Fermented Soymilk with Probiotics Shows Cancer-Fighting Potential in Lab Tests

Jenn Hoskins
10th August, 2024

Fermented Soymilk with Probiotics Shows Cancer-Fighting Potential in Lab Tests

Soymilk fermented by free cells and synbiotics (immobilized Lacticaseibacillus rhamnosus on okara) induced morphological changes consistent with cytotoxicity in colon cancer (HCT-116, a–c) and liver cancer (HepG2, d–f) cell lines, with synbiotic-fermented extracts showing greater inhibitory effects.

Image adapted from: Gad et al. / CC BY (Source)

Key Findings

  • The study by Ain Shams University explored the effectiveness of various probiotic strains in fermenting soymilk using agro-industrial residuals like okara and fruit peels
  • Lacticaseibacillus rhamnosus was the most effective strain, showing higher viability and acidity when immobilized on okara compared to free cells
  • Synbiotic supplementation of fermented soymilk enhanced probiotic viability, acidity, and organic acid content, making it a more effective delivery method than free cells
Probiotic fermentation has garnered significant interest due to its potential health benefits and applications in food science. Recent research conducted by Ain Shams University delves into the efficacy of various probiotic strains in fermenting soymilk using both free cells and synbiotics on agro-industrial residuals such as okara, whey protein, banana peels, apple pomace, sugarcane bagasse, orange peels, and lemon peels[1]. The study primarily focused on several probiotic strains, including Lactiplantibacillus plantarum, Lacticaseibacillus casei, Lactobacillus acidophilus, Streptococcus thermophilus, Bifidobacterium longum, Limosilactobacillus reuteri, Lactobacillus delbrueckii subsp. bulgaricus, Lacticaseibacillus rhamnosus, and Bifidobacterium bifidum. Among these, Lacticaseibacillus rhamnosus emerged as the most effective strain for soymilk fermentation. When used as a free cell, it achieved a viability of 10.47 log cfu/mL, a pH of 4.41, total acidity of 1.12%, and organic acid contents of 11.20 g/L for lactic acid and 7.50 g/L for acetic acid. These values were even higher when Lacticaseibacillus rhamnosus was immobilized on okara, a soybean by-product, showcasing a viability of 12.98 log cfu/mL, a pH of 4.31, total acidity of 1.27%, and organic acid contents of 13.90 g/L for lactic acid and 9.30 g/L for acetic acid. The findings align with earlier studies that have highlighted the potential of fermented foods as carriers for probiotic strains. For instance, fermented dairy and plant-based products have been shown to effectively deliver probiotic strains, though their viability is influenced by the type of food matrix and the specific microorganism strain[2]. The current study builds on this by demonstrating that synbiotic supplementation of fermented soymilk can enhance the viability, acidity, and organic acid content of the probiotics, making it a more effective delivery method than free cells. Additionally, the study evaluated the survival of these probiotic strains under simulated gastrointestinal conditions. It was found that synbiotics and freeze-dried cells exhibited superior survival rates compared to free cells. This is crucial as the viability of probiotics during gastrointestinal passage is essential for their effectiveness in promoting health[2]. The enhanced survival rates observed in this study suggest that synbiotics could be a more reliable method for delivering probiotics through the digestive tract. The cytotoxicity of both the probiotic bacteria and the synbiotics against colon and liver cancer cell lines was also assessed. The results showed that these strains had half-maximal inhibitory concentrations ranging from 41.96 to 61.52 μL/well, indicating their potential as anti-cancer agents. This finding is particularly significant as it adds to the growing body of evidence supporting the health-promoting effects of probiotics, including their potential role in cancer prevention and treatment[3]. Moreover, the study's use of agro-industrial residuals as substrates for fermentation is an innovative approach that aligns with sustainable practices. Utilizing by-products such as okara and fruit peels not only adds value to these otherwise discarded materials but also enhances the nutritional profile of the fermented soymilk. This approach could pave the way for more sustainable and cost-effective production methods in the probiotic food industry. In comparison to previous studies, this research highlights the superior performance of synbiotics over free cells in terms of probiotic viability and health benefits. For example, while earlier studies have shown the effectiveness of fermented soymilk in delivering probiotics[4], this study demonstrates that synbiotic supplementation can further enhance these benefits. Additionally, the use of lactic acid bacteria, known for their ability to improve the flavor and nutritional value of fermented foods, further underscores the potential of this approach[5]. In conclusion, the study conducted by Ain Shams University provides compelling evidence that synbiotic supplementation of fermented soymilk using agro-industrial residuals can significantly enhance probiotic viability, acidity, and organic acid content, while also demonstrating potential anti-cancer properties. These findings contribute to the growing body of research supporting the health benefits of probiotics and open new avenues for sustainable food production methods.

MedicineHealthBiochem

References

Main Study

1) In vitro digestive system simulation and anticancer activity of soymilk fermented by probiotics and synbiotics immobilised on agro-industrial residues.

Published 9th August, 2024

https://doi.org/10.1038/s41598-024-68086-3

Related Studies

2) The Survival of Psychobiotics in Fermented Food and the Gastrointestinal Tract: A Review.

https://doi.org/10.3390/microorganisms11040996

3) An insight into the health beneficial of probiotics dairy products: a critical review.

https://doi.org/10.1080/10408398.2022.2090493

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

https://doi.org/10.1016/j.bjm.2017.08.006

5) Metabolism Characteristics of Lactic Acid Bacteria and the Expanding Applications in Food Industry.

https://doi.org/10.3389/fbioe.2021.612285


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