Fermented Soy Products and Their Potential Health Benefits: A Review

Microorganisms, Journal Year: 2022, Volume and Issue: 10(8), P. 1606 - 1606

Published: Aug. 9, 2022

In the growing search for therapeutic strategies, there is an interest in foods containing natural antioxidants and other bioactive compounds capable of preventing or reversing pathogenic processes associated with metabolic disease. Fermentation has been used as a potent way improving properties soybean their components. Microbial metabolism responsible producing β-glucosidase enzyme that converts glycosidic isoflavones into aglycones higher biological activity fermented soy products, addition to several end-metabolites human health development, including peptides, phenolic acids, fatty vitamins, flavonoids, minerals, organic acids. Thus, products have emerged from fermentation by fungi, bacteria, combination both. This review covers key characteristics natto, miso, tofu, douchi, sufu, cheonggukjang, doenjang, kanjang, meju, tempeh, thua-nao, kinema, hawaijar, tungrymbai. The inclusion these diet reduction chronic diseases, potential anticancer, anti-obesity, antidiabetic, anticholesterol, anti-inflammatory, neuroprotective effects. These activities recently studied molecules against SARS-CoV-2 are discussed. Finally, patent landscape presented provide state-of-the-art transfer knowledge scientific sphere industrial application.

Language: Английский

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A review on health benefits and processing of tempeh with outlines on its functional microbes

Future Foods, Journal Year: 2024, Volume and Issue: 9, P. 100330 - 100330

Published: March 18, 2024

Tempeh is a nutritious fermented legume food made from soybeans and commonly consumed in Southeast Asia especially Indonesia Malaysia. The fermentation process involves growth of mold, Rhizopus spp. which transforms into white firm cake-like product as enzymes break down complex nutrients simpler forms making the high protein nutrient rich more bioavailable. Soybeans also leads to production metabolites such organic acids, antioxidants antimicrobial compounds increase vitamins content, enhance nutritional value shelf life tempeh. Consumption tempeh has been linked various health advantages including antidiabetic effects, cholesterol-lowering properties, improved cognitive function, antitumor anticancer anti-aging effects gut well reduced risk cardiovascular disease. This paper summarises useful information on includes benefits, nutrition functional microbes isolated. It processing substrates provide avenues novel sustainable development offers an excellent alternative plant-based source.

Language: Английский

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Cabbage and fermented vegetables: From death rate heterogeneity in countries to candidates for mitigation strategies of severe COVID‐19

Allergy, Journal Year: 2020, Volume and Issue: 76(3), P. 735 - 750

Published: Aug. 7, 2020

Abstract Large differences in COVID‐19 death rates exist between countries and regions of the same country. Some very low rate such as Eastern Asia, Central Europe, or Balkans have a common feature eating large quantities fermented foods. Although biases when examining ecological studies, vegetables cabbage been associated with European countries. SARS‐CoV‐2 binds to its receptor, angiotensin‐converting enzyme 2 (ACE2). As result binding, ACE2 downregulation enhances angiotensin II receptor type 1 (AT R) axis oxidative stress. This leads insulin resistance well lung endothelial damage, two severe outcomes COVID‐19. The nuclear factor (erythroid‐derived 2)‐like (Nrf2) is most potent antioxidant humans can block particular AT R axis. Cabbage contains precursors sulforaphane, active natural activator Nrf2. Fermented contain many lactobacilli, which are also Nrf2 activators. Three examples are: kimchi Korea, westernized foods, slum paradox. It proposed that proof‐of‐concept dietary manipulations may enhance Nrf2‐associated effects, helpful mitigating severity.

Language: Английский

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Probiotic fermentation of polyphenols: potential sources of novel functional foods

Food Production Processing and Nutrition, Journal Year: 2022, Volume and Issue: 4(1)

Published: Sept. 5, 2022

Abstract Fermented functional food products are among the major segments of processing industry. Fermentation imparts several characteristic effects on foods including enhancement organoleptic characteristics, increased shelf-life, and production novel health beneficial compounds. However, in addition to macronutrients present food, secondary metabolites such as polyphenols also emerging suitable fermentable substrates. Despite traditional antimicrobial view polyphenols, accumulating research shows that exert differential bacterial communities by suppressing growth pathogenic microbes while concomitantly promoting proliferation survival probiotic bacteria. Conversely, bacteria not only survive but induce their fermentation which often leads improved bioavailability metabolic intermediates, polyphenolic content, thus enhanced capacity fermented food. In addition, selective combinations polyphenol-rich or fortification with can result foods. The narrative review specifically explores potential substrates We discuss bidirectional relationship between an aim at development based amalgamation polyphenols. Graphical abstract

Language: Английский

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A Review on Factors Influencing the Fermentation Process of Teff (Eragrostis teff) and Other Cereal-Based Ethiopian Injera

International Journal of Food Science, Journal Year: 2022, Volume and Issue: 2022, P. 1 - 10

Published: March 24, 2022

Fermented foods and beverages are the product of enzymaticcally transformed food components which acived by different microorganisms. have grown in popularity recent years because their alleged health benefits. Biogenic amines, bioactive peptides, antinutrient reduction, polyphenol conversion to physiologically active chemicals all possible benefits fermentation process products. In Ethiopian-fermented foods, mostly processed using spontaneous process. Injera is one fermented products consumed corners country sourdough could be achieved LAB yeast strains. Moreover, kind concentration substrate type microbial flora, as well temperature, air supply, pH, influence injera. This review article gives an overview factors influencing teff ('Eragrostis tef.') other cereal-based Ethiopian

Language: Английский

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Application of natural and modified additives in yogurt formulation: types, production, and rheological and nutraceutical benefits

Frontiers in Nutrition, Journal Year: 2023, Volume and Issue: 10

Published: Oct. 30, 2023

Yogurt, a popular fermented dairy product, is of different types and known for its nutritional nutraceutical benefits. However, incorporating additives into yogurt has been adopted to improve functionality properties. Additives incorporated in may be natural or modified. The incorporation diverse formulation, such as moringa, date palm, grape seeds argel leaf extracts, cornelian cherry paste, mulberry fruit powder, lentil flour, fibers, lemongrass spearmint essential oils, honey, reported. Similarly, modified additives, β-glucan, pectin, inulin, sodium alginate, gelatin, are also added enhance the physicochemical, textural, sensory, rheological properties yogurt. Although traditionally their technological impact on yogurt, studies have shown that they influence when added. Hence, yogurts enriched with functional especially reported possess an improved quality impart several health benefits consumers. These include reducing risk cardiovascular disease, cancer, osteoporosis, oxidative stress, hyperglycemia. This current review highlights common production process,

Language: Английский

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Soy-Based Tempeh as a Functional Food: Evidence for Human Health and Future Perspective

Frontiers in Bioscience-Elite, Journal Year: 2024, Volume and Issue: 16(1), P. 3 - 3

Published: Jan. 31, 2024

Tempeh is an Indonesian traditional food made from fermented soybeans, which offers wide culinary use in East Asian countries. Similar to all foods, its preparation the purpose of preservation. However, preclinical studies have highlighted that microbial action leads a modification nutritional composition food's matrix. Although there availability data on beneficial effect soy, tempeh remains relatively unexplored, perhaps due limited diffusion world, limits research availability. available suggest may confer health effects high bioavailability nutrients and phytochemicals, showing ameliorative oxidative stress, glycaemic control, blood lipid levels. Furthermore, biological value means it can be used optimize protein caloric intake athletes, vegetarians, children. Moreover, fermentation production tempeh, addition improving minerals, proteins, fibre, vitamins, isoflavones, produces biopeptides whose currently great interest. employed preparations as well second-generation such plant-based meat substitutes, provide functional properties higher eco-friendly option compared animal foods. This review aims overview tempeh's properties, regarding human future perspectives.

Language: Английский

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Functional fermented meat products with probiotics—A review

Journal of Applied Microbiology, Journal Year: 2021, Volume and Issue: 133(1), P. 91 - 103

Published: Oct. 24, 2021

Fermentation has been an important strategy in the preservation of foods. The use starter cultures with probiotic activity gained attention researchers to produce functional fermented meat products. This review aims overview main strengths, weakness, opportunities and threats products probiotics. Fermented can be considered as a relevant matrix for delivery probiotics potential health benefits. Moreover, produced by traditional methods are sources that explored production However, some barriers limit progression these products: complex selection process obtain new tailored strains, current perception healthiness associated products, limited application sausages. Promising improve value have developed exploring foods, improving protection microencapsulation quality product (reducing nitrate salts, adding dietary fibre, inherent antioxidant cardioprotective products). Attention is also indicated such unclear future changes consumption due consumer preferences presence competitors (dairy, fruit vegetable-based instance) more advanced stages development commercialization. SIGNIFICANCE AND IMPACT OF STUDY: provides Strengths, Weakness, Opportunities Threats related Internal external factors explain scenario strategies advance highlighted.

Language: Английский

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Preparation methods, biological activities, and potential applications of marine algae oligosaccharides: a review

Food Science and Human Wellness, Journal Year: 2022, Volume and Issue: 12(2), P. 359 - 370

Published: Sept. 7, 2022

Marine algae are valuable sources of health-promoting molecules that have been consumed by Asians for decades. Among aquatic flora, marine stand out in terms high content polysaccharides (MAP) such as carrageenan, alginate, fucoidan, laminaran, agarose, rhamnan, and ulvan. When hydrolyzed, MAP generate oligosaccharides (MAO), which attracted interest recent years due to their superior solubility compared with MAP. Besides, MAO demonstrated numerous biological activities including antioxidant, antidiabetic, anti-inflammatory, antimicrobial, prebiotic activities. Thus, this review summarizes the main chemical classes MAO, sources, processes used production (i.e., physical, chemical, methods), coupled a discussion advantages disadvantages these methods. Highlights potential applications food, nutraceutical, pharmaceuticals would also be discussed summarized.

Language: Английский

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Dietary strategies with anti-aging potential: Dietary patterns and supplements

Food Research International, Journal Year: 2022, Volume and Issue: 158, P. 111501 - 111501

Published: June 13, 2022

Language: Английский

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