Abstract
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.
Highlights
Soy Milk and Its Active IngredientsSoy products, such as soy milk, contain abundant functional ingredients, such as soy proteins and isoflavones, and are attractive materials for use as bases in functional foods
The various beneficial effects of soybeans, which are rich in phytochemicals, have received much attention because of increasing health awareness
Etc., have shown that soybean intake may reduce the risk of breast cancer in Japanese women and have excluded the involvement of isoflavones in the promotion of breast cancer [13,53]
Summary
Soy products, such as soy milk, contain abundant functional ingredients, such as soy proteins and isoflavones, and are attractive materials for use as bases in functional foods. Among the active ingredients of soybeans, isoflavones have attracted particular attention. The incidences of hypercholesterolemia and arteriosclerosis are known to increase sharply, and the risk of osteoporosis increases because of a decrease in bone mass associated with a decrease in estrogen secretion. Symptoms such as hot flashes, sweating, shoulder stiffness, arthralgia and palpitation occur during menopause because of the hormonal imbalance that occurs at this time. Isoflavones are known to act prophylactically against breast cancer through their anti-estrogenic effect [13,14]. Large individual differences exist in this conversion ability, and only 30%–50% of all individuals reportedly have the ability to produce equol from isoflavones, depending on ethnicity and lifestyle [18]
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