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Abstract This study assessed the impact of fermented cow and soy milk supplemented with curcumin on enhancement the health status of female Swiss mice under Ehrlich ascites carcinoma (EAC) condition. Both types of milk were fermented by Lactobacillus plantarum EMCC 1027. Ninety-five grams of basal diet mixed with five grams of either fermented cow or soy milk supplemented with curcumin. Induction of Ehrlich tumor-bearing mice synergized by intraperitoneal injection with 1 × 106 Ehrlich ascites tumor cells after one week of the adaptation period. Our results showed that levels of survival rate were increased to 117% in mice that were fed fermented cow and soy milk while supplementation of fermented soy milk with curcumin improved the survival rate to 150%. The concentration of glutathione and superoxide dismutase in Ehrlich tumor-bearing was increased after feeding with both types of fermented milk. Fermented soy milk supplemented with curcumin showed the highest reduction levels of plasma tumor necrosis factor (TNF)-α and interleukin-6. The relative gene expression TNF-α was also significantly (P

This study assessed the impact of fermented cow and soy milk supplemented with curcumin on enhancement the health status of female Swiss mice under Ehrlich ascites carcinoma (EAC) condition. Both types of milk were fermented by Lactobacillus plantarum EMCC 1027. Ninety-five grams of basal diet mixed with five grams of either fermented cow or soy milk supplemented with curcumin. Induction of Ehrlich tumor-bearing mice synergized by intraperitoneal injection with 1 × 106 Ehrlich ascites tumor cells after one week of the adaptation period. Our results showed that levels of survival rate were increased to 117% in mice that were fed fermented cow and soy milk while supplementation of fermented soy milk with curcumin improved the survival rate to 150%. The concentration of glutathione and superoxide dismutase in Ehrlich tumor-bearing was increased after feeding with both types of fermented milk. Fermented soy milk supplemented with curcumin showed the highest reduction levels of plasma tumor necrosis factor (TNF)-α and interleukin-6. The relative gene expression TNF-α was also significantly (P < 0.05) down-regulated in mice that were fed fermented soy milk with curcumin. The viable count of lactobacilli and bifidobacteria in feces samples was increased when mice fed both types of fermented milk. Dietary feeding with fermented cow or soy milk supplemented with curcumin has an ameliorative impact on the survival rate, antioxidant capacity, inflammation, fecal microbiota in EAC mouse model. Further research is still needed to investigate the molecular mechanisms in this tumor.Article Highlights: Fermented cow or soy milk- curcumin formula enhances the survival rate of EAC mice. It enhances antioxidant capacity and lowers pro-inflammatory cytokines. It increases fecal lactobacilli and bifidobacteria. [ABSTRACT FROM AUTHOR]

This study investigated the effects of dietary supplementation with Bacillus amyloliquefaciens D1 (B. amyloliquefaciens D1) on growth performance, serum anti-inflammatory cytokines, and intestinal microbiota composition and diversity in bearded chickens. To investigate the effects of Bacillus amyloliquefaciensa and fermented soy milk, 7-day-old broilers were orally fed different doses of Bacillus amyloliquefaciens D1 fermented soy milk for 35 days, with the unfermented soy milk group as the Placebo group. This study found that B. amyloliquefaciens D1 fermented soy milk improved the intestinal microbiota of broilers, significantly increasing the abundance of beneficial bacteria and decreasing the abundance of harmful bacteria in the gut. B. amyloliquefaciens D1 fermented soy milk also significantly reduced the serum lipopolysaccharide (LPS) content. The body weight and daily weight gain of broilers were increased. In conclusion, the results of this study are promising and indicate that supplementing the diets of bearded chickens with B. amyloliquefaciens D1 fermented soy milk has many beneficial effects in terms of maintaining intestinal microbiota balance and reducing inflammation in chickens. [ABSTRACT FROM AUTHOR]

This study investigated the effects of dietary supplementation with Bacillus amyloliquefaciens D1 (B. amyloliquefaciens D1) on growth performance, serum anti-inflammatory cytokines, and intestinal microbiota composition and diversity in bearded chickens. To investigate the effects of Bacillus amyloliquefaciensa and fermented soy milk, 7-day-old broilers were orally fed different doses of Bacillus amyloliquefaciens D1 fermented soy milk for 35 days, with the unfermented soy milk group as the Placebo group. This study found that B. amyloliquefaciens D1 fermented soy milk improved the intestinal microbiota of broilers, significantly increasing the abundance of beneficial bacteria and decreasing the abundance of harmful bacteria in the gut. B. amyloliquefaciens D1 fermented soy milk also significantly reduced the serum lipopolysaccharide (LPS) content. The body weight and daily weight gain of broilers were increased. In conclusion, the results of this study are promising and indicate that supplementing the diets of bearded chickens with B. amyloliquefaciens D1 fermented soy milk has many beneficial effects in terms of maintaining intestinal microbiota balance and reducing inflammation in chickens.

Different formulates of fermented cow and soy milk by Lactobacillus plantarum EMCC 1027 with 50, 100, and 150 mg/100mLcurcumin were investigated for antibacterial, antioxidant, anti-colonic cancer, and anti-inflammation activities. Also, the viability of L. plantarum was monitored during cold storage period. Our results showed that values of antibacterial, antioxidant, anti-colonic cancer, and anti-inflammation activities in crude extracts of fermented soy milk were significantly increased in comparison with crude extracts of fermented cow milk. The addition of different concentrations (100 and 150 mg/100mL) of curcumin had a significant enhancement effect for all selected health benefits properties. The increase inantioxidant capacity of different crude extracts was in a good correlation with their polyphenols content. Addition of water soluble curcumin did not have any adverse effect on the viability of L. plantarum during fifteen days of cold storage. Therefore, the synergistic effect between fermented cow/soy milk and water solublecurcumin could be recommended. Indeed, extensive research is still needed in order to investigate the molecular mechanisms of health a benefit of different formulates of fermented cow/soy milk and watersoluble curcumin. [ABSTRACT FROM AUTHOR]

In recent years, probiotics and soybean foods have been shown to have cholesterol-lowering properties. However, the unique soybean flavor limits the popularity of soy milk (water extract of soybeans), but probiotics fermentation has been confirmed to reduce soybean flavors and improve the cholesterol-lowering ability. In this study, we obtained a potential probiotic strain (Lactiplantibacillus plantarum P101) via the investigation of cholesterol-lowering properties, probiotic properties, safety, and fermented soy milk performance. Furthermore, we found that P101 fermentation improved the antioxidant activity and texture of soy milk. Subsequent analysis revealed that P101 fermentation enhanced the cholesterol-lowering ability of soy milk through improved isoflavone bioavailability and reduced cholesterol solubility. Moreover, P101 fermentation increased the level of ester aromatic substances (hexyl methanoate) while decreasing the content of soybean flavor substances (1-octene-3-alcohol and hexanal). Finally, we assessed the storage stability of fermented soy milk and found its quality remained consistent when stored at 4 °C for 20 days. Consequently, it can serve as a cholesterol-lowering alternative to cow's milk. [ABSTRACT FROM AUTHOR]

The various beneficial effects of soybeans, which are rich in phytochemicals, have received much attention because of increasing health awareness. Soy milk that has been fermented using lactic acid bacteria has been used to prepare cheese-like products, tofu (bean-curd), and yogurt-type products. However, the distinct odor of soybeans has limited the acceptance of such foods, particularly in Western countries. In Japan, while tofu and soy milk have long been habitually consumed, the development of novel, palatable food products has not been easy. The unpleasant odor of soy milk and the absorption efficiency for isoflavones can be improved using a recently developed fermented soy milk beverage. Cancer has been the leading cause of death, and breast cancer is the most common malignancy among women. The most common type of breast cancer is estrogen-dependent, and the anti-estrogenic effects of isoflavones are known. The present review focuses on the characteristics of soy milk fermented using probiotics, an epidemiological study examining the incidence of breast cancer and soy isoflavone consumption, and a non-clinical study examining breast cancer prevention using fermented soy milk beverage.

A high cholesterol diet induces dyslipidemia. This study investigated whether isoflavone aglycones in lactic acid-fermented soy milk (LFS) improve lipid metabolism in rats fed a high cholesterol diet. Male Sprague-Dawley rats aged seven weeks were fed an AIN-93G diet, a 1% cholesterol diet (a high cholesterol diet), a high-cholesterol diet containing 4% isoflavone extract of LFS (LFS extract diet), a high-cholesterol diet containing 19.4% ethanol-washed LFS (ethanol-washed LFS diet, isoflavone-poor diet), or a high cholesterol diet containing 23.2% intact LFS (intact LFS diet) for five weeks. The plasma total cholesterol (TC) level was increased in the rats fed the LFS extract diet compared with those fed the high cholesterol diet. The TC level was decreased by the intact LFS and ethanol-washed LFS diets. The cholesterol-lowering effect was stronger in the rats fed the intact LFS diet than those fed the ethanol-washed LFS diet. The plasma triglyceride (TG) level was unchanged in the rats fed the LFS extract diet, but it decreased in rats fed the intact LFS and ethanol-washed LFS diets. Although, compared with the high cholesterol diet, the LFS extract and ethanol-washed LFS diets did not reduce hepatic cholesterol and TG, both levels were remarkably lowered by the intact LFS diet. These results suggest that the improvement in lipid metabolism of rats fed a high-cholesterol diet containing LFS isoflavone aglycones is not due to an independent effect but due to a cooperative effect with soy protein.

The incorporation of fermented soy milk as an ingredient in Chinese steamed bun (CSB) was investigated to improve nutritional properties and flavour. Soy milk, fermented with lactic acid bacteria (LAB) isolated from sourdough, was used at a level of 40% to prepare CSB. According to the rheological and microstructural analyses, the addition of fermented soy milk effectively improved the internal structure of the dough. CSB containing fermented soy milk had better texture properties. The protein content of CSB increased from 7.17% to 8.83%, and the fat content increased from 0.75% to 1.22%. The total phenolic compounds (TPCs) increased by 35.79%, the total flavonoids compounds (TFCs) increased by 100.08%, and the scavenging rate against DPPH increased by 8.01%. The antinutritional compounds (e.g., condensed tannins, phytic acid, total saponins) were significantly reduced by 43.35%, 21.28% and 52.18%, respectively. The in vitro protein digestibility (IVPD) increased by 10.69%, and the total free amino acids (TFAAs) concentration increased from 65.16 mg/g to 73.25 mg/g. In addition, the glucose content of CSB decreased by 13.61%, and fermented soy milk significantly increased the flavour compounds. The results confirmed that fermented soy milk could be a promising supplement for potential industrial applications. • Lactic acid bacteria isolated from sourdough have good acid production ability. • Addition of fermented soy milk improved the internal structure of dough. • Fermented soy milk improved the nutritional value and flavor of steamed bun. [ABSTRACT FROM AUTHOR]

This research is aimed to determine the effect of giving fermented milk, soymilk, and thecombinationof it on meat cholesterol and intestine pH of broiler. The research was conducted on December, 19th2016 to February, 16th 2017 at Cipacing Village, Jatinangor, Sumedang, West Java, Indonesia. Thisexperiment uses a Completelty Randomized Design (CRD) in five kinds of treatment. Those are T0 (Control), T1 (basal ration with cow's milk), T2 (basal ration with fermented milk), T3 (basal ration with fermented soymilk), T4 (basal ration with fermented milk and fermented soy milk combination in comparison of 1:1) done with four replications. There are 20 experimental units. In each unit, there are five heads with 100 broilers for the 35-day maintenance. Based on the statistical analysis of ANOVA, the result has no significant effect (P>0,05) on cholesterol content of meat. Besides, the result shows that the total of cholesterol content of meat and intestine pH of broiler tend to decrease equal to T0=0.00% (Control), T1= 2.24% (102.55±3,56), T2= 5.42% (99.22±3,06), T3= 2.29% (102.50±3,00), T4= 8.65% (95.83±17,88). The conclusion of this research is that giving of fermented milk, fermented soy milk, and combination of it can decrease meat cholesterol up to 8.65% and intestine pH of broiler. [ABSTRACT FROM AUTHOR]

Probiotics can play an important role in immunological, digestive and respiratory functions and could have a significant effect in alleviating lipid. Therefore, a study was conducted to evaluate the effect of Milk and Soybean Fermented with Probiotic on cholesterol status i.e. High Density Lipoprotein (HDL) and Low Density Lipoprotein (LDL) indices of broilers. Materials and Methods: A total of 120, 5 weeks old broilers were used in this study in a Complete Randomized Design (CRD). The birds were randomly assigned into six treatment groups of P0, P1, P2, P3, P4 and P5 with 24 birds treatment G1 replicated 4 times of 5 birds each. The broiler in first group (P0) basal feed, (P1) basal feed with cow's milk, (P2) basal feed with milk fermented, (P3)basal feed with soy milk fermented, (P4) basal feed with combination milk fermented and soy milk fermented, (P5) basal feed with combination milk fermented and soy milk fermented with different bacteria. Results: There were non-significant (p>0.05) increasing High Density Lipoprotein (HDL) level of broiler due to probiotic supplementation. Increasing blood HDL levels is (69.73 mg/dL) in group fed P4 (combination milk fermented and soy milk fermented) compared to control (45,16 mg/dL). A statistically significant (p<0.05) decrease in total number of Low Density Lipoprotein (LDL) level. Lowest LDL level (33.36 mg/dL) was found in group fed (P4) combination milk fermented and soy milk fermented. In conclusion, addition of probiotic milk fermented with soy milk fermented had beneficial effect increasing HDL levels and decreasing LDL levels broiler blood. [ABSTRACT FROM AUTHOR]

BACKGROUND: Soy milk is one of the common soy-based foods in Asia. In this study the effects of soy milk fermented with selected probiotics on nitric oxide (NO)-mediated vascular relaxation factors in cell model systems were investigated. RESULTS: Soy milk fermented with Lactobacillus plantarum TWK10 or Streptococcus thermophilus BCRC 14085 for 48 h showed a greater transformation of glucoside isoflavones to aglycone isoflavones ( P < 0.05). An increase in aglycone isoflavones in ethanol extracts from fermented soy milk stimulated NO production and endothelial NO synthase (eNOS) activity in human umbilical vein endothelial cells. It also had a stimulating effect on superoxide anion scavenging and prostaglandin E2 production. In addition, it enhanced mRNA expression of the E-prostanoid 4 receptor in rat thoracic aorta smooth muscle cells. Moreover, a small amount of O $_{2}^{-}$ induced by water extracts from fermented soy milk at low concentration (1 mg mL−1) increased the content of calcium ions and activated eNOS, thereby promoting NO production and the coupling state of eNOS. CONCLUSION: Soy milk fermented with selected probiotics promotes the relaxation factors of vascular endothelial cells and can be applied in the development of functional foods. © 2012 Society of Chemical Industry [ABSTRACT FROM AUTHOR]

• The biosynthesis of c 9, t 11-CLA with high level in FSM has been developed. • The FSM fortified with c 9, t 11-CLA possesses stable physicochemical characteristics. • The FSM with c 9, t 11-CLA can be processed into cancer prevention functional foods. The objective of this work was to investigate the effect of fermentation conditions on c 9, t 11-conjugated linoleic acid (CLA) synthesized by Lactobacillus casei and the variation of physicochemical characteristics, including pH, viable cell number, syneresis and texture profile, of fermented soy milk (FSM) during storage at 4 °C for 28 days. Fermentation in 7°Brix of soy milk (SM) supplemented with 0.1% linoleic acid and incubated at 37 °C for 72 h was found to be the optimal conditions for c 9, t 11-CLA biosynthesis. Within the storage of 14 days, viable cell number, total flavonoid content, water-holding capacity, spontaneous syneresis and texture profile in FSM remained stable. During the storage of 28 days, the viable cell number and c 9, t 11-CLA level were higher than 6.58 log CFU/mL and 816.33 μg/g, respectively. [ABSTRACT FROM AUTHOR]

The various beneficial effects of soybeans, which are rich in phytochemicals, have received much attention because of increasing health awareness. Soy milk that has been fermented using lactic acid bacteria has been used to prepare cheese-like products, tofu (bean-curd), and yogurt-type products. However, the distinct odor of soybeans has limited the acceptance of such foods, particularly in Western countries. In Japan, while tofu and soy milk have long been habitually consumed, the development of novel, palatable food products has not been easy. The unpleasant odor of soy milk and the absorption efficiency for isoflavones can be improved using a recently developed fermented soy milk beverage. Cancer has been the leading cause of death, and breast cancer is the most common malignancy among women. The most common type of breast cancer is estrogen-dependent, and the anti-estrogenic effects of isoflavones are known. The present review focuses on the characteristics of soy milk fermented using probiotics, an epidemiological study examining the incidence of breast cancer and soy isoflavone consumption, and a non-clinical study examining breast cancer prevention using fermented soy milk beverage.