Soymilk Research Articles

Genomic and metabolomic analysis of Latilactobacillus sakei DCF0720 for black soybean yogurt fermentation

Lactic acid bacteria are commonly used in plant-based fermentation to reduce off-flavor and improve sensory characteristics. However, there have been few studies on Latilactobacillus sakei for plant-based yogurt fermentation and, particularly, its metabolic features at the genomic level remain unclear. This study aims to analyze the fermentation characteristics of the L. sakei DCF0720 strain and compare genetics and metabolic relations. For this, DCF0720 was used to ferment the black soybean milk and conduct the physicochemical analysis and sensory test. The genomic and metabolic analyses were performed by complete genome sequencing and 500 MHz 1H NMR, respectively. As a result, DCF0720 exhibited enhanced fermentation performance and sensory evaluations at 37 °C compared to 30 °C, which is generally recognized as the optimal growth temperature for most L. sakei strains. It also produced flavor enhancing volatile compounds such as acetoin and hydroxyacetone, possessing all three key genes for acetoin biosynthesis. DCF0720 lacks 2,3-butanediol dehydrogenase, which leads to the inhibition of acetoin production. DCF0720 possesses a complete pathway to utilize primary black soybean carbon sources such as sucrose, raffinose, and stachyose. DCF0720 also possesses genes for the GH28 family, including the key enzymes in the hydrolysis of pectin substances, which means eliminating the main soybean nonstarch polysaccharides. This study demonstrates that DCF0720 is a suitable starter for plant-based yogurt fermentation, providing a better understanding of fermentation conditions with genetic and metabolic features for black soybean yogurt. Various carbon source utilization abilities with depth metabolic pathway analysis provide that DCF0720 can be employed to develop enhanced starter cultures for black soybean yogurt and diverse plant-based yogurts.

Evaluation of Chemical Composition, Digestibility, Antioxidant Activity and Sensory Characteristics of Soft Cheese Made with Kidney Bean Milk

Evaluation of Chemical Composition, Digestibility, Antioxidant Activity and Sensory Characteristics of Soft Cheese Made with Kidney Bean Milk

Optimization of Volumetric Ratio of Soy Milk and Concentration of Porang Gel on the Properties of Soy Milk Fortified with Ginger Extract

Soy milk is a typical soy protein product and a good source of essential nutrients, however “beany” off-flavor makes soy milk unpleasant or unacceptable to many consumers. The addition of ginger extract in this research is intended to mask the “beany” off-flavor in soy milk. Soy milk is a beverage with an emulsion system that exhibits unstable characteristics during storage. Creaming and sedimentation in protein-rich beverages can be addressed by enhancing system stability using polysaccharides such as glucomannan from the porang plant. Glucomannan has the ability to bind water effectively, restricting molecular movement and thereby improving the stability of soy milk. The objective of this research is to determine the optimal values for volumetric ration of soy milk and concentration of porang gel that yield the desired responses in terms of physical stability, viscosity, and antioxidant activity of soy milk using response surface methodology. The models predicted that the optimal formula was soy milk volumetric ratio of 69.3 (v/v) and porang gel concentration of 1.3%. The verification experiments were conducted in three replications. The results showed that physical stability, viscosity and IC50 value of soy milk were 0.90±0.05, 132.0±5.5 cP and 187.5±35.2 ppm under optimal formulation. The optimization results were validated and found no statistically significant differences at a 5% significance level. Soy milk with good physical stability, viscosity, and antioxidant activity can be prepared with this formulation.

Formulation and evaluation of pineapple-sweetened yoghurt made from cow milk and soy milk

This study evaluates the formulation and evaluation of pineapple-sweetened yogurt made from cow milk and soy milk. The research investigates how varying proportions of cow milk, soy milk, and pineapple affect the physicochemical properties, microbial load, sensory attributes, and proximate composition of the yogurt. The pH of the samples ranged from 4.15 to 4.39, with the titratable acidity showing significant variations from 0.087 to 0.095. Total plate count (TPC) revealed a higher microbial load of 1.951x105 CFU/ml in 100% cow milk yogurts sweetened with 10% pineapple. Sensory evaluation highlighted that the addition of pineapple significantly enhanced the color, taste, and overall acceptability of the samples, particularly in samples with higher cow milk content. The MP sample with 50% cow milk, 50% soy milk, and 10% pineapple scored highest in taste with 8.22, while the CP sample of 100% cow milk and 10% pineapple was most preferred overall at 8.05. Proximate analysis revealed that soy milk and pineapple reduced moisture and fat content while varying ash content. Crude protein ranged from 3.09 to 3.96%. This research identifies that adding pineapple enhanced the sensory qualities of the yogurt samples, thereby supporting the use of soy milk and natural sweeteners like pineapple in yogurt production.

Hydrothermal Carbonization of Soybean Milk Residue (Okara) for Nutrient and Energy Recovery

Hydrothermal Carbonization of Soybean Milk Residue (Okara) for Nutrient and Energy Recovery

Effect of Fermented Soy Beverage on Equol Production by Fecal Microbiota.

Soy consumption is associated with health benefits, mainly linked to the ability of the intestinal microbiota to metabolize the glycosylated isoflavones into more bioactive compounds, such as equol. Because Bifidobacterium pseudocatenulatum INIA P815 is able to efficiently deglycosylate daidzin into daidzein, the aim of this work was to confirm the influence of soy beverages fermented by B. pseudocatenulatum INIA P815 for enhancing equol production by fecal microbiota. Firstly, fecal samples from 17 participants were characterized in vitro, and we observed that 35.3% of them were able to produce equol from daidzein. In addition, the kinetics of equol production and degradation by fecal microbiota were evaluated, determining that 30-85% of equol is degraded after 24 h of incubation. Finally, the influence of fermented soy beverage on improving the production of equol by selected equol-producing fecal samples and by the equol-producing strain Slackia isoflavoniconvertens was analyzed through a colonic model. Fermented soy beverage enhanced the equol production from S. isoflavoniconvertens as well as the fecal samples whose microbiota showed high rates of equol degradation. The results obtained confirm that the fermentation of soy beverages with selected bacterial strains improves the functional properties of these beverages in terms of isoflavone metabolism and equol production.

PENGARUH PEMBERIAN SUSU KEDELAI TERHADAP PENINGKATAN PRODUKSI ASI PADA IBU POSTPARTUM

Maternal deaths occur after childbirth in around 60% of cases, and postpartum obstetric care with monitoring eliminates 50% of these deaths. The puerperium is a critical time for mothers. Breast milk is essential for preserving an infant's health and survival. Breastfeeding should begin as soon as possible, ideally in the first 30 to 60 minutes following delivery.The goal of the baby's suction on the mother's nipple is not to extract a large amount of milk. Soy milk or soy beans are commonly available and reasonably priced, and they can facilitate a smoother nursing experience. This study aimed to ascertain whether providing soy milk to postpartum moms could enhance their supply of breast milk. In this work, a case study methodology was combined with descriptive research techniques. Mrs. "D," who is receiving care at Hj. Bunda Halimah Hospital in Batam City, has an enhanced milk production that is measured by using observation sheet with LATCH scores. The results of the study after being given soy milk 2 times in 3 consecutive days with a LATCH score of 9 (good). The conclusion of midwifery care in postpartum mothers by giving soy milk times in 3 consecutive days has an effect on increasing Mrs. D's milk production

Fermented soy milk enhances survival and acid tolerance of Lactiplantibacillus plantarum LP-6 in an in vitro human stomach digestion system

This study aimed to compare the efficacy of fermented cow milk and fermented soy milk as protective carriers for the probiotic strain, Lactiplantibacillus plantarum LP-6 (LP-6), during upper gastrointestinal digestion. Using a near-real dynamic in vitro human stomach system, we evaluated the survival of LP-6 in fermented soy milk and fermented cow milk under simulated upper gastrointestinal conditions. Additionally, we conducted metabolomics analysis at different digestion stages to investigate the potential mechanisms of probiotic survival. Our results revealed that soy milk outperformed cow milk as a carrier, significantly improving the survival of LP-6 throughout digestion. The metabolomics analysis revealed notable enrichment in aspartic acid, glutamate, glutamine, phenylalanine metabolism, and ABC transporter proteins in digested fermented soy milk compared to digested fermented cow milk. These changes likely contribute to enhanced acid tolerance and bacterial cell protection in fermented soy milk. Our findings suggest that soy milk is an optimal carrier for LP-6, effectively protecting specific strains from acid stress while ensuring efficient delivery.

Silk fabric dyeing with Basella alba (Sri Lankan green spinach fruit) natural dyes: Mordant-free dyeing approaches

The rising demand for natural dyes creates opportunities for farmers and artisans, boosting employment and local economies. This research investigates the utilization of a natural colourant derived from Basella alba fruit, commonly recognized as Sri Lankan green spinach, for dyeing silk fabrics without mordants. The methodology involved an aqueous extraction, acidic, and alkaline extraction process of natural dyes. Additionally, in this extraction process, a solution comprising Basella alba fruit extraction and Soy Milk Solution was mixed in ratio 4:1 enriching the dyeing affinity of the natural colourants. Basella alba was chosen as the primary colourant, with investigations conducted on the influence of varying pH levels and extraction temperatures. The results of this study suggest that Basella alba fruit extract can be used as a natural dye for silk fabric dyeing. CIE La*b* and K/S data have revealed excellent reflectance on Silk fabric. The extraction process of Basella alba fruit for natural dyeing showcases the potential to yield natural pastel shades, such as yellow, pink, and purple shades. The dyed samples were assessed for their light and washing fastness, receiving grades ranging from fair to excellent. Notably, the washing fastness 4:1 ratio of Basella alba fruit with Soy Milk Solution with extract dyeing yielded particularly impressive results. It reveals enhanced washing fastness properties particularly in low-temperature (40°C) dyeing processes. This study not only highlights the technical viability of employing Basella alba fruit extract for silk fabric dyeing but also highlights its socioeconomic significance in fostering sustainable livelihoods and niche market.

Rare earth oxide nanoparticles for superhydrophobic, antifouling and self-cleaning coatings

The widely used rare earth oxides (REOs) have a limited application in antifouling coatings. Here, coatings composited with REOs-1H,1H,2H,2H-perfluorodecytrimeth-oxysilane (REOs-FAS) based on hydrothermal reaction were prepared for study if REOs can be used in marine antifouling coatings. A network consisting of polydimethylsiloxane (PDMS) and REOs-FAS (REOs-FAS/PDMS) (RE = Ce, Pr, Nd) was created by using the blending method and polymerization reaction. The presence of the REOs-FAS imparts to the polymers an amphiphobic structure and disrupts the cell membrane, resulting in excellent antifouling properties and antibacterial performance. The water, coffee, and soya-bean milk droplet state on the Pr6O11-FAS/Sylgard 184 silicone elastomer with the ratio of 4:1 (PFSR-4) and the ink self-cleaning experiment demonstrated that the PFSR-4 has a perfect self-cleaning property. The most suitable surface roughness of PFSR-4 not only empowered the superhydrophobic (the contact angle of water is as high as 157° ± 2° and the sliding angle of water is as low as 5° ± 2°)-oleophobic characteristic (the contact angle of diiodomethane is as high as 132° ± 3°), but also endowed the coating with the anti-diatom (as high as 97.7 %) and anti-mussel adhesive properties. Moreover, the colored PFSR coatings were prepared to do another barrier for the adhesion of large fouling organisms, especially for the white coatings. The anti-mussel attachment ratio of purely whited PDMS was high to 84.6 %. The antibacterial REOs are appropriate for preparing multi-functional coatings. In general, the designed coating has the potential to be a durable, self-cleaning, antibacterial, and antifouling coating and could serve as a foundation for developing innovative super-amphiphobic coatings.

Influence of Modified Cassava Starches on the Rheological and Structural Properties of a Fermented Soy Beverage During Storage

AbstractTraditionally, intensive thermal treatments are applied to process soy beverages, negatively impacting product quality by reducing solubility, and viscosity, while promoting syneresis. Modified cassava starches can prevent these effects. This study evaluates the influence of adding modified cassava starches on syneresis, apparent viscosity, particle size, microstructure, and sensory acceptance of a fermented soy beverage. A commercial culture of starter microorganisms and probiotics is used in the fermentation. Four beverages are produced: one with native cassava starch, one with octenyl succinic anhydride (OSA)‐modified cassava starch, one with crosslinked acetylated distarch adipate (ADA), and one with crosslinked‐substituted cassava starch (mixed); the starch concentration is 1% in each beverage. Samples are stored for 3 weeks at 4 °C. Modified cassava starches significantly alters syneresis compared to the native starch beverage, with no difference among the other treatments. Viscosity shows significant differences among treatments. During storage, the native starch beverage shows an increase in syneresis and a reduction in viscosity, whereas the OSA‐modified starch beverage has higher viscosity but presents significant variation by the end of the 3‐week storage period. The mixed starch beverage has intermediate characteristics with high viscosity and stability during storage. In the sensory evaluation, the consumers prefer the OSA‐modified starch beverage.

A Comparison of the Effects of Dairy Products with their Plant-based Alternatives on Metabolic Responses in Healthy Young Canadian Adults: a randomized cross-over study.

Plant-based food demand is rapidly increasing. However, the metabolic responses of plant proteins within their commercially available form remains unclear. Two randomized crossover experiments compared plant-based alternatives to dairy on postprandial glycemia, metabolic hormones, and appetite before and after a fixed size (12 kcal/kg body weight) pasta meal in sixteen healthy young adults (eight males and eight females). In experiment one, participants (22.8±2.3y) consumed one-serving of Greek yogurt (175g), cheddar cheese (30g), plant-based cheese (30g), or plant-based yogurt (175g). In experiment two, participants (22.3±2.4y) consumed one-serving (250 mL) of cow's milk, vanilla soy beverage or vanilla almond beverage, and (30 g) of cheddar cheese or plant-based cheese. Blood glucose, insulin, and appetite were measured at baseline, post-treatment, and following a fixed-size pasta meal (post-meal) within 15-30 min. In experiment two, C-peptide, GLP-1, and ghrelin were measured. Greek yogurt and cheddar cheese lowered post-meal blood glucose more than their plant-based alternatives (p <0.01) and post-treatment blood glucose was higher following almond beverage than cheddar cheese and plant-based cheese (p <0.01). In experiment 1, post-treatment insulin was higher after Greek yogurt than cheddar cheese and plant-based cheese and all treatments post-meal (p <0.02). Post-meal appetite was lower after plant-based yogurt than cheddar cheese and plant-based cheese (p <0.01). In experiment 2, post-treatment insulin was higher after almond beverage compared to all treatments (p <0.01) and post-meal GLP-1 was higher after milk than almond beverage (p =0.03). We conclude that the physiological functionality of plant-based alternatives as measured by blood glucose, insulin, C-peptide, and GLP-1 did not replicate the metabolic functions of dairy products.

Soymilk yogurt fermented using Pediococcus pentosaceus TOKAI 759m improves mice gut microbiota and reduces pro-inflammatory cytokine production.

This study aimed to determine the anti-inflammatory activities and bioactive compounds of soymilk yogurt prepared using Lactiplantibacillus plantarum TOKAI 17 or Pediococcus pentosaceus TOKAI 759m. Mice were divided into five groups: normal diet (ND), soymilk, soymilk yogurt using L. plantarum TOKAI 17 (SY 17) or P. pentosaceus TOKAI 759m (SY 759m), and 0.5×109 cells of each starter strain (BC 17 or BC759m). In the SY 759m group, the serum pro-inflammatory cytokine levels and the cytotoxicity of natural killer cells were attenuated compared to the ND group. In the cecum microbiota, the abundances of butyrate-producing bacteria increased in the SY 759m and BC 17 groups. Furthermore, SY 759m metabolites contained high levels of aglycone isoflavone, adenine and showed a significant decrease in CCL-2 and interleukin-6 production in lipopolysaccharide-induced macrophage. In conclusion, soymilk yogurt produced using P. pentosaceus TOKAI 759m modulates the gut microbiota and can potentially prevent pro-inflammatory cytokine production.

Bioactive (Poly)phenol Concentrations in Plant-Based Milk Alternatives in the US Market.

Plant-based milk alternatives (PBMAs) are increasingly consumed as a dairy alternative [Olson, S. Milk and Non-Dairy Milk - US - 2021, 2021.]. Plant foods are rich sources of (poly)phenols, but concentrations of these bioactive phytochemicals in processed PBMAs are not well documented. We procured twenty-seven PBMA products of 6 types (almond, coconut, oat, pea, rice, and soy) for (poly)phenol analysis. Samples were analyzed via ultra high-performance liquid chromatography-diode array with mass spectrometry. The (poly)phenol content of PBMAs varies and is dependent on plant source, brand, and added flavorings. Soy milk had the highest concentration and rice milk had the lowest (91.9 ± 2.7 and 0.9 ± 0.2 mean mg ± SD/cup serving, respectively). Almond milk, the most widely consumed PBMA, averaged 12.1 ± 8.2 mg/cup serving, but the majority of (poly)phenols are derived from added flavorings. PBMAs contain a wide range of potentially bioactive (poly)phenols and may contribute significantly to overall dietary (poly)phenol intake with the potential to impact health outcomes.

Lactocaseibacillus-deglycosylated isoflavones prevent Aβ 40-induced Alzheimer’s disease in a rat model

Alzheimer’s disease (AD) is the most common neurodegenerative disease, with symptoms appearing in the cerebral cortex and hippocampus. amyloid β peptide (Aβ) has been shown to deposit in the brain, causing oxidative stress and inflammation, leading to impaired memory and learning. Lactocaseibacillus fermentation can produce deglycosylated isoflavones with high physiological activity, which can scavenge free radicals, enhance total antioxidant capacity and inhibit oxidative inflammatory responses. Therefore, in this study, Lactocaseibacillus paracasei subsp. paracasei NTU101 (NTU101) fermented soybean milk and its extracts were used as test substances, and AD model rats were established by infusion of Aβ40 in the brain for 28 days, and the preventive and ameliorating effects of NTU 101 fermented soymilk were discussed. Effects of soymilk and unfermented soymilk on AD, and explore its effects on AD. Main functional ingredients. The results showed that deglycosylated isoflavones in NTU101 fermented soybean milk improved AD symptoms. Mechanisms of actions include the inhibition of oxidative inflammation; reduction in the expression of risk factors for tau protein and apo E protein production, the deposition of Aβ40 around the hippocampus, and the expression of TLR-2 and RAGE proteins in astrocytes and microglia; and improvement in the memory and learning ability.

Fortification of local fruit parijoto on soy yogurt drink and economy analysis

Background: The food and beverage industry is a leading industry that is the government's focus in the Industrial Revolution 4.0. Culinary is the most popular economic sub-sector.. As a food product from biotechnology, yoghurt always manages to occupy a global market share. Yoghurt is proven to maintain the digestive system. Therefore innovation is needed, especially regarding materials, to boost product competitiveness. Animal milk substrate can be substituted with soy milk which is cheap but rich in protein. The addition of natural fortification is projected to improve product quality. Parijoto fruit (Medinilla speciosa) typical of the slopes of Mount Muria, Colo Village, Kab. Kudus was chosen as a fortificant because it is rich in antioxidants and antibacterial pathogens. At the same time, this adds to the usability and economic value of Parijoto, which is still low so far. Method: The research was conducted experimentally, referring to previous research methods. The formulation design was varied regarding adding Parijoto fruit extract to 100 ml of the product. Findings: From the results of the organoleptic test, the F1 formula (addition of 5 ml of Parijoto fruit extract) received the best acceptance from the panellists, with a preference level of 4.89. The product characteristics are liquid texture, alcoholic sweet taste, cream colour, and the aroma of Parijoto fruit tends to be faint. Conclusion:Parijoto Yogurt has advantages in terms of locality, price and nutrition. However, further research is needed based more collaboration to increase this product's health and economic impact local society. Novelty/Originality of this article: This study creates new functional food products and opens up opportunities to revitalize local economies and conserve biodiversity.

The Effect of Additional Carrageenan on The Quality of Green Bean (Vigna radiata) Milk Ice Cream in Terms Viscosity, Density, Total Dissolved Solids, and Color

The Effect of Additional Carrageenan on The Quality of Green Bean (Vigna radiata) Milk Ice Cream in Terms Viscosity, Density, Total Dissolved Solids, and Color

The Effect of Healthy Boba Pearl Drink on Post-Prandial Glucose

This study was a randomized controlled trial using a repeated experimental design with a pre-test and a post-test control group. The study subjects were women of childbearing age, aged 20‒30 years, with no diagnosed chronic diseases and with baseline fasting blood glucose levels less than 125 mg/dL. Participants were randomly assigned to treatment and control groups. The treatment group received 350 mL of healthy boba drink, while the control group received 350 mL of commercial boba drink. The healthy boba drink was made by mixing 67 mL of fresh milk, 133 mL of soy milk, 1 g of stevia sweetener, 100 g of red dragon fruit, and 40 g of healthy boba pearls. It contained 215 kcal of energy, 8.82 g of protein, 8.90 g of fat, 30.78 g of carbohydrate, and 1,808 g of fiber. Each group had an initial fasting blood glucose levels measurement before the intervention, and postprandial glucose levels were measured at the end of the intervention (one time of intervention). The collected data were analyzed univariately to analyze the effect of treatment on postprandial glucose using the independent t-test. The result indicated that the subjects in the treatment group and 96.2% of the subjects in the control group had fasting glucose levels less than 126 mg/dL. Both participants in the control and treatment groups had postprandial glucose levels less than 200 mg/dL. The mean glucose level was 89.49 mg/dL in the treatment group and 92.57 mg/dL in the control group. The study results showed that the treatment group that consumed the healthy boba drink had a lower average postprandial glucose level than the control group. The statistical test results showed that there was a significant effect of healthy boba drink consumption on postprandial glucose levels in the treatment group (p&lt;0.000). It is concluded that the healthy boba drink intervention had a significant effect (p&lt;0.000) on lowering blood glucose by 5.82 mg/dL after the initial treatment. The results of this study are a major first step for future work to develop a healthier boba drink.

Characterization of lactic acid bacteria isolated from human breast milk and their bioactive metabolites with potential application as a probiotic food supplement.

The probiotic properties of twenty-five lactic acid bacteria (LAB) isolated from human breast milk were investigated considering their resistance to gastrointestinal conditions and proteolytic activity. Seven LAB were identified and assessed for auto- and co-aggregation capacity, antibiotic resistance, and behavior during in vitro gastrointestinal digestion. Three Lacticaseibacillus strains were further evaluated for antifungal activity, metabolite production (HPLC-Q-TOF-MS/MS and GC-MS/MS) and proteolytic profiles (SDS-PAGE and HPLC-DAD) in fermented milk, whey, and soy beverage. All strains resisted in vitro gastrointestinal digestion with viable counts higher than 7.9 log10 CFU mL-1 after the colonic phase. Remarkable proteolytic activity was observed for 18/25 strains. Bacterial auto- and co-aggregation of 7 selected strains reached values up to 23 and 20%, respectively. L. rhamnosus B5H2, L. rhamnosus B9H2 and L. paracasei B10L2 inhibited P. verrucosum, F. verticillioides and F. graminearum fungal growth, highlighting L. rhamnosus B5H2. Several metabolites were identified, including antifungal compounds such as phenylacetic acid and 3-phenyllactic acid, and volatile organic compounds produced in fermented milk, whey, and soy beverage. SDS-PAGE demonstrated bacterial hydrolysis of the main milk (caseins) and soy (glycines and beta-conglycines) proteins, with no apparent hydrolysis of whey proteins. However, HPLC-DAD revealed alpha-lactoglobulin reduction up to 82% and 54% in milk and whey, respectively, with L. rhamnosus B5H2 showing the highest proteolytic activity. Overall, the three selected Lacticaseibacillus strains demonstrated probiotic capacity highlighting L. rhamnosus B5H2 with remarkable potential for generating bioactive metabolites and peptides which are capable of promoting human health.

Storage Media for Dental Avulsion: A Literature Review

Tooth avulsion is a critical dental emergency where immediate and appropriate management is essential for the successful reimplantation of the tooth. The choice of storage medium during the extra-alveolar period significantly impacts the viability of periodontal ligament (PDL) cells, crucial for the long-term retention of the replanted tooth. This review examines various storage media proposed for avulsed teeth, assessing their pH, osmolality, and overall efficacy in maintaining PDL cell viability. A comprehensive literature search was conducted across databases including PubMed, Scopus, and Google Scholar, identifying media such as Hank’s Balanced Salt Solution (HBSS), milk, saline, propolis, coconut water, and more. Ideal storage media should exhibit antimicrobial properties, maintain physiological osmolality and pH, support PDL cell viability, and be readily available. HBSS is highlighted as the gold standard, with its ability to preserve PDL cells for up to 48 hours. Other effective media like milk, soy milk, and oral rehydration solutions are discussed for their accessibility and performance. Emerging media such as propolis and epigallocatechin-3-gallate show promise but require further research. This review emphasizes the importance of public awareness and accessibility to effective storage media to improve the prognosis of avulsed teeth. Keywords: Storage Media, Dental Avulsion, PDL viability.