Current trends in the development of soy-based foods containing probiotics and paving the path for soy-synbiotics

Role of Probiotics in the Management of COVID-19: A Computational Perspective

(2022) Quang Vo Nguyen et al.   Nutrients

Evaluation of the Role of Probiotics As a New Strategy to Eliminate Microbial Toxins: a Review

(2022) Abdolamir Ghadaksaz et al.   Probiotics and Antimicrobial Proteins

Potential biotherapeutic properties of lactic acid bacteria in foods

(2022) Zerrin Erginkaya et al.   Food Bioscience

Technofunctional quality assessment of soymilk fermented with Lactobacillus acidophilus and Lactobacillus casei

(2021) Samreen Ahsan et al.   BIOTECHNOLOGY AND APPLIED BIOCHEMISTRY

The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on fermented foods

(2021) Maria L. Marco et al.   Nature Reviews Gastroenterology & Hepatology

Human Intestinal Barrier: Effects of Stressors, Diet, Prebiotics, and Probiotics

(2021) Michael Camilleri   Clinical and Translational Gastroenterology

Probiotics: A potential immunomodulator in COVID-19 infection management

(2021) Kuljit Singh et al.   NUTRITION RESEARCH

Probiotic Gastrointestinal Transit and Colonization After Oral Administration: A Long Journey

(2021) Shengyi Han et al.   Frontiers in Cellular and Infection Microbiology

Meta-analysis of the Parkinson’s disease gut microbiome suggests alterations linked to intestinal inflammation

(2021) Stefano Romano et al.   npj Parkinsons Disease

Impact of a fermented soy beverage supplemented with acerola by-product on the gut microbiota from lean and obese subjects using an in vitro model of the human colon

(2021) Antonio Diogo Silva Vieira et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Evaluation of using a combination of enzymatic hydrolysis and lactic acid fermentation for γ-aminobutyric acid production from soymilk

(2021) Phuong Hong LE et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

The International Scientific Association of Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of postbiotics

(2021) Seppo Salminen et al.   Nature Reviews Gastroenterology & Hepatology

COVID-19: Role of Nutrition and Supplementation

(2021) Fiorenzo Moscatelli et al.   Nutrients

Effects of Anthocyanin on Intestinal Health: A Systematic Review

(2021) Thaísa Agrizzi Verediano et al.   Nutrients

Effects of Gallic Acid on Fermentation Parameters, Protein Fraction, and Bacterial Community of Whole Plant Soybean Silage

(2021) Cheng Wang et al.   Frontiers in Microbiology

Changes in Gut Microbiota Correlates with Response to Treatment with Probiotics in Patients with Atopic Dermatitis. A Post Hoc Analysis of a Clinical Trial

(2021) Eric Climent et al.   Microorganisms

A Multifunctional Peptide From Bacillus Fermented Soybean for Effective Inhibition of SARS-CoV-2 S1 Receptor Binding Domain and Modulation of Toll Like Receptor 4: A Molecular Docking Study

(2021) Srichandan Padhi et al.   Frontiers in Molecular Biosciences

Regulation of Intestinal Inflammation by Soybean and Soy-Derived Compounds

(2021) Abigail Raffner Basson et al.   Foods

High-efficiency genome editing based on endogenous CRISPR-Cas system enhances cell growth and lactic acid production in Pediococcus acidilactici

(2021) Ling Liu et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Strategies to achieve significant physiological concentrations of bioactive phytoestrogens in plasma

(2021) Susana Langa et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Heterologous production of equol by lactic acid bacteria strains in culture medium and food

(2021) Ana Ruiz de la Bastida et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Co-production of gamma amino butyric acid (GABA) and lactic acid using Lactobacillus plantarum LP-9 from agro-residues

(2021) Pushpendra Sharma et al.   Environmental Technology & Innovation

Probiotics as Adjunctive Treatment for Patients Contracted COVID-19: Current Understanding and Future Needs

(2021) Jiangying Peng et al.   Frontiers in Nutrition

Biosynthesis of c9,t11-conjugated linoleic acid and the effect on characteristics in fermented soy milk

(2021) Junkai Wang et al.   FOOD CHEMISTRY

Production of a novel lycopene-rich soybean food by fermentation with Bacillus amyloliquefaciens

(2021) Dian Zou et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Structural characteristics and antioxidant properties of exopolysaccharides isolated from soybean protein gel induced by lactic acid bacteria

(2021) Xiaoyu Yang et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of Fermented Soymilk-Honey from Different Probiotics on Osteocalcin Level in Menopausal Women

(2021) Sri Desfita et al.   Nutrients

The expression of β-glucosidase during natto fermentation increased the active isoflavone content

(2021) Can Li et al.   Food Bioscience

RNA-seq reveals the phage-resistant mechanisms displayed by Lactiplantibacillus plantarum ZJU-1 isolated from Chinese traditional sourdough

(2021) Lei Yuan et al.   INTERNATIONAL DAIRY JOURNAL

Molecular mechanisms of probiotic prevention of antibiotic-associated diarrhea

(2020) Solomon A Mekonnen et al.   CURRENT OPINION IN BIOTECHNOLOGY

Improved effects of okara atomized by a water jet system on α-amylase inhibition and butyrate production by Roseburia intestinalis

(2020) Takao Nagano et al.   BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY

Gut microbiota and metabolic syndrome

(2020) Peng-Xu Wang et al.   CHINESE MEDICAL JOURNAL

Molecular mechanisms of postbiotics in colorectal cancer prevention and treatment

(2020) Aziz Homayouni Rad et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Alterations in Gut Microbiota of Patients With COVID-19 During Time of Hospitalization

(2020) Tao Zuo et al.   GASTROENTEROLOGY

Harnessing Microbes for Sustainable Development: Food Fermentation as a Tool for Improving the Nutritional Quality of Alternative Protein Sources

(2020) Anna Kårlund et al.   Nutrients

The Effect of Probiotics on the Production of Short-Chain Fatty Acids by Human Intestinal Microbiome

(2020) Paulina Markowiak-Kopeć et al.   Nutrients

Using Probiotics to Flatten the Curve of Coronavirus Disease COVID-2019 Pandemic

(2020) David Baud et al.   Frontiers in Public Health

Gut Microbiota and Cardiovascular Disease

(2020) Marco Witkowski et al.   CIRCULATION RESEARCH

Bio-functional properties of probiotic Lactobacillus: current applications and research perspectives

(2020) Jagrani Minj et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

The food-gut axis: lactic acid bacteria and their link to food, the gut microbiome and human health

(2020) Francesca De Filippis et al.   FEMS MICROBIOLOGY REVIEWS

Solid-state fermentation with probiotics and mixed yeast on properties of okara

(2020) Hui Shi et al.   Food Bioscience

Probiotics and COVID-19

(2020) Eric Giannoni et al.   Lancet Gastroenterology & Hepatology

Probiotics for cancer alternative prevention and treatment

(2020) Tesfaye Legesse Bedada et al.   BIOMEDICINE & PHARMACOTHERAPY

The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of synbiotics

(2020) Kelly S. Swanson et al.   Nature Reviews Gastroenterology & Hepatology

ω-3 and ω-6 Polyunsaturated Fatty Acids, Obesity and Cancer

(2020) Stefania D’Angelo et al.   Nutrients

Autism Spectrum Disorder Associated With Gut Microbiota at Immune, Metabolomic, and Neuroactive Level

(2020) Enriqueta Garcia-Gutierrez et al.   Frontiers in Neuroscience

Revisiting phytate-element interactions: implications for iron, zinc and calcium bioavailability, with emphasis on legumes

(2020) Yianna Y. Zhang et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Scientific Evidence Supporting the Beneficial Effects of Isoflavones on Human Health

(2020) Saioa Gómez-Zorita et al.   Nutrients

Effects of soybean protein isolates and peptides on the growth and metabolism of Lactobacillus rhamnosus

(2020) Chi Zhang et al.   Journal of Functional Foods

The Mediterranean Diet and Cardiovascular Health

(2019) Miguel A. Martínez-González et al.   CIRCULATION RESEARCH

The gut microbiota and colon cancer

(2019) Wendy S. Garrett   SCIENCE

Engineered Lactococcus lactis Secreting IL-23 Receptor-Targeted REX Protein Blockers for Modulation of IL-23/Th17-Mediated Inflammation

(2019) Tina Vida Plavec et al.   Microorganisms

Antimicrobial Effect and Probiotic Potential of Phage Resistant Lactobacillus plantarum and its Interactions with Zoonotic Bacterial Pathogens

(2019) Vinod Nagarajan et al.   Foods

Exploitation of sourdough lactic acid bacteria to reduce raffinose family oligosaccharides (RFOs) content in breads enriched with chickpea flour

(2019) Viola Galli et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Microglia in Alzheimer Disease: Well-Known Targets and New Opportunities

(2019) Anne-Laure Hemonnot et al.   Frontiers in Aging Neuroscience

Food-Grade Nanoemulsions: Preparation, Stability and Application in Encapsulation of Bioactive Compounds

(2019) Liu et al.   MOLECULES

β-Carotene prevents weaning-induced intestinal inflammation by modulating gut microbiota in piglets

(2019) Ruonan Li et al.   ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES

Synbiotic fermented soymilk with Weissella cibaria FB069 and xylooligosaccharides prevents proliferation in human colon cancer cells

(2019) B. Le et al.   JOURNAL OF APPLIED MICROBIOLOGY

Development and characterization of an innovative synbiotic fermented beverage based on vegetable soybean

(2018) Carolina Battistini et al.   BRAZILIAN JOURNAL OF MICROBIOLOGY

Non-dairy probiotic food products: An emerging group of functional foods

(2018) Min Min et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Carotenoid supplementation and retinoic acid in immunoglobulin A regulation of the gut microbiota dysbiosis

(2018) Yi Lyu et al.   EXPERIMENTAL BIOLOGY AND MEDICINE

Solid-state fermentation of soybean okara : Isoflavones biotransformation, antioxidant activity and enhancement of nutritional quality

(2018) Vidiany A. Queiroz Santos et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Metabolism and prebiotics activity of anthocyanins from black rice (Oryza sativa L.) in vitro

(2018) Yongsheng Zhu et al.   PLoS One

Fermented soybean meal exhibits probiotic properties when included in Japanese quail diet in replacement of soybean meal

(2018) V Jazi et al.   POULTRY SCIENCE

Antioxidant and prebiotic activity of five peonidin-based anthocyanins extracted from purple sweet potato (Ipomoea batatas (L.) Lam.)

(2018) Hanju Sun et al.   Scientific Reports

Role of the gut microbiota in nutrition and health

(2018) Ana M Valdes et al.   BMJ-British Medical Journal

Role of the gut microbiota in nutrition and health

(2018) Ana M Valdes et al.   BMJ-British Medical Journal

Food-Derived Hemorphins Cross Intestinal and Blood–Brain Barriers In Vitro

(2018) Dorothée Domenger et al.   Frontiers in Endocrinology

You are what you eat: diet, health and the gut microbiota

(2018) Niv Zmora et al.   Nature Reviews Gastroenterology & Hepatology

Soybean Bioactive Peptides and Their Functional Properties

(2018) Cynthia Chatterjee et al.   Nutrients

A next generation probiotic, Akkermansia muciniphila

(2018) Qixiao Zhai et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Production of human recombinant phenylalanine hydroxylase in Lactobacillus plantarum for gastrointestinal delivery

(2017) Aura María Ramírez et al.   EUROPEAN JOURNAL OF PHARMACEUTICAL SCIENCES

Gut microbiota: Role in pathogen colonization, immune responses, and inflammatory disease

(2017) Joseph M. Pickard et al.   IMMUNOLOGICAL REVIEWS

Dietary soy, meat, and fish proteins modulate the effects of prebiotic raffinose on composition and fermentation of gut microbiota in rats

(2017) Gaowa Bai et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION

The Gut Microbiota and Alzheimer’s Disease

(2017) Chunmei Jiang et al.   JOURNAL OF ALZHEIMERS DISEASE

A Mitochondrial Biomarker-Based Study of S-Equol in Alzheimer’s Disease Subjects: Results of a Single-Arm, Pilot Trial

(2017) Heather M. Wilkins et al.   JOURNAL OF ALZHEIMERS DISEASE

Reduction in saponin content and production of gluten-free cream soup base using quinoa fermented with Lactobacillus plantarum

(2017) Johana Bolívar-Monsalve et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Influence of diet on the gut microbiome and implications for human health

(2017) Rasnik K. Singh et al.   Journal of Translational Medicine

Growth and bioactive peptides production potential of Lactobacillus plantarum strain C2 in soy milk: A LC-MS/MS based revelation for peptides biofunctionality

(2017) Brij Pal Singh et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Accessible, curated metagenomic data through ExperimentHub

(2017) Edoardo Pasolli et al.   NATURE METHODS

Expert consensus document: The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of prebiotics

(2017) Glenn R. Gibson et al.   Nature Reviews Gastroenterology & Hepatology

Effects of Probiotics, Prebiotics, and Synbiotics on Human Health

(2017) et al.   Nutrients

The regulation of immune cells by Lactobacilli: a potential therapeutic target for anti-atherosclerosis therapy

(2017) Ya-Hui Ding et al.   Oncotarget

Potentially probiotic Lactobacillus strains with anti-proliferative activity induce cytokine/chemokine production and neutrophil recruitment in mice

(2017) G. Saxami et al.   Beneficial Microbes

Lactobacillus rhamnosus GG modulates innate signaling pathway and cytokine responses to rotavirus vaccine in intestinal mononuclear cells of gnotobiotic pigs transplanted with human gut microbiota

(2016) Haifeng Wang et al.   BMC MICROBIOLOGY

Combination of soya pulp and Bacillus coagulans lilac-01 improves intestinal bile acid metabolism without impairing the effects of prebiotics in rats fed a cholic acid-supplemented diet

(2016) Yeonmi Lee et al.   BRITISH JOURNAL OF NUTRITION

S/O/W emulsions prepared with sugar beet pectin to enhance the viability of probiotic Lactobacillus salivarius NRRL B-30514

(2016) Yun Zhang et al.   FOOD HYDROCOLLOIDS

Effect of respirative cultures of Lactobacillus casei on model sourdough fermentation

(2016) Anna Reale et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Diet therapy for inflammatory bowel diseases: The established and the new

(2016) Franziska Durchschein et al.   WORLD JOURNAL OF GASTROENTEROLOGY

Influence of Tryptophan and Serotonin on Mood and Cognition with a Possible Role of the Gut-Brain Axis

(2016) Trisha Jenkins et al.   Nutrients

An updated review of dietary isoflavones: Nutrition, processing, bioavailability and impacts on human health

(2015) Khalid Zaheer et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Enhancing vitamin B12 content in soy-yogurt by Lactobacillus reuteri

(2015) Qing Gu et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Identification of a New Soybean Kunitz Trypsin Inhibitor Mutation and Its Effect on Bowman−Birk Protease Inhibitor Content in Soybean Seed

(2015) Jason D. Gillman et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Reduction of Phytate in Soy Drink by Fermentation with Lactobacillus casei Expressing Phytases From Bifidobacteria

(2015) Izaskun García-Mantrana et al.   PLANT FOODS FOR HUMAN NUTRITION

Oxidative Stress and Psychological Disorders

(2014) Samina Salim   Current Neuropharmacology

Whole soybean as probiotic lactic acid bacteria carrier food in solid-state fermentation

(2014) ShanTing Zhang et al.   FOOD CONTROL

The International Scientific Association for Probiotics and Prebiotics consensus statement on the scope and appropriate use of the term probiotic

(2014) Colin Hill et al.   Nature Reviews Gastroenterology & Hepatology

Dietary supplementation with soybean oligosaccharides increases short-chain fatty acids but decreases protein-derived catabolites in the intestinal luminal content of weaned Huanjiang mini-piglets

(2014) Xiao-Li Zhou et al.   NUTRITION RESEARCH

Production of gaba (γ - aminobutyric acid) by microorganisms: a review

(2013) Radhika Dhakal et al.   BRAZILIAN JOURNAL OF MICROBIOLOGY

Reduction of phytic acid and enhancement of bioavailable micronutrients in food grains

(2013) Raj Kishor Gupta et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Gamma-aminobutyric acid production in black soybean milk by Lactobacillus brevis FPA 3709 and the antidepressant effect of the fermented product on a forced swimming rat model

(2013) Chih Yuan Ko et al.   PROCESS BIOCHEMISTRY

Effect of natural and Lactobacillus plantarum fermentation on in-vitro protein and starch digestibilities of sorghum flour

(2013) Yudi Pranoto et al.   Food Bioscience

Lactic acid bacteria producing B-group vitamins: a great potential for functional cereals products

(2012) Vittorio Capozzi et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Effects of arabinoxylan-oligosaccharides (AXOS) on juvenile Siberian sturgeon (Acipenser baerii) performance, immune responses and gastrointestinal microbial community

(2012) Zahra Geraylou et al.   FISH & SHELLFISH IMMUNOLOGY

Effect of Synbiotic Interaction of Fructooligosaccharide and Probiotics on the Acidification Profile, Textural and Rheological Characteristics of Fermented Soy Milk

(2012) Shalini Mishra et al.   Food and Bioprocess Technology

Diversity, stability and resilience of the human gut microbiota

(2012) Catherine A. Lozupone et al.   NATURE

Bacteriocin Production: a Probiotic Trait?

(2011) Alleson Dobson et al.   APPLIED AND ENVIRONMENTAL MICROBIOLOGY

Combination of Lactobacillus helveticus R0052 and Bifidobacterium longum R0175 reduces post-myocardial infarction depression symptoms and restores intestinal permeability in a rat model

(2011) Jessica Arseneault-Bréard et al.   BRITISH JOURNAL OF NUTRITION

Bacteriophages of lactic acid bacteria and their impact on milk fermentations

(2011) Josiane E Garneau et al.   Microbial Cell Factories

Metabolite profiling of Cheonggukjang, a fermented soybean paste, during fermentation by gas chromatography-mass spectrometry and principal component analysis

(2010) Min Kyung Park et al.   FOOD CHEMISTRY

Multiple control of the acetate pathway in Lactococcus lactis under aeration by catabolite repression and metabolites

(2009) Felix Lopez de Felipe et al.   APPLIED MICROBIOLOGY AND BIOTECHNOLOGY

Effects of a high daily dose of soy isoflavones on DNA damage, apoptosis, and estrogenic outcomes in healthy postmenopausal women

(2009) Elena A. Pop et al.   MENOPAUSE-THE JOURNAL OF THE NORTH AMERICAN MENOPAUSE SOCIETY

Inhibitory Effect of Conjugated α-Linolenic Acid from Bifidobacteria of Intestinal Origin on SW480 Cancer Cells

(2008) Mairéad Coakley et al.   LIPIDS

Trends in non-dairy probiotic beverages

(2007) Flávera C. Prado et al.   FOOD RESEARCH INTERNATIONAL