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Camel milk and its products are vital sources of nutrition for inhabitants of arid and semi-arid nomadic pastoral regions, where camels are predominantly raised. Alternatively, the high demand for soy milk originates from its nutritional importance, catering to individuals seeking/plant-based alternatives with health and environmental benefits. Camel milk is rich in essential nutrients, contains less lactose than bovine milk, and offers numerous health benefits. Although camel milk contains higher levels of α-lactalbumin and β-casein than bovine milk, the absence of β-lactoglobulin and the presence of low amounts of κ-casein make it unstable at high temperatures, exhibiting poor gelation characteristics. Soymilk proteins exhibit unique heat stability and gelation characteristics based on processing variables such as pH, temperature, and presence of coagulants. The use of camel milk and soymilk proteins enables the attainment of high sustainability, desirable tastes, better nutrient profiles, and improved functionalities. Thus, this review discusses the thermal stability and gelation properties of camel milk proteins, soymilk proteins, and their respective mixtures. Understanding blends of soy milk and camel milk proteins is crucial for developing nutritionally balanced alternatives, benefiting both individuals seeking plant-based options and those in arid regions relying on camel milk for sustenance. [ABSTRACT FROM AUTHOR]

The core reason for the nutritional richness and special flavour composition of traditional Chinese fermented soybean products lies in the diversity of microbial structures and their metabolites, which include a variety of potential probiotics. However, relatively little mainstream research has been conducted on these microorganisms, especially in regions with unrelated product dietary habits, limiting the high-value utilisation of the characteristic microbial resources. In order to enhance the efficient use and functional exploitation of microbial resources in Chinese traditional fermented soybean products, this paper investigated and reviewed a variety of products such as soybean paste, soy sauce, douchi, sufu, and fermented soybean milk, and carried out a detailed analysis of the sources, flavour characteristics, and potential functionality of microorganisms therein, which elucidated that the microorganisms in Chinese traditional fermented soybean products have the potential to be used as functional probiotics, with a view to contributing to the probiotic resources exploitation, novel food development, and the development of new food products, as well as the development of new foods. [ABSTRACT FROM AUTHOR]

ABSTRACT Practical Application Plant genotypes and processing technologies affect health properties of foods. How thermal processes with different sterilization values influence polyphenols in soymilk manufactured from different genotypes, particularly black soybean has not been well characterized. This study's aims were to investigate how one‐ and two‐phase ultrahigh temperature (UHT) processing technologies, with wide differences of lethality (F0 158.5 and 6.35, respectively), affected anti‐prostate cancer DU145‐cell properties of black soymilk compared to light‐yellow‐Proto soymilk. Phenolics were extracted from soymilk and used for chemical, cell cycle and apoptosis analyses. Total isoflavones and genistein in black soymilk were significantly higher than Proto soymilk by either processing methods. Compared to one‐phase processing, two‐phase produced higher gallic acid in both soybeans, and higher oxygen radical absorbance capacity (ORAC) in black soymilk. Soymilk processed from both genotypes by both UHT methods inhibited DU145 cells. Two‐phase‐UHT processed black soymilk was more effective than one‐phase UHT‐processed soymilk. IC50 values (mg/mL) of black and yellow soy extracts against prostate cancer cells differed only by 11%–25%, which were lower than the differences of total isoflavone (29%–33%) or genistein (>50% between two beans). The mechanism by which soymilk inhibited DU145 cell proliferation was through apoptosis as evidenced by cell cycle analyses and expressions of caspase‐3, Bcl‐2, and PARP‐1 proteins. Antioxidant properties, isoflavones, and phenolic acids were negatively correlated with prostate‐cancer‐cell inhibition IC50 (p < 0.05) with ORAC having the highest coefficient (r = −0.98). Overall, two‐phase‐UHT processing of soybean would produce soymilk products with a higher health benefit than a one‐phase UHT method.This study characterized the potential prostate cancer prevention effect of soymilk's phenolic extract in black soybean and compared with yellow soybean. The crude extract can be prepared much less costly than purified isoflavones and has potential to be developed into a dietary supplement. This study shows differences of soymilks made by continuous high‐temperature processing of two soybean types and can serve as a scientific foundation for future clinical research and commercialization. [ABSTRACT FROM AUTHOR]

This study aimed to determine the anti-inflammatory activities and bioactive compounds of soymilk yogurt prepared using Lactiplantibacillus plantarum TOKAI 17 or Pediococcus pentosaceus TOKAI 759 m. Mice were divided into five groups: normal diet (ND), soymilk, soymilk yogurt using L. plantarum TOKAI 17 (SY 17) or P. pentosaceus TOKAI 759 m (SY 759 m), and 0.5 × 109 cells of each starter strain (BC 17 or BC759m). In the SY 759 m group, the serum pro-inflammatory cytokine levels and the cytotoxicity of natural killer cells were attenuated compared to the ND group. In the cecum microbiota, the abundances of butyrate-producing bacteria increased in the SY 759 m and BC 17 groups. Furthermore, SY 759 m metabolites contained high levels of aglycone isoflavone, adenine and showed a significant decrease in CCL-2 and interleukin-6 production in lipopolysaccharide-induced macrophage. In conclusion, soymilk yogurt produced using P. pentosaceus TOKAI 759 m modulates the gut microbiota and can potentially prevent pro-inflammatory cytokine production. [ABSTRACT FROM AUTHOR]

Paraprobiotics are inactivated microbial cells that improve the health status of consumers when taken in adequate doses. They can be used instead of probiotics to eliminate disadvantages such as instability in production and storage difficulties. They can also be an alternative nutritional supplement for individuals sensitive to fermented products. In this study, a paraprobiotic supplement obtained from Lactobacillus plantarum was added to a soy dairy‐free beverage at two concentrations of 108 and 109 CFU/mL. Then, total soluble solids, pH, color, titratable acidity, antioxidant activity, and total phenolic content of the beverage were measured, and sensory analysis was also performed. The results indicate that paraprobiotic addition significantly increased (p < 0.05) the antioxidant activity (75.44 ± 0.23 µmol TE/g sample), total phenolic content (834.32 ± 6.69 mg GAE/g), protein (3.28 ± 0.18%), fat (2.35 ± 0.06), and ash content (0.57 ± 0.08). These results were also validated using the Raman spectroscopy technique. The paraprobiotic‐supplemented soy dairy‐free beverage had the highest taste and overall impression values. Since the parabiotic addition did not affect the physicochemical properties of the beverage, manufacturers can develop commercial products containing paraprobiotics without altering the production process. Practical Application: Paraprobiotics provide an alternative for individuals sensitive to fermented products but still desire the health benefits of probiotics. They additionally provide practical and technological advantages, including a longer shelf life without a need for a cold chain to preserve the viability and stability of microorganisms. The results of this study can be a reference for the industry to develop food products containing paraprobiotics with increased antioxidative and nutritional properties. [ABSTRACT FROM AUTHOR]

Plant-based beverages (PBB) consumption has increased significantly worldwide due to an interest in vegetarian/vegan diets, taste preferences, health and ethical and environmental issues. Therefore, this study intends to investigate consumption habits, consumer preferences and consumers' level of knowledge about PBB. In this study, a voluntary, anonymous questionnaire survey was applied to a sample of participants from Portugal. The sample was recruited by convenience, and therefore, the distribution among the groups was not even. Data analysis involved different statistical techniques: basic statistics, chi-square tests, factor analysis, cluster analysis and tree classification analysis. The results indicated that the most consumed PBB were almond, soy and oat beverages. The majority of consumers chose these beverages for nutritional and health reasons, while a smaller number consumed them as part of a vegetarian or vegan diet. The main motivations for consuming PBB are mainly associated with sustainability and health benefits. The results regarding the respondents' knowledge about PBB revealed that a health-related profession was the most significant predictor. These results allowed us to conclude that the factors of nutrition, health, ethics and practice of a vegetarian/vegan diet influence the consumption of PBB. It was also concluded that being in a healthcare profession, along with age and professional status within this field, were significant factors influencing the level of knowledge about PBB. [ABSTRACT FROM AUTHOR]

Summary: Tofu, a traditional soy‐based food, is widely consumed globally and serves as a significant source of plant protein. The quality of tofu can vary greatly depending on the coagulation process and the type of coagulants used. This study investigated the impact of a compound coagulant, consisting of transglutaminase (TGase) and calcium sulfate (CaSO4), on tofu quality, specifically focusing on pH, yield, water holding capacity (WHC), cooking loss, protein content, and in vitro digestibility. Soymilk was pre‐crosslinked with TGase for different durations (0, 1, 2, and 3 h) before the addition of CaSO4. Results indicated that TGase pre‐treatment significantly improved tofu yield and WHC, with optimal outcomes at 3 and 2 h, respectively. Cooking loss decreased with TGase treatment but increased at the 3‐h mark, suggesting over‐crosslinking. Electrophoresis revealed substantial protein crosslinking with TGase treatment, while in vitro digestion showed enhanced protein digestibility and higher peptide content in TGase‐treated samples. These findings underscore the potential of TGase treatment to enhance tofu's structural integrity and digestibility, offering valuable insights for optimising plant‐based protein processing to improve nutritional quality. [ABSTRACT FROM AUTHOR]

The list of standard abbreviations for JDS is available at adsa.org/jds-abbreviations-24. Nonstandard abbreviations are available in the Notes. Recent research has highlighted the importance of dietary fatty acid profile of fatty acid supplements on production responses of high-producing dairy cows. Conventional soybeans contain ∼15% oleic acid and ∼50% linoleic acid whereas high oleic acid soybeans (HOSB) contain ∼70% oleic acid and ∼7% linoleic acid. We determined the effect of increasing dietary inclusion of roasted and ground HOSB on production responses of high-producing dairy cows. Twenty-four multiparous Holstein cows (mean ± SD; 50.7 ± 4.45 kg/d of milk; 122 ± 57 DIM) were randomly assigned to treatment sequences in a replicated 4 × 4 Latin square design with 21-d periods. Treatments were increasing doses of HOSB at 0%, 8%, 16%, and 24% of DM. The HOSB replaced conventional soybean meal and hulls to maintain similar diet nutrient composition (% of DM) of 27.4% to 29.4% NDF, 20.6% forage NDF, 27.5% starch, and 15.9 to 16.5% CP. Total fatty acid content of treatments was 1.65%, 3.11%, 4.52%, and 5.97% of DM, respectively. Preplanned polynomial orthogonal contrasts included the linear, quadratic, and cubic effects of increasing HOSB. Increasing dietary inclusion of HOSB linearly decreased DMI and MUN and increased yields of milk, 3.5% FCM, ECM, and milk fat, and quadratically increased milk protein. The increased response to milk fat was due to an increase in preformed milk fatty acids. Due to the increase in milk component yields and decrease in DMI, there was an increase in feed efficiency. Increasing HOSB inclusion linearly decreased plasma BUN concentration and tended to decrease plasma insulin. Increasing HOSB had no effect on BW change or BCS change. In summary, increasing dietary inclusion of HOSB up to 24% of DM increased production responses of high-producing dairy cows and did not affect body reserves. [ABSTRACT FROM AUTHOR]

The incorporation of okara, a by-product of soybean milk production, into gluten-free products such as crispy waffles poses challenges due to the absence of gluten's viscoelastic properties and the high fiber content of okara. This study aimed to evaluate the effects of okara flour on the rheological properties, physical attributes, and sensory qualities of gluten-free waffles. Waffle batters with varying levels of okara flour (10%, 20%, 30%, and 40%) were prepared, and their rheological properties were analyzed using oscillatory shear and creep-recovery tests. Physical properties, proximate composition, cholesterol and glucose adsorption capacities, storage stability, and sensory attributes were also assessed. The results demonstrated that increasing okara flour content improved batter elasticity and viscosity (with complex viscosity reaching up to 10,923 Pa·s for 40% okara flour) but decreased spread ratio by up to 45% and increased moisture content by approximately 2.7%. Higher okara content also led to a 16% decrease in brightness (L*) and increased hardness, reaching 325.26 g/s at 40% substitution. Sensory evaluation revealed that waffles with 30% okara flour were preferred for their texture and overall liking, with a score of 7.43 compared to higher substitution levels. Cholesterol and glucose adsorption capacities were high in okara flour, contributing to potential health benefits. Storage stability tests showed acceptable moisture content, water activity, and microbiological safety over 60 days, though hardness decreased by about 42%. In conclusion, okara flour enhances the nutritional profile of gluten-free waffles, but its impact on texture and flavor requires careful formulation adjustments to optimize consumer acceptance. [ABSTRACT FROM AUTHOR]

Isolation of new plant-derived lactic acid bacteria (LAB) is highly prioritized in developing novel starter cultures for plant-based fermentation. This study explores the diversity of LAB in Danish flowers and their potential use for plant-based food fermentation. A total of 46 flower samples under 34 genera were collected for LAB isolation. By introducing an enrichment step, a total of 61 LAB strains were isolated and identified using MALDI-TOF and 16S rRNA sequencing. These strains represent 24 species across 9 genera, predominantly Leuconostoc mesenteroides, Fructobacillus fructosus, Apilactobacillus ozensis, and Apilactobacillus kunkeei. Phenotypic screening for exo-cellular polysaccharide production revealed that 40 strains exhibited sliminess or ropiness on sucrose-containing agar plates. HPLC analysis confirmed that all isolates produced exo-cellular polysaccharides containing glucose, fructose, or galactose as sugar monomers. Therefore, the strains were glucan, fructan, and galactan producers. The suitability of these strains for plant-based fermentation was characterized by using almond, oat, and soy milk. The results showed successful acidification in all three types of plant-based matrices but only observed texture development in soy by Leuconostoc, Weissella, Lactococcus, Apilactobacillus, and Fructobacillus. The findings highlight the potential of flower-derived LAB strains for texture development in soy-based dairy alternatives. [ABSTRACT FROM AUTHOR]

Objectives: The prospective effect of phytoestrogen-rich supplements has been explored by many researchers in an attempt to reduce breast cancer (BC) risk worldwide. In Saudi Arabia, some widely used supplements have high phytoestrogen content. Therefore, we aimed to (1) assess the relationship between phytoestrogen supplements (PSs) that are widely used among women of Saudi Arabia and BC and (2) assess the relationship based on the menstrual status. Methods: The study took place during 2020–2022 to assess several PSs using a case–control design that included five centers from different provinces around the country. A questionnaire was answered by the participants that included 381 (46%) cases (diagnosed with BC) and 449 (54%) controls (free of BC). The PS items were assessed individually and on the multivariant analysis model. Results: Of the 12 phytoestrogen-rich supplements, soy milk showed a significant decrease in BC risk. However, Echinacea showed an increased risk of BC among its users. Asubgroup analysis based on the menstrual status demonstrated an increased risk of BC among licorice root and green tea users on premenopausal and postmenopausal women, respectively. Conclusion: Soy isoflavones continue to show a significant risk reduction that could be used for a modified approach to reduce the risk of BC. However, Echinacea, licorice root, and green tea have shown to increase the risk of BC [ABSTRACT FROM AUTHOR]

Dairy and soy products are healthy food. However, studies have reported conflicting results associating their intake with coronary heart disease (CHD). Thus, this study determined the association between intake of dairy or soy products and 10-year CHD risk. Participants aged 40~69 years were grouped into those who consumed dairy products (more or less than twice a week) and those who consumed soy products (more or less than twice a week). Ten-year CHD risk (%), atherogenic index (AI), and atherogenic index of plasma (AIP) were calculated. The CHD risk, according to the level of dairy and soy product intake, was expressed as an odds ratio (OR) and a confidence interval (CI). Significant differences were observed in sex, age, education, income, and living area according to dairy intake frequencies, whereas only age showed significant differences according to soy products' intake frequencies. Relative effects of Framingham Risk Score (FRS) factors on 10-year CHD risk in Korean adults were found to be significant in the order of age, high-density lipoprotein cholesterol (HDL-C), smoking, blood total cholesterol (TC), systolic blood pressure (SBP), diabetes, and sex. Overall, participants who consumed dairy products ≥2/week had a significantly lower OR of 10-year CHD risk compared to those who consumed dairy products <2/week after adjusting for confounding factors (OR: 0.742, 95% CI: 0.619 to 0.890). Otherwise, intake of soy products ≥2/week tended to decrease the OR of 10-year CHD risk, although the decrease was not statistically significant. In conclusion, Korean adults who consumed dairy products ≥2/week had higher HDL-C and lower 10-year CHD risk than those who consumed dairy products <2/week. However, these results did not appear when consuming soy products. [ABSTRACT FROM AUTHOR]

Soy consumption is associated with health benefits, mainly linked to the ability of the intestinal microbiota to metabolize the glycosylated isoflavones into more bioactive compounds, such as equol. Because Bifidobacterium pseudocatenulatum INIA P815 is able to efficiently deglycosylate daidzin into daidzein, the aim of this work was to confirm the influence of soy beverages fermented by B. pseudocatenulatum INIA P815 for enhancing equol production by fecal microbiota. Firstly, fecal samples from 17 participants were characterized in vitro, and we observed that 35.3% of them were able to produce equol from daidzein. In addition, the kinetics of equol production and degradation by fecal microbiota were evaluated, determining that 30–85% of equol is degraded after 24 h of incubation. Finally, the influence of fermented soy beverage on improving the production of equol by selected equol-producing fecal samples and by the equol-producing strain Slackia isoflavoniconvertens was analyzed through a colonic model. Fermented soy beverage enhanced the equol production from S. isoflavoniconvertens as well as the fecal samples whose microbiota showed high rates of equol degradation. The results obtained confirm that the fermentation of soy beverages with selected bacterial strains improves the functional properties of these beverages in terms of isoflavone metabolism and equol production. [ABSTRACT FROM AUTHOR]

Fermented foods have been a part of human civilization for centuries, providing improved flavors, longer shelf-life, and enhanced nutritional value. One of the significant benefits of fermentation is its ability to increase the antioxidant capacity of foods. Fermentation processes using specific microorganisms have been shown to enhance the antioxidant properties of soy-derived products, soymilk, almonds, herbal infusions, grape pomace, bananas, and other food substrates. These fermented products have demonstrated increased antioxidant activity, improved health benefits, and potential for managing conditions such as hyperglycemia and hyperlipidemia. Fermentation also offers opportunities for the transformation of by-products and waste materials into new products with improved quality. Additionally, fermentation has been explored for the benefit of livestock, aiding in their general health and reducing the need for antibiotics. Overall, fermented foods and the use of food microorganisms show promise in improving public health and combating diseases driven by oxidative stress. [Extracted from the article]

Abstract Background Dietary guidelines recommend a shift to plant-based diets. Fortified soymilk, a prototypical plant protein food used in the transition to plant-based diets, usually contains added sugars to match the sweetness of cow’s milk and is classified as an ultra-processed food. Whether soymilk can replace minimally processed cow’s milk without the adverse cardiometabolic effects attributed to added sugars and ultra-processed foods remains unclear. We conducted a systematic review and meta-analysis of randomized controlled trials, to assess the effect of substituting soymilk for cow’s milk and its modification by added sugars (sweetened versus unsweetened) on intermediate cardiometabolic outcomes. Methods MEDLINE, Embase, and the Cochrane Central Register of Controlled Trials were searched (through June 2024) for randomized controlled trials of ≥ 3 weeks in adults. Outcomes included established markers of blood lipids, glycemic control, blood pressure, inflammation, adiposity, renal disease, uric acid, and non-alcoholic fatty liver disease. Two independent reviewers extracted data and assessed risk of bias. The certainty of evidence was assessed using GRADE (Grading of Recommendations, Assessment, Development, and Evaluation). A sub-study of lactose versus sucrose outside of a dairy-like matrix was conducted to explore the role of sweetened soymilk which followed the same methodology. Results Eligibility criteria were met by 17 trials (n = 504 adults with a range of health statuses), assessing the effect of a median daily dose of 500 mL of soymilk (22 g soy protein and 17.2 g or 6.9 g/250 mL added sugars) in substitution for 500 mL of cow’s milk (24 g milk protein and 24 g or 12 g/250 mL total sugars as lactose) on 19 intermediate outcomes. The substitution of soymilk for cow’s milk resulted in moderate reductions in non-HDL-C (mean difference, − 0.26 mmol/L [95% confidence interval, − 0.43 to − 0.10]), systolic blood pressure (− 8.00 mmHg [− 14.89 to − 1.11]), and diastolic blood pressure (− 4.74 mmHg [− 9.17 to − 0.31]); small important reductions in LDL-C (− 0.19 mmol/L [− 0.29 to − 0.09]) and c-reactive protein (CRP) (− 0.82 mg/L [− 1.26 to − 0.37]); and trivial increases in HDL-C (0.05 mmol/L [0.00 to 0.09]). No other outcomes showed differences. There was no meaningful effect modification by added sugars across outcomes. The certainty of evidence was high for LDL-C and non-HDL-C; moderate for systolic blood pressure, diastolic blood pressure, CRP, and HDL-C; and generally moderate-to-low for all other outcomes. We could not conduct the sub-study of the effect of lactose versus added sugars, as no eligible trials could be identified. Conclusions Current evidence provides a good indication that replacing cow’s milk with soymilk (including sweetened soymilk) does not adversely affect established cardiometabolic risk factors and may result in advantages for blood lipids, blood pressure, and inflammation in adults with a mix of health statuses. The classification of plant-based dairy alternatives such as soymilk as ultra-processed may be misleading as it relates to their cardiometabolic effects and may need to be reconsidered in the transition to plant-based diets. Trial registration ClinicalTrials.gov identifier, NCT05637866.

Abstract In this study, a variety of probiotic strains, including Lactiplantibacillus plantarum, Lacticaseibacillus casei, Lactobacillus acidophilus, Streptococcus thermophilus, Bifidobacterium longum, Limosilactobacillus reuteri, Lactobacillus delbrueckii subsp. bulgaricus, Lacticaseibacillus rhamnosus, and Bifidobacterium bifidum, were utilized for soymilk fermentation both as free cells and as synbiotics on agro-industrial residuals such as okara, whey protein, banana peels, apple pomace, sugarcane bagasse, orange peels, and lemon peels. Among these, Lacticaseibacillus rhamnosus emerged as the most significant strain for soymilk fermentation, exhibiting a viability of 10.47 log cfu/mL, a pH of 4.41, total acidity of 1.12%, and organic acid contents (lactic and acetic acid) of 11.20 and 7.50 g/L, respectively. As a synbiotic Lacticaseibacillus rhamnosus immobilised on okara, showed even more impressive results, with a viability of 12.98 log cfu/mL, a pH of 4.31, total acidity of 1.27%, and organic acid contents of 13.90 and 9.30 g/L, respectively. Over a 12-h fermentation period, cell viability values increased by 10.47-fold in free cells and 11.19-fold in synbiotics. Synbiotic supplementation of fermented soymilk proved more beneficial than free cells in terms of viability, acidity, and organic acid content. Furthermore, when synbiotic fermented soymilk was freeze-dried to simulate the digestive system in vitro, synbiotics and freeze-dried cells demonstrated superior gastrointestinal tract survival compared to free cells. Both the probiotic bacteria and the synbiotics exhibited cytotoxicity against colon and liver cancer cell lines, with half-maximal inhibitory concentrations ranging from 41.96 to 61.52 μL/well.

Background: Dietary guidelines recommend a shift to plant-based diets. Fortified soymilk, a prototypical plant protein food used in the transition to plant-based diets, usually contains added sugars to match the sweetness of cow's milk and is classified as an ultra-processed food. Whether soymilk can replace minimally processed cow's milk without the adverse cardiometabolic effects attributed to added sugars and ultra-processed foods remains unclear. We conducted a systematic review and meta-analysis of randomized controlled trials, to assess the effect of substituting soymilk for cow's milk and its modification by added sugars (sweetened versus unsweetened) on intermediate cardiometabolic outcomes. Methods: MEDLINE, Embase, and the Cochrane Central Register of Controlled Trials were searched (through June 2024) for randomized controlled trials of ≥ 3 weeks in adults. Outcomes included established markers of blood lipids, glycemic control, blood pressure, inflammation, adiposity, renal disease, uric acid, and non-alcoholic fatty liver disease. Two independent reviewers extracted data and assessed risk of bias. The certainty of evidence was assessed using GRADE (Grading of Recommendations, Assessment, Development, and Evaluation). A sub-study of lactose versus sucrose outside of a dairy-like matrix was conducted to explore the role of sweetened soymilk which followed the same methodology. Results: Eligibility criteria were met by 17 trials (n = 504 adults with a range of health statuses), assessing the effect of a median daily dose of 500 mL of soymilk (22 g soy protein and 17.2 g or 6.9 g/250 mL added sugars) in substitution for 500 mL of cow's milk (24 g milk protein and 24 g or 12 g/250 mL total sugars as lactose) on 19 intermediate outcomes. The substitution of soymilk for cow's milk resulted in moderate reductions in non-HDL-C (mean difference, − 0.26 mmol/L [95% confidence interval, − 0.43 to − 0.10]), systolic blood pressure (− 8.00 mmHg [− 14.89 to − 1.11]), and diastolic blood pressure (− 4.74 mmHg [− 9.17 to − 0.31]); small important reductions in LDL-C (− 0.19 mmol/L [− 0.29 to − 0.09]) and c-reactive protein (CRP) (− 0.82 mg/L [− 1.26 to − 0.37]); and trivial increases in HDL-C (0.05 mmol/L [0.00 to 0.09]). No other outcomes showed differences. There was no meaningful effect modification by added sugars across outcomes. The certainty of evidence was high for LDL-C and non-HDL-C; moderate for systolic blood pressure, diastolic blood pressure, CRP, and HDL-C; and generally moderate-to-low for all other outcomes. We could not conduct the sub-study of the effect of lactose versus added sugars, as no eligible trials could be identified. Conclusions: Current evidence provides a good indication that replacing cow's milk with soymilk (including sweetened soymilk) does not adversely affect established cardiometabolic risk factors and may result in advantages for blood lipids, blood pressure, and inflammation in adults with a mix of health statuses. The classification of plant-based dairy alternatives such as soymilk as ultra-processed may be misleading as it relates to their cardiometabolic effects and may need to be reconsidered in the transition to plant-based diets. Trial registration: ClinicalTrials.gov identifier, NCT05637866. [ABSTRACT FROM AUTHOR]

Traditionally, intensive thermal treatments are applied to process soy beverages, negatively impacting product quality by reducing solubility, and viscosity, while promoting syneresis. Modified cassava starches can prevent these effects. This study evaluates the influence of adding modified cassava starches on syneresis, apparent viscosity, particle size, microstructure, and sensory acceptance of a fermented soy beverage. A commercial culture of starter microorganisms and probiotics is used in the fermentation. Four beverages are produced: one with native cassava starch, one with octenyl succinic anhydride (OSA)‐modified cassava starch, one with crosslinked acetylated distarch adipate (ADA), and one with crosslinked‐substituted cassava starch (mixed); the starch concentration is 1% in each beverage. Samples are stored for 3 weeks at 4 °C. Modified cassava starches significantly alters syneresis compared to the native starch beverage, with no difference among the other treatments. Viscosity shows significant differences among treatments. During storage, the native starch beverage shows an increase in syneresis and a reduction in viscosity, whereas the OSA‐modified starch beverage has higher viscosity but presents significant variation by the end of the 3‐week storage period. The mixed starch beverage has intermediate characteristics with high viscosity and stability during storage. In the sensory evaluation, the consumers prefer the OSA‐modified starch beverage. [ABSTRACT FROM AUTHOR]

In this study, a variety of probiotic strains, including Lactiplantibacillus plantarum, Lacticaseibacillus casei, Lactobacillus acidophilus, Streptococcus thermophilus, Bifidobacterium longum, Limosilactobacillus reuteri, Lactobacillus delbrueckii subsp. bulgaricus, Lacticaseibacillus rhamnosus, and Bifidobacterium bifidum, were utilized for soymilk fermentation both as free cells and as synbiotics on agro-industrial residuals such as okara, whey protein, banana peels, apple pomace, sugarcane bagasse, orange peels, and lemon peels. Among these, Lacticaseibacillus rhamnosus emerged as the most significant strain for soymilk fermentation, exhibiting a viability of 10.47 log cfu/mL, a pH of 4.41, total acidity of 1.12%, and organic acid contents (lactic and acetic acid) of 11.20 and 7.50 g/L, respectively. As a synbiotic Lacticaseibacillus rhamnosus immobilised on okara, showed even more impressive results, with a viability of 12.98 log cfu/mL, a pH of 4.31, total acidity of 1.27%, and organic acid contents of 13.90 and 9.30 g/L, respectively. Over a 12-h fermentation period, cell viability values increased by 10.47-fold in free cells and 11.19-fold in synbiotics. Synbiotic supplementation of fermented soymilk proved more beneficial than free cells in terms of viability, acidity, and organic acid content. Furthermore, when synbiotic fermented soymilk was freeze-dried to simulate the digestive system in vitro, synbiotics and freeze-dried cells demonstrated superior gastrointestinal tract survival compared to free cells. Both the probiotic bacteria and the synbiotics exhibited cytotoxicity against colon and liver cancer cell lines, with half-maximal inhibitory concentrations ranging from 41.96 to 61.52 μL/well. [ABSTRACT FROM AUTHOR]

Alzheimer's disease (AD) is the most common neurodegenerative disease, with symptoms appearing in the cerebral cortex and hippocampus. amyloid β peptide (Aβ) has been shown to deposit in the brain, causing oxidative stress and inflammation, leading to impaired memory and learning. Lactocaseibacillus fermentation can produce deglycosylated isoflavones with high physiological activity, which can scavenge free radicals, enhance total antioxidant capacity and inhibit oxidative inflammatory responses. Therefore, in this study, Lactocaseibacillus paracasei subsp. paracasei NTU101 (NTU101) fermented soybean milk and its extracts were used as test substances, and AD model rats were established by infusion of Aβ40 in the brain for 28 days, and the preventive and ameliorating effects of NTU 101 fermented soymilk were discussed. Effects of soymilk and unfermented soymilk on AD, and explore its effects on AD. Main functional ingredients. The results showed that deglycosylated isoflavones in NTU101 fermented soybean milk improved AD symptoms. Mechanisms of actions include the inhibition of oxidative inflammation; reduction in the expression of risk factors for tau protein and apo E protein production, the deposition of Aβ40 around the hippocampus, and the expression of TLR-2 and RAGE proteins in astrocytes and microglia; and improvement in the memory and learning ability. Key points: Lactocaseibacillus-fermented soybean milk improved memory and learning abilityof AD rat Deglycosylated isoflavones (genistein and daidzein) were the functional compounds Deglycosylated isoflavones repress Aβ40 deposition by inhibiting TLR 2 and RAGE [ABSTRACT FROM AUTHOR]

Bisphenol A (BPA) is an endocrine disruptor and poses serious threats to human health, and widespread concern has been raised regarding its effective removal from the environment. In this work, an eco-friendly surface molecularly imprinted composite (MIL-100(Fe)@MIP) was successfully fabricated in the green solvent of water and further achieved the fast and effective removal of BPA. The maximum adsorption capacity of BPA bound to MIL-100(Fe)@MIP was 15.45 mg g−1, and the adsorption behavior was adequately described with the Langmuir model. MIL-100(Fe)@MIP acquired fast adsorption of BPA, and the equilibrium adsorption capacity achieved 95% within 10 min. The adsorption process better matches the pseudo-second-order model. As a solid phase sorbent, MIL-100(Fe)@MIP was successfully applied to rapidly and efficiently remove BPA from five real samples, which included disposable food containers, canned yellow peach, orange juice, soybean milk and teabags, and the recoveries ranged from 80.67% to 100.58%. Furthermore, MIL-100(Fe)@MIP exhibited excellent reusability for 20 cycles. Hence, the developed MIL-100(Fe)@MIP is an eco-friendly and promising adsorbent that can effectively and rapidly remove BPA from the environment. [ABSTRACT FROM AUTHOR]

Incorporating soy whey into pineapple juice can enhance nutritional and nutraceutical potential. The present study was conducted to develop soy whey‐fortified pineapple juice beverage and impact of ambient storage conditions on physicochemical, antioxidant, rheological, and sensory properties of functional beverage. Increasing the storage period decreased pH from 4.1 to 3.7 for control and 4.0 to 3.8 for soy whey‐treated samples. TSS increased from 8.3 to 10.6 on 0th day for control and soy whey‐treated beverage samples while on the 30th day, the TSS ranged from 8.9 to 11.1°B. Up to 30% soy whey incorporation, the DPPH, reducing power, and ABTS of beverages increased from 5.58%–57.01%, 56.35%–56.90%, and 4.84%–47.01%, respectively. The flow index (n) of the beverage formulations ranged between 0.4758 and 0.6521, and the yield stress between 0.018 and 0.025 Pa, hence showing Herschel–Bulkley character. With the increase in concentration and storage period, both G′ and G″ values decreased considerably (p <.05). The standard plate and yeast and mold count decreased considerably with an increase in soy whey and increased with an increase in storage. The sensory score of the beverages up to 30% soy whey exhibited best sensory score results compared to control and samples with 30% above soy whey content. [ABSTRACT FROM AUTHOR]

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]

Fermentation with Bacillus subtilis significantly enhances the physiological activity and bioavailability of soymilk, but the resulting characteristic flavor seriously affects its industrial promotion. The objective of this study was to identify key proteins associated with characteristic flavors in B. subtilis BSNK-5-fermented soymilk using tandem mass tag (TMT) proteomics. The results showed that a total of 765 differentially expressed proteins were identified. Seventy differentially expressed proteins related to characteristic flavor were screened through Gene Ontology (GO) and Kyoto Encyclopedia of Genes and Genomes (KEGG) enrichment analysis. After integrating metabolomics data, fifteen key proteases of characteristic flavor components in BSNK-5-fermented soymilk were further identified, and free ammonia was added. In addition, there were five main formation mechanisms, including the decomposition of urea to produce ammonia; the degradation of glutamate by glutamate dehydrogenase to produce ammonia; the degradation of threonine and non-enzymatic changes to form the derivative 2,5-dimethylpyrazine; the degradation of valine, leucine, and isoleucine to synthesize isovalerate and 2-methylbutyrate; and the metabolism of pyruvate and lactate to synthesize acetate. These results provide a theoretical foundation for the improvement of undesirable flavor in B. subtilis BSNK-5-fermented soy foods. [ABSTRACT FROM AUTHOR]

Introduction: The food and beverage industry has shown a growing interest in plantbased beverages as alternatives to traditional milk consumption. Soy milk is derived from soy beans and contains proteins, isoflavones, soy bean oligosaccharides, and saponins, among other ingredients. Because of its high nutritive value and versatility, soy milk has gained a lot of attention as a functional food. Methods: The present work aims to explore the prebiotic properties and gastrointestinal tolerance potential of new formulations of soy milk-derived drinks to be fermented with riboflavin-producing probiotic Lactiplantibacillus plantarum MTCC (Microbial Type Culture Collection and Gene Bank) 25432, Lactiplantibacillus plantarum MTCC 25433, and Lactobacillus acidophilus NCIM (National Collection of Industrial Microorganisms) 2902 strains. Results and discussion: The soy milk co-fermented beverage showed highest PAS (1.24 ± 0.02) followed by soy milk beverages fermented with L. plantarum MTCC 25433 (0.753 ± 0.0) when compared to the commercial prebiotic raffinose (1.29 ± 0.01). The findings of this study suggested that the soy milk beverages exhibited potent prebiotic activity, having the ability to support the growth of probiotics, and the potential to raise the content of several bioactive substances. The higher prebiotics activity score showed that the higher the growth rate of probiotics microorganism, the lower the growth of pathogen. For acidic tolerance, all fermented soy milk managed to meet the minimal requirement of 106 viable probiotic cells per milliliter at pH 2 (8.13, 8.26, 8.30, and 8.45 logs CFU/mL, respectively) and pH 3.5 (8.11, 8.07, 8.39, and 9.01 log CFU/mL, respectively). The survival rate of soy milk LAB isolates on bile for 3 h ranged from 84.64 to 89.60%. The study concluded that lactobacilli could thrive in gastrointestinal tract. The sensory evaluation scores for body and texture, color, flavor, and overall acceptability showed a significant difference (p < 0.05) between the fermented probiotic soy milk and control samples. Soy milk fermented with a combination of L. plantarum MTCC 25432 & MTCC 25433 demonstrated the highest acceptability with the least amount of beany flavor. The findings of the study suggest soy milk's potential in plant-based beverage market. [ABSTRACT FROM AUTHOR]

Background. There is a growing interest in harnessing bioactive peptides derived from food-grade raw materials, especially for the development of functional foods. Tempeh milk protein hydrolysates (TMPHs) are interesting sources of bioactive peptides. In the current study, TMPHs were characterized by their bioactive peptides, dietary polyphenols and antioxidant activity. Material and methods. TMPHs were made from Rhizopus oligosporus fermented tempeh with fermentation times of 0, 1, 2, 3 and 4 days, designated as TMPH0, TMPH1, TMPH2, TMPH3 and TMPH4, respectively. The morphological appearance of tempeh was examined by scanning electron microscopy. The analyzed characteristics of TMPHs were physicochemical properties, total soluble proteins (TSP), trichloroacetic acid (TCA)-soluble peptides, bioactive peptides, antioxidant activity, total phenolic compounds (TPCs) and total flavonoid compounds (TFCs). Results. The morphological appearance and microstructure of tempeh with varied fermentation times were different under SEM due to the growth of R. oligosporus. The pH of TMPHs remained constant at 7 for samples with fermentation times of 0, 1 and 2 days and continuously decreased for those fermented for 3 and 4 days. However, total acidity continuously increased from the first day of fermentation. TMPH3 had the highest level of total soluble proteins and trichloroacetic acid (TCA)-soluble peptides. SDS-PAGE analysis demonstrated that TMPHs consist of various protein fractions with large molecular weights from 25 kDa and with lower molecular weights. Their SDS-PAGE patterns were different, indicating protein alteration during fermentation. In DPPH and ABTS assays, TMPH3 exhibited the strongest antioxidant activity. These results agreed with those from the analysis of total phenolic compounds (TPCs) and total flavonoid compounds (TFCs) showing that TMPH3 had the highest TPC and TFC.Conclusion. This study demonstrates that TMPHs possess the capability to yield bioactive peptide-derived proteins with active biological properties, a favorable degradation mechanism, and enhanced bioaccessibility, making them suitable for use in the production of functional foods. [ABSTRACT FROM AUTHOR]

BACKGROUND: Soymilk is a high‐quality source of protein and minerals, such as calcium (Ca), iron (Fe), and zinc (Zn). However, phytic acid in soymilk restricts mineral and protein availability. We here investigated the effects of removing phytic acid on the physicochemical properties, mineral (Ca, Fe, and Zn) bioaccessibility, and protein digestibility of soymilk. RESULTS: Physicochemical property analysis revealed that the removal of phytic acid reduced protein accumulation at the gastric stage, thereby facilitating soymilk matrix digestion. The removal of phytic acid significantly increased Zn bioaccessibility by 18.19% in low‐protein soymilk and Ca and Fe bioaccessibility by 31.20% and 30.03%, respectively, in high‐protein soymilk. CONCLUSION: Removing phytic acid was beneficial for the hydrolysis of high‐molecular‐weight proteins and increased the soluble protein content in soymilk, which was conducive to protein digestion. This study offers a feasible guide for developing plant‐based milk with high nutrient bioaccessibility. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

BACKGROUND: The increasing attention toward frozen soy‐based foods has sparked interest. Variations exist in the quality and structure of soymilk gels induced by different salt ions, leading to diverse changes post‐freezing. This study compared and analyzed the effects of calcium chloride (CC), magnesium chloride (MC) and calcium sulfate (CS) on the quality characteristics and protein structure changes of soymilk gels (CC‐S, MC‐S and CS‐S) before and after freezing, and clarified the mechanisms of freezing on soymilk gel. RESULTS: The formation rate of soymilk gel is influenced by the type of salt ions. In comparison to CS and MC, soymilk gel induced by CC exhibited the fastest formation rate, highest gel hardness, lowest moisture content, and smaller gel pores. However, freezing treatment deteriorated the quality of soymilk gel induced by different salt ions, leading to a decline in textural properties (hardness and chewiness). Among these, the textual state of CC‐induced soymilk gel remained optimal, exhibiting the least apparent damage and minimal cooking loss. Freezing treatments prompt a transition of soymilk gel secondary structure from β‐turns to β‐sheets, disrupting the protein's tertiary structure. Furthermore, freezing treatments also fostered the crosslinking between soymilk gel protein, increasing the content of disulfide bonds. CONCLUSION: The quality of frozen soymilk gel is influenced by the rate of gel formation induced by salt ions. After freezing, soymilk gel with faster gelation rates exhibited a greater tendency for the transformation of protein–water interactions into protein–protein interactions. They showed a higher degree of disulfide bond formation, resulting in a more tightly knit and firm frozen gel network structure with denser and more uniformly distributed pores. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

This research developed soymilk ice cream (SMI) mixed with pulp from ripe Palmyra fruit (RPF) in amounts of 0.01, 0.1 and 1%, by weight of soymilk. Chemical compositions, physical properties and sensory quality (quantitative descriptive analysis, QDA) of the ice cream samples were analyzed and compared with the control sample (without RPF added). The results showed that an increase in RPF resulted in an increase in viscosity of SMI-RPF (p≤0.05). The overrun of SMI-RPF samples was likely declined, thus resulting in an increase in their melting rate, hardness and adhesiveness of SMI-RPF. Moreover, increased RPF promoted increases in a* and b* found in SMI-RPF. The results from the sensory quality assessment showed that there were no statistical differences in colour, foul-smell, sweet taste, texture and ice crystal size between all ice cream samples (p>0.05), whereas the SMI mixed with 1% of RPF had a higher intensity of aroma from RPF when compared with SMI (p≤0.05). Even though the statistical analysis showed that foul-smelling was not statistically different in all ice cream samples, the average value of foul-smelling in SMI-RPF was likely declined. This showed the possibility of the utilisation of RPF to mask the foul-smelling from SMI. [ABSTRACT FROM AUTHOR]

Contrastive reduplication (CR) (e.g., milk-milk or soy milk) has emerged as a notable linguistic phenomenon in both spoken and written English, drawing attention across various linguistic dimensions, including morphology, semantics, and pragmatics. However, the phonology and prosody aspects of CR remain relatively unexplored. This paper represents a summary of an MA thesis (Petrechová, 2022) addressing this gap by conducting a comprehensive analysis of approximately 200 spoken excerpts of CR. The CR corpus encompasses diverse sources such as literature, radio, movies, and TV series, with manually curated spoken examples. The analysis investigates the overall intonation patterns of CR constructions, with special attention given to acoustic properties, including contrastive features in terms of intonation, overall duration of elements, and measurements such as F1 and F2 of stressed vowels. The investigation aims to shed light on the nuanced interplay of prosody and phonology in expressing contrast within CR constructions. The study also analyses the interconnection of acoustic and prosodic features of CR and other observed variables, such as the speaker’s gender, CR pragmatic functions, and the position of CR in a sentence. The study provides evidence that the first element of CR tends to be more prominent and stressed, and that the intonation pattern of CR depends on the overall intonation pattern of the whole clause in which CR occurs. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Henan University of Technology Natural Science Edition is the property of Henan University of Technology Journal 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.)

In this study, a newly isolated Pediococcus acidilactici F3 was used as probiotic starter for producing fermented soymilk to enhance antioxidant properties with high antimicrobial activity against food-borne pathogens. The objectives of this study were to investigate optimized fermentation parameters of soymilk for enhancing antioxidant property by P. acidilactici F3 and to assess the dynamic antimicrobial activity of the fermented soymilk during co-culturing against candidate foodborne pathogens. Based on central composite design (CCD) methodology, the maximum predicted percentage of antioxidant activity was 78.9% DPPH inhibition. After model validation by a 2D contour plot, more suitable optimum parameters were adjusted to be 2% (v/v) inoculum and 2.5 g/L glucose incubated at 30 ◦C for 18 h. These parameters could provide the comparable maximum percentage of antioxidant activity at 74.5 ± 1.2% DPPH inhibition, which was up to a 23% increase compared to that of non-fermented soymilk. During 20 days of storage at 4 ◦C, antioxidant activities and viable cells of the fermented soymilk were stable while phenolic and organic contents were slightly increased. Interestingly, the fermented soymilk completely inhibited food-borne pathogens, Salmonella Typhimurium ATCC 13311, and Escherichia coli ATCC 25922 during the co-culture incubation. Results showed that the soymilk fermented by P. acidilactici F3 may be one of the alternative functional foods enriched in probiotics, and the antioxidation and antimicrobial activities may retain nutritional values and provide health benefits to consumers with high confidence. [ABSTRACT FROM AUTHOR]

Both the soybean variety and processing method affect the end soybean product's characteristics. This study's objective was to characterize the effects of four extraction methods (variations of soaking and grinding) combined with cooking on the content and composition of phenolic substances and the antioxidant and anti-DU145 prostate cancer cell proliferation properties of soymilks prepared from a yellow soybean of the ProSoy variety, which is a high-protein variety. The results showed that the soymilk processing yield was the greatest using method 4, although method 2 gave the highest solid and protein yields by about 14 and 12%, respectively. Method 4, a two-step grinding method, also gave increased yields (8 and 7% for solids and proteins, respectively), and in all but one instance produced higher total phenolic content (TPC), total flavonoid content (TFC), condensed tannin content (CTC), and total isoflavone content values in both raw and cooked soymilks as compared to method 1. Cooking the soymilks reduced 14–17% of their total phenolic substances. Cooking reduced the anti-cancer capacity of the phenolic extracts from the soymilk prepared using method 4 by increasing the IC50 value from about 4.9 mg/mL to 6.8 mg/mL. The increases in phenolic compounds and antioxidants produced in the Prosoy soymilks using methods 2 and 4, with simultaneous increases in product and solid yields, are of significant benefit to the soymilk industry and consumer health. [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]

Our previous work demonstrated the presence of lead (Pb) and cadmium (Cd) contamination in cow milk (CM) and soy beverages (SBs) in Portugal. These metals share carcinogenic mechanisms, suggesting at least additive effects. Our goals were to assess carcinogenic risks from Pb and Cd intake detected in various CM and SB brands on the Portuguese market and to determine the relative contributions of Pb and Cd. Furthermore, we modeled different consumption scenarios for various age/body weight groups to estimate cumulative Excess Lifetime Carcinogenic Risk (ELCR). ELCR was computed by multiplying chronic daily intake by a cancer slope factor for each metal, with an ELCR > 1 × 10−4 indicating carcinogenic risk. Five CM and three SB brands posed cancer risks in children, with the highest values at 1.75 × 10−4 and 9.12 × 10−5, respectively; Pb had mean relative contributions of 87.8 ± 3.1% in CM and 54.9 ± 12.1% in SB. Carcinogenic risks were observed for children, adolescents, and adults in several CM or SB consumption scenarios, albeit at levels above typical Portuguese intakes. Strict monitoring of metal levels, such as Pb and Cd, is advised because CM is a component of many foods, including baby food. [ABSTRACT FROM AUTHOR]

Immobilization of enzymes is a very attractive technique to develop efficient and cost-effective bioprocesses. In present investigation, immobilization of partially purified α-galactosidase from Penicillium aculeatum APS1 (APS1αgal) was carried out on chitosan coated magnetic nanoparticles, Fe3O4. Immobilization conditions such as enzyme concentration, amount of chitosan coated magnetic nanoparticles (CMNP), pH and time for immobilization were optimised and maximum immobilization yield of 45 ± 2% and activity yield of 47 ± 3% were achieved. Immobilized particles were characterised by thermal analysis and Fourier transform infrared spectroscopy (FT-IR). The surface morphology of particles was studied by scanning electron microscopy (SEM). Moreover, biochemical properties of free and immobilized enzymes were compared. Thermostability and storage stability of APS1αgal were found to be improved after immobilization. Reusability of immobilized APS1αgal was assessed and it was found to retain 65% activity after 12 consecutive cycles. Further experiments were conducted to assess the ability of immobilized APS1αgal for removal of raffinose family oligosaccharides (RFO) in soymilk. During batch hydrolysis, about 80% removal of RFO was achieved. Hydrolysis of RFO was confirmed by TLC analysis. Immobilized APS1αgal was able to carry out hydrolysis of RFO up to 45% even after 7 cycles. Overall, results of this study show the potential of immobilized APS1αgal for efficient removal of non-digestible RFO in soymilk. [ABSTRACT FROM AUTHOR]

Ice cream is a type of processed animal milk that is very popular in the community. Animal milk contains lactose, which is difficult for lactose-intolerant people to digest. Soy juice has almost the same nutritional content as animal milk, so it can be used as a substitute for animal milk in this study. The purpose of this study was to determine the correct amount of soybean juice based on physical characteristics (overrun, melting speed, total solids, emulsion stability) and chemical characteristics (fat content, protein content, sucrose), as well as the main nutritional amounts of fat and protein in brown rice ice cream substituted with soybean juice. The experimental design of this study used a non-factorial randomized group design (RAK) with 4 soy juice treatments and 1 cow's milk control. The soybean juice treatments included K0: 250 ml, K1: 125 ml, K2: 250 ml, K3: 375 ml, and K4: 500 ml, which were repeated five times, yielding 25 sample units. Methods for data analysis using SAS and DMRT if the results show significant differences. The results showed that treatment K1 (125 ml of soybean juice) was the best treatment in increasing the value of overrun, melting speed, total solids, emulsion stability, and sucrose. The results also showed the amount of fat content in treatment K1 = 1.68%, K2 = 2.37%, K3 = 2.48%, K4 = 3.11%, and protein content in treatment K1 = 4.86%, K2 = 4.75%, K3 = 4.66%, and K4 = 4.33%. [ABSTRACT FROM AUTHOR]

High-frequency pulse continuous heating (HFP) is a newly developed electric heating technique that can increase the temperature of slurry foods to over 100 °C in less than 1 s. In this study, we investigated the effect of heating soybean slurry by HFP on lipoxygenase (LOX) activity, the extraction ratio of soy protein, and aroma components of soymilk. Despite the short heating time, HFP inactivated 99 % and 100 % of LOX at 80 °C and 90 °C, respectively. However, conventional heating at 80 °C took 5 min to inactivate LOX. Furthermore, HFP increased the extraction ratio of protein, and decreased the unpleasant beany flavor. These results show that HFP can significantly reduce heating time, thereby enhancing the quality of soymilk. [ABSTRACT FROM AUTHOR]

Several studies have shown that lactic acid bacteria (LAB) fermentation plays an important role in the development and application of soy-based products and could increase their nutritional values and content of bioactive substances. Lactiplantibacillus plantarum LP95 has shown in previous studies to be a promising candidate as a probiotic and microbial culture in fermented soymilk production. In this study, the suitability of Lp. plantarum LP95 as a functional starter culture in tofu production was verified, with a focus on evaluating the isoflavone and amino acid content in the final product after 21 days of storage at 4 °C. Lp. plantarum LP95 was found able to ferment monosaccharides and disaccharides naturally present in soymilk (D-glucose, D-fructose, D-galactose and D-sucrose) after 24 h while leaving the content of galacto-oligosaccharides (stachyose and raffinose) unaffected. The rich amino acid profile of tofu has undergone some quantitative but not qualitative variations compared to the soy milk used, highlighting the high nutritional value of the product obtained. The enzymatic activity of Lp. plantarum LP95 allowed the release of isoflavone aglycones (daidzein, glycitein and genistein) that were not further metabolized during the fermentation phase of soymilk and during storage at 4 °C. In addition, Lp. plantarum LP95 showed a good viability after 21 days of tofu storage at 4 °C. The results obtained highlighted the suitability of this LAB strain to be used as a microbial culture capable of playing a pro-technological role in the production of fermented tofu, which has good nutritional and functional properties. [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.)

Advanced glycation end products (AGEs) are formed within the body as a part of normal metabolism and are also the by-products of cooking food. The elevated levels of AGEs in the body are considered pathogenic. The modern diets contain high levels of AGEs which are getting incorporated into the body AGEs pool and contribute to post-diabetic and age-related complications. The objective of the present study is to estimate the cross-linked AGEs (AGE-fluorescence) and the more stable carboxymethyl-lysine (CML) by spectrofluorimetry and ELISA in 58 kinds of foods in India. It was evident from the results that the foods cooked at higher temperatures showed high levels of AGEs. Among the studied foods, the highest fluorescence was observed in Biscuits 2 (362 AU), and the highest level of carboxymethyl lysine (CML) was found in Soya milk (659.3 ng/g). However, there was less correlation between the AGE-fluorescence and the CML content of the food samples. Processed food such as tomato sauce, chilli sauce, and cheese, along with western foods like chicken nuggets, pizza, and biscuits like Biscuits 2, are known to contain high levels of AGEs. In the present study a preliminary database of AGE-fluorescence and CML content of 58 foods was developed, which is the first attempt among Indian foods. Furthermore, elaborated database can be developed including maximum consumed foods in India which will help in suggesting a better diet for the diabetic population. [ABSTRACT FROM AUTHOR]

Diabetes mellitus is a significant threat to society and even results in death. The content of soybeans that can lower blood glucose levels are protein, isoflavones, fiber, and a low glycemic index. Moringa leaves contain antioxidants such as flavonoids, vitamin A, E, C, and selenium, which help lower blood glucose levels. However, it is unknown whether combining soy milk with boiled moringa leaves is also beneficial in reducing blood sugar levels. This study aimed to determine how combining soy milk and boiled moringa leaves affects blood sugar levels in type 2 diabetes mellitus patients at Posbindu Puskesmas Nusa Indah. Bengkulu city in 2023. The design used in this study is a pre-experimental design with a pre-test and post-test design. Fifteen pre-elderly samples aged 45 to 59 years with blood sugar levels of 140 to 199 mg/dL were randomly selected as intervention targets in this study. The treatment combined 200 ml of soy milk with 150 mL of Moringa leaf decoction, and then 350 mL of soymilk was produced. The intervention was given twice daily, as much as 175 mL for seven days. Data analysis using the Paired T-test showed that there was a significant relationship between intervention and the sugar level of type 2 diabetes mellitus (p < 0.001). There was a substantial decrease in blood glucose levels after administering the soymilk intervention with Moringa leaf decoction after seven days of intervention with p < 0.001. This combination product can be used as a functional food ingredient as an alternative for lowering blood glucose levels. [ABSTRACT FROM AUTHOR]

Currently, thickeners are frequently added to foods to ensure safe diets for dysphagia patients. Konjac glucomannan (KGM) is a commonly used food thickener with health benefits as an excellent dietary fiber, but its rheological properties, such as no yield stress and poor gelling, prevent its direct use as a dysphagia thickener. This study exploited the potential of KGM as a dysphagia thickener through its synergistic interaction with xanthan gum (XG) and investigated the effects of dispersion media (water, juice, and soy milk) on the rheological properties and oral tribology of the KGM-XG thickener. The KGM-XG thickener (15:5 mass ratio of KGM to XG) was added to the dispersion media in an amount of 0.3–0.9% (w/w). The results showed the thickener had the strongest pseudoplasticity and apparent viscosity in water, exhibiting weak gel properties and yield behavior; whereas in juice and soy milk, apparent viscosity decreased due to the medium components interfering with KGM and XG synergistic interaction, and weak gel properties and yield behavior were only exhibited at higher levels (> 0.3%, w/w). The thickener had better ability to resist deformation and recovery in water than in juice and soy milk. The Stribeck curves effectively reflected the oral tribological behavior of the thickened systems, and the addition of the thickener reduced the friction coefficients of water and juice but had no significant effect on soy milk. Overall, KGM-XG is a promising thickener for dysphagia diets and offers a viable strategy for adding more dietary fiber to dietary formulations. [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.)

Non-IgE immune-mediated gastrointestinal disorders constitute a heterogeneous group of enigmatic conditions that are on the rise. This category encompasses entities like food protein-induced enterocolitis syndrome (FPIES), food protein-induced allergic proctocolitis (FPIAP), and food protein-induced enteropathy (FPE). These are immune-mediated reactions to certain foods without the involvement of allergen-specific IgE in their pathogenesis. Eosinophilic esophagitis (EoE) is also included in this group, acknowledged for its mixed IgE and non-IgE-mediated characteristics. The diagnostic landscape is fraught with challenges, given the poorly understood nature of these disorders and their propensity to manifest with varying and overlapping clinical presentations, typically emerging in infancy with common potential triggers such as cow's milk and soy. Presently, confirmatory testing for most of these conditions is limited and invasive, emphasizing the pivotal role of a thorough history and physical examination in reaching a diagnosis. Notably, there are limited guidelines for diagnosis and management for most of these disorders. This article elucidates the key distinctions among these disorders, provides an overview of existing diagnostic and therapeutic approaches, and addresses existing knowledge and research gaps. The considerable impact on the quality of life of non-IgE immune-mediated allergic disorders of the gastrointestinal tract, which can result in debilitating complications such as nutritional deficiencies, mental health disorders, and eating disorders, underscores the urgency for comprehensive exploration and management strategies. [ABSTRACT FROM AUTHOR]