Metabolomics-driven comparison of the nutritional and functional food characteristics of postbiotic and probiotic okara

Okara, a nutritious processing side-stream of soybean, poses a significant food waste challenge in regions with high soybean consumption such as Asia. Consequently, its valorization through probiotic fermentation has received considerable attention, but the use of live probiotics in foods raises con...

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Main Authors: Tay, Clarisse Siew Cheng, Yeo, Ying Tong, Ng, Kuan Rei, Yap, Peng Kang, Chen, Wei Ning
Other Authors: School of Chemistry, Chemical Engineering and Biotechnology
Format: Journal Article
Language:English
Published: 2023
Subjects:
Online Access:https://hdl.handle.net/10356/171413
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author Tay, Clarisse Siew Cheng
Yeo, Ying Tong
Ng, Kuan Rei
Yap, Peng Kang
Chen, Wei Ning
author2 School of Chemistry, Chemical Engineering and Biotechnology
author_facet School of Chemistry, Chemical Engineering and Biotechnology
Tay, Clarisse Siew Cheng
Yeo, Ying Tong
Ng, Kuan Rei
Yap, Peng Kang
Chen, Wei Ning
author_sort Tay, Clarisse Siew Cheng
collection NTU
description Okara, a nutritious processing side-stream of soybean, poses a significant food waste challenge in regions with high soybean consumption such as Asia. Consequently, its valorization through probiotic fermentation has received considerable attention, but the use of live probiotics in foods raises concerns due to potential side effects and probiotic viability decline over product shelf-life, especially when subjected to cold chain interruptions. To address this, a dual fermentation-heat treatment method with Lactobacillus sp. and Bifidobacteria sp. was employed to produce postbiotic okara. Nutritional and compositional analyses revealed increased soluble fiber by 156%, total isoflavones by 151%, and total phenolic content by 21% when compared to the unfermented control, which was further validated by metabolomic analyzes of okara samples, demonstrating the retention of or enhanced functionality post-heat treatment. Additionally, postbiotic okara extracts exhibited improved inhibitory activity against enzymes α-amylase (IC50 = 13.50 ± 0.56) and α-glucosidase (IC50 = 19.76 ± 0.96) in vitro, as compared to unfermented okara. Overall, the novel processing method was able to increase nutrient retention and functional properties and improve safety of postbiotic okara through the inactivation of live microbes, increasing its versatility as a functional probiotic alternative ingredient suitable for a wider range of consumers.
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spelling ntu-10356/1714132023-10-25T05:16:53Z Metabolomics-driven comparison of the nutritional and functional food characteristics of postbiotic and probiotic okara Tay, Clarisse Siew Cheng Yeo, Ying Tong Ng, Kuan Rei Yap, Peng Kang Chen, Wei Ning School of Chemistry, Chemical Engineering and Biotechnology Engineering::Chemical engineering Soybean Residue Probiotic Okara, a nutritious processing side-stream of soybean, poses a significant food waste challenge in regions with high soybean consumption such as Asia. Consequently, its valorization through probiotic fermentation has received considerable attention, but the use of live probiotics in foods raises concerns due to potential side effects and probiotic viability decline over product shelf-life, especially when subjected to cold chain interruptions. To address this, a dual fermentation-heat treatment method with Lactobacillus sp. and Bifidobacteria sp. was employed to produce postbiotic okara. Nutritional and compositional analyses revealed increased soluble fiber by 156%, total isoflavones by 151%, and total phenolic content by 21% when compared to the unfermented control, which was further validated by metabolomic analyzes of okara samples, demonstrating the retention of or enhanced functionality post-heat treatment. Additionally, postbiotic okara extracts exhibited improved inhibitory activity against enzymes α-amylase (IC50 = 13.50 ± 0.56) and α-glucosidase (IC50 = 19.76 ± 0.96) in vitro, as compared to unfermented okara. Overall, the novel processing method was able to increase nutrient retention and functional properties and improve safety of postbiotic okara through the inactivation of live microbes, increasing its versatility as a functional probiotic alternative ingredient suitable for a wider range of consumers. Nanyang Technological University We thank FoodTech@NTU from Nanyang Technological University for funding support. 2023-10-25T05:16:53Z 2023-10-25T05:16:53Z 2023 Journal Article Tay, C. S. C., Yeo, Y. T., Ng, K. R., Yap, P. K. & Chen, W. N. (2023). Metabolomics-driven comparison of the nutritional and functional food characteristics of postbiotic and probiotic okara. ACS Food Science and Technology, 3(7), 1165-1174. https://dx.doi.org/10.1021/acsfoodscitech.3c00050 2692-1944 https://hdl.handle.net/10356/171413 10.1021/acsfoodscitech.3c00050 2-s2.0-85165876138 7 3 1165 1174 en ACS Food Science and Technology © 2023 American Chemical Society. All rights reserved.
spellingShingle Engineering::Chemical engineering
Soybean Residue
Probiotic
Tay, Clarisse Siew Cheng
Yeo, Ying Tong
Ng, Kuan Rei
Yap, Peng Kang
Chen, Wei Ning
Metabolomics-driven comparison of the nutritional and functional food characteristics of postbiotic and probiotic okara
title Metabolomics-driven comparison of the nutritional and functional food characteristics of postbiotic and probiotic okara
title_full Metabolomics-driven comparison of the nutritional and functional food characteristics of postbiotic and probiotic okara
title_fullStr Metabolomics-driven comparison of the nutritional and functional food characteristics of postbiotic and probiotic okara
title_full_unstemmed Metabolomics-driven comparison of the nutritional and functional food characteristics of postbiotic and probiotic okara
title_short Metabolomics-driven comparison of the nutritional and functional food characteristics of postbiotic and probiotic okara
title_sort metabolomics driven comparison of the nutritional and functional food characteristics of postbiotic and probiotic okara
topic Engineering::Chemical engineering
Soybean Residue
Probiotic
url https://hdl.handle.net/10356/171413
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