Simple item page
 

Fermented soy products: A review of bioactives for health from fermentation to functionality

cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid0000-0002-0937-8427
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtual.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid31a85399-18e5-444d-b0c6-96b441dd2551
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
dc.abstract.enThe increasing prevalence of metabolic diseases and the global drive toward achieving Sustainable Development Goals (SDGs) underscore the need for sustainable, nutrient-dense foods. Soybeans (Glycine max), a critical global crop, offer promising solutions; however, their predominant use as animal feed raises concerns regarding food security and environmental sustainability. Fermented soy products—including tempeh, natto, and miso—are rich in bioactive compounds such as peptides and isoflavones, which offer potential therapeutic effects and hold cultural and nutritional significance. These fermented products provide bioactive profiles with unique health-promoting properties. This review critically examines the bioactive compounds generated through fermentation, focusing on their bioconversion pathways in the gastrointestinal tract and their metabolic implications for human health. Recent consumer demand for novel food ingredients with additional biological benefits has fueled research into advanced extraction techniques, enhancing the functional applications of bioactive compounds from these soy-based products. This review further explores innovations in extraction methods that improve bioactive yield and sustainability, reinforcing the applicability of these compounds in health-promoting food interventions. The originality of this review lies in its in-depth exploration of the gastrointestinal bioconversion of fermented soy bioactive compounds alongside the late sustainable extraction methods designed to optimize their use. Future research should aim to refine fermentation and extraction processes, investgate synergistic microbial interactions, and develop environmentally sustainable production methods. These efforts have the potential to position fermented soy products as essential contributors to global nutritional security and sustainable food systems, addressing both public health and environmental needs.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliation.instituteKatedra Żywienia Człowieka i Dietetyki
dc.contributor.authorHarahap, Iskandar Azmy
dc.contributor.authorSuliburska, Joanna
dc.contributor.authorKaraca, Asli Can
dc.contributor.authorCapanoglu, Esra
dc.contributor.authorEsatbeyoglu, Tuba
dc.date.access2025-01-09
dc.date.accessioned2025-01-09T12:39:27Z
dc.date.available2025-01-09T12:39:27Z
dc.date.copyright2024-12-15
dc.date.issued2025
dc.description.abstract<jats:title>Abstract</jats:title><jats:p>The increasing prevalence of metabolic diseases and the global drive toward achieving Sustainable Development Goals (SDGs) underscore the need for sustainable, nutrient‐dense foods. Soybeans (<jats:italic>Glycine max</jats:italic>), a critical global crop, offer promising solutions; however, their predominant use as animal feed raises concerns regarding food security and environmental sustainability. Fermented soy products—including tempeh, natto, and miso—are rich in bioactive compounds such as peptides and isoflavones, which offer potential therapeutic effects and hold cultural and nutritional significance. These fermented products provide bioactive profiles with unique health‐promoting properties. This review critically examines the bioactive compounds generated through fermentation, focusing on their bioconversion pathways in the gastrointestinal tract and their metabolic implications for human health. Recent consumer demand for novel food ingredients with additional biological benefits has fueled research into advanced extraction techniques, enhancing the functional applications of bioactive compounds from these soy‐based products. This review further explores innovations in extraction methods that improve bioactive yield and sustainability, reinforcing the applicability of these compounds in health‐promoting food interventions. The originality of this review lies in its in‐depth exploration of the gastrointestinal bioconversion of fermented soy bioactive compounds alongside the latest sustainable extraction methods designed to optimize their use. Future research should aim to refine fermentation and extraction processes, investigate synergistic microbial interactions, and develop environmentally sustainable production methods. These efforts have the potential to position fermented soy products as essential contributors to global nutritional security and sustainable food systems, addressing both public health and environmental needs.</jats:p>
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if12,0
dc.description.number1
dc.description.points200
dc.description.reviewreview
dc.description.versionfinal_published
dc.description.volume24
dc.identifier.doi10.1111/1541-4337.70080
dc.identifier.issn1541-4337
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/2314
dc.identifier.weblinkhttps://ift.onlinelibrary.wiley.com/doi/full/10.1111/1541-4337.70080
dc.languageen
dc.relation.ispartofComprehensive Reviews in Food Science and Food Safety
dc.relation.pagesart. 70080
dc.rightsCC-BY
dc.sciencecloudsend
dc.subject.enbioactive compounds
dc.subject.enfermentation process
dc.subject.engut microbiota interaction
dc.subject.ennutritional enhance ment
dc.subject.ensustainable food production
dc.titleFermented soy products: A review of bioactives for health from fermentation to functionality
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue1
oaire.citation.volume24