A review on the functional properties of fermented soymilk

Detalhes bibliográficos
Autor(a) principal: KESIKA,Periyanaina
Data de Publicação: 2022
Outros Autores: SIVAMARUTHI,Bhagavathi Sundaram, CHAIYASUT,Chaiyavat
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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spelling 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
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