doaj   +5 more sources

Antioxidant properties of fermented soymilk and its anti-inflammatory effect on DSS-induced colitis in mice [PDF]

Frontiers in Nutrition, 2023
Lactic acid-fermented soymilk as a new plant-based food has aroused extensive attention because of its effects on nutrition and health. This study was conducted to delve into the antioxidative and anti-inflammatory activities of lactic acid-fermented ...
Yijiao Sun, Jingting Xu, Huiyan Zhao, Yue Li, Hui Zhang, Baichong Yang, Shuntang Guo   +6 more
doaj   +4 more sources

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

Foods, 2022
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
Yaxin Gao, Lizhen Hou, Miao Hu, Danfeng Li, Zhiliang Tian, Wei Wen, Bei Fan, Shuying Li, Fengzhong Wang   +8 more
doaj   +3 more sources

Effects of Polygonatum sibiricum on Physicochemical Properties, Biological Compounds, and Functionality of Fermented Soymilk [PDF]

Foods, 2023
The purpose of this study was to investigate the effects of Polygonatum sibiricum (P. sibiricum) on microbial fermentation, physicochemical properties, and functional properties of fermented soymilk. Three types of fermented soymilk were prepared.
Peng Wan, Han Liu, Yuanyuan Zhu, Haitao Xin, Yanli Ma, Zhizhou Chen   +5 more
doaj   +3 more sources

Improvement in Smoothness of Fermented Soymilk Yogurt-Mimic by Effective Use of Applicable Lactic Acid Bacteria Strains [PDF]

Foods
Fermented soymilk yogurt has been produced rapidly in recent years due to its health benefits and the growing demand for plant-based foods to address trends in sustainable development goals.
Wei Fu, Akio Kobayashi, Hiroyuki Yano
doaj   +3 more sources

Integrated proteomics and metabolomics revealed the influence of ultrasonic cavitation effects on the physicochemical properties and metabolic components during Lactobacillus gasseri JM1 fermentation in soymilk [PDF]

Ultrasonics Sonochemistry
Lactobacillus-fermented soymilk can improve texture and flavor through microbial metabolism. The application of processing techniques that preserve the nutritional value, quality, and bioactive properties of fermented soymilk without compromising their ...
Yilin Sun, Wei Zhang, Yu Zhang, Yujun Jiang   +3 more
doaj   +2 more sources

Harnessing Fermented Soymilk Production by a Newly Isolated Pediococcus acidilactici F3 to Enhance Antioxidant Level with High Antimicrobial Activity against Food-Borne Pathogens during Co-Culture [PDF]

Foods
In this study, a newly isolated Pediococcus acidilactici F3 was used as probiotic starter for producing fermented soymilk to enhance antioxidant properties with high antimicrobial activity against food-borne pathogens.
Sitha Chan, Kaemwich Jantama, Chutinun Prasitpuriprecha, Supasson Wansutha, Chutchawan Phosriran, Laddawan Yuenyaow, Kuan-Chen Cheng, Sirima Suvarnakuta Jantama   +7 more
doaj   +2 more sources

Converting Equol Nonproducers to Producers: A Systematic Review of Randomized Clinical Trials. [PDF]

Food Sci Nutr
This systematic review, following PRISMA guidelines, screened 503 records identified through PubMed, Embase, Web of Science, and ClinicalTrials.gov, of which 12 randomized clinical trials (n = 730, 85.5% female) met inclusion criteria. Interventions included soy isoflavones alone, probiotics, or prebiotics combined with soy, fermented soy products ...
Li J, Li M, Aboushanab S, Ebeid M, Hatanaka R, Iida M, Takase M, Jacobs I, Gusmanov A, Hirata A, Miyagawa N, Nakaya N, Sugiyama D, Tilves C, Hozawa A, Li X, Mueller NT, Benos PV, Sekikawa A.   +18 more
europepmc   +2 more sources

Effect of ethanol extract from Lactobacillus plantarum TWK10-fermented soymilk on wound healing in streptozotocin-induced diabetic rat [PDF]

AMB Express, 2019
Wound healing is a highly dynamic phenomenon comprising numerous coordinated steps including homeostasis/coagulation, inflammation, migration, proliferation, and remodeling.
Yu-Chun Chuang, Meng-Chun Cheng, Chia-Chia Lee, Tai-Ying Chiou, Tsung-Yu Tsai   +4 more
doaj   +2 more sources

Kefir-fermented soymilk reduces exercise-induced fatigue in mice by influencing the gut microbiota and short-chain fatty acid metabolism [PDF]

Frontiers in Microbiology
Fermented foods have obtained increasing attention because of their potential health advantages, particularly in modulating gut microbiota and metabolic functions.
Xiaoyu Wang, Junshun Zhang, Jiayi Ge, Danning Wu, Mengyuan Shao, Xiaochen Huang, Zhina Chen   +6 more
doaj   +2 more sources