SOYBEAN AND HEALTH - University of Macau Library

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382Soybean and HealthWortman, P., Y. Miyazaki, et al. (2009). n3 and n6 polyunsaturated fatty acids differentiallymodulate prostaglandin E secretion but not markers of lipogenesis in adipocytes.Nutrition & Metabolism 6(1): 5.Xu, L., C. Han, et al. (2006). Cross-talk between Peroxisome Proliferator-Activated Receptor and Cytosolic Phospholipase A2/Cyclooxygenase-2/Prostaglandin E2 SignalingPathways in Human Hepatocellular Carcinoma Cells. Cancer Research 66(24): 11859-11868.Zha, S., V. Yegnasubramanian, et al. (2004). Cyclooxygenases in cancer: progress andperspective. Cancer Letters 215(1): 1-20.
17Anti-Diarrhoeal Aspectsof Fermented Soya BeansP.J. Roubos-van den Hil 1 and M.J.R. Nout 21 Ingredients Research Centre, Nutreco, Boxmeer2 Laboratory of Food Microbiology, Wageningen University, WageningenThe Netherlands1. IntroductionGenerally, fermentation can be described as the modification of biological material usingmicroorganisms with the purpose to obtain a desirable product. Both plant and animalingredients can be fermented and also the microorganisms used can belong to diversegroups, namely bacteria, yeasts and filamentous fungi (moulds) (Nout et al., 2005).The origin of fermented foods goes back many thousands of years and fermentation is oneof the oldest ways of food processing. Popular fermented products, such as beer, bread,wine and sausages, have been around for centuries (Campbell-Platt, 2004; Nout et al., 2005).Other examples of popular fermented food products are yoghurt, cheese, coffee, tea,alcoholic drinks, soy sauce, sauerkraut and tempe.Fermentation can have diverse roles: (a) enrichment of the diet, through development of adiversity of flavour and texture of food, (b) preservation through alcoholic, lactic acid, aceticacid and alkaline fermentation, (c) nutritional enrichment of the food with vitamins,essential amino acids or fatty acids, (d) detoxification and removal of anti-nutritional factors,and (e) decreased cooking times (Steinkraus, 1996).During the fermentation processes, enzymes that are synthesized by the microorganisms areimportant, since they carry out reactions, which contribute to the development of specifictextures, tastes and aromas.Many fermented products especially fermented soya bean products, find their origin inAsia. Fermented soya bean foods are attractive products and enjoy an increasing interestbecause of their nutritional and health benefits. One of these products is tempe. Tempe is acollective name for legumes, cereals and other biological materials, fermented by a mould.This technique has its origin in Indonesia. Soya beans are the most commonly used substratefor the tempe production. During fermentation, the soya beans are bound together by themycelium of the mould into a compact cake in which the macronutrients are enzymaticallydegraded by the fungal enzymes.In this chapter, firstly a description will be given of the product tempe. Processing,composition and fermentation characteristics will be described. Also different health effectsof the product will be discussed with a special focus on the anti-diarrhoeal aspects of tempe.The second part of the chapter will focus on the anti-diarrhoeal aspects in more detail. Themode of action and the chemical characteristics of the bioactive component will be
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PrefaceWorldwide, soybean seed prot
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Soybean Products Consumption in the
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20Soybean and HealthWagner, J.D., A
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22Soybean and HealthDifferences in
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24Soybean and Healthfermented chung
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26Soybean and HealthIsoflavones, wh
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28Soybean and HealthThe concentrati
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30Soybean and Health5. Metabolite p
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32Soybean and Healththat various me
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34Soybean and Healtheffects on hypo
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36Soybean and Healthfatty acid oxid
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38Soybean and HealthThe decreased n
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40Soybean and Healththe N-terminus
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42Soybean and HealthYAVE, IVAE, LVA
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44Soybean and Healthrespectively, w
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46Soybean and HealthIn order to des
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48Soybean and Healthpeptides that w
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50Soybean and Healthreactions, new
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52Soybean and HealthGibbs, B.F.; Zo
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54Soybean and HealthKoo, B.; Seong,
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56Soybean and HealthPak, V.V.; Koo,
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58Soybean and HealthBalance between
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60Soybean and HealthAll results are
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62Soybean and Healthfrom 10.01 ± 1
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64Soybean and Healthmeasured in eac
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66Soybean and HealthFig. 2. Time co
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68Soybean and Healthω3D rats switc
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70Soybean and Health3.4.4 Monodesat
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72Soybean and Healthpercentages yie
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74Soybean and Healthinstance, such
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76Soybean and Healthconcerned the c
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78Soybean and HealthMalaisse, W.J.
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80Soybean and Healthflavonoids show
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82Soybean and HealthSupplies (Poole
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84Soybean and Healthal., 2004). For
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86Soybean and HealthABFig. 1. IBD p
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88Soybean and Healthdamage for both
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The Effect of Flavonoids in Soybean
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Effects of Dietary Soybean Trypsin
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Conjugated Linoleic Acid: A Milk Fa
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Lunasin, a Cancer Preventive Seed P
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Insights into the Pharmacological E
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9Occurrence of Biogenic Aminesin So
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Occurrence of Biogenic Amines in So
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10Biologically Active Molecules fro
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Biologically Active Molecules from
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11From Soybean Phytosterolsto Stero
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From Soybean Phytosterols to Steroi
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12Genistein Derivatization - From a
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Genistein Derivatization - From a D
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13Soybean Oil: Production Process,
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Soybean Oil: Production Process, Be
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14Beneficial Effects of Bioactive P
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Beneficial Effects of Bioactive Pep
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15Soy Isoflavones as BioactiveIngre
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20Soybean Allergens: Presence, Dete
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21Nutritional and Bioactive Compoun
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Nutritional and Bioactive Compounds
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22Polyamines - The Principal Candid
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Polyamines - The Principal Candidat
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