Journal ArticleDOI
Aspergillus oryzae GB -107 fermentation improves nutritional quality of food soybeans and feed soybean meals
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TLDR
Collectively, fermentation increased protein content, eliminated trypsin inhibitors, and reduced peptide size in soybeans and soybean meals, which might make soy foods more useful in human diets as a functional food and benefit livestock as a novel feed ingredient.Abstract:
This study evaluated the effect of fermentation on the nutritional quality of food-grade soybeans and feedgrade soybean meals. Soybeans and soybean meals were fermented by Aspergillus oryzae GB-107 in a bed-packed solid fermentor for 48 hours. After fermentation, their nutrient contents as well as trypsin inhibitor were measured and compared with those of raw soybeans and soybean meals. Proteins were extracted from fermented and non-fermented soybeans and soybean meals, and the peptide characteristics were evaluated after electrophoresis. Fermented soybeans and fermented soybean meals contained 10% more (P 60 kDa) (P < .05). Fe...read more
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Banana by-products: an under-utilized renewable food biomass with great potential.
TL;DR: This review discusses extensively the breakthrough in the utilization of banana by-products such as peels, leaves, pseudostem, stalk and inflorescence in various food and non-food applications serving as thickening agent, coloring and flavor, alternative source for macro and micronutrients, nutraceuticals, livestock feed, natural fibers, and sources of natural bioactive compounds and bio-fertilizers.
Journal ArticleDOI
Immunoreactivity reduction of soybean meal by fermentation, effect on amino acid composition and antigenicity of commercial soy products
Y.S. Song,Juana Frias,Cristina Martínez-Villaluenga,C. Vidal-Valdeverde,E. Gonzalez de Mejia +4 more
TL;DR: Fermentation can decrease soy immunoreactivity and can be optimized to develop nutritious hypoallergenic soy products, however, the clinical relevance of these findings needs to be determined by human challenge studies.
Journal ArticleDOI
Role of Fermentation in Improving Nutritional Quality of Soybean Meal - A Review.
TL;DR: Feeding non-ruminants with fermented SBM has several beneficial effects including increased average daily gain, improved growth performance, better protein digestibility, decreased immunological reactivity and undesirable morphological changes like absence of granulated pinocytotic vacuoles.
Journal ArticleDOI
Ileal digestibility of amino acids in conventional, fermented, and enzyme-treated soybean meal and in soy protein isolate, fish meal, and casein fed to weanling pigs.
TL;DR: FSBM and ESBM had similar SID of most AA as SBM, but SPI has the greatest AID of AA among the 4 soybean products, and casein had the greatest SID among the protein sources studied.
Journal ArticleDOI
Immunoreactivity and amino acid content of fermented soybean products.
Juana Frias,Y.S. Song,Cristina Martínez-Villaluenga,Elvira Gonzalez de Mejia,Concepción Vidal-Valverde +4 more
TL;DR: Fermentation can decrease soy immunoreactivity, and there is potential of developing nutritious hypoallergenic soy products.
References
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Journal ArticleDOI
Biological effects of a diet of soy protein rich in isoflavones on the menstrual cycle of premenopausal women.
TL;DR: The responses to soy protein are potentially beneficial with respect to risk factors for breast cancer and may in part explain the low incidence of Breast cancer and its correlation with a high soy intake in Japanese and Chinese women.
Journal ArticleDOI
Transient hypersensitivity to soybean meal in the early-weaned pig.
Defa Li,J L Nelssen,P G Reddy,Frank Blecha,J D Hancock,G. Allee,Robert D. Goodband,R D Klemm +7 more
TL;DR: Reduced villus height and increased serum IgG titers to soybean proteins coinciding with inferior performance of early weaned pigs fed diets containing soybean meal indicate that conventionally processed, commercial soybean Meal may retain some antigens that can cause transient hypersensitivity in piglets.
Journal Article
Effects of soya consumption for one month on steroid hormones in premenopausal women: implications for breast cancer risk reduction.
TL;DR: In this article, the effects of soya consumption on circulating steroid hormones in six healthy females 22-29 years of age were examined, starting within 6 days after the onset of menses, the subjects ingested a 12-oz portion of soymilk with each of three meals daily for 1 month on a metabolic unit.
Journal ArticleDOI
Dietary Arginine Supplementation Enhances the Growth of Milk-Fed Young Pigs
TL;DR: Both the metabolic and growth data demonstrate unequivocally that arginine is deficient in milk-fed young pigs and that this arginin deficiency represents a major obstacle to maximal growth in piglets.