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Soybean-Based Functional Foods Through Microbial Fermentation: Processing and Biological Activities
Published in Megh R. Goyal, Arijit Nath, Rasul Hafiz Ansar Suleria, Plant-Based Functional Foods and Phytochemicals, 2021
Arijit Nath, Titas Ghosh, Abinit Saha, Klára Pásztorné Huszár, Szilvia Bánvölgyi, Renáta Gerencsérné Berta, Ildikó Galambos, Edit Márki, Gyula Vatai, Andras Koris, Arpita Das
To produce douchi, soybean seeds are soaked in water for 4 hours at temperature ~30°C. Then, soybeans are steamed at temperature ~121°C for 50 minutes. Subsequently, temperature is reduced and a starter culture, i.e., Aspergillus sp. is added to the soybeans. The mixture is left for fermentation for 48 hours at temperature ~30°C. Then the product is washed with 10% water and mixed with 16% kitchen salt [112]. Additionally, mixture of ginger, shallot, and garlic is added. The mixture is then sealed and kept for aging for 15 days at room temperature (~27°C). After 15 days, douche is produced. Addition of salt is generally done after the fermentation. It changes the taste of the product and control the microbial growth in douchi [24, 58, 112, 122]. In Figure 1.7, preparation of douchi from soybean is presented.
Personalized Nutrition in Hypercholesterolemia
Published in Nilanjana Maulik, Personalized Nutrition as Medical Therapy for High-Risk Diseases, 2020
Aktarul Islam Siddique, Nalini Namasivayam
Soy is a type of protein that is found in soybeans and is considered to be an individual’s diet as an alternative to animal protein. Soybean contains low amounts of saturated fat and no cholesterol. Soy proteins are a good source of fiber, iron, calcium, zinc and B vitamins (Montgomery 2003). In the year 1999, FDA accepted the type of foods containing soy proteins as protective agents against CHD (FDA 1999).
Lactic Acid Bacteria Application to Decrease Food Allergies
Published in Marcela Albuquerque Cavalcanti de Albuquerque, Alejandra de Moreno de LeBlanc, Jean Guy LeBlanc, Raquel Bedani, Lactic Acid Bacteria, 2020
Vanessa Biscola, Marcela Albuquerque Cavalcanti de Albuquerque, Tatiana Pacheco Nunes, Antonio Diogo Silva Vieira, Bernadette Dora Gombossy de Melo Franco
To date the only efficient method to completely avoid soybean allergic reactions is the dietary exclusion, which is difficult and may present nutritional disadvantages. Avoiding soybean allergens is not an easy task since these proteins are frequently present as ‘hidden allergens’ in various processed foods. Besides, the estimated threshold level for allergy triggering is usually low (ranging from 0.0013 to 500 mg of soy protein) and even the exposure to small amounts of antigens may lead to the occurrence of adverse reactions in susceptible individuals. Therefore, some technological approaches have been proposed in the attempt to find new strategies to reduce soybean allergy, focusing in the modification of the antigenic epitopes and in the reduction of their capability to bind to specific IgE. Amongst them, microbial fermentation is pointed as a promising process with potential to reduce the immunoreactivity of soybean antigens. Some aspects of protein structure such as solubility, digestibility, and stability are associated with allergenic effects. The hydrolysis of soy protein increases both solubility and digestibility, improving the intestinal absorption of protein hydrolysates and presenting a potential to reduce their antigenicity (Song et al. 2008, Sung et al. 2014, Meinlschmidt et al. 2016a).
Fermented Soy Drink (Q-CAN® PLUS) Induces Apoptosis and Reduces Viability of Cancer Cells
Published in Nutrition and Cancer, 2022
Xinshou Ouyang, Yonglin Chen, Boodapati S. Tejaswi, Suyavaran Arumugam, Eric Secor, Theresa R. Weiss, Michael Leapman, Ather Ali
Soybeans have long been recognized as sources of high-quality protein and beneficial lipids with several health benefits (3). Unfermented soybeans are difficult to digest due to the high amount of protein enzyme inhibitors and indigestible sugar structures. The benefits of fermented soybeans have been recognized for many years and have recently been examined (4). Consumption of fermented soybean foods is associated with many health benefits including reduced risks of type 2 diabetes (T2D) and blood pressure (5–7), improved fasting blood glucose and other metabolic syndrome symptoms (8), improved plasma triglyceride levels (9), and protection against the development of insulin resistance and nonalcoholic fatty liver disease (NAFLD) (10). There is a large amount of data regarding the association of soy and cancer, particularly in relation to the isoflavone content of soy (11, 12). The epidemiological data are mostly supportive with a reduced risk of breast cancer in Chinese populations with high dietary soy, and this has been confirmed in populations in the United States with relatively lower soy consumption (13, 14). A wide range of biological pathways have been proposed to be responsible for this antitumor effect and these range from the soy isoflavones having selective estrogen receptor modulation ability, to their ability to alter a wide range of gene expression programs (15, 16).
Safety of non-hormonal medications for managing hot flashes
Published in Expert Opinion on Drug Safety, 2022
Pasquale De Franciscis, Maurizio Guida, Antonio Schiattarella, Gaetano Riemma, Nicola Colacurci
The soybean is a legume species that represents a natural source of isoflavones, phytic acid, omega-3 alpha-linolenic acid, and B vitamin. It is also called ‘Glycine max’ and is native to East Asia. Among foods, only soybean-derived products present a relevant amount of isoflavones as free forms (aglycones) or as conjugated with carbohydrates (glycosides, acetylglycoside and malonylglucoside). The key biological activity is related to the amount of the active aglycone forms of genistein and daidzein derived from the intestinal passage. In fact, isoflavone glycosides need to be hydrolyzed to the aglycone form before absorption in the upper small intestine by passive diffusion [21]. The enzymes responsible for the hydrolysis are glucosidases, which can be produced by the intestinal mucosa or the microbiota [22]. On this basis, it has been suggested to combine soy isoflavones with lactic acid bacteria in the form of spores, resistant to gastric and biliary secretion to assure the bioavailability of soy isoflavones [23]. Subsequently, the unabsorbed isoflavones reach the colon, where they are absorbed after structural modifications induced by colonic microbiota. Daidzein is first converted into dihydrodaidzein, which is the precursor of both equol and O-demethylangolensin (O-DMA) [24]. Finally, Equol is obtained. This is the most biological active metabolite [25] but its production is highly variable in humans, and therefore beneficial effects have been observed only in individuals with a specific microbiota composition [26].
Plant-made vaccines against parasites: bioinspired perspectives to fight against Chagas disease
Published in Expert Review of Vaccines, 2021
Abel Ramos-Vega, Elizabeth Monreal-Escalante, Eric Dumonteil, Bernardo Bañuelos-Hernández, Carlos Angulo
Despite no signs of adverse effects have been observed by consumption of foods derived from transgenic plants, some sectors have still shown rejection for more than 20 years although biotech plant cultivation has increased, reaching around 2 billion ha [80]. Even in Latin America, biotech crops of soybeans, corn, canola, among others are currently planted. Thus, the use of edible plants producing recombinant vaccines could be close. However, the biopharmaceutical field has a big challenge on negative perceptions by some people. For instance, people are rejecting injectable vaccines against Covid-19, such as mRNA and DNA even though the scientific community has demonstrated risks and benefits accurately. Thus, the acceptance factor is key to reach marketed vaccines, especially for those derived from transgenic plants.