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Cow's milk protein allergy (CMPA) is a reproducible immune reaction to exposure to cow's milk proteins. The diagnosis of CMPA is based on an oral food challenge (OFC) after an elimination diet, and other complementary tests such as skin prick test (SPT) and serum IgE measurement (sIgE) are described. This article provides a comprehensive and up-to-date overview of CMPA; its pathophysiology, treatment and diagnosis. With emphasis on diagnostic methods and clinical considerations to avoid underdiagnosis or supradiagnosis of this pathology. The importance of intestinal microbiota in CMPA is also emphasized, and some specific non-IgE-mediated syndromes such as PLV-induced proctitis or proctocolitis and PLV-induced enterocolitis (FPIES) are mentioned. In summary. [ABSTRACT FROM AUTHOR]

Copyright of China Condiment is the property of China Condiment and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Soy milk is a typical soy protein product and a good source of essential nutrients, however "beany" off-flavor makes soy milk unpleasant or unacceptable to many consumers. The addition of ginger extract in this research is intended to mask the "beany" off-flavor in soy milk. Soy milk is a beverage with an emulsion system that exhibits unstable characteristics during storage. Creaming and sedimentation in protein-rich beverages can be addressed by enhancing system stability using polysaccharides such as glucomannan from the porang plant. Glucomannan has the ability to bind water effectively, restricting molecular movement and thereby improving the stability of soy milk. The objective of this research is to determine the optimal values for volumetric ration of soy milk and concentration of porang gel that yield the desired responses in terms of physical stability, viscosity, and antioxidant activity of soy milk using response surface methodology. The models predicted that the optimal formula was soy milk volumetric ratio of 69.3 (v/v) and porang gel concentration of 1.3%. The verification experiments were conducted in three replications. The results showed that physical stability, viscosity and IC50 value of soy milk were 0.90±0.05, 132.0±5.5 cP and 187.5±35.2 ppm under optimal formulation. The optimization results were validated and found no statistically significant differences at a 5% significance level. Soy milk with good physical stability, viscosity, and antioxidant activity can be prepared with this formulation. [ABSTRACT FROM AUTHOR]

The mixed yogurt was fermented from Cow–Soy milk and modified by transglutaminase (TG). The effects of mixed milk and TG on the quality characteristics of mixed yogurt were investigated by texture characteristics, rheology (rheometer) and structure (scanning electron microscopy). The findings revealed that the mixed yogurt with 50% cow milk exhibited lower hardness, viscosity and consistency. Furthermore, when TG was added, the yogurt showed better rheological properties, sensory score and a more stable microstructure. Compared with the samples without TG modification, the viscosity and cohesiveness of the modified samples increased by 10% and 100%, respectively. The combination of cow milk and soy milk improved the texture of yogurt, and the TG addition further improved the physicochemical properties of yogurt. This finding provided a meaningful reference for the development of mixed yogurt with a suitable taste from animal and plant milk, and laid a basis for the practical application of mixed yogurt in the dairy industry, which will meet the requirements for dairy products for consumers in future. [ABSTRACT FROM AUTHOR]

Introduction: The human teeth are attached to the alveolar bone, as a support for the teeth. Alveolar bone requires a stable condition so efforts are needed to maintain mineral levels, increase the number of osteoblasts, and inhibit bone resorption. One of the substances that are important in the bone calcification process is calcium and isoflavone which can be obtained from anchovies and soy milk. Moreover, anchovies is one of local food resources that easily obtained in North Sumatera, Indonesia. This study aimed to determine the effect of consuming anchovies along with soy milk on mandibular bone density. Materials and methods: This research is a laboratory experiment with a posttest-only group design. A total of 24 male Wistar rats were divided into 3 groups; control group (given standard feed), group 1 (given anchovy), and group 2 (given anchovy and soy milk) 2 times a day for 40 days. The rats were dissected to get the mandibular bone. Then, X-rays were taken and the density was measured with a densitometer. The measurement results were analyzed statistically with One Way ANOVA. Results: The control group showed an optical density of 1.69 ± 0.02, group 1 was 1.56 ± 0.12 and group 2 was 1.59 ± 0.03. The group given anchovy were significantly different from the control group (p=0.019). Meanwhile, the results in the group given anchovies and soy milk were not significantly different from the control group (p=0.062). Conclusion: Consumption of anchovy with or without soy milk have an effect on increasing mandibular density. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Food Research / Pizhūhish Hā-yi Sanāyi̒-i Ghaz̠āyī is the property of University of Tabriz and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Soy milk, rich in vitamin D and calcium, is a common alternative to dairy milk. However, its distinct 'beany off-flavor' has limited its acceptance, particularly in Western countries. A new technique employing preformed 'empty' V-type starch has been introduced to scavenge this off-flavor, aiming to promote soy milk consumption. The purpose of this study was to identify predictors of consumers' purchase intention of 'empty' V-type starch deodorized soy milk, particularly among college students. In this cross-sectional study, 105 college students were surveyed by a validated survey instrument that measures their perceptions of sensory quality, healthiness, price, environmental friendliness, food safety, and purchase intention of a novel product – 'empty' V-type starch deodorized soy milk. Additionally, demographic data were gathered to understand any correlations between these factors and the students' willingness-to-purchase of the deodorized soy milk. From the results, more than 80% of the participants expressed a positive attitude toward the 'empty' V-type starch-deodorized soy milk. The two dominant drivers behind their purchasing decision were Sensory Quality and Environmental Concern. Accordingly, it is crucial to highlight the improved sensory profile and the environmental friendliness of this soy milk product in order to achieve marketing success.

This study investigated the nutritional, antinutritional, functional, and antioxidant properties of six different soybean seed varieties collected from the Bako Agricultural Research Center (BARC), Ethiopia. The proximate composition of the soybean seed varieties varied significantly from one variety to another. The moisture content ranged from 8.44 to 9.66 g/100 g dry weight basis, crude protein ranged from 35.31 to 47.63 g/100 g, crude fat ranged from 17.53 to 23.75 g/100 g, crude fiber ranged from 5.85 to 11.43 g/100 g, crude ash ranged between 3.4 to 4.8 g/100 g, utilizable carbohydrate ranged from 4.16 to 27.19 g/100 g, and gross energy ranged from 409.82 Kcal/100g to 429.98 Kcal/100g. The minerals in mg/100 g of seeds of soybean varieties also had the following ranges: sodium 2.94 to 4.06, potassium 1062.04 to 1360.80, calcium 174.16 to 268.84, magnesium 153.30 to 204.54, iron 9.84 to 14.30, copper 1.16 to 1.93, zinc 3.24 to 4.61, and phosphorus 691.73 to 1124. In particular, Gute-19 soybean varieties contained significantly high amounts of crude protein, ash, crude fat, calcium, iron, and zinc. Principal component analysis showed nutritional variability and six independent clusters in varieties; this category was useful for preparing products such as soymilk. The antinutrient in mg/100 g of soybean varieties ranges as follows: phytate 198.53 (Keta) to 271.84 (Gute-19), oxalate 1580 to 2020, and tannin 134.93 to 191.62. The molar ratios of the soybean varieties in this study were below the critical/standard value, except for the phytate: Fe ratio. The soybean varieties had total phenol ranges from 1.19 to 2.02 mg GAE/g and total flavonoids from 0.25 to 0.81 mg CE/g. The IC50 values (mg/mL) of the soybean varieties were as follows: DPPH scavenging is 2.10-10.30. The antioxidant activity of all soybean varieties was high, with Gute-19 exhibiting the highest antioxidant activity. Hence, increasing the cultivation, promotion, and consumption of soybean in the country could help in new product development, in addition to soymilk and food supplementation, and mitigate food insecurity and alleviate malnutrition in the country.

This study investigates the feasibility of using soy milk as a substrate for cultivating Lactobacillus casei and its subsequent conversion into paraprobiotics. The research focuses on optimizing the fermentation process from shake flasks to bioreactor scale and assessing the antioxidant properties and proximate compositions of the resulting paraprobiotic soy milk beverage. The study highlights a dual-step large-scale fermentation process comprising an anaerobic fermentation step followed by a thermal inactivation step using the in situ temperature control system of the bioreactor. Results indicated that soy milk enriched with 10 g/L glucose and fermented at 37 °C for 24 h on flask scale provided optimal conditions for L. casei growth, achieving a bacterial count increase of 8.80 ± 0.11 log CFU/mL and a titratable acidity of 0.89 ± 0.03 %. These optimal conditions were employed for bioreactor scale fermentation, attaining a bacterial count of 10.02 ± 0.06 log CFU/mL and a titratable acidity of 1.07 ± 0.04 % at 24 h. The thermal inactivation step at 90 °C for 30 min successfully converted the probiotic soy milk into a paraprobiotic form, maintaining its antioxidant activity at 62.12 ± 2.58 % radical scavenging activity. The final paraprobiotic product met the Food and Drug Administration (FDA) specifications for titratable acidity, presenting a viable alternative for soy-based functional beverages.

Copyright of Revista Nutrición Clínica y Dietética Hospitalaria is the property of Sociedad Espanola de Dietetica y Ciencias de la Alimentacion and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This study aims to investigate the impact of storage duration on the physico-chemical properties of soy-fortified Shrikhand, a traditional Indian fermented dairy product. The experimental Soy-fortified Shrikhand (SS) and control Shrikhand (CS) was stored under refrigeration temperature at 4±1oC. The physico-chemical analysis viz., fat, protein, ash, pH, moisture, acidity and total solids content for the product was done at 7-day intervals for up to 28 days of storage. Results showed an increase in protein, fat and ash percentages (P<0.05) in both sample types (SS and CS) over the storage period, except for the moisture percentage. With extended storage, the pH levels decreased while the acidity content increased (P<0.05) in both varieties of shrikhand. [ABSTRACT FROM AUTHOR]

In the context of sustainable diet, the development of soy-based yogurt fermented with lactic acid bacteria is an attractive alternative to dairy yogurts. To decipher the metabolism of Lactobacillus delbrueckii subsp. delbrueckii during soy juice (SJ) fermentation, the whole genome of the strain CIRM-BIA865 (Ld865) was sequenced and annotated. Then Ld865 was used to ferment SJ. Samples were analyzed throughout fermentation for their cell number, carbohydrate, organic acid, free amino acid, and volatile compound contents. Despite acidification, the number of Ld865 cells did not rise, and microscopic observations revealed the elongation of cells from 3.6 μm (inoculation) to 36.9 μm (end of fermentation). This elongation was observed in SJ but not in laboratory-rich medium MRS. Using transcriptomic analysis, we showed that the biosynthesis genes of peptidoglycan and membrane lipids were stably expressed, in line with the cell elongation observed, whereas no genes implicated in cell division were upregulated. Among the main sugars available in SJ (sucrose, raffinose, and stachyose), Ld865 only used sucrose. The transcriptomic analysis showed that Ld865 implemented the two transport systems that it contains to import sucrose: a PTS system and an ABC transporter. To fulfill its nitrogen needs, Ld865 probably first consumed the free amino acids of the SJ and then implemented different oligopeptide transporters and proteolytic/peptidase enzymes. In conclusion, this study showed that Ld865 enables fast acidification of SJ, despite the absence of cell division, leads to a product rich in free amino acids, and also leads to the production of aromatic compounds of interest. IMPORTANCE To reduce the environmental and health concerns related to food, an alternative diet is recommended, containing 50% of plant-based proteins. Soy juice, which is protein rich, is a relevant alternative to animal milk, for the production of yogurt-like products. However, soy “beany” and “green” off-flavors limit the consumption of such products. The lactic acid bacteria (LAB) used for fermentation can help to improve the organoleptic properties of soy products. But metabolic data concerning LAB adapted to soy juice are lacking. The aim of this study was, thus, to decipher the metabolism of Lactobacillus delbrueckii subsp. delbrueckii during fermentation of a soy juice, based on a multidisciplinary approach. This result will contribute to give tracks for a relevant selection of starter. Indeed, the improvement of the organoleptic properties of these types of products could help to promote plant-based proteins in our diet. [ABSTRACT FROM AUTHOR]

This research aims to study and analyze the comparison of using soy milk and coconut milk in the making of caramel pudding and its impact on consumer acceptance. The innovation arises from research findings indicating that caramel pudding with a blend of soy milk and coconut milk can be a highly preferred dessert variant among the public. The study employs the U Mann-Whitney test at a significance level of α = 0.05 to test hypotheses related to specific aspects of caramel pudding. The test results indicate that there is no significant influence on the aspects of aroma and pores. However, there is a significant impact on the aspects of custard color, taste, and texture. With average values reflecting consumer assessments ranging from somewhat like to very much like, it can be concluded that caramel pudding with soy milk is the best formulation for further development. The success of this formulation is not only attributed to high consumer preferences but also to the optimization of utilizing plant-based liquids, such as soy milk, as a substitute for animal-based liquids like cow's milk. These findings contribute to innovative developments in the food industry and offer a more sustainable alternative by utilizing plant-based ingredients. Thus, caramel pudding with soy milk can be an enticing and satisfying choice for consumers seeking delicious and environmentally friendly dessert variations. [ABSTRACT FROM AUTHOR]

ABSTRACTThe market for plant-based milk alternatives has been growing continuously within the last years, and numerous new food items including almond, oat, and soy milk are nowadays commercially available. The impact of said foods on the acid-base balance in humans has been rarely assessed but is of great importance for individuals who adopt an alkaline diet for health reasons. Using the Potential Renal Acid Load (PRAL) score as a measurement of the amount of acid or base a certain food produces in the human body, we analyzed n = 39 plant-based milk items available on the German market. For this cross-sectional study, we used manufacturer-derived data and aimed to compare the PRAL values of different plant-based milks. The median PRAL score for all plant-based milk alternatives was −0.23 (2.14) mEq/100 ml, and indicated a slightly alkalizing potential. Soy milks yielded, on average, the lowest PRAL score (−1.11 ± 1.14 mEq/100 ml), whereas mixed milks were slightly acidifying (mean PRAL score: 0.19 ± 0.39 mEq/100 ml). When compared to the PRAL value of cow’s milk, plant-based milk alternatives were slightly more alkaline. Our results allow for a better characterization of plant-based milk alternatives and are useful for individuals and researchers that aim to estimate the potential renal acid load from a growing group of food items.

We evaluated the effects of soy milk ingestion on changes in body composition, strength, power, and muscular-related biomarkers following 12 weeks of resistance training in older men. Thirty healthy older men (age = 65.63± 3.16 years; body mass = 62.63±3.86kg) were randomly assigned to one of two groups: soy milk + resistance training (SR) or placebo + resistance training (PR). Participants in the SR group received 240 ml of vanilla-flavoured non-dairy soy milk immediately after every training session and at the same time on non-training days. Differencesin muscle mass, upper limb body strength (UBS), lower limb aerobic power (LAP), activin A, and GDF15 were significantly greater in the SR group vs. the PR group (P < 0.05). Both intervention groups experienced a significant (p < 0.05) reduction in body mass (PR = -3.9 kg; SR = -3.2 kg), body fat % (PR = -0.8%; SR = -1.2%), activin A (PR = -5.1 pg/ml; SR = -12.8 pg/ml), GDF15 (PR = -8.1 pg/ml; SR = -14.7 pg/ml), TGFβ1 (PR = -0.43 pg/ml; SR = -0.41 pg/ml), and increase in muscle mass (PR = 0.81 kg; SR = 2.5 kg), UBS (PR = 3.4 kg; SR = 6.7 kg), lower limb body strength (PR = 2.8 kg; SR = 5.2 kg), upper limb aerobic power (PR = 34.3 W; SR = 38.6 W), LAP (PR = 23.2 W; SR = 45.2 W), BDNF (PR = 8.3 ng/ml; SR = 12.7 ng/ml), and irisin (PR = 1.5 ng/ml; SR = 2.9 ng/ml) compared to baseline. The ingestion of soy milk during 12 weeks of resistance training augmented lean mass, strength, and power, and altered serum concentrations of skeletal muscle regulatory markers in older men.

The effects of hydrodynamic cavitation (HC) and ultrasound cavitation (UC) on the lipoxygenase activity and physicochemical properties of soy milk were evaluated. The results revealed that both ultrasound cavitation and hydrodynamic cavitation significantly inactivated the lipoxygenase activity. After the exposure to ultrasound cavitation at 522.5 W/L and 70 °C for 12 min, the lipoxygenase activity was inactivated by 96.47 %. Meanwhile, HC treatment with the cavitation number of 0.0133 for 240 min led to the loss of 79.31 % of lipoxygenase activity. An artificial neural network was used to model and visualize the effects of different parameters after ultrasound cavitation treatment on the inactivation efficiency of soy milk. Turbiscan test results showed that hydrodynamic and ultrasound cavitation decreased the instability index and particle size of soy milk. Moreover, the total free amino acid content was significantly increased after hydrodynamic and ultrasound cavitation treatment. Gas chromatography-mass spectrometry showed that the total content of beany flavor compounds decreased after acoustic cavitation and HC treatment. Acoustic cavitation and HC affected the tertiary and secondary structure of soy milk, which was related to the inactivation of lipoxygenase. We aim to explore a potential and effective way of the application in soy milk processing by comparing the ultrasound equipped with heat treatment and hydrodymic cavitation.

Vegetative cells of Listeria monocytogenes and Escherichia coli and spores of Bacillus subtilis and Aspergillus niger were inoculated in soy milk at an initial concentration of ≈5 log CFU/mL. Inoculated and control (non-inoculated) soy milk samples were submitted to three types of treatments using a tubular annular thin film short-wave ultraviolet (UV-C) reactor with 1 mm of layer thickness. Treatments applied depended on the flow rate and the number of entries to the reactor, with UV-C doses ranging from 20 to 160 J/mL. The number of entries into the reactor tube (NET) was established as the most determining parameter for the efficiency of the UV-C treatments. Conidiospores of A. niger were reported as the most resistant, followed by B. subtilis spores, while vegetative cells were the most sensible to UV-C, with Listeria monocytogenes being more sensible than Escherichia coli. Treatments of just 80 J/mL were needed to achieve a 5 log CFU/mL reduction of L. monocytogenes while 160 J/mL was necessary to achieve a similar reduction for A. niger spores. [ABSTRACT FROM AUTHOR]

We evaluated the effects of soy milk ingestion on changes in body composition, strength, power, and muscular-related biomarkers following 12 weeks of resistance training in older men. Thirty healthy older men (age = 65.63 ± 3.16 years; body mass = 62.63 ± 3.86 kg) were randomly assigned to one of two groups: soy milk + resistance training (SR) or placebo + resistance training (PR). Participants in the SR group received 240 ml of vanilla-flavoured non-dairy soy milk immediately after every training session and at the same time on non-training days. Differences in muscle mass, upper limb body strength (UBS), lower limb aerobic power (LAP), activin A, and GDF15 were significantly greater in the SR group vs. the PR group (P < 0.05). Both intervention groups experienced a significant (p < 0.05) reduction in body mass (PR = -3.9 kg; SR = -3.2 kg), body fat % (PR = -0.8%; SR = -1.2%), activin A (PR = -5.1 pg/ml; SR = -12.8 pg/ml), GDF15 (PR = -8.1 pg/ml; SR = -14.7 pg/ ml), TGFβ1 (PR = -0.43 pg/ml; SR = -0.41 pg/ml), and increase in muscle mass (PR = 0.81 kg; SR = 2.5 kg), UBS (PR = 3.4 kg; SR = 6.7 kg), lower limb body strength (PR = 2.8 kg; SR = 5.2 kg), upper limb aerobic power (PR = 34.3 W; SR = 38.6 W), LAP (PR = 23.2 W; SR = 45.2 W), BDNF (PR = 8.3 ng/ml; SR = 12.7 ng/ ml), and irisin (PR = 1.5 ng/ml; SR = 2.9 ng/ml) compared to baseline. The ingestion of soy milk during 12 weeks of resistance training augmented lean mass, strength, and power, and altered serum concentrations of skeletal muscle regulatory markers in older men. [ABSTRACT FROM AUTHOR]

This study assessed the influence of the addition of the polysaccharides isolated from Pholiota nameko (PNPS) on the quality parameters of fermented soymilk. Lacticplantibacilli viability, physicochemical properties, sensory properties, microstructure and free radicals scavenging activities were evaluated. PNPS could increase the lacticplantibacilli viability of the fermented soymilk, with the maximum viable counts of L. plantarum ATCC 8014 of Log 9.9, Log 10.6, Log 11.2 and Log 11.9 for the fermented soymilk with 0 g/100 ml, 2 g/100 ml, 4 g/100 ml and 6 g/100 ml PNPS, respectively. The addition of PNPS into the fermented soymilk at the four levels of 0 g/100 ml, 2 g/100 ml, 4 g/100 ml and 6 g/100 ml had an obvious impact on the physicochemical parameters, resulting in more acidity (64.3 ± 1.6, 67.1 ± 2.7, 68.8 ± 1.9, and 73.9 ± 3.1°T), more viscosity (4025 ± 201, 4486 ± 401, 4562 ± 322, and 4785 ± 421 mPa s), and less syneresis (21.2 ± 1.5, 18.9 ± 1.6, 16.4 ± 1.7, and 14.4 ± 1.3 ml/100mg). Moreover, addition of PNPS significantly improved the sensory properties of the fermented soymilk during fermentation and storage and 4 g/100 ml of PNPS was the most suitable level. Further, PNPS enhanced the free radicals scavenging activities in the fermented soymilk at all the three levels. Therefore, the use of PNPS was beneficial for the manufacture of the fermented soymilk as a multifunction additive in viability protection, stabilizer substitute, improved nutrition, shelf-life maintenance and sensory promotion. [ABSTRACT FROM AUTHOR]

The global market for plant-based drinks is experiencing rapid growth driven by consumer demand for more sustainable diets, including vegetarian and vegan options. Soy beverages in particular are gaining popularity among individuals with lactose intolerance and milk protein allergies. They are considered an excellent source of high-quality protein, vitamin B, unsaturated fatty acids, and beneficial phytochemicals such as phytosterols, soy lecithins, and isoflavones. This review presents a comprehensive market survey of fifty-two soy beverages available in Spain and other European countries. The predominant category among those evaluated was calcium and vitamin-fortified drinks, accounting for 60% of the market. This reflects the need to address the nutritional gap compared to cow's milk and meet essential dietary requirements. The review covers the technological aspects of industrial soy milk production, including both traditional methods and innovative processing techniques. Additionally, it analyzes multiple studies and meta-analyses, presenting compelling evidence for the positive effects of soy beverages on various aspects of health. The review specifically examines the contributions of different components found in soy beverages, such as isoflavones, proteins, fiber, and oligosaccharides. Moreover, it explores controversial aspects of soy consumption, including its potential implications for growth, puberty, fertility, feminization, and the thyroid gland. [ABSTRACT FROM AUTHOR]

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The immunomodulatory properties of exopolysaccharides (EPSs) produced by Streptococcus thermophilus have not been explored in depth. In addition, there are no comparative studies of the functional properties of EPSs produced by streptococci in different food matrices. In this work, EPSs from S. thermophilus SBC8781 were isolated after soy milk (EPS-s) or cow milk (EPS-m) fermentation, identified, and characterized in their abilities to modulate immunity in porcine intestinal epithelial cells. Fresh soy milk and cow milk were inoculated with S. thermophilus SBC8781 (7 log CFU/mL) and incubated at 37 °C for 24 h. The extraction of EPSs was performed by the ethanol precipitation method. Analytical techniques, including NMR, UV-vis spectroscopy, and chromatography, identified and characterized both biopolymer samples as polysaccharides with high purity levels and similar Mw. EPS-s and EPS-m had heteropolysaccharide structures formed by galactose, glucose, rhamnose, ribose, and mannose, although with different monomer proportions. On the other hand, EPS-s had higher quantities of acidic polymer than EPS-m. The biopolymer production of the SBC8781 strain from the vegetable culture broth was 200–240 mg/L, which was higher than that produced in milk, which reached concentrations of 50–70 mg/L. For immunomodulatory assays, intestinal epithelial cells were stimulated with 100 µg/mL of EPS-s or EPS-m for 48 h and then stimulated with the Toll-like receptor 3 agonist poly(I:C). EPS-s significantly reduced the expression of IL-6, IFN-β, IL-8, and MCP-1 and increased the negative regulator A20 in intestinal epithelial cells. Similarly, EPS-m induced a significant reduction of IL-6 and IL-8 expressions, but its effect was less remarkable than that caused by EPS-s. Results indicate that the structure and the immunomodulatory activity of EPSs produced by the SBC8781 strain vary according to the fermentation substrate. Soy milk fermented with S. thermophilus SBC8781 could be a new immunomodulatory functional food, which should be further evaluated in preclinical trials. [ABSTRACT FROM AUTHOR]

Limitations of dairy products, such as lactose intolerance, problems related to a high cholesterol intake in diet, malabsorption, and the requirement for cold storage facilities, as well as an increasing demand for new foods and tastes, have initiated a trend in the development of non-dairy probiotic products. The possibility of producing beverages based on soy milk, sea buckthorn powder, and fermented by Bifidobacterium bifidus (Bb-12®, Bb) strain at different temperatures (30 °C and 37 °C) was examined. Strain viability, pH, and titratable acidity were measured during the fermentation period while the viability, pH, titratable acidity, and water holding capacity were determined during the storage time at 4 °C ± 1 °C within 14 days. Additionally, the survival and stability of Bb-12®, inoculated into a functional beverage when exposed to simulated gastrointestinal tract conditions, were assessed. The results obtained in this study revealed that the content of potent bioactive compounds in fermented soy milk and sea buckthorn powder depends on the processing conditions, the bacteria used in the fermentation step, and storage time. [ABSTRACT FROM AUTHOR]

The physical characterization of chocolate products is vital in manufacturing, and the chocolate's processing time and composition directly influence physical properties, such as rheology and melting. The objective of this study was to investigate the effects of processing time and the ingredient types on the physical properties of milk chocolates containing soy milk powder and soy protein isolate. Characteristics of skimmed milk chocolate (SMC) and whole milk chocolate (WMC) were compared to soy milk chocolate and soy protein chocolate (SPC). Rheological data of chocolate products were fitted to Casson, Herschel–Bulkley, and Bingham models. The highest viscosity was observed for SPC samples, whereas yield stress was the highest for SMC samples after 2 hr of processing. The increase in milk and soy fats in the formulation softened the texture and decreased the whiteness index significantly (p <.05). PSD results show that SPC had the highest D90 (40.1 μm) and the lowest specific surface area (893 m2/kg) after 6 hr of processing. SPC samples had the narrowest particle size distribution observed by the span values. X‐ray diffraction analysis showed that all the samples had the desired Form V, crystal form. The differential scanning calorimetry thermogram was used to determine phase transitions and melting behaviors. At the end of processing, melting enthalpies (ΔHmelt) were significantly lower (p <.05) in milk chocolates. [ABSTRACT FROM AUTHOR]

To compare effects of low phytate soymilk and regular soymilk consumption on the long-term mineral status in the body via rodent models. Male Sprague Dawley rats were randomly divided into control (CON), soymilk (SM) and low phytate soymilk group (LPSM), with 28 days’ intervention. Compared to CON, serum Ca, hemoglobin and transferrin, femur Zn level from both SM and LPSM group were elevated, while serum Fe, RDW and Zn from SM group were decreased. Serum and liver Zn level from LPSM group was significantly higher compared to SM group. In comparison with CON and SM, Ca level in the femur and liver, bone mineral density of cortical and trabecular bone from LPSM were increased. LPSM was capable of improving bone quality, maintaining circulating Fe and Zn levels, and liver Fe storage compared to SM group. Further studies on human subjects are required to explore low phytate soymilk consumption on Ca, Fe and Zn status.

Hypocalcemia may cause numerous symptoms, including neuromuscular irritability, prolonged QT interval, apnea, cyanosis, tachypnea, vomiting, or laryngospasm. Here, we reported a late-preterm 3-month-old infant presenting general involuntary twitches caused by hypocalcemic tetany. Laboratory data revealed hypocalcemia–hyperphosphatemia, high parathyroid hormone, normal magnesium, and low vitamin D(25-OH). Calcium intake deficiency was suspected. The infant was cured after calcium supplementation through the intravenous route and standard infant formula.

Objectives: This research was done to assess the periodontal ligament cells viability using propolis, coconut water, aloe vera, and soy milk storage media. Materials and Methods: Periodontal ligament cells were taken from freshly extracted teeth and stored into four groups of storage media: Group A-propolis, Group B-coconut water, Group C-aloe vera, and Group D-soy milk. Later, the cell viability was assessed at 1, 12, and 24 hours. Results: The periodontal ligament cell viability was significantly greater in propolis, followed by coconut water, aloe vera, and soy milk. Conclusion: We found that propolis, coconut water, aloe vera, and soy milk can be used as an effective storage media. These are naturally occurring and easily available storage medium.

Plant-based milk is considered a healthy and environmentally sustainable option. However, due to the low protein content of most plant-based milk and the difficulty of gaining flavor acceptance by consumers, its production scale is usually limited. Soy milk is a kind of food with comprehensive nutrition and high protein content. In addition, kombucha is naturally fermented by acetic acid bacteria (AAB), yeast, lactic acid bacteria (LAB), and other microorganisms, and the microorganisms in its system can improve the flavor characteristics of food. In the present study, LAB (commercially purchased) and kombucha were used as fermenting agents for soybean, which was used as a raw material to produce soy milk. A variety of characterization methods were used to study the relationship between the microbial composition and flavor regularity of soy milk produced with different proportions of fermenting agents and different fermentation times. In soy milk produced at 32 °C with a mass ratio of LAB to kombucha of 1:1 and a fermentation time of 42 h, the concentrations of LAB, yeast, and acetic acid bacteria in the milk were optimal at 7.48, 6.68, and 6.83 log CFU/mL, respectively. In fermented soy milk produced with kombucha and LAB, the dominant bacterial genera were Lactobacillus (41.58%) and Acetobacter (42.39%), while the dominant fungal genera were Zygosaccharomyces (38.89%) and Saccharomyces (35.86%). After 42 h, the content of hexanol in the fermentation system of kombucha and LAB decreased from 30.16% to 8.74%, while flavor substances such as 2,5-dimethylbenzaldehyde and linalool were produced. Soy milk fermented with kombucha offers the opportunity to explore the mechanisms associated with flavor formation in multi-strain co-fermentation systems and to develop commercial plant-based fermentation products. [ABSTRACT FROM AUTHOR]

The next generation of wearable electronics for internet of things (IoT) systems, and green energy harvesting require electrically conductive materials with high flexibility, conductivity, and being environmentally friendly. In this study, three biopolymers, cow's milk, soy milk, and egg white liquid, are investigated and compared as spin‐coated positive layers in triboelectric nanogenerators (TENGs). Superior results are obtained using egg white liquid as a novel liquid conductor with comparable conductivity and high transparency. After investigating various disposable polymers as substrates, sandpaper is used to improve the output performance of the proposed egg white liquid based TENG (EW‐TENG). The maximum output power density, voltage, and current of the EW‐TENG are 328.84 mW cm−2, 1720 V, and 16.05 mA, respectively. The fabricated EW‐TENG, with an area of 4 × 4 cm2, can directly illuminate 55 high‐power blue LEDs and can adequately perform an electrophoretic deposition of ZnO nanoparticles on copper layers without microcracks. The potential distribution of the EW‐TENG obtained by COMSOL Multiphysics software is consistent with the experimental results. Herein, an eco‐environmentally friendly, flexible, and lightweight electronic device for energy harvesting and electrophoretic deposition applications is proposed. [ABSTRACT FROM AUTHOR]

Among Indonesia, there is a 42% of anemia in adolescent girls. Study becomes challenging for those with anemia because blood may not bind oxygen from lungs to the rest of the body effectively. Consume soy and tempeh milk can be alternative treatment for anemia patients. In this study, young girls at SMP Negeri 2 Bengkulu City were tested to see how well tempeh milk and soy milk increased hemoglobin level. This study involved 36 young girls, aged 12 to 14, subjected to two-group pretest and posttest quasi-experimental design. The sample was taken by purposive sampling technique followed inclusion criteria namely, do not have infectious diseases and do not have blood disorders. The first treatment was given 200 mL of tempeh milk and the second treatment was given 200 mL of soy milk for 14 days. The average hemoglobin level of adolescent girls before intervention with tempeh milk is 12.8 g/dL and after the intervention was increased to 14.2 g/dL. The average hemoglobin level of adolescent girls before intervention with soy milk was 12.7 g/dL and after the intervention was increased to 13.7 g/dL. Tempeh milk and soy milk had the same effectiveness in increasing hemoglobin levels of adolescent girls at SMP Negeri 2 Bengkulu City. [ABSTRACT FROM AUTHOR]

The market for plant-based milk alternatives has been growing continuously within the last years, and numerous new food items including almond, oat, and soy milk are nowadays commercially available. The impact of said foods on the acid-base balance in humans has been rarely assessed but is of great importance for individuals who adopt an alkaline diet for health reasons. Using the Potential Renal Acid Load (PRAL) score as a measurement of the amount of acid or base a certain food produces in the human body, we analyzed n = 39 plant-based milk items available on the German market. For this cross-sectional study, we used manufacturer-derived data and aimed to compare the PRAL values of different plant-based milks. The median PRAL score for all plant-based milk alternatives was −0.23 (2.14) mEq/100 ml, and indicated a slightly alkalizing potential. Soy milks yielded, on average, the lowest PRAL score (−1.11 ± 1.14 mEq/100 ml), whereas mixed milks were slightly acidifying (mean PRAL score: 0.19 ± 0.39 mEq/100 ml). When compared to the PRAL value of cow's milk, plant-based milk alternatives were slightly more alkaline. Our results allow for a better characterization of plant-based milk alternatives and are useful for individuals and researchers that aim to estimate the potential renal acid load from a growing group of food items. [ABSTRACT FROM AUTHOR]

In this study, we determined the purine contents in milk and soymilk, as protein-rich drinks, and in enteral nutritional supplements employed to ameliorate protein malnutrition in the elderly. Milk consumption is known to lower serum uric acid levels and to promote uric acid excretion. However, discrepant results have been reported regarding the effect of soymilk on serum uric acid levels. The purpose of this study was to quantify and compare the total purine contents and the contents of individual purines and pyrimidines by molecular type (nucleotides, nucleosides, and bases). [ABSTRACT FROM AUTHOR]

ABSTRAK Susu kedelai adalah produk yang rentan mengalami kontaminasi dan kesalahan penyimpanan (handling), sehingga diperlukan kemasan cerdas Time Temperature Indicator (TTI)untuk mendeteksi kualitas susu kedelai. Pembuatan TTI dengan menggunakan membran indikator (kertas saring whatman) divariasikan derbandingan jumlah ekstak kunyit dan NaOH 1:3, 1:5, dan 1:7. Pembuatan TTI menggunakan komposisi, dan pengeringan membran asetat dalam waktu 40, 50, dan 60 menit. Kualitas susu kedelai menjadi tidak segar pada suhu ruang jam ke–6 (nilai pH 6.34) dan pada jam ke 48(nilai pH 6.32) pada suhu kulkas. Skor organoleptik menunjukan ciri-ciri basi pada jam ke–6 (suhu ruang) dan jam ke–48 (suhu kulkas). Uji mikroba menunjukan tidak lagi layak konsumsi pada jam ke –6 penyimpanan suhu ruang (6.89 log CFU/ml) dan jam ke 48penyimpanan kulkas (5.68 log CFU/ml). Hasil menunjukan bahwa aplikasi TTI menggunakan ekstrak kunyit dapat memonitoring kualitas susu kedelai pada suhu ruang namun tidak pada suhu kulkas. Dengan variasi yang tepat untuk suhu ruang adalah 1:7, dengan pengeringan membran asetat 60 menit. Kata kunci: Ekstrak Kunyit, Kemasan Cerdas, Susu Kedelai, Time Temperature Indicator(TTI) ABSTRACT Soy milk is a product that is prone to contamination and storage errors, so a smart packaging Time Temperature Indicator (TTI) is needed to detect the quality of soy milk. Making TTI using an indicator membrane (Whatman filter paper) was varied in proportion to the amount of turmeric extract and NaOH 1:3, 1:5, and 1:7. while the acetate membrane was dried for 40, 50, and 60 minutes. The quality of soy milk is not fresh at room temperature 6 hours (pH value 6.34) and 48 hours (pH value 6.32) at refrigerator temperature. Organoleptic scores showed stale characteristics at 6 hours (room temperature) and 48 hours (refrigerator temperature). The microbial test showed that it was no longer fit for consumption at the 6th hour of room temperature storage (6.89 logs CFU / ml) and the 48th hour of refrigerator storage (5.68 logs CFU / ml). The results show that TTI with turmeric extract can be applied for monitoring the quality of soy milk at room temperature but not in the refrigerator. With the right variation 1: 7 and 60 minutes acetate membrane drying. Keywords: Turmeric Extract, Smart Packaging, Soy Milk, Time Temperature Indicator (TTI)

This study aimed to compare the efficacy of fermented cow milk and fermented soy milk as protective carriers for the probiotic strain, Lactiplantibacillus plantarum LP-6 (LP-6), during upper gastrointestinal digestion. Using a near-real dynamic in vitro human stomach system, we evaluated the survival of LP-6 in fermented soy milk and fermented cow milk under simulated upper gastrointestinal conditions. Additionally, we conducted metabolomics analysis at different digestion stages to investigate the potential mechanisms of probiotic survival. Our results revealed that soy milk outperformed cow milk as a carrier, significantly improving the survival of LP-6 throughout digestion. The metabolomics analysis revealed notable enrichment in aspartic acid, glutamate, glutamine, phenylalanine metabolism, and ABC transporter proteins in digested fermented soy milk compared to digested fermented cow milk. These changes likely contribute to enhanced acid tolerance and bacterial cell protection in fermented soy milk. Our findings suggest that soy milk is an optimal carrier for LP-6, effectively protecting specific strains from acid stress while ensuring efficient delivery. • L plantarum LP-6 exhibited higher survival rates in fermented soy milk. • Amino acid metabolism may enhance acid tolerance and bacterial cell protection. • Soy milk was a more suitable carrier medium for L plantarum LP-6. [ABSTRACT FROM AUTHOR]

Vegetative cells of Listeria monocytogenes and Escherichia coli and spores of Bacillus subtilis and Aspergillus niger were inoculated in soy milk at an initial concentration of ≈5 log CFU/mL. Inoculated and control (non-inoculated) soy milk samples were submitted to three types of treatments using a tubular annular thin film short-wave ultraviolet (UV-C) reactor with 1 mm of layer thickness. Treatments applied depended on the flow rate and the number of entries to the reactor, with UV-C doses ranging from 20 to 160 J/mL. The number of entries into the reactor tube (NET) was established as the most determining parameter for the efficiency of the UV-C treatments. Conidiospores of A. niger were reported as the most resistant, followed by B. subtilis spores, while vegetative cells were the most sensible to UV-C, with Listeria monocytogenes being more sensible than Escherichia coli. Treatments of just 80 J/mL were needed to achieve a 5 log CFU/mL reduction of L. monocytogenes while 160 J/mL was necessary to achieve a similar reduction for A. niger spores.

The article presents a proteomic dataset generated by a comparative analysis, using gel-free nanoLC-MS/MS, of the cellular proteome of Lactobacillus delbrueckii subsp. bulgaricus, a yogurt starter, when cultivated in soy milk versus in cow milk. The CIRM-BIA1592 strain was cultivated in the aqueous phase of soy milk, or of cow milk. Whole-cell proteins were extracted, trypsinolyzed and analyzed by nano LC-MS/MS, prior to identification and to classification by function using the X!Tandem pipeline software and the proteomic data from NCBI.nlm.nigh.gov. Quantification of the proteins was moreover performed to evidence changes in their expression, depending on the culture medium. Data are available via ProteomeXchange with the identifier PXD033905 (http://www.proteomexchange.org/). This article is related to the research article entitled “The stressing life of Lactobacillus delbrueckii subsp. bulgaricus in soy milk”, by G.Jan et al. in Food Microbiology, 2022. This proteomic differential analysis indeed revealed major modulation of the stress proteome, with many stress proteins upregulated in the soy environment.

This research work presents the physicochemical and nutritional evaluation of soymilk and soymilk based products like tofu and its by-product okhara and soy yoghurt and a comparative study of their effect on blood gluco-lipid profile in both animal models and Type 2 diabetic patient volunteers. Their nutritional effect were also assessed amongst children and young mothers. All products have significant protein, fat, carbohydrate and crude fiber content. Total polyphenolic content of soymilk was determined to be 2.26±1.02 mg GAE/g; the phytate content in raw soy milk ranged between 0.1-0.3%; trypsin inhibitory activity of soybean was found to be 46.52±0.98. Results have shown the significant nutritional potentials of soymilk and soymilk based products. The average baseline BMI of 16.5 and 19.1 for child and young mothers participants were improved to 18.1 and 19.8 after intake of soy milk and soymilk based products. Okhara significantly (p

Objectives: This research was done to assess the periodontal ligament cells viability using propolis, coconut water, aloe vera, and soy milk storage media. Materials and Methods: Periodontal ligament cells were taken from freshly extracted teeth and stored into four groups of storage media: Group A-propolis, Group B-coconut water, Group C-aloe vera, and Group D-soy milk. Later, the cell viability was assessed at 1, 12, and 24 hours. Results: The periodontal ligament cell viability was significantly greater in propolis, followed by coconut water, aloe vera, and soy milk. Conclusion: We found that propolis, coconut water, aloe vera, and soy milk can be used as an effective storage media. These are naturally occurring and easily available storage medium. [ABSTRACT FROM AUTHOR]

Soy milk by-product is the insoluble fraction of the soybean cotyledon after the production of soy milk and is generally considered a waste material. With increased production of alternative milks, this by-product has caused environmental and financial issues for manufacturers. This residue contains high levels of nutrient such as protein, fibre, and lipids, micronutrients and phytochemicals. Composition has been found to be influenced by soybean varieties, processing conditions and post-production treatments. As this by-product has a high moisture content, nutrient and bioactive components can be quickly degraded due to oxidation, enzymic and microbial activities. Post-production treatments have been applied, to minimise degradation and spoilage. Being a rich source of nutrient and bioactive components, there is potential for use as a food ingredient. This review aims to outline some current manufacturing process, how this waste is generated and treated, highlight nutritional composition, review the current application of soy milk by-product and discuss potential future study trends. [ABSTRACT FROM AUTHOR]

The frequency dependent permittivity response of biological matter below the frequency limit of 1 kHz has still been under dispute. Present work confirms the strength of electromagnetic interaction with bio matter under the effect of the AC field. Based on their permittivity response, it is shown the ability of Dielectric Impedance Spectroscopy (DIS) technique to study milk with different origin, i.e. animal (bovine) and plant (soy), to distinguish them as well as the capability to differentiate whey protein from soy milk. The proposed bio-model assumes reorientation of large micelle molecules under the influence of the Alternating current (AC) signal in animal milk and elongation of protein fibers in plant milk. Current research proves the high sensitivity, accuracy and the reproducibility of the results on the one hand, and on the other, the fast and easily managed methodology. It demonstrates the DIS as extremely useful technique that allows investigation of the whole system when frequency ranges is as low as 0.1 Hz, thus, exploring new horizons for studying the interaction of electromagnetic radiation with bio matter. [ABSTRACT FROM AUTHOR]

In this study, a mixed culture of lactic acid bacteria (LAB) and kombucha bacteria was used to ferment soy milk. The microbial composition and the rheological properties, isoflavones, vitamins, and volatile flavor substances were quantitatively analyzed during fermentation. The fermentation process could significantly change the viscoelastic rheological properties of soy milk. Most of the isoflavone glycosides were hydrolyzed to aglycones by β-glucosidase produced during fermentation. The isoflavone content increased significantly as fermentation progressed. B vitamins content increased significantly, riboflavin content increased from 117.44 to 162.58 µg/g dry weight (dw), and cobalamin content, not detected before fermentation, increased to 106.73 µg/g dw. Microbial fermentation promoted protein aggregation and decreased the fat content of soy milk. After fermentation, the content of characteristic flavor substances in soybean, such as hexanal, was significantly reduced, and some new flavor compounds were generated from the fermentation-derived alcohols, esters, and acids. The combination of LAB and kombucha bacteria can enrich the taste and significantly enhance the nutritional properties and antioxidant capacity of fermented soy milk and provides a new idea for the research and development of fermented soy milk and its related plant-based fermented products. [Display omitted] • Indirect ventilation cultures allow bacteria and fungi to grow well. • Mixed fermentation can increase the amount of soy isoflavones and vitamins. • Mixed fermentation can reduce the beany smell and produce new flavors. [ABSTRACT FROM AUTHOR]

High protein supplements are a mainstay for weight training performers to obtain optimal muscle hypertrophy. However, the high costs of these supplements makes it difficult for some performers toconsume these products, hencethe need for alternatives. Therefore, this study aims to analyze and prove the ability to use a high protein foods, such as soy milk, egg whites, and tofu, in weight training as an alternative for muscle hypertrophy. It consists of a true-experimental pretest-posttest control group design with 26 fitness members recruited randomly from Padang, Indonesia. The sample was divided into experimental and control groups with each containing 13 respondents. The factorsin this study comprises of measurement of muscle circumference pretest data, post-test data, as well as weight training with (experimental) and without (control) high protein foods consumption. Highprotein foods were given based on the average protein consumption of the sample. Weight training is given to the arm and thigh muscles for ± two months with a frequency of 4 times a week, 75%-85% intensity, 4-12 repetitions, 1-5 sets, and 30-40 seconds intervals. The muscle circumference and fat thickness using the tapeline and skinfold and analyzed using the t-test. The results showed that the experimental group was better than the control for posttest arm and thigh muscles at values of 274.59 > 262.48 and 478.71 > 468.78 as well as mean differences of 12.11 and 9.93. In conclusion, high-protein foods in weight training can be used as an alternative for muscle hypertrophy. It is essential to note that consuming foods and supplement rich in protein will not lead to muscle hypertrophy without participating in well-programmed weight training. The results of this study are expected to be useful for weight training performers, such as fitness instructors, members, and athletes to obtain alternative means of muscle hypertrophy programs. Future studies need to include high-protein supplements as a comparison to test the high-protein foods during training. [ABSTRACT FROM AUTHOR]

Background : Current treatments for inflammatory bowel disease (IBD) are relatively futile and the extended use of drugs may reduce effectiveness. Several probiotic strains have shown promise in relieving/treating IBD symptoms. Objectives : The current study investigated the impact of fermented soymilk with a mixture of probiotic starter cultures containing Lactobacillus rhamnosus , L. casei , L. plantarum , L. acidophilus , Bifidobacterium longum , and B. animalis subsp. lactis in rats with dextran sulfate sodium (DSS)-induced colitis compared to control. Methods : Rats were randomly assigned to five groups (5 rats/group; n = 25): G1: negative normal control; G2: positive control (DSS); G3: DSS with sulfasalazine (DSS-Z); G4: DSS with soymilk (DSS-SM), and G5: DSS with fermented soymilk (DSS-FSM). Parameters monitored included the following: the disease activity index (DAI), macroscopic and histological assessments of colitis, and a fecal microbial analysis performed to assess the severity of inflammation and ulceration. Results : The DSS-FSM rats group exhibited lower DAI scores ( p < 0.05) than other treated groups during the induction period. A macroscopical examination revealed no ulceration or swelling in the intestinal mucosa of rats in the DSS-FSM-treated group, resembling the findings in the negative control group. In the positive control (DSS group), the colon tissue showed increased inflammation ( p < 0.05), whereas those in the DSS-SM- and DSS-FSM-treated rats groups did not show significant macroscopic scores of colitis. The positive DSS control and DSS-Z groups had crypt erosion and ulceration areas, severe crypt damage, and epithelial surface erosion, which were absent in the negative control and DSS-FSM groups. The counts of Lactobacillus spp. and Bifidobacterium spp. remained stable in both G1 and G5 over 4 weeks. The consumption of fermented soymilk with a mixture of probiotics could minimize the severity of DSS-induced colitis in rats. Conclusion , it was found that fermented soymilk containing Lactobacilli and Bifidobacterium might be an effective vehicle for reducing the severity of DSS-induced colitis in rats.

LCPS-1, a cell wall polysaccharide (CWPS), is bound to the cell wall of the probiotic Lacticaseibacillus paracasei (formerly known as Lactobacillus casei) strain Shirota (LcS). Generally, the role of CWPS in the viability and survivability of bacteria is yet to be fully understood. This study aimed to elucidate the role of LCPS-1 in the viability and survivability of LcS. A mutant strain completely lacking LCPS-1 was constructed and evaluated for growth in bovine and soy milk and susceptibility to acid and bile. The growth of the mutant in bovine and soy milk temporarily stalled after the late logarithmic phase while wild-type LcS continued growing, resulting in a significantly lower number of viable cells for the mutant strain (p < 0.01). Significantly higher cell death relative to that of the wild-type strain was observed for the mutant strain following acid treatment at pH 3.0 (p < 0.01), with 60 and 92 % survival, respectively. The absence of LCPS-1 also reduced the survival rate of LcS cells from 3.3 to 0.8 % following 0.2 % bile treatment. The survival rate of the mutant after consecutive treatment with acid and bile was 19 %, while 73 % of the wild-type LcS survived. These results indicate that LCPS-1 leads to higher LcS growth in milk and improves tolerance to acid and bile. This study reveals the contribution of probiotic bacterial CWPS to acidic and gastrointestinal stress tolerance. Based on these findings, characterizing and modifying CWPS in probiotic strains could enhance manufacturing yields and improve gastrointestinal stress tolerance after consumption by hosts, ultimately advancing the development of more effective probiotics., Competing Interests: Declaration of competing interest All authors are employed by Yakult Honsha Co., Ltd., (Copyright © 2024 The Authors. Published by Elsevier B.V. All rights reserved.)

Several studies have reported that exposure to ELF magnetic fields can increase cell death and inhibit bacterial proliferation. This study aimed to analyze the resistance of soy milk exposed to ELF magnetic fields with 300 μT and 500 μT intensities. The researchers employed a completely randomized design. The soy milk samples were exposed to ELF magnetic fields intensities of 300 μT and 500 μT for 60, 90, and 120 minutes. The variables studied were physical resistance (aroma, color, texture, and clot formation), pH, and density. The physical condition data were analyzed descriptively, while the pH and density data were analyzed using Mann Whitney and Kruskal Wallis statistics. The results showed that the aroma, texture, and clot formation on the surface of the samples exposed to the 500 μT intensity were better than the control group until ten hours after exposure. However, the color was not different from the control group. Therefore, exposure to ELF magnetic fields intensity of 500 μT potentially increased the soy milk resistance. The research results can be used as the basis for developing food security technology with ELFelectromagnetic wave radiation.

Background & aim: Soy milk is a appropriate source of protein for the elderly as a result of its high absorption rate and amino acids. The present study was performed to determine and evaluate the effect of eight weeks of resistance training and soy milk consumption on lipid profile, body composition and some physical fitness factors in elderly women. Methods: In the present semi-experimental study, 48 elderly women (age 65±2.2 years) in Yasuj, Iran, were selected by targeted sampling method and at that point randomly divided in four groups of resistance training + soy milk (n=12), resistance training + placebo (n=12), soy milk (n=12) and placebo (n=12). Forty-eight hours before and after the intervention, body composition tests, physical fitness and blood samples were taken. Data analysis was performed using dependent t-tests, one-way analysis of variance and LSD follow-up test at a significance level of less than 0.05. Results: After eight weeks, weight, body mass index, waist-to-hip ratio, TG, TC and LDL-C significantly decreased in the intervention groups, but HDL-C significantly increased (p