Functional Components and Health Benefits of Fermented Soymilk

Abstract

Abstract Soy foods are known to promote health, and their functional constituents include soy proteins and isoflavones. Although soymilk with beany flavor is considered unfavorable, its palatability is improved by fermentation. Soymilk can turn to a yogurt-like paste following lactic acid fermentation using Lactobacillus, Bifidobacterium, or other bacteria. Isoflavone aglycones and peptides that are produced in soymilk during fermentation have hypolipidemic effects, such as blood cholesterol lowering and prevention of hepatic lipid and visceral fat accumulation. Accordingly, physiological effects of fermented soymilk are greater than those of soymilk. Additionally, soy peptides, isoflavone aglycones, and other functional components in fermented soymilk reportedly exert many beneficial effects and can prevent cardiovascular disease, obesity, cancer, and inflammation. In conclusion, as an alternative to cow milk yogurt, fermented soymilk can provide much greater health benefits.