Takagi Akimitsu, Kano Mitsuyoshi, Kaga Chiaki
Pharmaceutical Research Laboratory, Yakult Central Institute, Tokyo 186-8650, Japan.
Food Research Laboratory, Yakult Central Institute, Tokyo 186-8650, Japan.
Int J Mol Sci. 2015 May 13;16(5):10907-20. doi: 10.3390/ijms160510907.
The various beneficial effects of soybeans, which are rich in phytochemicals, have received much attention because of increasing health awareness. Soy milk that has been fermented using lactic acid bacteria has been used to prepare cheese-like products, tofu (bean-curd), and yogurt-type products. However, the distinct odor of soybeans has limited the acceptance of such foods, particularly in Western countries. In Japan, while tofu and soy milk have long been habitually consumed, the development of novel, palatable food products has not been easy. The unpleasant odor of soy milk and the absorption efficiency for isoflavones can be improved using a recently developed fermented soy milk beverage. Cancer has been the leading cause of death, and breast cancer is the most common malignancy among women. The most common type of breast cancer is estrogen-dependent, and the anti-estrogenic effects of isoflavones are known. The present review focuses on the characteristics of soy milk fermented using probiotics, an epidemiological study examining the incidence of breast cancer and soy isoflavone consumption, and a non-clinical study examining breast cancer prevention using fermented soy milk beverage.
大豆富含植物化学物质，因其对健康有益而备受关注。利用乳酸菌发酵的豆浆已被用于制备类似奶酪的产品、豆腐和酸奶类产品。然而，大豆独特的气味限制了这类食品的接受度，尤其是在西方国家。在日本，虽然豆腐和豆浆长期以来一直是人们的日常食品，但开发新颖可口的食品并不容易。最近开发的一种发酵豆浆饮料可以改善豆浆的难闻气味并提高异黄酮的吸收效率。癌症一直是主要死因，而乳腺癌是女性中最常见的恶性肿瘤。最常见的乳腺癌类型是雌激素依赖性的，而异黄酮的抗雌激素作用是已知的。本综述重点关注益生菌发酵豆浆的特性、一项关于乳腺癌发病率与大豆异黄酮消费情况的流行病学研究，以及一项关于使用发酵豆浆饮料预防乳腺癌的非临床研究。
