A review on the functional properties of fermented soymilk
A review on the functional properties of fermented soymilk
复制标题
DOI：
10.1590/fst.10721
复制
发表时间：
2022-01-01
影响因子：
--
通讯作者：
CHAIYASUT, Chaiyavat
中科院分区：
文献类型：
--
作者：
KESIKA, Periyanaina;SIVAMARUTHI, Bhagavathi Sundaram;CHAIYASUT, Chaiyavat
发酵大豆产品已经使用了几个世纪。发酵豆奶是已知的具有多种健康益处的豆制品之一。当前的文献综述概括了发酵豆奶的各种健康益处。体外和体内研究表明，食用发酵豆浆可以预防癌症、糖尿病、高脂血症等。还有报道称，发酵豆浆具有免疫调节、改善记忆、抗结肠炎和伤口愈合等活性。然而，很少有研究证实发酵豆奶对人类受试者的健康益处。动物模型和人类之间的干预剂量和持续时间可能有所不同。因此，必须进行更多研究来证实发酵豆奶所提出的健康益处。
Fermented soybean products have been used for several centuries. Fermented soymilk is one of the known soy products with several health benefits. The current literature review recapitulates the various health benefits of fermented soymilk. In vitro and in vivo studies have shown that the consumption of fermented soymilk protects one from cancer, diabetes, hyperlipidemia, etc. It has also been reported that fermented soymilk has immune-modulatory, memory improvement, anti-colitis, and wound healing activities. However, there are few studies to confirm the health benefits of fermented soymilk for human subjects. The dose and duration of the intervention may vary between the animal model and humans. So, additional studies are obligatory to authorize the proposed health benefits of fermented soymilk.