do Prado Fernanda Guilherme, Pagnoncelli Maria Giovana Binder, de Melo Pereira Gilberto Vinícius, Karp Susan Grace, Soccol Carlos Ricardo
Department of Bioprocess Engineering and Biotechnology, Federal University of Paraná (UFPR), Curitiba 81530-900, PR, Brazil.
Bioprocess Engineering and Biotechnology Department, Federal University of Technology-Paraná (UTFPR), Curitiba 80230-900, PR, Brazil.
Microorganisms. 2022 Aug 9;10(8):1606. doi: 10.3390/microorganisms10081606.
In the growing search for therapeutic strategies, there is an interest in foods containing natural antioxidants and other bioactive compounds capable of preventing or reversing pathogenic processes associated with metabolic disease. Fermentation has been used as a potent way of improving the properties of soybean and their components. Microbial metabolism is responsible for producing the β-glucosidase enzyme that converts glycosidic isoflavones into aglycones with higher biological activity in fermented soy products, in addition to several end-metabolites associated with human health development, including peptides, phenolic acids, fatty acids, vitamins, flavonoids, minerals, and organic acids. Thus, several products have emerged from soybean fermentation by fungi, bacteria, or a combination of both. This review covers the key biological characteristics of soy and fermented soy products, including natto, miso, tofu, douchi, sufu, cheonggukjang, doenjang, kanjang, meju, tempeh, thua-nao, kinema, hawaijar, and tungrymbai. The inclusion of these foods in the diet has been associated with the reduction of chronic diseases, with potential anticancer, anti-obesity, antidiabetic, anticholesterol, anti-inflammatory, and neuroprotective effects. These biological activities and the recently studied potential of fermented soybean molecules against SARS-CoV-2 are discussed. Finally, a patent landscape is presented to provide the state-of-the-art of the transfer of knowledge from the scientific sphere to the industrial application.
在不断探索治疗策略的过程中，人们对含有天然抗氧化剂和其他生物活性化合物的食物产生了兴趣，这些化合物能够预防或逆转与代谢性疾病相关的致病过程。发酵已被用作改善大豆及其成分特性的有效方法。微生物代谢负责产生β-葡萄糖苷酶，该酶可将糖苷异黄酮转化为发酵豆制品中具有更高生物活性的苷元，此外还能产生几种与人类健康发展相关的终代谢产物，包括肽、酚酸、脂肪酸、维生素、类黄酮、矿物质和有机酸。因此，通过真菌、细菌或两者结合对大豆进行发酵产生了多种产品。本综述涵盖了大豆及发酵豆制品的关键生物学特性，包括纳豆、味噌、豆腐、豆豉、腐乳、清曲酱、大酱、酱油、梅久、丹贝、豆酱、基纳马、哈瓦贾尔和通格里姆拜。将这些食物纳入饮食与慢性病的减少有关，具有潜在的抗癌、抗肥胖、抗糖尿病、抗胆固醇、抗炎和神经保护作用。本文讨论了这些生物活性以及最近研究的发酵大豆分子对严重急性呼吸综合征冠状病毒2（SARS-CoV-2）的潜在作用。最后，展示了专利情况，以呈现从科学领域到工业应用的知识转移的最新进展。
