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Evaluating the potential of Bacillus subtilis fermented okara as a functional food ingredient through in vitro digestion and fermentation
- Source :
- Food Biotechnology. 35:136-157
- Publication Year :
- 2021
- Publisher :
- Informa UK Limited, 2021.
-
Abstract
- In this study, in vitro digestion and fermentation was employed to simulate the consumption of fermented okara and hence, evaluate its potential as a functional food ingredient. This is to develop a method of utilizing okara without producing secondary waste. Fermentation increased the amount of soluble dietary fiber by 187%. Bioaccessibility of amino acids, fatty acids, and vitamin K2 MK-7 is higher in the digestion supernatant of fermented okara. Bacillus subtilis also remained viable after digestion. Supernatants of fermented okara exhibited higher bio accessibility of total phenolic content and higher DPPH radical scavenging activity in the small and large intestines. Similarly, the concentrations of acetic acid, propionic acid, and butyric acid were 44.4%, 46.9%, and 51.8% higher, respectively. The gut microbiota was also found to be different in the fermentation supernatants between fermented and unfermented okara. Results demonstrated the potential of fermented okara as a functional food ingredient. Nanyang Technological University The funding for this research was supported by the School of Chemical and Biomedical Engineering (SCBE) at Nanyang Technological University (NTU).
- Subjects :
- 0106 biological sciences
biology
Chemistry
Chemical engineering [Engineering]
food and beverages
04 agricultural and veterinary sciences
Bacillus subtilis
Gut flora
biology.organism_classification
In vitro digestion
040401 food science
01 natural sciences
Applied Microbiology and Biotechnology
Bio accessibility
In Vitro Digestion and Fermentation
carbohydrates (lipids)
Ingredient
0404 agricultural biotechnology
Functional food
010608 biotechnology
Fermentation
Food science
Gut Microbiota
Food Science
Biotechnology
Subjects
Details
- ISSN :
- 15324249 and 08905436
- Volume :
- 35
- Database :
- OpenAIRE
- Journal :
- Food Biotechnology
- Accession number :
- edsair.doi.dedup.....6d2bad1a67ab01e9dbede5377ed57cb1