ArticleFrontiers in nutrition2022
Antioxidant properties of fermented soymilk and its anti-inflammatory effect on DSS-induced colitis in mice.
Article in Frontiers in nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed, 24 citations in OpenAlex.
- Postbiotic Metabolites from a 31-StrainBiology · 2026Article
- Microbial fermentation of soybeans: synergistic enhancement of bioactivity and sensory properties.Food chemistry: X · 2025Review
- Analyses of Antioxidant Properties, Mineral Composition, and Fatty Acid Profiles of Soy-Based Beverages Before and After an In Vitro Digestion Process.Antioxidants (Basel, Switzerland) · 2025Article
- Antioxidant capacity of small black soymilk fermented with ROS-resistant probiotics.Food science and biotechnology · 2025Article
- Liupao tea aqueous extract alleviates dextran sulfate sodium-induced ulcerative colitis in rats by modulating the gut microbiota.Open life sciences · 2025Article
- Fermented soybean foods and diabetes.Journal of diabetes investigation · 2023Review
- Lactic acid bacteria with a strong antioxidant function isolated from "Jiangshui," pickles, and feces.Frontiers in microbiology · 2023Article
Corrections and comments
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Authors and funding
7 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Lactic acid-fermented soymilk as a new plant-based food has aroused extensive attention because of its effects on nutrition and health. This study was conducted to delve into the antioxidative and anti-inflammatory activities of lactic acid-fermented soymilk. To elucidate the key factors that affect the antioxidant properties of fermented soymilk, the strains and preparation process were investigated. Findings show that the fermented soymilk prepared using hot-water blanching method (BT-80) demonstrated a better antioxidant activity than that using conventional method (CN-20). Besides, a huge difference was observed among the soymilks fermented with different strains. Among them, the YF-L903 fermented soymilk demonstrated the highest ABTS radical scavenging ability, which is about twofold of that of unfermented soymilk and 1.8-fold of that of L571 fermented soy milk.
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