A review on the functional properties of fermented soymilk
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000102018 |
Resumo: | Abstract Fermented soybean products have been used for several centuries. Fermented soymilk is one of the known soy products with several health benefits. The current literature review recapitulates the various health benefits of fermented soymilk. In vitro and in vivo studies have shown that the consumption of fermented soymilk protects one from cancer, diabetes, hyperlipidemia, etc. It has also been reported that fermented soymilk has immune-modulatory, memory improvement, anti-colitis, and wound healing activities. However, there are few studies to confirm the health benefits of fermented soymilk for human subjects. The dose and duration of the intervention may vary between the animal model and humans. So, additional studies are obligatory to authorize the proposed health benefits of fermented soymilk. |
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Food Science and Technology (Campinas) |
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A review on the functional properties of fermented soymilksoymilkfermented soymilklactic acid bacteriaLactobacillusBifidobacteriumAbstract Fermented soybean products have been used for several centuries. Fermented soymilk is one of the known soy products with several health benefits. The current literature review recapitulates the various health benefits of fermented soymilk. In vitro and in vivo studies have shown that the consumption of fermented soymilk protects one from cancer, diabetes, hyperlipidemia, etc. It has also been reported that fermented soymilk has immune-modulatory, memory improvement, anti-colitis, and wound healing activities. However, there are few studies to confirm the health benefits of fermented soymilk for human subjects. The dose and duration of the intervention may vary between the animal model and humans. So, additional studies are obligatory to authorize the proposed health benefits of fermented soymilk.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000102018Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.10721info:eu-repo/semantics/openAccessKESIKA,PeriyanainaSIVAMARUTHI,Bhagavathi SundaramCHAIYASUT,Chaiyavateng2022-02-22T00:00:00Zoai:scielo:S0101-20612022000102018Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-02-22T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
A review on the functional properties of fermented soymilk |
title |
A review on the functional properties of fermented soymilk |
spellingShingle |
A review on the functional properties of fermented soymilk KESIKA,Periyanaina soymilk fermented soymilk lactic acid bacteria Lactobacillus Bifidobacterium |
title_short |
A review on the functional properties of fermented soymilk |
title_full |
A review on the functional properties of fermented soymilk |
title_fullStr |
A review on the functional properties of fermented soymilk |
title_full_unstemmed |
A review on the functional properties of fermented soymilk |
title_sort |
A review on the functional properties of fermented soymilk |
author |
KESIKA,Periyanaina |
author_facet |
KESIKA,Periyanaina SIVAMARUTHI,Bhagavathi Sundaram CHAIYASUT,Chaiyavat |
author_role |
author |
author2 |
SIVAMARUTHI,Bhagavathi Sundaram CHAIYASUT,Chaiyavat |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
KESIKA,Periyanaina SIVAMARUTHI,Bhagavathi Sundaram CHAIYASUT,Chaiyavat |
dc.subject.por.fl_str_mv |
soymilk fermented soymilk lactic acid bacteria Lactobacillus Bifidobacterium |
topic |
soymilk fermented soymilk lactic acid bacteria Lactobacillus Bifidobacterium |
description |
Abstract Fermented soybean products have been used for several centuries. Fermented soymilk is one of the known soy products with several health benefits. The current literature review recapitulates the various health benefits of fermented soymilk. In vitro and in vivo studies have shown that the consumption of fermented soymilk protects one from cancer, diabetes, hyperlipidemia, etc. It has also been reported that fermented soymilk has immune-modulatory, memory improvement, anti-colitis, and wound healing activities. However, there are few studies to confirm the health benefits of fermented soymilk for human subjects. The dose and duration of the intervention may vary between the animal model and humans. So, additional studies are obligatory to authorize the proposed health benefits of fermented soymilk. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000102018 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000102018 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.10721 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.42 2022 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126335895994368 |