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Probiotic Lactic Fermentation of Soybean/Soymilk Manoj Kumar Food Technology SYNOPSIS CONTENT Brief Review Introduction Objectives Plan of Work Bibliography Brief Review Introduction Health awareness among people of whole world has increased tremendously in this century. The importance of dietary changes to optimize health is gaining recognition and importance. Consumption of probiotic lactic fermented dairy foods has already been proved not only safe as well as having ability of enhancing longevity and treatment of serious body ailments, yet the basis of most benefits is still not clear. Probiotics & Health Benefits "live microorganisms which when administered in adequate amounts confer a health benefit on the host” World Health Organization (WHO) Most of the possible health benefits of probiotics still require more scientific research to be proven Health Benefits of Probiotics Diarrhea Certain strains of probiotics have demonstrated positive results in treating diarrhea and gastroenteritis. According to a report published in the Journal of Pediatric Gastroenterology and Nutrition, probiotics are "useful in the prevention or treatment of several gastrointestinal disorders”, such as infectious diarrhea, antibiotic diarrhea, and traveler's diarrhea. Brain function Probiotics may be beneficial for brain function. Researchers claimed that brain function improved among healthy women who regularly consumed probiotic-containing yogurt. In addition, probiotic bacteria might have the potential to change brain neurochemistry and treat anxiety and depression-related disorders, according to a study published in the journal Proceedings of the National Academy of Sciences (PNAS). Cholesterol Research presented at the American Heart Association's Scientific Sessions in 2012 revealed that a formulation of Lactobacillus reuteri NCIMB 30242, is able to reduce blood levels of LDL or "bad" cholesterol. A number of studies showed that the probiotics can reduce cholesterol esters "and in particular reduce the cholesterol esters associated with 'bad' saturated fatty acids in the blood. Blood pressure Some studies have found that milk fermented with probiotic strains of LAB may help lower blood pressure. Irritable bowel syndrome There is growing evidence that probiotics can help treat IBS (irritable bowel syndrome). Two review articles, published in Nutrition in Clinical Practice, examined the therapeutic approaches to irritable bowel syndrome and found that probiotics, specifically Bifidobacterium infantis 35624 (Bifantis®), are very effective at managing IBS. Infection A study published in the prestigious scientific journal PNAS (Proceedings of the National Academy of Sciences), found that probiotic bacteria can protect against bacterial infection. The research was the first of its kind to demonstrate that Lactobacillus salivarius offered significant protection against Listeria infection. Psoriasis and Chronic Fatigue Syndrome Scientists at, reported in the journal Gut Microbes that Bifidobacterium infantis 35624 may also have benefits for patients with psoriasis and chronic fatigue syndrome. Bifidobacterium infantis 35624 is a probiotic available in the USA for fortifying the digestive system. This study is significant, because it shows that a single probiotic can affect the systemic immune system in humans, and not only the mucosal immune system. Probiotic Strains Examples • (a few/some strains) Not all • • • • • • • Bifidobacterium animalis subscp. lactis Bifidobacterium longum subsp. infantis Lactobacillus acidophilus Lactobacillus paracasei Lactobacillus johnsonii Lactobacillus plantarum Lactobacillus reuteri Lactobacillus reuteri Probiotic Foods • Yogurt • Kefir • Aged cheeses • Kimchi • Sauerkraut • Miso • Tempeh • Some soy beverages. Soybean an overview 'golden bean' or 'miracle bean' soya bean (Glycine max) is a species of legume classed as an oilseed rather than a pulse by the (FAO) Soybean has an important place in world's oilseed cultivation scenario, due to its high productivity, profitability and improving soil fertility. world soybean used as meal and oil Major production countries are United States, Brazil, Argentina, China and India. Soybean Composition Seed part % of whole seed weight % (moisture-free basis) Protein Lipid Carbohydrates Ash Cotyledon 90 43 23 43 5.0 Hull 8 9 1 86 4.3 Hypocotyl 2 41 11 43 4.4 100 40 20 35 4.9 Whole Seed Soybean Health Benefits & Risks Soy is one of the most controversial foods in the world. Claims have been done that consumption of whole soybeans can endanger human health. Process like Soaking, Cooking, Roasting, sprouting reduces the health risks significantly. Fermentation is the best way to reduce health risks up to the possible extent. Nutritional Benefits whole soybeans contain large amounts of Manganese, Selenium, Copper, Potassium, Phosphorus, Magnesium, Iron, Calcium, Vitamin B6, Folate, Riboflavin (B2), Thiamin (B1) and Vitamin K. Proteins: Soybeans are a good source of protein. They’re not as good as meat or eggs (as it deficient in sulfur containing amino acids) but better than most other plant proteins. However, processing soy at a high temperature can denature some of the proteins and reduce their quality. Fat: About 85% of the world's soybeans are processed annually into soybean meal and oil. Of the oil fraction, 95% is consumed as edible oil. The fatty acids in soybeans are mostly Omega-6 polyunsaturated fats. This can be problematic because too many Omega-6s in the diet can lead to inflammation and some sorts of health issues. Antinutritional factors Phytates: Soybeans are also very high in phytates, substances that bind minerals and reduce their absorption. Trypsin inhibitors: Interferes with protein digestion and may cause pancreatic disorders. In test animals, trypsin inhibitors in soy caused stunted growth. Hemagglutinin: A clot-promoting substance that causes red blood cells to clump, making them unable to properly absorb and distribute oxygen up to the tissues. Isoflavones Soy contains large amounts of biologically active compounds called isoflavones, i.e. genistein, daidzein and glycitein Isoflavones function as phytoestrogens (i.e. plant-based compounds that can activate estrogen receptors in the human body). Isoflavones are classified as endocrine disruptors. which can disrupt the body’s normal function. Isoflavones can increase the multiplication of cells in the breasts. However, observational studies show a reduced risk of breast cancer. Soy may lead to mild disruptions of the normal menstrual cycle. The isoflavones in soy also function as goitrogens, which are substances that interfere with thyroid function. They can inhibit function of the enzyme thyroid peroxidase, which is essential for production of thyroid hormones. However, not enough evidence to conclude that they contribute to hypothyroidism in adults. Overall, There is significant evidence that soy-based infant formula can cause harm, both via its isoflavone content and its unnaturally high content of manganese and aluminum. Isoflavones have the property to neutralize free radicals. Among the isoflavones genistein has the highest anti-oxidant activity. Genistein’s may increase synthesis of superoxide dismutase which neutralizes free radicals. Reduced Total and LDL cholesterol There is some evidence that soy can lower LDL and total cholesterol levels, although studies show conflicting results. Prostate Cancer Some studies show that men who consume soy are at a lower risk of developing prostate cancer in old age. Obesity Increased protein intake has always been associated with suppression of appetite, and plant foods like soy that provide concentrated amounts of protein have a research-based ability to help suppress appetite. Type 2 Diabetes In multiple animal studies, soy foods have been shown to lessen insulin resistance by increasing the synthesis of insulin receptors. However, this increased formation of insulin receptors only appears to occur in the presence of other dietary circumstances, like a moderate amount of polyunsaturated fat intake. Other Potential Health Benefit Other areas of active research on soy and health include hot flash relief in womens, chronic obstructive pulmonary disease (COPD), periodontal disease, and neurodegenerative disease. Fermented Soybean It is true that many Asian populations have consumed soy without apparent problems. Cause of this may be that these populations usually consume fermented soy products like natto, miso and tempeh. Fermenting soy degrades some of the phytic acid, although it doesn’t get rid of the isoflavones . Soybean provide a good amount of vitamin K, Fermented soyfoods may be able to provide additional amount of vitamin K, which is essential in preventing osteoporosis, cardiovascular disease, dementia, and various types of cancer. Fermentation improves digestibility and availability of nutrients. The fermented soymilk may reduce flatulence, destroy undesirable pathogens, improve product flavour and reduce beany flavour, give new textures, and, when unpasteurized, protect those who have eaten it from intestinal infections, and help replenish the intestinal flora. Objectives The proposed investigation shall comprise of soy milk fermentation alone or in combination of dairy milk, in which the inoculum shall compriseses at least two different lactic acid producing probiotic bacterial strains, one of which shall be an acid producer while another one shall be a flavor producer as in case of yoghurt. The fermentation process shall comprise the steps of inoculating soy milk and/or dairy milk, in which optionally additional ingredients shall be mixed and allowing it to a fermentation time sufficient for adequate acid production. The study is being undertaken with the following objectives: Selection of appropriate probiotic lactic cultures for the preparation of an acceptable fermented product from soymilk and/or blend of soymilk with dairy milk. To study the growth kinetics of selected probiotic cultures. To study the effect of fat, sugar, total solids, inoculum rate and incubation temperature on the growth of selected cultures. To study the effect of certain additives on the growth and activities of selected probiotic lactic acid bacteria. To study the pH, bile tolerance, cholesterol uptake and antagonistic behavior against food born and intestinal pathogens. To optimize the process parameter for the preparation of desired product. To study the storage stability of prepared product. Plan of Work 1. Selection of soybean variety (a) Proximate composition of high yielding newly developed varieties shall be determined. (b) Soymilk shall be prepared from soybean variety and milk thus obtained shall be subjected to sensory evaluation. (c) The variety which will give minimum beany flavor and high protein content in soymilk shall be selected for further study. Plan of Work ______continued 2. Standardization of process parameters for the preparation of soymilk from selected variety. Soymilk prepared under optimized condition shall be subjected to physiochemical analysis. 3. Selected probiotic cultures shall be tested for their alpha and beta galactosidase activity, Bile and PH susceptibility, and antagonism against common intestinal and food borne pathogens. Cultures shall be studied for their growth kinetics, lactic acid/ acetic acid, acetaldehyde/diacetyl and ethanol production in soymilk as well as in blends of soymilk with dairy milk. Plan of Work ______continued 5. Cultures selected on the basis of above studies shall be used for the preparation of fermented acceptable product from soymilk, and from blends of soymilk with dairy milk. 6. Process for the production of acceptable product shall be optimized. 7. Effect of fat, SNF, inoculum rate, incubation temperature and period etc. on body, texture and acceptability of products shall be studied. 8. The product prepared under optimized conditions shall be subjected for storage stability. Bibliography Thanks