Fermented soybean foods: A review of their functional components, mechanism of action and factors influencing their health benefits
文献类型： 外文期刊
作者： Qiao, Yali 1 ; Zhang, Kenan 1 ; Zhang, Zongcai 1 ; Zhang, Chao 1 ; Sun, Yan 2 ; Feng, Zhen 1 ;
作者机构： 1.Northeast Agr Univ, Coll Food Sci, Key Lab Dairy Sci, Minist Educ, 600 Changjiang Rd, Harbin 150030, Peoples R China
2.Heilongjiang Tobacco Ind Co Ltd, Harbin Cigarette Factory, Harbin 150027, Peoples R China
3.Chinese Acad Trop Agr Sci, Spice & Beverage Res Inst, Wanning 571533, Peoples R China
关键词： Fermented soybean; Health-promoting components; High-salt fermented soybean pastes; High-salt fermented soybean curd; High-salt fermented soy sauce; Short-term fermented soybean pastes
期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：7.425； 五年影响因子：7.716 ）
ISSN： 0963-9969
年卷期： 2022 年 158 卷
页码：
收录情况： SCI
摘要： After thousands of years of evolution and development, traditional fermented soybean foods, with their unique charm, have gained a stable place in the global market. With the explosive development of modern biological technologies, some traditional fermented soybean foods that possess health-promoting benefits are gradually appearing. Physiologically active substances in fermented soybean foods have received extensive attention in recent decades. This review addresses the potential health benefits of several representative fermented soybean foods, as well as the action mechanism and influencing factors of their functional components. Phenolic compounds, low-molecular-weight peptides, melanoidins, furanones and 3-hydroxyanthranilic acid are the anti-oxidative components predominantly found in fermented soybean foods. Angiotensin I-converting enzyme inhibitory peptides and gamma-aminobutyric acid isolated from fermented soy foods provide potential selectivity for hypertension therapy. The potential anti-inflammatory bioactive components in fermented soybean foods include gamma-linolenic acid, butyric acid, soy sauce polysaccharides, 25 albumin and isoflavone glycones. Deoxynojirimycin, genistein, and betaine possess high activity against alpha-glucosidase. Additionally, fermented soybean foods contain neuroprotective constituents, including indole alkaloids, nattokinase, arbutin, and isoflavone vitamin B-12. The anticancer activities of fermented soybean foods are associated with surfactin, isolavone, furanones, trypsin inhibitors, and 3-hydroxyanthranilic acid. Nattokinase is highly correlated with antioxidant activity. And a high level of menaquinones-7 is linked to protection against neurodegenerative diseases. Sufficiently recognizing and exploiting the health benefits and functional components of traditional fermented soybean foods could provide a new strategy in the development of the food fermentation industry.
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