Soybean Food Research Articles

Screening Germplasms and Detecting Quantitative Trait Loci for High Sucrose Content in Soybean

Sucrose is a desirable component of processed soybean foods and animal feed, and thus, its content is used as an important characteristic for assessing the quality of soybean seeds. However, few studies have focused on the quantitative trait loci (QTLs) associated with sucrose regulation in soybean seeds. This study aims to measure the sucrose content of 1014 soybean accessions and identify genes related to high sucrose levels using QTL analysis. Colorimetric analysis based on the enzymatic reaction of invertase (INV) and glucose oxidase (GOD) was employed to test the germplasms. A total of six high-sucrose genetic resources (IT186230, IT195321, IT263138, IT263276, IT263286, and IT276521) and two low-sucrose genetic resources (IT025668 and IT274054) were identified. Two F2:3 populations, IT186230 × IT025668 and Ilmi × IT186230, were then established from these germplasms. QTL analysis identified four QTLs (qSUC6.1, qSUC11.1, qSUC15.1, and qSUC17.1), explaining 7.3–27.6% of the phenotypic variation in the sugar content. Twenty candidate genes were found at the four QTLs. Notably, Glyma.17G152300, located in the qSUC17.1 QTL region, exhibited a 17-fold higher gene expression in the high-sucrose germplasm IT186230 compared to the control germplasm Ilmi, confirming its role as a major gene regulating the sucrose content in soybean. These results may assist in marker-assisted selection for breeding programs that aim to develop soybean lines with a higher sucrose content.

Variation in heat resistance and biofilm formation of Bacillus cereus spores in various fermented soybean foods

This study investigated the heat resistance of Bacillus cereus spores (as well as spores in intact biofilm) in two types of Korean fermented soybean foods and presumed the potential key parameters (physicochemical and nutritional properties) associated with their heat resistance. For example, the D100°C-values of B. cereus ATCC 10987 and CH3 spores with strong heat resistance and prolific biofilm-forming capability were compared in various Jjigae-type (Cheonggukjang jjigae, Doenjang jjigae, and Gochujang jjigae) and Jang-type (Cheonggukjang, Doenjang, and Gochujang) foods commonly consumed in Korea. The D100°C-values of planktonic spores were significantly different depending on the type of food, that is, Jang and Jjigae. Compared with Jjigae-type foods, a higher heat resistance of B. cereus spores was found in Jang-type foods (particularly Doenjang and Gochujang) with low water activity and high salinity. In Jjigae-type foods, spore heat resistance showed a positive correlation with the pH of Jjigaes, indicating that an acidic environment weakens the spores. A negative correlation between the total fat content and spore heat resistance was found in Jjigae-type foods but not in Jang-type foods. Meanwhile, regarding the heat resistance of B. cereus spores in intact biofilm, the D100°C-values were significantly higher (up to 6.5-fold) than those of planktonic spores in all Jjigae-type foods. The slightly acidic pH and amount of carbohydrates are likely related to the large formation of extracellular polymeric substances and strong heat resistance of B. cereus spores in biofilm. This study may provide a comprehensive understanding of the relationship between the key parameters of foods and heat resistance of B. cereus spores with or without intact biofilm and methods to control their risks in different types of fermented soybean foods.

Immune-enhancing effect of fermented soybean food, Cheonggukjang on cyclophosphamide-treated immunosuppressed rat

Cheonggukjang (CGJ) is a traditional food, made by the fermentation of beans, and it has different recipes for different regions in Korea. However, it has anti-inflammatory, anti-cancer, and anti-obesity effects, and is known to affect changes in the intestinal microbiota. In this study, we investigated the immune-enhancing effects of four type CGJs (one commercial and three transitional CGJs). In the cyclophosphamide (CP)-treated immunosuppressed rat, oral administration of CGJs for 4 weeks was used to investigate weight of body and immune organ, change of microbiota, blood and serum parameters, inflammation pathways (MAPKs and NFκB) and histology of spleen. It showed an immunity-enhancing effect through increase Bacteroidetes in gut, the recovery of complete blood count, levels of cytokines and IgG, activation of inflammatory pathways, and histology of spleen. In conclusion, these results show that the intake of a commercial brand CGJ, and traditional CGJs can maintain or promote the body's immunity.

Optimizing Soaking and Boiling Time in the Development of Tempeh-like Products from Faba Bean (Vicia faba L.)

Tempeh is a fermented soybean food with high nutritional value, culinary versatility, and palatability. Its popularity is rising because it aligns with the trend towards sustainable and healthy plant-based diets. However, consumers have exhibited a strong preference for local ingredients over soy. Faba bean is a promising raw material in Scandinavia due to its high protein, dietary fiber, and phytochemical content. In this study, we evaluated the effects of soaking media (vinegar, water and sodium bicarbonate with or without lactic acid bacteria (LAB)) on boiling time and physicochemical properties of faba bean-based tempeh. We demonstrated that sodium bicarbonate, with and without LAB, significantly reduces the boiling time of faba beans (7–8 min), while beans soaked in vinegar and water with and without LAB require longer boiling times for tempeh production (>16 min). Texture analysis has revealed notable variations among the samples, with statistically significant differences (p < 0.05) observed across the majority of the measured attributes. Our study has demonstrated that faba beans are suitable for tempeh production and expand the sources of possible raw materials. However, further studies are needed to investigate consumers’ preferences and expectations towards faba bean-based tempeh.

The Health Benefits of Tofu, an Unfermented Soybean Food that Regulates the Intestinal Environment

Products based on soybean isoflavones are gaining attention globally for their health benefiting properties in multiple systems including the intestinal microbiota. Tofu is a healthy, unfermented soybean food which is widely available and commonly consumed, especially in Japan. However, few studies have focused on the beneficial effects of Tofu on the intestinal environment, particularly constipation, and the dependency of health benefits on the bioavailability of isoflavones.

Whole genome sequencing of the poly-γ-glutamic acid-producing novel Bacillus subtilis Tamang strain, isolated from spontaneously fermented kinema

Kinema, a traditional fermented soybean food from the Himalayas, is well-liked for its sticky texture and flavourful umami taste. Among 175 bacterial strains from spontaneously fermented kinema samples, Bacillus subtilis Tamang strain stood out for its high stickiness and viscosity. The strain’s Poly-γ-glutamic acid (γ-PGA) contains various groups of glutamic acid and has a molecular weight of 660 kDa. It demonstrates the ability to solubilize iron, preserve ferritin in Caco-2 cells, and exhibit antibacterial properties. The genome of B. subtilis Tamang is devoid of plasmid elements but does feature nine insert elements. Noteworthy is the presence of unique secondary metabolites with potential antimicrobial effects, such as amyloliquecidin GF610, bogorol A, and thermoactinoamide A. A total of 132 carbohydrate-active enzymes (CAZy) were identified, hinting at possible prebiotic characteristics. The genome analysis revealed genes responsible for γ-PGA production via the capBCA complex. Furthermore, genes associated with fibrinolytic activity, taste enhancement, biopeptides, immunomodulators, and vitamins like B12 and K2 were found, along with probiotics and various health benefits. The genetic material for L-asparaginase production, known for its anti-cancer properties, was also detected, as well as CRISPR-Cas systems. The absence of virulence factors and antimicrobial resistance genes confirms the safety of consuming B. subtilis Tamang as a food-grade bacterium.

Antibiofilm activity of d-limonene against spoilage Bacillus amyloliquefaciens

This study aimed to determine the efficacy of d-limonene in preventing biofilm formation by Bacillus amyloliquefaciens, a soy food spoilage bacterium. The minimal biofilm inhibitory concentrations (MBICs) of d-limonene against two strains of B. amyloliquefaciens were determined using a twofold dilution method. Furthermore, the ability of d-limonene to eradicate preformed biofilms was evaluated using the TTC reduction method. Subsequent analyses investigated the effects of d-limonene on biofilm morphology, cell motility, cell surface characteristics, and the composition of the biofilm matrix. The MBICs of d-limonene for B. amyloliquefaciens strains DY1a and DY1b were determined to be 24 and 36 μL/mL, respectively. At 2 MBIC, d-limonene eradicated 63.67% of the DY1a biofilms and 52.63% of the DY1b biofilms. Significantly, d-limonene markedly reduced swimming and swarming motility at concentrations ranging from 1/2 to 1 MBIC. In particular, at 1/2 MBIC, d-limonene decreased swimming and swarming abilities by 85.88% and 37.84%, respectively, for strain DY1a and by 75.00% and 95.07%, respectively, for strain DY1b. Furthermore, d-limonene suppressed the biosynthesis of polysaccharides and proteins in the extracellular biofilm matrix and reduced cell surface hydrophobicity, surface charge, and autoaggregation. These findings suggest that d-limonene could be an effective antibiofilm agent for the control of B. amyloliquefaciens in the soybean food industry.

Ultrasound-induced yield increase of yuba (protein-lipid film from soybean milk) and changes in structural, physicochemical, and digestive properties during film-peeling process

Yuba, as a traditional soybean food, is protein-lipid film from soybean milk. This study proposed a novel ultrasound-assisted yuba preparation strategy and investigated the structural, physicochemical, and digestive properties of yuba during the film-peeling process. The process parameters of yuba preparation were optimized using response surface method and Box-Behnken design. The results showed that total yield of 5 yuba films was 39.8 ± 0.3% under the optimum conditions (315 W ultrasound power, 8 min ultrasound time, and 1:9 solid-to-liquid ratio) with an increase rate of 12.6%, compared with that of the control group. With the increasing yuba film-peeling times, protein and lipid contents in yuba decreased, whereas carbohydrate content displayed an increasing trend. The analyses of mechanical properties, protein secondary structure, X-ray diffraction, disulfide bond, and microstructure showed that the protein network structure of yuba films became looser with film-peeling progression. Furthermore, in vitro simulated digestion experiments indicated that yuba obtained in the early film-peeling stage (the first four films) exhibited better protein degradation performance and higher degree of lipid hydrolysis. This study provides technical references for the process innovations of yuba and theoretical basis for systematically evaluating yuba quality and better utilizing its nutritional value.

Flavor formation by amino acid catabolism in low-salt sufu paste, a Chinese fermented soybean food

In this study, the low-salt sufu paste was fermented enhanced by a mixed starter (Pichia fermentans, Kodamaea ohmeri and Lactococcus lactis subsp.) and α-ketoglutarate. Multispecies microbial community is crucial for the flavor formation of sufu paste during post-ripening. Consequently, the primary biochemical pathways of the flavor formation were analyzed using a metagenomic approach in conjunction with gas chromatography mass spectrometry (GC-MS). After post-ripening for 15 d, a total of 86 volatile flavor compounds (VFCs) were tentatively identified, in which 6 compounds were recognized as the main characteristic VFCs. The metagenomics revealed that Actinomucor elegans, Lactobacillus fermentum, Lactococcus lactis subsp., Pichia fermentans, Lactobacillus delbrueckii and Propionibacterium acidipropionici were the dominant species. According to the functional annotation, amino acid metabolisms were identified as the predominant pathways for flavor formation. Among them, aromatic amino acids metabolisms accounted for the highest proportion, up to 41.3%. The VFCs formation pathways mainly involved transamination, decarboxylation, dehydrogenation and oxidation reaction. The amino acid transamination was proposed as a crucial step in VFCs formation, and the corresponding aminotransferases were the key rate-limiting enzymes. These findings have implications for enhancing the flavor quality of sufu paste and elucidating the mechanism of flavor formation in traditional soybean fermented food.

Evaluation of Menopausal Syndrome Relief and Anti-Obesity Efficacy of the Korean Fermented Food Doenjang: A Randomized, Double-Blind Clinical Trial.

Foods that help improve menopausal syndrome are being studied worldwide. Doenjang is a traditional Korean fermented soybean food with potential health benefits for menopausal women. In this clinical trial using Doenjang, we aimed to compare the effectiveness of traditional Doenjang and commercial Doenjang in menopausal women. Furthermore, we compared whether Doenjang has a better effect if the number of beneficial microbes is higher. The analyses included the following groups: traditional Doenjang containing either a high dose (HDC; n = 18) or low dose (LDC; n = 18) of beneficial microbes and commercial Doenjang (CD; n = 20). The Kupperman index and hematological changes were examined before and after the use of Doenjang pills. The effects of Doenjang on obesity and body composition were studied before and after ingestion. Lastly, the microorganisms and short-chain fatty acid changes in the stool were compared. The Kupperman index decreased after Doenjang consumption in all three groups, with the greatest decrease in the LDC group. Only the groups that took traditional Doenjang pills exhibited reduced LDL cholesterol. No changes in obesity and inflammation-related indicators were observed. The number of Firmicutes, associated with obesity, decreased in the CD group but the numbers of Bacteroidetes increased in the HDC and CD groups. Thus, traditional Doenjang is more effective in alleviating menopausal syndrome than commercial Doenjang. Further research on the anti-obesity effect or changes in microbiomes and short-chain fatty acids in feces is needed.

In Vitro Probiotic Attributes of Potential Probiotic Bacillus Strain Isolated from Indigenous Fermented Soybean Foods of Northeast, India

In Vitro Probiotic Attributes of Potential Probiotic Bacillus Strain Isolated from Indigenous Fermented Soybean Foods of Northeast, India

Soybean Allergen Detection for Hypoallergenicity Validation of Natto-A Fermented Soybean Food

Soybean Allergen Detection for Hypoallergenicity Validation of Natto-A Fermented Soybean Food

Correlation between monosaccharide, oligosaccharide, and microbial community profile changes in traditional soybean brick (meju) fermentation

Meju is essential for making diverse traditional fermented soybean foods in Korea. To understand the changes in carbohydrates during fermentation, we aimed to identify autochthonous microorganisms from spontaneously fermented meju and compare the alterations in monosaccharides and oligosaccharides throughout the fermentation process. Microbial diversity was determined using a metabarcoding approach, and monosaccharide and oligosaccharide profiles were obtained by HPLC-Q-TOF MS and HPLC-MS/MS analyses, respectively. The dominant bacterial genera were Weissella, Lactobacillus, and Leuconostoc, while Mucor was highly abundant in the fungal community. The total monosaccharide content increased from Day 0 to Day 50, with the highest amount being 4.37 mg/g. Oligosaccharide profiling revealed the degradation of soybean dietary fiber during fermentation, and novel oligosaccharide structures were also discovered. Correlation analysis revealed that the fungus Mucor was positively related to pentose-containing oligosaccharides, galactose, and galacturonic acid, indicating that Mucor may degrade soybean dietary fibers such as xylogalacturonan, arabinogalactan, and rhamnogalacturonan. The negative relationships between the abundances of Weissella and oligo- and monosaccharides suggested that the bacteria may utilize saccharides for fermentation. These findings provide insights into the mechanisms underlying carbohydrate degradation and utilization; the key components involved in saccharide transformation that contribute to the characteristics of traditional meju were subsequently identified.

Different Trends of World & Ethiopian Local Soybean Based Recipes and Their Health Benefits: A Review

Soybean (Glycine max L.) accounts for 25% of global vegetable oil production. It is a high-protein, high-nutritional-value food that is beneficial for chronic disease prevention and treatment, alleviates depressive symptoms, and improves skin health, fiber, high in calcium and magnesium, essential amino acids, anthocyanin, saponins, lipids, and oligosaccharides. According to epidemiological studies, consumption of soybean based foods provides the advantages of lowering the prevalence of heart disease, reducing the chance of an ischemic stroke, and lowering cholesterol, which reduces the likelihood of atherosclerosis. It is effective against a wide range of malignancies, including breast, prostate, colorectal, ovarian, and endometrial cancers. Soybean recipe have antioxidant properties and helps to ease menopausal symptoms in women as well as lower the risk of type 2 diabetes. Isoflavones, a phytochemical present in soybeans, have numerous health benefits. Soybean recipes (dishes) are created in varied ways and composite ratios in different countries. Soy milk, bread, enjera, tofu and kukis are a few examples in Ethiopia. In all types of the recipes prepared, their nutritional compositions are outstanding and delicious in their tastes. The large population of Ethiopian Orthodoxy Christianity followers are not allowed during seasons of fasting, to consume proteins derived from animals. Hence soybean foods are good alternatives during those fasting days for the problem of protein malnutrition and vitamin A absorption. Ethiopian traditional unique foods like enjera, bread, wot, kitta, biscuit, kukis etc. can be prepared from soybean mixed flour. Owing to its superior nutritional value as a well-balanced diet and several health advantages, we advise making greater use of soybean-based recipes, oils, and products.

Lactic acid bacteria in some Indian fermented foods and their predictive functional profiles.

Lactic acid bacteria (LAB) were isolated from naturally fermented foods of India, viz., sidra, a dried fish product; kinema, a naturally fermented sticky soybean food; and dahi, a naturally fermented milk product. Five strains of LAB, based on 16S rRNA gene sequence, were identified: Lactococcus lactis FS2 (from sidra), Lc. lactis C2D (dahi), Lc. lactis SP2C4 (kinema), Lactiplantibacillus plantarum DHCU70 (=Lactobacillus plantarum) (from dahi), and Lactiplantibacillus plantarum KP1 (kinema). The PICRUSt2 software, a bioinformatic tool, was applied to infer the raw sequences obtained from LAB strains mapped against KEGG database for predictive functionality. Functional features of LAB strains showed genes associated with metabolism (36.47%), environmental information processing (31.42%), genetic information processing (9.83%), and the unclassified (22.28%). KEGG database also showed abundant genes related to predictive membrane transport (29.25%) and carbohydrate metabolism (11.91%). This study may help in understanding the health-promoting benefits of the culturable LAB strains in fermented foods.

Global Impact of Soybean Production: A Review

Soybean is among the most significant crops in the world. Vegetable oil and protein meal both benefit from the use of soybean seeds. Soybean output has increased at the greatest percentage rate of any major crop during the 1970s. The crop is projected to be cultivated on 6% of the world's arable land. The recent surge in output is in line with the rising demand for oil and meal. Since soybeans are one of the most significant crops in the world, more study is being done to learn more about how they are produced under various circumstances, including stress. Information on the pace of soybean production throughout the globe may be utilized to enhance soybean production and mitigate variables like stressors that have a negative impact on soybean yield. The productivity of soybeans is significantly impacted by the action of soil bacteria. Only a few nations, including the United States, Brazil, Argentina, China, and India, account for the majority of the world's soybean output. For managerial and ecological reasons, it is crucial to have a deeper grasp of the vast range of farming techniques used in soybean crops. We will also talk about the potential relationship between improved management of microbial inocula and soil conditions. Gaining a deeper comprehension of the vast range of plant interactions is crucial for both managing and comprehending the ecology of this crop. Due to our direct and indirect reliance on the soybean crop for food goods, significant yield reductions in soybeans beyond present levels may have an impact on food security. Additionally, the crop provides resources to solve global food concerns via present and future use techniques due to its high nutritional value and versatility. Whether used as a vegetable crop or processed into a variety of soybean food products, soybean production is predicted to rise in the future in direct proportion to rising demand. With the application of newer genomic technologies, the crop has enormous potential to improve dietary quality for people worldwide.

Taxonomic Variations of Bacterial and Fungal Communities depending on Fermentation Temperature in Traditional Korean Fermented Soybean Food, Doenjang.

Meju, a fermented soybean brick, is a key component in soybean foods like doenjang and ganjang, harboring a variety of microorganisms, including bacteria and fungi. These microorganisms significantly contribute to the nutritional and sensory characteristics of doenjang and ganjang. Amplicon-based next-generation sequencing was applied to investigate how the microbial communities of meju fermented at low and high temperatures differ and how this variation affects the microbial communities of doenjang, a subsequently fermented soybean food. Our metagenomic data showed distinct patterns depending on the fermentation temperature. The microbial abundance in the bacterial community was increased under both temperatures during the fermentation of meju and doenjang. Weissella was the most abundant genus before the fermentation of meju, however, it was replaced by Bacillus at high temperature-fermented meju and lactic acid bacteria such as Weissella and Latilactobacillus at low temperature-fermented meju. Leuconostoc, Logiolactobacillus, and Tetragenococcus gradually took over the dominant role during the fermentation process of doenjang, replacing the previous dominant microorganisms. Mucor was dominant in the fungal community before and after meju fermentation, whereas Debaryomyces was dominant under both temperatures during doenjang fermentation. The dominant fungal genus of doenjang was not affected regardless of the fermentation temperature of meju. Strong correlations were shown for specific bacteria and fungi linked to specific fermentation temperatures. This study helps our understanding of meju fermentation process at different fermentation temperatures and highlights different bacteria and fungi associated with specific fermentation periods which may influence the nutritional and organoleptic properties of the final fermented soybean foods doenjang.

Variation Among Japanese Miso Breweries in Indoor Microbiomes is Mainly Ascribed to Variation in Type of Indoor Surface

Miso is a microbially-fermented soybean food. The miso brewery indoor microbiome contributes to miso fermentation. Japanese breweries are not climate-controlled, so indoor spaces are strongly affected by the prevailing climate. Because climate influences microorganism distribution, our first hypothesis is that latitude, as a proxy for climate, is a major determinant of brewery indoor microbiome structure. Breweries vary in interior surface materials and in the way operations (steaming, processing, fermenting) are apportioned among rooms. Therefore, our second hypothesis is that more variability in indoor microbiomes exists among breweries than can be ascribed to a latitudinal gradient. Most miso produced today is inoculated with commercial microbial strains to standardize fermentation. If commercial strains outcompete indigenous microbes for membership in the indoor microbiome, this practice may homogenize indoor microbiomes among regions or breweries. Therefore, our third hypothesis is that inoculant fungal species dominate indoor fungal communities and make it impossible to distinguish communities among breweries or across their latitudinal gradient. We tested these hypotheses by sampling indoor surfaces in several breweries across a latitudinal gradient in Japan. We found that latitude had a significant but relatively small impact on indoor fungal and bacterial communities, that the effect of brewery was large relative to latitude, and that inoculant fungi made such small contributions to the indoor microbiome that distinctions among breweries and along the latitudinal gradient remained apparent. Recently, the Japanese Ministry of Agriculture, Forestry and Fisheries specified fungal inoculants to standardize miso production. However, this may not be possible so long as the indoor microbiome remains uncontrolled.

Development of β-conglycinin quantitative method in soybean foods using capillary electrophoresis-based immunoassay

Development of β-conglycinin quantitative method in soybean foods using capillary electrophoresis-based immunoassay

Fermented soy milk with cholesterol-lowering potential: Probiotics screening, physicochemical properties, antioxidant activity and volatile composition

In recent years, probiotics and soybean foods have been shown to have cholesterol-lowering properties. However, the unique soybean flavor limits the popularity of soy milk (water extract of soybeans), but probiotics fermentation has been confirmed to reduce soybean flavors and improve the cholesterol-lowering ability. In this study, we obtained a potential probiotic strain (Lactiplantibacillus plantarum P101) via the investigation of cholesterol-lowering properties, probiotic properties, safety, and fermented soy milk performance. Furthermore, we found that P101 fermentation improved the antioxidant activity and texture of soy milk. Subsequent analysis revealed that P101 fermentation enhanced the cholesterol-lowering ability of soy milk through improved isoflavone bioavailability and reduced cholesterol solubility. Moreover, P101 fermentation increased the level of ester aromatic substances (hexyl methanoate) while decreasing the content of soybean flavor substances (1-octene-3-alcohol and hexanal). Finally, we assessed the storage stability of fermented soy milk and found its quality remained consistent when stored at 4 °C for 20 days. Consequently, it can serve as a cholesterol-lowering alternative to cow's milk.