Anti-hydrogen peroxide activity of fish and soy sauce

Biofunctional components and bacterial dynamics of enzymatic and fermentatively prepared rohu (Labeo rohita) egg sauce

The present study focused on preparing rohu egg sauce using optimized conditions through enzymatic and fermentative methods. The enzymatic preparation of rohu egg sauce (ERS) involved homogenizing the eggs in water at a ratio of 1:0.9 (w/v), followed by the addition of salt (20% w/w) and papain (3% w/w). A mixture containing salt (25% w/w), sugar (7.5% w/w), and inoculum (10% (w/v)) of Pediococcus pentosaceus FSBP4-40 was utilized to prepare fermentatively produced rohu egg sauce (FRS). ERS and FRS were then stored at room temperature (25 ± 2 °C) and 37 °C for 180 days. After storage, both sauces were evaluated for their scavenging activity against DPPH, ABTS, and superoxide anion (SOA). The ERS demonstrated significantly higher DPPH, ABTS, and SOA scavenging activity compared to the FRS, with values of 61.61 ± 7.33%, 71.21 ± 2.14%, and 85.11 ± 4.92%, respectively, as opposed to 37.49 ± 5.34, 52.31 ± 1.76%, and 63.09 ± 2.31%. Significant changes were observed in the fatty acid profile of the sauces during 180 day storage. Furthermore, after 180 days, the bacterial counts in the FRS were much lower than in the ERS. Overall, this study highlights the importance of using enzymes and LAB in accelerating the hydrolytic process to produce biofunctional rohu egg sauce.

A Systematic Comparative Study on the Physicochemical Properties, Volatile Compounds, and Biological Activity of Typical Fermented Soy Foods

Fermented soy foods can effectively improve the unpleasant odor of soybean and reduce its anti-nutritional factors while forming aromatic and bioactive compounds. However, a differential analysis of characteristic flavor and function among different fermented soy foods has yet to be conducted. In this study, a systematic comparison of different fermented soy foods was performed using E-nose, HS-SMPE-GC×GC-MS, bioactivity validation, and correlation analysis. The results showed that soy sauce and natto flavor profiles significantly differed from other products. Esters and alcohols were the main volatile substances in furu, broad bean paste, douchi, doujiang, and soy sauce, while pyrazine substances were mainly present in natto. Phenylacetaldehyde contributed to the sweet aroma of furu, while 1-octene-3-ol played a crucial role in the flavor formation of broad bean paste. 2,3-Butanediol and ethyl phenylacetate contributed fruity and honey-like aromas to douchi, doujiang, and soy sauce, respectively, while benzaldehyde played a vital role in the flavor synthesis of douchi. All six fermented soy foods demonstrated favorable antioxidative and antibacterial activities, although their efficacy varied significantly. This study lays the foundation for elucidating the mechanisms of flavor and functionality formation in fermented soy foods, which will help in the targeted development and optimization of these products.

Fermented soybean foods: A review of their functional components, mechanism of action and factors influencing their health benefits

After thousands of years of evolution and development, traditional fermented soybean foods, with their unique charm, have gained a stable place in the global market. With the explosive development of modern biological technologies, some traditional fermented soybean foods that possess health-promoting benefits are gradually appearing. Physiologically active substances in fermented soybean foods have received extensive attention in recent decades. This review addresses the potential health benefits of several representative fermented soybean foods, as well as the action mechanism and influencing factors of their functional components. Phenolic compounds, low-molecular-weight peptides, melanoidins, furanones and 3-hydroxyanthranilic acid are the antioxidative components predominantly found in fermented soybean foods. Angiotensin I-converting enzyme inhibitory peptides and γ-aminobutyric acid isolated from fermented soy foods provide potential selectivity for hypertension therapy. The potential anti-inflammatory bioactive components in fermented soybean foods include γ-linolenic acid, butyric acid, soy sauce polysaccharides, 2S albumin and isoflavone glycones. Deoxynojirimycin, genistein, and betaine possess high activity against α-glucosidase. Additionally, fermented soybean foods contain neuroprotective constituents, including indole alkaloids, nattokinase, arbutin, and isoflavone vitamin B12. The anticancer activities of fermented soybean foods are associated with surfactin, isolavone, furanones, trypsin inhibitors, and 3-hydroxyanthranilic acid. Nattokinase is highly correlated with antioxidant activity. And a high level of menaquinones-7 is linked to protection against neurodegenerative diseases. Sufficiently recognizing and exploiting the health benefits and functional components of traditional fermented soybean foods could provide a new strategy in the development of the food fermentation industry.

Effect of Addition of Fermented Soy Sauce on Quality Characteristics of Pork Patties during Refrigerated Storage

This study aimed to determine whether fermented soy sauce has a mutually synergistic effect on the quality and storage properties of pork patties, and to investigate the effects on the availability and physicochemical properties of various taste ingredients of soy sauce, a traditional Korean food ingredient. The experimental groups were as follows: Control (−): No additives; Control (+): 0.1% ascorbic acid; T1: 1% fermented soy sauce; T2: 3% fermented soy sauce; T3: 5% fermented soy sauce. No significant difference was detected in moisture, protein, and fat among the various treatment groups; however, ash content and water holding capacity increased and texture properties improved with the concentration of fermented soy sauce. The addition of fermented soy sauce during refrigerated storage for 10 days showed a positive effect on the storage properties. The peroxide value, content of thiobarbituric acid reactive substances and total phenolics, and 2,2-diphenyl-1-picrylhydrazyl free radical scavenging activity differed significantly in pork patties with different treatments and storage intervals. The effect of fermented soy sauce on the overall quality and storage properties of pork patties during refrigerated storage is relatively unknown. These findings demonstrate that the addition of fermented soy sauce improves the quality properties and antioxidant activity of pork patties.

Regulation of microbial metabolism on the formation of characteristic flavor and quality formation in the traditional fish sauce during fermentation: a review

Fish sauce is a special flavored condiment formed by traditional fermentation of low-value fish in coastal areas, which are consumed and produced in many parts of the world, especially in Southeast Asia. In the process of fish sauce fermentation, the diversity of microbial flora and the complex metabolic reactions of microorganisms, especially lipid oxidation, carbohydrate fermentation and protein degradation, are accompanied by the formation of flavor substances. However, the precise reaction of microorganisms during the fersmentation process is difficult to accurately control in modern industrial production, which leads to the loss of traditional characteristic flavors in fermented fish sauces. This paper reviews the manufacturing processes, core microorganisms, metabolic characteristics and flavor formation mechanisms of fermented fish sauces at home and abroad. Various methods have been utilized to analyze and characterize the composition and function of microorganisms. Additionally, the potential safety issues of fermented fish sauces and their health benefits are also reviewed. Furthermore, some future directions and prospects of fermented fish sauces are also reviewed in this paper. By comprehensive understanding of this review, it is expected to address the challenges in the modern production of fish sauce thereby expanding its application in food or diet.

Fermented fish products in South and Southeast Asian cuisine: indigenous technology processes, nutrient composition, and cultural significance

The cleaner production of biomass into value-added products via microbial processes adds uniqueness in terms of food quality. The microbe-mediated traditional process for transforming biomass into food is a sustainable practice in Asian food industries. The 18 fermented fish products derived through this process as well as the associated micro-flora and nutritional composition have been focused. This review aims to update the process of green conversion biomass into value-added food products for a more sustainable future. Fish products are classified based on the substrate and source of the enzymes used in fermentation, which includes the three types of technology processing discussed. According to the findings, these fermented fish contain a plethora of beneficial microbiota, making them a valuable source of probiotics that may confer nutritional and health benefits.Bacillus(12 products),Lactobacillus(12 products),Micrococcus(9 products), andStaphylococcus(9 products) were the most common bacterial genera found in 18 fermented fish products. Consuming fermented fish products is beneficial to human health due to their high levels of carbohydrate, protein, fat, and lactic acid. However, biogenic amines, which are produced by certain bacteria as a by-product of their catabolic activity, are a significant potential hazard in traditionally fermented fish.

Rapid and accurate electrochemical sensor for food allergen detection in complex foods

Food allergies are estimated to affect about 2-5% of adults and 6-8% of children, globally. Currently, the most effective strategy for food allergy management is stringent avoidance of the offending allergen. Unlike other major food allergens, soy is uniquely challenging to avoid due to its prevalence and insidiousness in a wide variety of foods, such as infant formulas. Recently, we demonstrated a simple, accurate, and consumer-friendly sensor using molecularly imprinted polymers (MIPs) for rapid detection of soy allergenic tracers in complex food matrices at clinically relevant levels. In this work, we build on these findings by subjecting MIP-based soy allergen sensors to test trials in 42 different food products, representing over 300 ingredients. Foods were selected based on their compositional complexity to capture a wide range of preparatory methods and processing conditions. In each case, the Allergy Amulet correctly reported on the presence or absence of soy allergen tracer in investigated samples and were subjected to immunoassay confirmatory analysis. The outcome of this research will help resolve persistent difficulties with commercial technologies in detecting allergenic tracers with minimal cross-interference in foods, and will give those with soy allergies the ability to easily, rapidly, and accurately identify and avoid foods with soy allergens.

Fermented fish products in South and Southeast Asian cuisine: indigenous technology processes, nutrient composition, and cultural significance

The cleaner production of biomass into value-added products via microbial processes adds uniqueness in terms of food quality. The microbe-mediated traditional process for transforming biomass into food is a sustainable practice in Asian food industries. The 18 fermented fish products derived through this process as well as the associated micro-flora and nutritional composition have been focused. This review aims to update the process of green conversion biomass into value-added food products for a more sustainable future. Fish products are classified based on the substrate and source of the enzymes used in fermentation, which includes the three types of technology processing discussed. According to the findings, these fermented fish contain a plethora of beneficial microbiota, making them a valuable source of probiotics that may confer nutritional and health benefits. Bacillus (12 products), Lactobacillus (12 products), Micrococcus (9 products), and Staphylococcus (9 products) were the most common bacterial genera found in 18 fermented fish products. Consuming fermented fish products is beneficial to human health due to their high levels of carbohydrate, protein, fat, and lactic acid. However, biogenic amines, which are produced by certain bacteria as a by-product of their catabolic activity, are a significant potential hazard in traditionally fermented fish.

Quality characteristics of retort samgyetang marinated with different levels of soy sauce and processed at different F0 values

The aim of this study was to develop retorted samgyetang marinated with different levels of soy sauce and processed at different F₀ (thermal death time at 121°C) values. The tested marinade series comprised different percentages of soy sauce in water (0%, 25%, and 50% [w/w]) containing a fixed concentration of sodium tripolyphosphate (0.3% [w/w]). Following marination, samgyetang was prepared and subjected to retort processing, until an F₀ value of either 8 or 29 was achieved. Meat quality analysis of the breast meat, sensory evaluation, and aroma analysis were performed as indicators of acceptability. The meat pH decreased as the soy sauce content increased, regardless of the F₀ value. The shear force value significantly decreased as the concentration of soy sauce increased, but increased as the F₀ value increased (p < 0.05). Lipid oxidation was not affected by marination, but increased significantly as the F₀ value increased (p < 0.05). The proportion of polyunsaturated fatty acids decreased significantly (p < 0.05) as the F₀ value increased. The total alkane content decreased as the F₀ value increased (p < 0.05). Changes in the total volatile sulfur compound and 2-butyl-1-octanol content were affected by soy sauce marination. Marination using 25% soy sauce and retort sterilization, until an F₀ value of either 8 or 29 was achieved, improved the acceptability of samgyetang. Therefore, marination using 25% soy sauce and retort sterilization until an F₀ value of 8 is the process recommended for developing a soy sauce-flavored, retorted samgyetang product of acceptable quality.

Efficacy of tumbling in soy sauce marination of pork loins: effects of tumbling time and temperature

The objectives of this study were to determine the effects of tumbling time on the processing characteristics of soy sauce marinated pork loins, and to compare its efficacy at two different tumbling temperatures. In experiment I, pork loins (M. longissimus thoracis et lumborum) were pumped to 115% (w/w) of original sample weight with soy sauce solution (75%, w/w) and tumbled for 0, 1, 3, and 5 h. In experiment II, the soy sauce pumped pork loins were tumbled at two different temperatures (- 1 and 4 °C) for 4 h. The pH, color characteristics, water-holding capacity, protein solubility, and shear force of pork loins tumbled with soy sauce marinade were determined. An increase in tumbling time increased the cooked pH and yellowness of soy sauce marinated pork loins (p < 0.05). Protein solubility, particularly that of total and salt-soluble proteins, increased with increasing tumbling time (p < 0.05), and a tumbling time of at least 3 h may guarantee excellent water-holding capacity and shear force. In addition, low tumbling temperature of - 1 °C could positively contribute to the improvement of water-holding capacity and shear force of soy sauce marinated pork loins. In conclusion, this current study indicates that the efficacy of tumbling in soy sauce marination of pork loins is affected by tumbling time and temperature, moreover, tumbling at - 1 °C for at least 3 h could be an effective method in the experimental operating condition.

Relationship between the antioxidant capacity of soy sauces and its impact on lipid oxidation of beef patties

The aim of this study was to determine the relationship between in vitro antioxidant capacity of soy sauces and its impact on lipid oxidation in raw and cooked beef patties during 10 days of refrigerated storage. Three commercial soy sauces were used: industrially fermented soy sauce (IS), traditionally fermented Korean soy sauce (KS), and mixed soy sauce (MS). In vitro antioxidant capacity, KS showed the highest total phenol content, whereas IS and MS had a higher Fe²⁺ chelating activity than KS (P < .05). Heat treatment decreased total phenol content but increased Fe²⁺ chelating activity of soy sauces (P < .001). In both raw and cooked beef patties, the addition of IS or MS caused a lower 2-thiobarbituric acid reactive substances (TBARS) level than KS throughout the overall storage period (P < .05). This preliminary study suggests that the Fe²⁺ chelating activity of soy sauce may be one of the major mechanisms in preventing lipid oxidation in meat products.

Nitrite scavenging impact of fermented soy sauce in vitro and in a pork sausage model

The objective of this study was to determine nitrite scavenging activity of fermented soy sauce in vitro and in a pork sausage model. In vitro nitrite scavenging activity (pH 6.0) of fermented soy sauce (10 mg/mL) was 13.2%. Within selected concentrations (10-100 mg/mL), in vitro nitrite scavenging activity and total phenol content of fermented soy sauce were highly dose-dependent (P < 0.001). In pork sausage model containing 120 mg/kg of NaNO₂, fermented soy sauce resulted in significantly lower residual nitrite content (35.28 mg/kg) compared to only NaNO₂ addition (40.12 mg/kg) at initial storage. During 4 weeks of cold storage, however, fermented soy sauce showed little effect on the residual nitrite content. This study indicates that fermented soy sauce could initially contribute to reduce residual nitrite content, and the nitrite scavenging impact of fermented soy sauce was less effective in the pork sausage model than in vitro evaluation.

Bioactivity of soy-based fermented foods: A review

For centuries, fermented soy foods have been dietary staples in Asia and, now, in response to consumer demand, they are available throughout the world. Fermentation bestows unique flavors, boosts nutritional values and increases or adds new functional properties. In this review, we describe the functional properties and underlying action mechanisms of soy-based fermented foods such as Natto, fermented soy milk, Tempeh and soy sauce. When possible, the contribution of specific bioactive components is highlighted. While numerous studies with in vitro and animal models have hinted at the functionality of fermented soy foods, ascribing health benefits requires well-designed, often complex human studies with analysis of diet, lifestyle, family and medical history combined with long-term follow-ups for each subject. In addition, the contribution of the microbiome to the bioactivities of fermented soy foods, possibly mediated through direct action or bioactive metabolites, needs to be studied. Potential synergy or other interactions among the microorganisms carrying out the fermentation and the host's microbial community may also contribute to food functionality, but the details still require elucidation. Finally, safety evaluation of fermented soy foods has been limited, but is essential in order to provide guidelines for consumption and confirm lack of toxicity.

Fermented Ganjangs (Soy Sauce and Sesame Sauce) Attenuates Colonic Carcinogenesis in Azoxymethane/Dextran Sodium Sulfate-Treated C57BL/6J Mice

The effects of different ganjangs (also designated as kanjang), including acid-hydrolyzed soy sauce (AHSS), fermented soy sauce (FSS), and fermented sesame sauce (FSeS), on azoxymethane (AOM, 10 mg/kg)/dextran sulfate sodium (DSS, 2%)-induced colorectal carcinogenesis in C57BL/6J mice were studied. Low doses (4 mL/kg) of both FSeS and FSS significantly increased colon length, suppressed AOM/DSS-induced increases in colon weight/length ratios, and induced colorectal neoplasia compared with AHSS-treated and control mice. Fermented sauces, particularly low doses of FSeS and FSS, showed activity against AOM/DSS-induced colorectal carcinogenesis by abrogating serum and mRNA levels of tumor necrosis factor-α, interferon-γ, interleukin (IL)-6, and IL-17α as well as by reducing mRNA levels of inducible nitric oxide synthase and cyclooxygenase-2 in colon mucosa. FSeS significantly increased colonic p53 expression compared with other sauces. However, AHSS showed weak activity against AOM/DSS-induced colonic carcinogenesis. Overall, FSeS showed the strongest anticancer effect, followed by FSS and AHSS. Thus, fermentation with microorganisms rather than chemical processes is important, and raw materials are another factor influencing anticancer activity.

Hydrolysis of trichosanthin (TCS) catalyzed by imidazolium-based ionic liquids in heating and microwave-assisted modes

Two modes of TCS hydrolysis based on ILs were compared and a higher degree of hydrolysis can be obtained compared to common catalysts.

Determination of biogenic amines and total aflatoxins: Quality index of starter culture soy sauce samples

This study deals with understanding the effects of starter cultures on the safety aspects of soy sauce fermentation and their application to compensate undesirable changes occurring during fermentation processes. Various starter cultures of bacterial and fungal combinations with different microbial strains were used for the production of soy sauce samples under standardized fermentation/ manufacturing conditions, and contents of biogenic amines (BAs) and aflatoxins were determined. Quantitative analysis of BAs and aflatoxins was performed using HPLC and immunoassay-based total aflatoxin detection kit, respectively. The amount of total BAs in all laboratory-made starter culture soy sauce samples was quantified in the range of 2.80-20.42 mg/L, which was within the limit of human consumption safety level. In addition, the level of total aflatoxin was under the limit (0.00 to 4.80 μg/kg), according to the standard parameters of food and agricultural organization (FAO) and world health organization (WHO).

Anti-colitic effects of kanjangs (fermented soy sauce and sesame sauce) in dextran sulfate sodium-induced colitis in mice

This study was conducted to investigate the preventive effects of different kanjangs (Korean soy sauces), including acid-hydrolyzed soy sauce (AHSS), fermented soy sauce (FSS), and fermented sesame sauce (FSeS), on 2% dextran sulfate sodium (DSS)-induced ulcerative colitis in C57BL/6J mice. The fermented sauces, particularly FSeS, significantly suppressed DSS-induced body weight loss, increased colon length, and decreased colon weight/length ratios. Histological observations suggested that the fermented sauces prevented edema, mucosal damage, and the loss of crypts induced by DSS compared to the control mice and animals fed AHSS. FSeS and FSS decreased the serum levels of tumor necrosis factor-α (TNF-α), interferon-γ (IFN-γ), interleukin (IL)-6, and IL-17α. mRNA expression of these cytokines as well as that of inducible nitric oxide synthase (iNOS) and cyclooxygenase-2 (COX-2) in colon mucosa was also inhibited by the two sauces. Our results suggest that fermented sauces, especially FSeS, exert an anticolitic effect partially by reducing the serum levels of proinflammatory cytokines and inhibiting the mRNA expression of these factors in the colon tissue of mice treated with DSS. However, AHSS did not protect against DSS-induced colitis. In addition, low-dose treatment (4 mL/kg) with the fermented sauces resulted in greater anticolitic effects than consumption of a high quantity (8 mL/kg) of the sauces.

Removal of cadmium from fish sauce using chelate resin

Fish sauce that is prepared from squid organs contains cadmium (Cd), which may be present at hazardous concentrations. Cd molecules are predominantly protein bound in freshly manufactured fish sauce, but are present in a liberated form in air-exposed fish sauce. In the present study, we developed a new method for removing both Cd forms from fish sauce using chelate resin and a previously reported tannin treatment. Sixteen-fold decreases in Cd concentrations were observed (0.78-0.05 mg/100 mL) following the removal of liberated Cd using chelate resin treatment, and the removal of protein-bound Cd using tannin treatment. Major nutritional components of fish sauce were maintained, including free amino acids and peptides, and angiotensin I-converting enzyme inhibitory and antioxidant activities.

Effects of soy sauce on physicochemical and textural properties of tumbled chicken breast

The objective of this study was to evaluate the effects of soy sauce on the physicochemical and textural properties of tumbled chicken breasts. Chicken breasts marinated with distilled water (Con), 4% NaCl solution, 4% NaCl and lactic acid solution (pH 4.9), and soy sauce solution (4% salt concentration and pH 4.9) were vacuum tumbled at 3°C for 60 min. The chicken breast marinated with soy sauce solution showed lower lightness and higher redness and yellowness due to the color of the soy sauce. The acidic marinades led to a decrease in pH value of tumbled chicken breast. The acidic marinades increased collagen solubility of sample compared with 4% NaCl solution, resulting in decreased shear force. Water-holding capacity, marination and cooking yields, and solubility of myofibrillar proteins were mainly affected by the presence of salt in the marinade, rather than by pH alternation. Our results suggested that soy sauce marination can improve the tenderness of tumbled chicken breast.

Antioxidant effects of soy sauce on color stability and lipid oxidation of raw beef patties during cold storage

This study was conducted to evaluate the antioxidant effects of soy sauce on lipid oxidation and color stability of raw beef patties. Raw beef patties were formulated with four solutions such as NaCl (sodium chloride solution), NaCl/SS (1:1 ratio of sodium chloride and soy sauce solution), SS (soy sauce solution), or SS/A (soy sauce solution combined with 0.05% ascorbic acid) in the same salt concentration. Addition of soy sauce resulted in the decreased pH, lightness, and increased yellowness. Treatment SS/A had the lowest percent of metmyoglobin during storage (P<0.05). A reduction (P<0.05) in the 2-thiobarbituric acid, peroxide, and conjugated diene concentration as result of soy sauce addition were observed in treatments SS and SS/A at the end of the storage period. There were no differences (P>0.05) in free fatty acid concentration at the end of storage. The combined addition of soy sauce and ascorbic acid greatly improved (P<0.05) color stability and retarded lipid oxidation.

Antioxidant Activity and Contents of Total Phenolic, Monacolin K, GABA and Citrinin of Monascus-Fermented Soy Sauce

In this study, antioxidant activity, contents of total phenolic, monacolin K, GABA, and citrinin as well as sensory evaluation of Monascus-fermented soy sauces were investigated. The soy sauces included tradtional soy sauce (S1), soy sauce fermented with commercial red mold (S2) and soy sauce fermented with lab-cultivated red mold (S3). The final DPPH free radical scavenging activity of soy sauces S1, S2 and S3 were 92.2%, 94.8% and 95.0%, respectively. The total phenolic content in soy sauces S1, S2 and S3 were 724.6, 800.2, and 885.7 μg gallic acid/mL, respectively. Total phenol contents soy sauce increased as fermentation time increased. Contents of monacolin K in S1, S2 and S3 were 0.00, 97.0 and 57.62 μg/mL. The content of GABA in S1, S2 and S3 were 14.46, 35.47 and 36.37μg/mL. The citrinin was not detected in all soy sauce samples.

Effective removal of cadmium from fish sauce using tannin

Fish sauce prepared from squid organs contains cadmium (Cd), which may be present at hazardous concentrations. In this study, we report a new, inexpensive, and acceptable method for removing Cd from fish sauce using tannin, which is an approved food additive in Japan. Decreases in Cd concentrations of 13-fold were observed (0.39-0.03 mg/100 mL) by incorporating the soluble Cd into a precipitate generated by tannin treatment. The total nitrogen content, free amino acid content, 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity, and angiotensin I-converting enzyme inhibitory activity of the treated fish sauce were the same as those of the untreated fish sauce.