Ichikawa Natsumi, Ng Li Shiuan, Makino Saneyuki, Goh Luo Lin, Lim Yun Jia, Sasaki Hiroyuki, Shibata Shigenobu, Lee Chi-Lik Ken
Laboratory of Physiology and Pharmacology, School of Advanced Science and Engineering, Waseda University, Wakamatsu-cho 2-2, Shinjuku-ku, Tokyo 162-8480, Japan.
Division of Chemistry and Biological Chemistry, School of Physical and Mathematical Sciences, Nanyang Technological University, 21 Nanyang Link, Singapore 637371, Singapore.
Metabolites. 2022 Feb 23;12(3):198. doi: 10.3390/metabo12030198.
Okara is a major by-product of soymilk and tofu production. Despite retaining abundant nutrients after the process, okara is often under-utilized. In this study, solid-state fermentation (SSF) of okara was carried out using a koji starter (containing both and ) with the intention of releasing its untapped nutrients. Its effects on lipid metabolism in diet-induced obesity (DIO) were observed. The nutritional profile of fermented okara was elucidated using the following parameters: total phenolic content (TPC), pH, protein content, dietary fiber, amino acid content, and free sugar content. In vivo experiments were conducted using high-fat diets supplemented with unfermented okara and fermented okara over three weeks. Supplementation with fermented okara reduced body weight gain, adipose tissue weight, the serum triglyceride profile, and lipid accumulation in the liver, and altered the mRNA expression levels related to lipid metabolism; however, it did not affect pH and short-chain fatty acid (SCFA) production in this study. In conclusion, high-fat diets supplemented using okara fermented with spp. improved the lipid metabolism in mice, due to their high nutritional value, such as TPC, soy protein, and amino acids, and their synergistic effects without altering the gut microbiota.
豆渣是豆浆和豆腐生产的主要副产品。尽管在加工后仍保留了丰富的营养成分，但豆渣往往未得到充分利用。在本研究中，使用曲霉菌发酵剂（同时含有 和 ）对豆渣进行固态发酵，旨在释放其未被开发的营养成分。观察其对饮食诱导肥胖（DIO）中脂质代谢的影响。使用以下参数阐明发酵豆渣的营养成分：总酚含量（TPC）、pH值、蛋白质含量、膳食纤维、氨基酸含量和游离糖含量。在为期三周的时间里，使用补充了未发酵豆渣和发酵豆渣的高脂饮食进行体内实验。补充发酵豆渣可减少体重增加、脂肪组织重量、血清甘油三酯水平和肝脏中的脂质积累，并改变与脂质代谢相关的mRNA表达水平；然而，在本研究中，它对pH值和短链脂肪酸（SCFA）的产生没有影响。总之，用 属发酵的豆渣补充高脂饮食可改善小鼠的脂质代谢，这归因于它们具有较高的营养价值，如TPC、大豆蛋白和氨基酸，以及它们的协同作用，且不会改变肠道微生物群。
