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Asghar A, Afzaal M, Saeed F, Ahmed A, Ateeq H, Shah YA, Islam F, Hussain M, Akram N, Shah MA. Valorization and food applications of okara (soybean residue): A concurrent review. Food Sci Nutr 2023; 11:3631-3640. [PMID: 37457185 PMCID: PMC10345676 DOI: 10.1002/fsn3.3363] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2022] [Revised: 03/13/2023] [Accepted: 03/28/2023] [Indexed: 07/18/2023] Open
Abstract
Agriculture waste is rising continuously across the globe due to enormous industrial, food processing, and household activities. Proper valorization of this waste could be a promising source of various essential bioactive and functional ingredients. Okara is a major residue produced as result of soybean processing and has a rich nutritional profile. The nutritional profile of okara is affected by the processing conditions, variety, pre-treatment, post-production treatments, and processing techniques. Owing to the high fibers, lipids, proteins, and bioactive components, it is being used as an essential industrial ingredient in various food processing industries. The prebiotic potential and nutritional profile can be increased by various techniques, that is, enzymatic, chemical, biotransformation, high-pressure microfludization, and fermentation. The prebiotic potential of okara makes it suitable as a therapeutic agent to prevent a variety of metabolic disorders such as diabetes, obesity, hypercholesterolemia, and hyperlipidemia. The current review highlights the structural, nutritional, functional, therapeutic, and industrial applications of okara.
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Affiliation(s)
- Aasma Asghar
- Department of Home EconomicsGovernment College University FaisalabadFaisalabadPakistan
| | - Muhammad Afzaal
- Food Safety and Biotechnology Laboratory, Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Farhan Saeed
- Food Safety and Biotechnology Laboratory, Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Aftab Ahmed
- Department of Nutritional SciencesGovernment College University FaisalabadFaisalabadPakistan
| | - Huda Ateeq
- Food Safety and Biotechnology Laboratory, Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Yasir Abbas Shah
- Food Safety and Biotechnology Laboratory, Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Fakhar Islam
- Food Safety and Biotechnology Laboratory, Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Muzzamal Hussain
- Food Safety and Biotechnology Laboratory, Department of Food ScienceGovernment College University FaisalabadFaisalabadPakistan
| | - Noor Akram
- Department of Home EconomicsGovernment College University FaisalabadFaisalabadPakistan
| | - Mohd Asif Shah
- Department of EconomicsKebri Dehar UniversityJigjigaEthiopia
- Division of Research and DevelopmentLovely Professional UniversityPhagwaraIndia
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Isolation and Molecular Characterization of Processed Soybean Waste for the Development of Synbiotic Yogurt. FERMENTATION-BASEL 2022. [DOI: 10.3390/fermentation8110622] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Abstract
Soybean has good nutritional and functional properties, which are essential for human physiology. Okara, a residue from soybean processing industries has a distinct profile of nutrients and phytochemicals. Therefore, the current study was planned to investigate the functional importance of okara. In the first phase of this study, okara was isolated from soybean and characterized in terms of protein, fat, ash, soluble dietary fiber, and insoluble dietary fiber. Furthermore, the okara flour was characterized using FT-IR (Fourier transform infrared spectroscopy), and micrograph images were obtained using SEM (scanning electron microscope). In the second phase of study, synbiotic (prebiotics + probiotics) yogurt was prepared with 3% concentrations of okara. Treatments were named as OFYo (control), OFY1 (probiotics), and OFY2 (3% okara + probiotics). Yogurt was subjected to physicochemical, antioxidant, microbiological, and sensory analysis. The addition of okara significantly affected nutritional and antioxidant attributes of yogurt (p < 0.05). The results indicated that adding 3% okara affected the protein, fat, water holding capacity, and color. Total phenolic contents, DPPH (2,2-diphenyl-1-picrylhydrazyl) activity and ABTS (2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) activity increased due to the addition of okara. Likewise, the highest total viable count (8.25 log CFU/mL) and probiotic count (8.98 log CFU/mL) were noted in yogurt with 3% okara. Okara has dietary fibers; this dietary fiber acts as a prebiotic source for probiotic L. Rhamnosus. This shows that okara has a different prebiotic potential. The addition of okara has promising potential for the development of functional food.
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Dimitry MY, Marie Therèse BA, Josiane Edith DM, Emmanuel PA, Armand AB, Nicolas NY. Hypolipidemic and antioxidant effects of vegetal milk produced with Mucuna pruriens L. seed in rats fed a high-fat diet. Heliyon 2022; 8:e11835. [DOI: 10.1016/j.heliyon.2022.e11835] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2021] [Revised: 02/09/2022] [Accepted: 11/15/2022] [Indexed: 11/24/2022] Open
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Bamigbade GB, Subhash AJ, Kamal-Eldin A, Nyström L, Ayyash M. An Updated Review on Prebiotics: Insights on Potentials of Food Seeds Waste as Source of Potential Prebiotics. Molecules 2022; 27:molecules27185947. [PMID: 36144679 PMCID: PMC9505924 DOI: 10.3390/molecules27185947] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2022] [Revised: 09/06/2022] [Accepted: 09/08/2022] [Indexed: 01/19/2023] Open
Abstract
Prebiotics are a group of biological nutrients that are capable of being degraded by microflora in the gastrointestinal tract (GIT), primarily Lactobacilli and Bifidobacteria. When prebiotics are ingested, either as a food additive or as a supplement, the colonic microflora degrade them, producing short-chain fatty acids (SCFA), which are simultaneously released in the colon and absorbed into the blood circulatory system. The two major groups of prebiotics that have been extensively studied in relation to human health are fructo-oligosaccharides (FOS) and galactooligosaccharides (GOS). The candidature of a compound to be regarded as a prebiotic is a function of how much of dietary fiber it contains. The seeds of fruits such as date palms have been reported to contain dietary fiber. An increasing awareness of the consumption of fruits and seeds as part of the daily diet, as well as poor storage systems for seeds, have generated an enormous amount of seed waste, which is traditionally discarded in landfills or incinerated. This cultural practice is hazardous to the environment because seed waste is rich in organic compounds that can produce hazardous gases. Therefore, this review discusses the potential use of seed wastes in prebiotic production, consequently reducing the environmental hazards posed by these wastes.
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Affiliation(s)
- Gafar Babatunde Bamigbade
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al-Ain P.O. Box 15551, United Arab Emirates
| | - Athira Jayasree Subhash
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al-Ain P.O. Box 15551, United Arab Emirates
| | - Afaf Kamal-Eldin
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al-Ain P.O. Box 15551, United Arab Emirates
| | - Laura Nyström
- Department of Health Science and Technology, Institute of Food, Nutrition and Health, ETH Zurich, 8092 Zurich, Switzerland
| | - Mutamed Ayyash
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University (UAEU), Al-Ain P.O. Box 15551, United Arab Emirates
- Correspondence:
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Castellanos Fuentes AP, Bengoa A, Gagliarini N, Abraham A, de Escalada Pla MF, Flores SK. PHYSICOCHEMICAL AND FUNCTIONAL CHARACTERISATION OF A FOOD INGREDIENT BASED ON OKARA CONTAINING PROBIOTICS. FOOD AND BIOPRODUCTS PROCESSING 2022. [DOI: 10.1016/j.fbp.2022.07.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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He Y, Chen D, Liu Y, Sun X, Guo W, An L, Shi Z, Wen L, Wang Z, Yu H. Protective Effect and Mechanism of Soybean Insoluble Dietary Fiber on the Color Stability of Malvidin-3-O-glucoside. Foods 2022; 11:foods11101474. [PMID: 35627044 PMCID: PMC9140807 DOI: 10.3390/foods11101474] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/25/2022] [Revised: 05/09/2022] [Accepted: 05/17/2022] [Indexed: 01/27/2023] Open
Abstract
Anthocyanins have great health benefits, especially malvidin. Vitis amurensis Rupr are rich in malvidin, and malvidin-3-O-glucoside (Mv3G) monomer is the most abundant. However, natural anthocyanins are unstable, which limits their wide application in the food field. Soybean insoluble dietary fiber (SIDF) has high stability, and it can be used as an inert substrate to construct a stable system, which may improve the stability of anthocyanins. The optimal condition to construct a stable system of SIDF and Mv3G at pH 3.0 was determined by an orthogonal experiment. The results indicated that SIDF effectively improved the stability of Mv3G under different pH values (1.0~7.0), high temperature (100 °C for 100 min), and sunlight (20 ± 2 °C for 30 d) conditions. The absorption peak intensity of the UV–VIS spectrum of SIDF-Mv3G was enhanced, which indicated that there was interaction between SIDF and Mv3G. Fourier transform infrared spectroscopy analyses revealed that the -OH stretching vibration peak of SIDF-Mv3G was changed, which indicated that the interaction between SIDF and Mv3G was due to hydrogen bonding. X-ray diffraction analysis showed that the crystalline morphology of SIDF was opened, which was combined with Mv3G, and SIDF made Mv3G change to a more stable state. Scanning electron microscope analysis showed that SIDF and Mv3G were closely combined to form an inclusion complex. Overall, this study provides valuable information for enhancing the color stability of anthocyanins, which will further expand the application of anthocyanins in the food field.
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Affiliation(s)
- Yang He
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (Y.H.); (D.C.); (Y.L.); (X.S.); (W.G.); (L.A.); (Z.S.); (L.W.)
| | - Dongxia Chen
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (Y.H.); (D.C.); (Y.L.); (X.S.); (W.G.); (L.A.); (Z.S.); (L.W.)
| | - Yuheng Liu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (Y.H.); (D.C.); (Y.L.); (X.S.); (W.G.); (L.A.); (Z.S.); (L.W.)
| | - Xiaozhen Sun
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (Y.H.); (D.C.); (Y.L.); (X.S.); (W.G.); (L.A.); (Z.S.); (L.W.)
| | - Wenrui Guo
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (Y.H.); (D.C.); (Y.L.); (X.S.); (W.G.); (L.A.); (Z.S.); (L.W.)
| | - Lingyu An
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (Y.H.); (D.C.); (Y.L.); (X.S.); (W.G.); (L.A.); (Z.S.); (L.W.)
| | - Zhenming Shi
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (Y.H.); (D.C.); (Y.L.); (X.S.); (W.G.); (L.A.); (Z.S.); (L.W.)
| | - Liankui Wen
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (Y.H.); (D.C.); (Y.L.); (X.S.); (W.G.); (L.A.); (Z.S.); (L.W.)
| | - Zhitong Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (Y.H.); (D.C.); (Y.L.); (X.S.); (W.G.); (L.A.); (Z.S.); (L.W.)
- Correspondence: (Z.W.); (H.Y.)
| | - Hansong Yu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (Y.H.); (D.C.); (Y.L.); (X.S.); (W.G.); (L.A.); (Z.S.); (L.W.)
- Division of Soybean Processing, Soybean Research & Development Center, Chinese Agriculture Research System, Changchun 130118, China
- Correspondence: (Z.W.); (H.Y.)
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Effects of different physical technology on compositions and characteristics of bean dregs. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102789] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
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Wang B, Yu H, He Y, Wen L, Gu J, Wang X, Miao X, Qiu G, Wang H. Effect of soybean insoluble dietary fiber on prevention of obesity in high-fat diet fed mice via regulation of the gut microbiota. Food Funct 2021; 12:7923-7937. [PMID: 34251010 DOI: 10.1039/d1fo00078k] [Citation(s) in RCA: 36] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Abstract
Increasing evidence has shown that the gut microbiota plays an important role in preventing obesity; however, the mechanism by which insoluble dietary fiber (IDF) prevents high-fat diet (HFD)-induced obesity remains unclear. This study aimed to investigate the effect of SIDF on obesity in HFD mice and determine the mechanism by which it prevents obesity through regulating the gut microbiota. Soybean insoluble dietary fiber (SIDF) was used as an intervention in HFD mice for 20 weeks. The results showed that SIDF significantly reduced the body weight (BW), fat index, total cholesterol, triglyceride, and low-density lipoprotein cholesterol while increasing the content of high-density lipoprotein cholesterol in HFD mice. SIDF intervention was also beneficial for the reduction of liver lipid content and fatty droplets in mice. Furthermore, SIDF intervention improved the gut microbiota composition by increasing the relative abundance of potentially beneficial bacteria (such as Lactobacillales [order], Lactobacillus [genus], Lachnospirace_Nk4A136_group [genus]), and reduced the relative abundance of potentially harmful bacteria (such as Lachnospiraceae [family] and Bacteroides_acidifaciens [species]), which correlated with obesity (at least p < 0.05 in all instances). Finally, SIDF was fermented by related beneficial bacteria, which increased the content of the short-chain fatty acids (SCFAs), and promoted the secretion of satiety hormones. In conclusion, SIDF intervention could prevent obesity in HFD mice by modulating the gut microbiota composition. Hence, SIDF may be used as a potential ingredient in functional foods.
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Affiliation(s)
- Bixiang Wang
- Department of Food Science and Engineering, Jilin Agricultural University, Changchun, 130118, China.
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Swallah MS, Fan H, Wang S, Yu H, Piao C. Prebiotic Impacts of Soybean Residue (Okara) on Eubiosis/Dysbiosis Condition of the Gut and the Possible Effects on Liver and Kidney Functions. Molecules 2021; 26:E326. [PMID: 33440603 PMCID: PMC7826621 DOI: 10.3390/molecules26020326] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2020] [Revised: 12/30/2020] [Accepted: 01/03/2021] [Indexed: 02/07/2023] Open
Abstract
Okara is a white-yellow fibrous residue consisting of the insoluble fraction of the soybean seeds remaining after extraction of the aqueous fraction during the production of tofu and soymilk, and is generally considered a waste product. It is packed with a significant number of proteins, isoflavones, soluble and insoluble fibers, soyasaponins, and other mineral elements, which are all attributed with health merits. With the increasing production of soy beverages, huge quantities of this by-product are produced annually, which poses significant disposal problems and financial issues for producers. Extensive studies have been done on the biological activities, nutritional values, and chemical composition of okara as well as its potential utilization. Owing to its peculiar rich fiber composition and low cost of production, okara might be potentially useful in the food industry as a functional ingredient or good raw material and could be used as a dietary supplement to prevent varied ailments such as prevention of diabetes, hyperlipidemia, obesity, as well as to stimulate the growth of intestinal microbes and production of microbe-derived metabolites (xenometabolites), since gut dysbiosis (imbalanced microbiota) has been implicated in the progression of several complex diseases. This review seeks to compile scientific research on the bioactive compounds in soybean residue (okara) and discuss the possible prebiotic impact of this fiber-rich residue as a functional diet on eubiosis/dysbiosis condition of the gut, as well as the consequential influence on liver and kidney functions, to facilitate a detailed knowledge base for further exploration, implementation, and development.
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Affiliation(s)
- Mohammed Sharif Swallah
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (M.S.S.); (H.F.); (S.W.)
| | - Hongliang Fan
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (M.S.S.); (H.F.); (S.W.)
| | - Sainan Wang
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (M.S.S.); (H.F.); (S.W.)
| | - Hansong Yu
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (M.S.S.); (H.F.); (S.W.)
- Soybean Research & Development Centre, Division of Soybean Processing, Chinese Agricultural Research System, Changchun 130118, China
| | - Chunhong Piao
- College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (M.S.S.); (H.F.); (S.W.)
- Soybean Research & Development Centre, Division of Soybean Processing, Chinese Agricultural Research System, Changchun 130118, China
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Xu Q, Wu J, Zou L, Ouyang J, Zheng Z. Development of a process for the enhanced enzymatic digestibility of solid waste from tofu to yield fermentable biosugars. BIOCATAL BIOTRANSFOR 2020. [DOI: 10.1080/10242422.2020.1865932] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Affiliation(s)
- Qian Xu
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University, Nanjing, China
| | - Jiawei Wu
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University, Nanjing, China
| | - Lihua Zou
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University, Nanjing, China
- Key Laboratory of Forestry Genetics and Biotechnology (Nanjing Forestry University), Ministry of Education, Nanjing, China
| | - Jia Ouyang
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University, Nanjing, China
- Key Laboratory of Forestry Genetics and Biotechnology (Nanjing Forestry University), Ministry of Education, Nanjing, China
| | - Zhaojuan Zheng
- Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University, Nanjing, China
- Key Laboratory of Forestry Genetics and Biotechnology (Nanjing Forestry University), Ministry of Education, Nanjing, China
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Semi-modified okara whey diet increased insulin secretion in diabetic rats fed a basal or high fat diet. Food Sci Biotechnol 2020; 30:107-116. [PMID: 33552622 DOI: 10.1007/s10068-020-00842-3] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2020] [Revised: 09/21/2020] [Accepted: 10/19/2020] [Indexed: 12/19/2022] Open
Abstract
Lifestyle and diet preferences are primarily responsible for developing type 2 diabetes. In this study, okara was manufactured into okara whey crackers (OWC) to investigate its dietary role in controlling diabetes in streptozotocin-diabetic rats with and without a high-fat diet. Forty-eight rats were divided into eight groups. G1-G4 were nondiabetic and fed a basal diet, a basal diet with 30% crackers, high fat diet, and a high-fat diet with 30% crackers, respectively. G5-G8 were diabetic groups that received similar diets as previous groups. Blood glucose, liver function, lipid pattern, pancreas and liver histopathology, and insulin immunohistochemistry were performed. OWC improved measured parameters and histopathology of the liver and pancreas in diabetic rats. The area % of positive insulin cells was increased in G6 (5.20%) and G8 rats (2.83%) fed OWC compared to diabetic rats (1.17%). In conclusion, the use of 30% OWC in a semi-modified diet has controlled the hyperglycemia and hyperlipidemia associated with diabetes.
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Colletti A, Attrovio A, Boffa L, Mantegna S, Cravotto G. Valorisation of By-Products from Soybean ( Glycine max (L.) Merr.) Processing. Molecules 2020; 25:E2129. [PMID: 32370073 PMCID: PMC7248727 DOI: 10.3390/molecules25092129] [Citation(s) in RCA: 39] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2020] [Revised: 04/29/2020] [Accepted: 04/30/2020] [Indexed: 12/31/2022] Open
Abstract
In recent years, increased awareness of the health benefits associated with consuming soy-based foods, knowledge of milk-related allergies and a move towards more sustainable food production have led to an increase in the number of available soy-based products. The biggest producers in the world, the USA, South America and China, are from the Pacific region. This enormous production is accompanied by the accumulation of related by-products, in particular, a substance that is known as okara. Okara is a paste that is rich in fibre (50%), protein (25%), fat (10%), vitamins and trace elements. Its proper use would lead to economic advantages and a reduction in the potential for polluting the environment. Its high fibre content and low production costs mean that it could also be used as a dietary supplement to prevent diabetes, obesity and hyperlipidaemia. Chemical or enzymatic treatment, fermentation, extrusion, high pressure and micronisation can all increase the soluble fibre content, and thus improve nutritional quality and processing properties. However, the product also degrades rapidly due to its high moisture content (70-80%), which makes it difficult to handle and expensive to dry by conventional means. The aim of this paper is therefore to thoroughly study the existing literature on this subject in order to develop a general protocol for okara exploitation and valorisation. A cost/benefit analysis could drive the design of eco-friendly, sustainable protocols for the preparation of high-value nutritional products.
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Affiliation(s)
- Alessandro Colletti
- Department of Drug Science and Technology, University of Turin, Via P. Giuria 9, 10125 Turin, Italy; (A.C.); (A.A.); (L.B.); (S.M.)
| | - Andrea Attrovio
- Department of Drug Science and Technology, University of Turin, Via P. Giuria 9, 10125 Turin, Italy; (A.C.); (A.A.); (L.B.); (S.M.)
| | - Luisa Boffa
- Department of Drug Science and Technology, University of Turin, Via P. Giuria 9, 10125 Turin, Italy; (A.C.); (A.A.); (L.B.); (S.M.)
| | - Stefano Mantegna
- Department of Drug Science and Technology, University of Turin, Via P. Giuria 9, 10125 Turin, Italy; (A.C.); (A.A.); (L.B.); (S.M.)
| | - Giancarlo Cravotto
- Department of Drug Science and Technology, University of Turin, Via P. Giuria 9, 10125 Turin, Italy; (A.C.); (A.A.); (L.B.); (S.M.)
- Centre of Bioanalytical Research and Molecular Design, Sechenov First Moscow State Medical University, 8 Trubetskaya ul, 119991 Moscow, Russia
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Mateos-Aparicio I, Pérez-López E, Rupérez P. Valorisation Approach for the Soybean By-Product Okara Using High Hydrostatic Pressure. CURRENT NUTRITION & FOOD SCIENCE 2019. [DOI: 10.2174/1573401314666180516092837] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Okara is a perishable, cheap and abundant by-product derived from soybean after extracting the soluble fraction for tofu or soybean drink, mainly known as soymilk, production. Nowadays, Okara is mostly discarded: landfill and incineration, but a useful alternative for valorisation would be to use it as a valuable source of dietary fibre. However, it presents low soluble dietary fibre (SDF) content responsible for prebiotic and anti-carcinogenic effects, so an easy industrial transformation to maximize its SDF content would be most interesting for this purpose. Different approaches can be used to increase SDF content, such as chemical or enzymatic treatments with food-grade enzymes at atmospheric pressure, but these conventional methods present some disadvantages as that the chemical procedures are pollutant and the extractions normally are incomplete, and the enzymatic methods could be expensive to scale-up. On the other hand, currently, consumers are demanding for safer, more natural and minimally-processed foods. This request has led researchers and manufacturers to develop new technologies, and within these, high hydrostatic pressure (HHP) is one of the top-10 most popular emerging technologies applied in the field of food science. The effect of HHP, and more recently, the combined effect of HHP and enzymatic treatment on okara by-product have been studied, showing that this novel approach, should also be considered in order to stabilise other agro-food byproducts -due to their perishable character- as well as to improve the functionality of the rich-ininsoluble dietary fibre from vegetable residues.
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Affiliation(s)
- Inmaculada Mateos-Aparicio
- Department Nutrition and Food Sciences, Faculty of Pharmacy, Complutense University of Madrid, Pza. Ramon y Cajal s/n. E-28040 Madrid, Spain
| | - Elena Pérez-López
- Departamento de Metabolismo y Nutricion, Instituto de Ciencia y Tecnologia de Alimentos y Nutricion (ICTAN), Consejo Superior de Investigaciones Científicas (CSIC), Jose Antonio Novais 10, Ciudad Universitaria, E-28040 Madrid, Spain
| | - Pilar Rupérez
- Departamento de Metabolismo y Nutricion, Instituto de Ciencia y Tecnologia de Alimentos y Nutricion (ICTAN), Consejo Superior de Investigaciones Científicas (CSIC), Jose Antonio Novais 10, Ciudad Universitaria, E-28040 Madrid, Spain
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Vital ACP, Croge C, da Silva DF, Araújo PJ, Gallina MZ, Matumoto-Pintro PT. Okara residue as source of antioxidants against lipid oxidation in milk enriched with omega-3 and bioavailability of bioactive compounds after in vitro gastrointestinal digestion. Journal of Food Science and Technology 2018; 55:1518-1524. [PMID: 29606766 DOI: 10.1007/s13197-018-3069-2] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/31/2018] [Accepted: 02/12/2018] [Indexed: 11/30/2022]
Abstract
The residue from soy processing (okara) was evaluated for phenolic compounds, flavonoids, radical scavenging activity and reducing power ability. The ability of okara to decelerate the oxidation of omega-3 fatty acids caused by light exposure in a milk matrix, as well as its bioavailability after in vitro digestion, were investigated. Okara contained phenolic compounds (106.7 mg gallic acid equivalents (GAE)/100 g) and flavonoids (32.7 mg quercetin equivalents/100 g) and showed antioxidant activity. The addition of okara to omega-3 fatty acids-enriched milk inhibited the production of conjugated dienes and malonaldehyde during 8 days of storage compared to the control (without okara), particularly at the higher (3 g/L) than lower inclusion concentrations studied (1 and 2 g/L). The bioavailability assay demonstrated that polyphenols (41 mg GAE/100 g) were still present after in vitro digestion and had antioxidant activity. Okara, which is considered a residue and is discarded, can potentially be used as an antioxidant ingredient for the enrichment of foods.
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Affiliation(s)
- Ana Carolina Pelaes Vital
- Departamento de Agronomia, Universidade Estadual de Maringá, Av. Colombo, 5790, Maringá, 87020-900 Brazil
| | - Camila Croge
- Departamento de Agronomia, Universidade Estadual de Maringá, Av. Colombo, 5790, Maringá, 87020-900 Brazil
| | - Denise Felix da Silva
- Departamento de Agronomia, Universidade Estadual de Maringá, Av. Colombo, 5790, Maringá, 87020-900 Brazil
| | - Priscila Jorge Araújo
- Departamento de Agronomia, Universidade Estadual de Maringá, Av. Colombo, 5790, Maringá, 87020-900 Brazil
| | - Mariane Z Gallina
- Departamento de Agronomia, Universidade Estadual de Maringá, Av. Colombo, 5790, Maringá, 87020-900 Brazil
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Ullah I, Yin T, Xiong S, Zhang J, Din ZU, Zhang M. Structural characteristics and physicochemical properties of okara (soybean residue) insoluble dietary fiber modified by high-energy wet media milling. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.04.014] [Citation(s) in RCA: 84] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/02/2023]
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Pérez-López E, Mateos-Aparicio I, Rupérez P. High hydrostatic pressure aided by food-grade enzymes as a novel approach for Okara valorization. INNOV FOOD SCI EMERG 2017. [DOI: 10.1016/j.ifset.2017.07.012] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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Pérez-López E, Mateos-Aparicio I, Rupérez P. Determination of soluble dietary fibre content of Okara treated with high hydrostatic pressure and enzymes: a comparative evaluation of two methods (AOAC and HPLC-ELSD). JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2017; 54:1333-1339. [PMID: 28416884 PMCID: PMC5380611 DOI: 10.1007/s13197-017-2494-y] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/13/2016] [Accepted: 01/11/2017] [Indexed: 01/01/2023]
Abstract
ABSTRACT Okara is a promising by-product from soybean and a rich source of dietary fibre, chiefly insoluble (IDF). To increase its solubility and functionality, a treatment with high hydrostatic pressure (HHP) assisted by food grade enzymes -Ultraflo® L or Viscozyme® L- has been performed. To monitor the effectiveness, an analysis of dietary fibre, mainly the soluble fraction (SDF), was accomplished by the AOAC enzymatic-gravimetric method with dialysis followed by both, spectrophotometric methods and High Performance Liquid Chromatography with Evaporative Light Scattering Detector (HPLC-ELSD) analysis of the soluble fraction. A significant increase in SDF (≈1.5-times) to the expense of a decrease in IDF was shown and chromatograms revealed two peaks of 95 and 22 kDa. Thus, treated Okara possessed a more balanced and convenient ratio of soluble to insoluble dietary fibre, which could have health benefits as prebiotic. Inbuilt interferences of the official AOAC's method for dietary fibre were confirmed and the direct HPLC-ELSD approach was about twice more sensitive than spectrophotometric methods. Consequently, the direct HPLC-ELSD analysis of the supernatant is proposed as a cheaper, faster and reliable method. Combined HHP-treatments plus specific enzymes represent a promising alternative for the valorisation and preservation of agrofood by-products. GRAPHICAL ABSTRACT
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Affiliation(s)
- E. Pérez-López
- Departamento de Metabolismo y Nutrición, Consejo Superior de Investigaciones Científicas (CSIC), Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN), José Antonio Novais 10, Ciudad Universitaria, 28040 Madrid, Spain
| | - I. Mateos-Aparicio
- Departamento de Nutrición y Bromatología II, Bromatología, Facultad de Farmacia, Universidad Complutense de Madrid, Ciudad Universitaria, 28040 Madrid, Spain
| | - P. Rupérez
- Departamento de Metabolismo y Nutrición, Consejo Superior de Investigaciones Científicas (CSIC), Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN), José Antonio Novais 10, Ciudad Universitaria, 28040 Madrid, Spain
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Varzakas T, Zakynthinos G, Verpoort F. Plant Food Residues as a Source of Nutraceuticals and Functional Foods. Foods 2016; 5:E88. [PMID: 28231183 PMCID: PMC5302437 DOI: 10.3390/foods5040088] [Citation(s) in RCA: 78] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2016] [Revised: 11/30/2016] [Accepted: 12/02/2016] [Indexed: 11/17/2022] Open
Abstract
This chapter describes the use of different plant and vegetable food residues as nutraceuticals and functional foods. Different nutraceuticals are mentioned and explained. Their uses are well addressed along with their disease management and their action as nutraceutical delivery vehicles.
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Affiliation(s)
- Theodoros Varzakas
- TEI Peloponnese, Department of Food Technology, Kalamata 24100, Greece.
- Department of Bioscience Bioengineering, Global Campus Songdo, Ghent University, 119 Songdomunhwa-Ro, Yeonsu-Gu, Incheon 406-840, Korea.
| | | | - Francis Verpoort
- Department of Bioscience Bioengineering, Global Campus Songdo, Ghent University, 119 Songdomunhwa-Ro, Yeonsu-Gu, Incheon 406-840, Korea.
- Laboratory of Organometallics, Catalysis and Ordered Materials, State Key Laboratory of Advanced Technology for Materials Synthesis and Processing, Wuhan University of Technology, Wuhan 430070, China.
- National Research Tomsk Polytechnic University, Lenin Avenue 30, Tomsk 634050, Russia.
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Pérez-López E, Mateos-Aparicio I, Rupérez P. Low molecular weight carbohydrates released from Okara by enzymatic treatment under high hydrostatic pressure. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2016.09.014] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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Xiudong X, Ying W, Xiaoli L, Ying L, Jianzhong Z. Soymilk residue (okara) as a natural immobilization carrier for Lactobacillus plantarum cells enhances soymilk fermentation, glucosidic isoflavone bioconversion, and cell survival under simulated gastric and intestinal conditions. PeerJ 2016; 4:e2701. [PMID: 27867770 PMCID: PMC5111894 DOI: 10.7717/peerj.2701] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/11/2016] [Accepted: 10/18/2016] [Indexed: 01/11/2023] Open
Abstract
Cell immobilization is an alternative to microencapsulation for the maintenance of cells in a liquid medium. However, artificial immobilization carriers are expensive and pose a high safety risk. Okara, a food-grade byproduct from soymilk production, is rich in prebiotics. Lactobacilli could provide health enhancing effects to the host. This study aimed to evaluate the potential of okara as a natural immobilizer for L. plantarum 70810 cells. The study also aimed to evaluate the effects of okara-immobilized L. plantarum 70810 cells (IL) on soymilk fermentation, glucosidic isoflavone bioconversion, and cell resistance to simulated gastric and intestinal stresses. Scanning electron microscopy (SEM) was used to show cells adherence to the surface of okara. Lactic acid, acetic acid and isoflavone analyses in unfermented and fermented soymilk were performed by HPLC with UV detection. Viability and growth kinetics of immobilized and free L. plantarum 70810 cells (FL) were followed during soymilk fermentation. Moreover, changes in pH, titrable acidity and viscosity were measured by conventional methods. For in vitro testing of simulated gastrointestinal resistance, fermented soymilk was inoculated with FL or IL and an aliquot incubated into acidic MRS broth which was conveniently prepared to simulate gastric, pancreatic juices and bile salts. Survival to simulated gastric and intestinal stresses was evaluated by plate count of colony forming units on MRS agar. SEM revealed that the lactobacilli cells attached and bound to the surface of okara. Compared with FL, IL exhibited a significantly higher specific growth rate, shorter lag phase of growth, higher productions of lactic and acetic acids, a faster decrease in pH and increase in titrable acidity, and a higher soymilk viscosity. Similarly, IL in soymilk showed higher productions of daizein and genistein compared with the control. Compared with FL, IL showed reinforced resistance to simulatedgastric and intestinal stresses in vitro that included low pH, low pH plus pepsin, pancreatin, and bile salt. Our results indicate that okara is a new potential immobilization carrier to enhance the growth and glucosidic isoflavone bioconversion activities of L. plantarum in soymilk and improve cell survivability following simulated gastric and intestinal conditions.
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Affiliation(s)
- Xia Xiudong
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences , Nanjing , Jiangsu , PR China
| | - Wang Ying
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences , Nanjing , Jiangsu , PR China
| | - Liu Xiaoli
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences , Nanjing , Jiangsu , PR China
| | - Li Ying
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences , Nanjing , Jiangsu , PR China
| | - Zhou Jianzhong
- Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences , Nanjing , Jiangsu , PR China
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Pérez-López E, Cela D, Costabile A, Mateos-Aparicio I, Rupérez P. In vitro fermentability and prebiotic potential of soyabean Okara by human faecal microbiota. Br J Nutr 2016; 116:1116-24. [PMID: 27469454 DOI: 10.1017/s0007114516002816] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
Abstract
At present, there is a huge interest in finding new prebiotics from agrofood industrial waste, such as the soyabean by-product Okara, rich in insoluble dietary fibre. A previous treatment of Okara with high hydrostatic pressure assisted by the food-grade enzyme Ultraflo ® L achieved a 58·2 % increment in its soluble dietary fibre (SDF) contents. Therefore, potential prebiotic effect of both treated and native Okara was assayed using 48 h, pH-controlled, anaerobic batch cultures inoculated with human faecal slurries, which simulate the human gut. Changes in faecal microbiota were evaluated using 16S rRNA-based fluorescence in situ hybridisation, whereas release of SCFA and lactic acid was assessed by HPLC. Both Okara samples exhibited potential prebiotic effects but Okara treated to maximise its SDF content showed higher SCFA plus lactic acid, better growth promotion of beneficial bacteria, including bifidobacteria after 4 and 48 h and lactobacilli after 4 h of fermentation, and a greater inhibition of potentially harmful bacterial groups such as clostridia and Bacteroides. Differences found between fructo-oligosaccharides and Okara substrates could be attributed to the great complexity of Okara's cell wall, which would need longer times to be fermented than other easily digested molecules, thus allowing an extended potential prebiotic effect. These results support an in vitro potential prebiotic effect of Okara.
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Affiliation(s)
- E Pérez-López
- 1Metabolism and Nutrition Department,Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN),Consejo Superior de Investigaciones Científicas (CSIC),José Antonio Novais 10,Ciudad Universitaria,E-28040 Madrid,Spain
| | - D Cela
- 2Food & Nutritional Sciences Unit,School of Chemistry, Food and Pharmacy,University of Reading,Reading,UK
| | - A Costabile
- 2Food & Nutritional Sciences Unit,School of Chemistry, Food and Pharmacy,University of Reading,Reading,UK
| | - I Mateos-Aparicio
- 4Departamento de Nutrición y Bromatología II,Bromatología, Facultad de Farmacia,Universidad Complutense de Madrid,Ciudad Universitaria,E-28040 Madrid,Spain
| | - P Rupérez
- 1Metabolism and Nutrition Department,Instituto de Ciencia y Tecnología de Alimentos y Nutrición (ICTAN),Consejo Superior de Investigaciones Científicas (CSIC),José Antonio Novais 10,Ciudad Universitaria,E-28040 Madrid,Spain
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Villanueva-Suárez MJ, Pérez-Cózar ML, Mateos-Aparicio I, Redondo-Cuenca A. Potential fat-lowering and prebiotic effects of enzymatically treated okara in high-cholesterol-fed Wistar rats. Int J Food Sci Nutr 2016; 67:828-33. [PMID: 27346382 DOI: 10.1080/09637486.2016.1200016] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
This study evaluates the effect of the lipid profile on serum, liver and faeces, and the potential prebiotic effect of diets supplemented with enzymatically treated okara (okara(ET)) in high-cholesterol fed Wistar rats. Triglyceride levels were significantly reduced in the serum (p < 0.01) and liver (p < 0.01) of okara(ET) treated rats. Total lipids, triglycerides and bile acids were significantly higher (p < 0.001) in the faeces of rats fed the okara(ET) diet. The pH of faecal contents from treated okara(ET) rats was lower (p < 0.001), probably due to the significantly higher (p < 0.001) production of short-chain fatty acids (SCFA). Okara(ET), therefore, reduced triglycerides in serum and liver, and increased the excretion of total lipids, triglycerides and bile acids, improving the lipid profile in rats fed with high-cholesterol diets. Okara(ET) fibre can improve intestinal transit by increasing faecal bulk. The decreased pH and increased SCFA production indicated that okara(ET) fibre fermentation occurred, suggesting a potential prebiotic effect.
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Affiliation(s)
- María-José Villanueva-Suárez
- a Departamento Nutrición y Bromatología II, Facultad de Farmacia , Universidad Complutense de Madrid , Madrid , Spain
| | - María-Luisa Pérez-Cózar
- a Departamento Nutrición y Bromatología II, Facultad de Farmacia , Universidad Complutense de Madrid , Madrid , Spain
| | - Inmaculada Mateos-Aparicio
- a Departamento Nutrición y Bromatología II, Facultad de Farmacia , Universidad Complutense de Madrid , Madrid , Spain
| | - Araceli Redondo-Cuenca
- a Departamento Nutrición y Bromatología II, Facultad de Farmacia , Universidad Complutense de Madrid , Madrid , Spain
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Kim HS, Yu OK, Byun MS, Cha YS. Okara, a soybean by-product, prevents high fat diet-induced obesity and improves serum lipid profiles in C57BL/6J mice. Food Sci Biotechnol 2016; 25:607-613. [PMID: 30263313 DOI: 10.1007/s10068-016-0085-8] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2015] [Revised: 01/13/2016] [Accepted: 01/16/2016] [Indexed: 11/30/2022] Open
Abstract
This study aimed to validate the anti-obesity effect of okara, a soyfood byproduct, in diet induced obese mice. Thirty two C57BL/6J male 4 week old mice were divided into four dietary groups (n=8) fed either normal diet (ND), high fat diet (HD), HD with 10% okara (OL), or HD with 20% okara (OH) for 12 weeks. Body weight gain and epididymal fat weight of OL and OH group were significantly lower than HD group. Similarly, the serum and hepatic lipid profiles in OH were significantly lower than HD group. The fecal triacylglycerol and TC levels in OL and OH increased compared to HD. Also, the expression of PPAR-α was higher in OH than HD group; PPAR-γ and FAS levels were lower in OH compared to HD. In this study, okara consumption appears to protect mice against diet induced obesity (DIO) and metabolic dysregulation related to obesity.
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Affiliation(s)
- Hyun-Suk Kim
- 1Department of Obesity Research Center, Chonbuk National University, Jeonju, Jeonbuk, 54896 Korea.,2Department of Food Science and Human Nutrition, Chonbuk National University, Jeonju, Jeonbuk, 54896 Korea
| | - Ok-Kyeong Yu
- 1Department of Obesity Research Center, Chonbuk National University, Jeonju, Jeonbuk, 54896 Korea
| | - Moon-Sun Byun
- 1Department of Obesity Research Center, Chonbuk National University, Jeonju, Jeonbuk, 54896 Korea.,2Department of Food Science and Human Nutrition, Chonbuk National University, Jeonju, Jeonbuk, 54896 Korea
| | - Youn-Soo Cha
- 1Department of Obesity Research Center, Chonbuk National University, Jeonju, Jeonbuk, 54896 Korea.,2Department of Food Science and Human Nutrition, Chonbuk National University, Jeonju, Jeonbuk, 54896 Korea
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Pérez-López E, Mateos-Aparicio I, Rupérez P. Okara treated with high hydrostatic pressure assisted by Ultraflo ® L: Effect on solubility of dietary fibre. INNOV FOOD SCI EMERG 2016. [DOI: 10.1016/j.ifset.2015.12.017] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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Huang S, He Y, Zou Y, Liu Z. Modification of insoluble dietary fibres in soya bean okara and their physicochemical properties. Int J Food Sci Technol 2015. [DOI: 10.1111/ijfs.12929] [Citation(s) in RCA: 51] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
Affiliation(s)
- Suya Huang
- Department of Food Science and Engineering; Shanghai Jiao Tong University; 800 Dongchuan Rd. Shanghai 200240 China
| | - Yawen He
- Department of Food Science and Engineering; Shanghai Jiao Tong University; 800 Dongchuan Rd. Shanghai 200240 China
| | - Yanping Zou
- Wilmar (Shanghai) Biotechnology Research & Development Center Co., LTD.; Shanghai 200240 China
| | - Zhuang Liu
- Wilmar (Shanghai) Biotechnology Research & Development Center Co., LTD.; Shanghai 200240 China
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Influence of daily consumption of synbiotic soy-based product supplemented with okara soybean by-product on risk factors for cardiovascular diseases. Food Res Int 2015. [DOI: 10.1016/j.foodres.2014.11.006] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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Lemes SF, Lima FM, de Almeida APC, Ramalho ADFS, Reis SRDL, Michelotto LF, Amaya-Farfán J, Carneiro EM, Boschero AC, Latorraca MQ, Veloso RV. Nutritional recovery with okara diet prevented hypercholesterolemia, hepatic steatosis and glucose intolerance. Int J Food Sci Nutr 2014; 65:745-53. [PMID: 24655214 DOI: 10.3109/09637486.2014.898259] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
We assessed the biological value of an okara diet and its effects on the hormonal and metabolic profile of rats submitted to protein restriction during intra-uterine life and lactation and recovered after weaning. Male rats from mothers fed either 17% or 6% protein during pregnancy and lactation were maintained on 17% casein (CC, LC), 17% okara (CO, LO) or 6% casein (LL) diets over 60 d. The nutritional quality of the okara protein was similar to that of casein. The okara diet was effective in the nutritional recovery of rats in growing that were malnourished in early life. Furthermore, the okara diet reversed the hypercholesterolemia and the hepatic steatosis observed in the malnutrition and prevented glucose intolerance in an animal model prone to diabetes mellitus.
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Bedani R, Campos MMS, Castro IA, Rossi EA, Saad SMI. Incorporation of soybean by-product okara and inulin in a probiotic soy yoghurt: texture profile and sensory acceptance. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2014; 94:119-25. [PMID: 23649523 DOI: 10.1002/jsfa.6212] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/04/2013] [Revised: 04/25/2013] [Accepted: 05/03/2013] [Indexed: 06/02/2023]
Abstract
BACKGROUND This study evaluated the effect of inulin and okara flour on textural and sensory properties of probiotic soy yoghurt (SY) throughout 28 days of storage at 4 °C. Employing a 2(2) design, four formulations of SY produced from soymilk and fermented with an ABT-4 culture (Lactobacillus acidophilus La-5, Bifidobacterium animalis Bb-12 and Streptococcus thermophilus) were studied: SY-C (control); SY-I (with inulin); SY-O (with okara); SY-IO (with inulin + okara). RESULTS The addition of okara and the refrigerated storage led to significant differences in the instrumental texture parameters of SY (P < 0.05). Inulin and okara did not affect SY sensory acceptability (P > 0.05), but there was a tendency for higher scores in the presence of inulin. On the other hand, the storage period, particularly at 21 days, was unfavourable regarding the acceptance of the different SY. CONCLUSION The results showed that the addition of okara flour and the storage were significant factors to increase firmness of the soy yoghurts. SY acceptability was not affected by the incorporation of inulin or okara. These results suggest that okara, discarded as industrial waste, may be used in probiotic soy yoghurt, helping to increase the nutritional and functional properties without altering its acceptability.
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Affiliation(s)
- Raquel Bedani
- Departamento de Tecnologia Bioquímico-Farmacêutica, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, São Paulo, Brazil
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Hu X, Gao J, Zhang Q, Fu Y, Li K, Zhu S, Li D. Soy fiber improves weight loss and lipid profile in overweight and obese adults: a randomized controlled trial. Mol Nutr Food Res 2013; 57:2147-54. [PMID: 23881774 DOI: 10.1002/mnfr.201300159] [Citation(s) in RCA: 40] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2013] [Revised: 05/28/2013] [Accepted: 05/30/2013] [Indexed: 11/07/2022]
Abstract
SCOPE Studies have suggested that food rich in dietary fiber may facilitate body weight loss, lower total and LDL-cholesterol levels, and reduce body fat. This study examined the effects of soy fiber (SF) on body weight, body composition, and blood lipids in overweight and obese participants. METHODS AND RESULTS Thirty-nine overweight and obese college adults (19-39 years of age) were randomly assigned to consume control biscuits or biscuits supplemented with SF for their breakfast for 12 wk (approximately 100 g/day). There were significant differences in changes on body weight, BMI, and LDL-cholesterol (LDL-C) between the two groups after 12-wk intervention (p < 0.05). The changes of body weight, BMI, waist circumference, diastolic blood pressure, serum levels of total cholesterol, LDL-C, and glucose, body fat, and trunk fat of participants in SF group were observed significantly after 12 wk. CONCLUSION SF had favorable effects on body weight, BMI, and fasting LDL-C levels in overweight and obese adults. These effects may be beneficial in antiobesity and the improvement of hyperlipidemia and hypertension (ClinicalTrials.gov registration number-NCT01802840).
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Affiliation(s)
- Xiaojie Hu
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, P. R. China
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Stanojevic SP, Barac MB, Pesic MB, Jankovic VS, Vucelic-Radovic BV. Bioactive proteins and energy value of okara as a byproduct in hydrothermal processing of soy milk. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2013; 61:9210-9. [PMID: 23978042 DOI: 10.1021/jf4012196] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/02/2023]
Abstract
The nutritional properties of raw okara obtained as a byproduct from six soybean varieties during hydrothermal cooking (HTC) of soy milk were assessed. The composition and residual activity (rTIA) of trypsin inhibitors (TIs), contents of lectin, proteins, fats, and carbohydrates, and energy values (EV) were correlated with the respective physicochemical properties of soybean and okara. Kunitz (KTI) and Bowman-Birk (BBI) TIs both comprised okara rTIA. TIs content was higher in okara (5.19-14.40%) than in soybean (3.10-12.17%), which additionally enriched okara by cysteine. Contents of KTI (r = 1.00;p < 0.05) and BBI (r = 0.89;p < 0.05) as well as BBI monomeric (r = 0.89;p < 0.05) and polymeric forms (r = 0.95;p < 0.05) in okara and in soybean were strongly correlated. Low urease index activity indicated that okara was heated adequately to inactivate antinutritional factors. The proximate composition of raw okara, advantageous rTIA, and a very low EV (2.74-3.78 kJ/g) qualify this byproduct for potential application in food preparation as a functional ingredient in dietary products.
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Affiliation(s)
- Sladjana P Stanojevic
- Institute of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade , Nemanjina 6, P.O. Box 14, 11080 Belgrade-Zemun, Serbia
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Abstract
The production of soybean products has been increasing throughout the world, and there has been a corresponding increase in the quantity of soybean curd residue (SCR) being thrown out. The dumping of SCR has become a problem to be solved due to its contamination to the environment. SCR is rich in fiber, fat, protein, vitamins, and trace elements. It has potential for value-added processing and utilization; options that simultaneously hold the promise of increased economic benefit as well as decreased pollution potential for the environment. The objective of this study is to fully investigate, review, and summarize the existing literature in order to develop a comprehensive knowledge base for the composition and reuse of SCR. It is evident from the literature survey that SCR shows good potential as a functional food material. However, there are several drawbacks to the use of SCR and corresponding solutions presented in this paper.
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Bedani R, Rossi EA, Isay Saad SM. Impact of inulin and okara on Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 viability in a fermented soy product and probiotic survival under in vitro simulated gastrointestinal conditions. Food Microbiol 2013; 34:382-9. [PMID: 23541206 DOI: 10.1016/j.fm.2013.01.012] [Citation(s) in RCA: 113] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2012] [Revised: 01/11/2013] [Accepted: 01/21/2013] [Indexed: 12/19/2022]
Abstract
The effect of inulin and/or okara flour on Lactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 viability in a fermented soy product (FSP) and on probiotic survival under in vitro simulated gastrointestinal conditions were investigated throughout 28 days of storage at 4 °C. Employing a 2(2) design, four FSP trials were produced from soymilk fermented with ABT-4 culture (La-5, Bb-12, and Streptococcus thermophilus): FSP (control); FSP-I (with inulin, 3 g/100 mL of soymilk); FSP-O (with okara, 5 g/100 mL); FSP-IO (with inulin + okara, ratio 3:5 g/100 mL). Probiotic viabilities ranged from 8 to 9 log cfu/g during the 28 days of storage, and inulin and/or okara flour did not affect the viability of La-5 and Bb-12. Bb-12 resistance to the artificial gastrointestinal juices was higher than for La-5, since the Bb-12 and La-5 populations decreased approximately 0.6 log cfu/g and 3.8 log cfu/g, respectively, throughout storage period. Even though the protective effect of inulin and/or okara flour on probiotic microorganisms was not significant, when compared to a fresh culture, the FSP matrix improved Bb-12 survival on day 1 of storage and may be considered a good vehicle for Bb-12 and could play an important role in probiotic protection against gastrointestinal juices.
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Affiliation(s)
- Raquel Bedani
- Departamento de Tecnologia Bioquímico-Farmacêutica, Faculdade de Ciências Farmacêuticas, Universidade de São Paulo, Av. Prof. Lineu Prestes, 580, 05508-000 São Paulo, SP, Brazil
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Radočaj O, Dimić E. Valorization of Wet Okara, a Value-Added Functional Ingredient, in a Coconut-Based Baked Snack. Cereal Chem 2013. [DOI: 10.1094/cchem-11-12-0145-r] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Olga Radočaj
- University of Novi Sad, Faculty of Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
- Corresponding author. Phone/Fax: +1 289 997 1701. E-mail:
| | - Etelka Dimić
- University of Novi Sad, Faculty of Technology, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
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Ngatchic JTM, Sokeng SD, Njintang NY, Maoundombaye T, Oben J, Mbofung CMF. Evaluation of some selected blood parameters and histopathology of liver and kidney of rats fed protein-substituted mucuna flour and derived protein rich product. Food Chem Toxicol 2013; 57:46-53. [PMID: 23474323 DOI: 10.1016/j.fct.2013.02.045] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2012] [Revised: 02/18/2013] [Accepted: 02/22/2013] [Indexed: 10/27/2022]
Abstract
This comparative study reports the nutritional and toxicological characteristics of Mucuna pruriens flour and a protein-rich product developed from it. The protein-rich mucuna product (PRMP) was obtained by the three steps procedure: protein solubilization, heat-coagulation and sieving. Three weeks rats (n=6 per group) were fed for 28 days on standard protein-substituted rat feed with mucuna flour or PRMP. The experimental design was a factorial design with three mucuna accessions (Velvet, Black and White) and two treatments (flour and PRMP). The protein content ranged 27.2-31.5 g/100 g for flour and 58.8-61.1% for PRMP. Processing flour into PRMP led to a significant (p<0.05) reduction of tannins (50%), total polyphenols (50%) and trypsin inhibitors (94%). The rats fed PMRP diets witnessed weight gain similar to casein, while those fed mucuna flour lost weight. The levels of total cholesterol, HDL-cholesterol and LDL-cholesterol observed in animals groups fed mucuna flour and PRMP were significantly lower (p<0.05) than the control group. In addition lymphocytes, granulocytes, red blood cells, hemoglobin and hematocrit of rats fed mucuna flour were significantly (p<0.05) lower than values in other rats groups. Kidneys glomerular sclerosis and high creatinine levels were observed in group fed mucuna flour. PRMP then represents a good alternative of using mucuna proteins for human nutrition.
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Li B, Qiao M, Lu F. Composition, Nutrition, and Utilization of Okara (Soybean Residue). FOOD REVIEWS INTERNATIONAL 2012. [DOI: 10.1080/87559129.2011.595023] [Citation(s) in RCA: 112] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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Benítez V, Mollá E, Martín-Cabrejas MA, Aguilera Y, López-Andréu FJ, Esteban RM. Onion (Allium cepa L.) by-products as source of dietary fiber: physicochemical properties and effect on serum lipid levels in high-fat fed rats. Eur Food Res Technol 2012. [DOI: 10.1007/s00217-012-1674-2] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
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Palermo M, Paradiso R, De Pascale S, Fogliano V. Hydroponic cultivation improves the nutritional quality of soybean and its products. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:250-5. [PMID: 22168253 DOI: 10.1021/jf203275m] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/16/2023]
Abstract
Hydroponic cultivation allows the control of environmental conditions, saves irrigation water, increases productivity, and prevents plant infections. The use of this technique for large commodities such as soybean is not a relevant issue on fertile soils, but hydroponic soybean cultivation could provide proteins and oil in adverse environmental conditions. In this paper, the compositions of four cultivars of soybean seeds and their derivates, soy milk and okara, grown hydroponically were compared to that of the same cultivar obtained from soil cultivation in an open field. Besides proximal composition, the concentrations of phytic acid and isoflavones were monitored in the seeds, soy milk, and okara. Results demonstrated that, independent from the cultivar, hydroponic compared to soil cultivation promoted the accumulation of fats (from 17.37 to 21.94 g/100 g dry matter) and total dietary fiber (from 21.67 to 28.46 g/100 g dry matter) and reduced isoflavones concentration (from 17.04 to 7.66 mg/kg dry matter), whereas protein concentration was unaffected. The differences found in seed composition were confirmed in the respective okara products, but the effect of cultivation system was not significant looking at the soy milk composition. Data showed that hydroponic cultivation improved the nutritional quality of soybean seeds with regard to fats and dietary fiber. They also suggest that specific cultivars should be selected to obtain the desired nutritional features of the soybean raw material depending on its final destination.
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Affiliation(s)
- Mariantonella Palermo
- Department of Agricultural Engineering and Agronomy, University of Naples Federico II, via Università 100, I-80055 Portici, Naples, Italy
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Wu J, Wu Y, Yang C, Wang Z. Enzymatic Preparation and Characterization of Soybean Oligosaccharides from Okara. ACTA ACUST UNITED AC 2012. [DOI: 10.1016/j.proeng.2012.04.224] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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Fung WY, Yuen KH, Liong MT. Agrowaste-based nanofibers as a probiotic encapsulant: fabrication and characterization. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2011; 59:8140-7. [PMID: 21711050 DOI: 10.1021/jf2009342] [Citation(s) in RCA: 78] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/28/2023]
Abstract
This study explored the potential of soluble dietary fiber (SDF) from agrowastes, okara (soybean solid waste), oil palm trunk (OPT), and oil palm frond (OPF) obtained via alkali treatment, in the nanoencapsulation of Lactobacillus acidophilus . SDF solutions were amended with 8% poly(vinyl alcohol) to produce nanofibers using electrospinning technology. The spinning solution made from okara had a higher pH value at 5.39 ± 0.01 and a higher viscosity at 578.00 ± 11.02 mPa·s (P < 0.05), which resulted in finer fibers. FTIR spectra of nanofibers showed the presence of hemicellulose material in the SDF. Thermal behavior of nanofibers suggested possible thermal protection of probiotics in heat-processed foods. L. acidophilus was incorporated into the spinning solution to produce nanofiber-encapsulated probiotic, measuring 229-703 nm, visible under fluorescence microscopy. Viability studies showed good bacterial survivability of 78.6-90% under electrospinning conditions and retained viability at refrigeration temperature during the 21 day storage study.
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Affiliation(s)
- Wai-Yee Fung
- School of Pharmaceutical Sciences, Universiti Sains Malaysia, Penang, Malaysia
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Villanueva M, Yokoyama W, Hong Y, Barttley G, Rupérez P. Effect of high-fat diets supplemented with okara soybean by-product on lipid profiles of plasma, liver and faeces in Syrian hamsters. Food Chem 2011. [DOI: 10.1016/j.foodchem.2010.05.106] [Citation(s) in RCA: 72] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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Mateos-Aparicio I, Mateos-Peinado C, Jiménez-Escrig A, Rupérez P. Multifunctional antioxidant activity of polysaccharide fractions from the soybean byproduct okara. Carbohydr Polym 2010. [DOI: 10.1016/j.carbpol.2010.04.020] [Citation(s) in RCA: 124] [Impact Index Per Article: 8.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Mateos-Aparicio I, Mateos-Peinado C, Rupérez P. High hydrostatic pressure improves the functionality of dietary fibre in okara by-product from soybean. INNOV FOOD SCI EMERG 2010. [DOI: 10.1016/j.ifset.2010.02.003] [Citation(s) in RCA: 94] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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Tenorio MD, Espinosa-Martos I, Préstamo G, Rupérez P. Soybean whey enhance mineral balance and caecal fermentation in rats. Eur J Nutr 2010; 49:155-63. [PMID: 19830378 DOI: 10.1007/s00394-009-0060-8] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2009] [Accepted: 09/28/2009] [Indexed: 10/20/2022]
Abstract
BACKGROUND Soybean whey, a by-product of tofu manufacturing, is currently discarded by the food industry. However, it contains valuable compounds such as non-digestible oligosaccharides (NDO), which promote the growth of beneficial lactic acid bacteria in the colon, and are therefore recognized as prebiotics. Acidic fermentation of NDO in the caecum appears to be related with an increase in mineral absorption. AIM OF THE STUDY To evaluate the effect of consuming soybean whey containing galacto-oligosaccharides (GOS) on mineral absorption and caecal fermentation in rats. METHODS An in vivo assay was carried out in rats over a period of 4 weeks; previously, the nutritional composition of soybean whey was determined and NDO were measured by high-performance liquid chromatography (HPLC). Faeces and urine were collected weekly throughout the experiment for mineral balance analyses. Animals were killed under anaesthesia, organs were removed and weighed, and short-chain fatty acids in the caecal contents were determined by gas chromatography. RESULTS AND CONCLUSIONS Non-digestible carbohydrates such as GOS stachyose (318 +/- 3 mg/100 mL) and traces of inulin were identified by HPLC. When soybean whey was used as a source of GOS in rats, the consumption of diluted soybean whey (75 mL/day per rat) containing GOS (120 mg/day per rat) exhibited a prebiotic effect and led to an improved mineral balance, especially for calcium and magnesium. In view of its composition and potential health-promoting properties, soybean whey could be used as a valuable ingredient in new functional foods.
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Health-promoting activities of ultra-filtered okara protein hydrolysates released by in vitro gastrointestinal digestion: identification of active peptide from soybean lipoxygenase. Eur Food Res Technol 2009. [DOI: 10.1007/s00217-009-1203-0] [Citation(s) in RCA: 28] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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47
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Indigestible fraction of okara from soybean: composition, physicochemical properties and in vitro fermentability by pure cultures of Lactobacillus acidophilus and Bifidobacterium bifidum. Eur Food Res Technol 2008. [DOI: 10.1007/s00217-008-0979-7] [Citation(s) in RCA: 31] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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48
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Jiménez-Escrig A, Tenorio MD, Espinosa-Martos I, Rupérez P. Health-promoting effects of a dietary fiber concentrate from the soybean byproduct okara in rats. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2008; 56:7495-7501. [PMID: 18636739 DOI: 10.1021/jf800792y] [Citation(s) in RCA: 56] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/26/2023]
Abstract
Okara (a byproduct of the soy milk industry) is rich in proteins (24.5-37.5 g/100 g of dry matter (dm)), lipids (9.3-22.3 g/100 g of dm), and dietary fiber (DF) (14.5-55.4 g/100 g of dm). It also contains isoflavones (0.14 g/100 g of dm). In the present study we fed female healthy Wistar rats either a standard rat diet or a supplemented 10% DF-rich okara (DFRO) diet for 4 weeks, and then we assessed several health parameters in the serum and the cecum compartments. In comparison to the control group, rats fed DFRO showed a significant decrease in weight gain (5.00 +/- 1.22 g vs 2.00 +/- 1.46 g, P < 0.03, during week 4) and in total cholesterol (65 +/- 8 mg/dL vs 51 +/- 5 mg/dL, P < 0.05) and a significantly increased antioxidant status (36.71 +/- 15.31 micromol of Trolox equivalents (TEs)/g vs 69.75 +/- 16.11 micromol of TEs/g, P < 0.0003) and butyrogenic effect (39.37%, P < 0.003) in the cecum. In addition, a significant enhancement in the apparent absorption (41.89 +/- 1.64% vs 47.02 +/- 2.51%, P < 0.004) and in the true retention (41.62 +/- 1.60% vs 46.68 +/- 2.55%, P < 0.005) of calcium was appreciated. In summary, these findings show for the first time that a concentrate DF from a soybean byproduct protects the gut environment in terms of antioxidant status and prebiotic effect. These results may highlight the development of an innovative soybean byproduct rich in DF which could be useful as a functional ingredient with health-promoting attributes.
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Affiliation(s)
- Antonio Jiménez-Escrig
- Metabolism and Nutrition Department, Instituto del Frío, Consejo Superior de Investigaciones Científicas, E-28040 Madrid, Spain.
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