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Xu Zheng-rong - One of the best experts on this subject based on the ideXlab platform.

  • Effect of Soybean Milk/nutritional Soybean Milk on learning and memory ability of mice
    Journal of Xinjiang Medical University, 2000
    Co-Authors: Xu Zheng-rong
    Abstract:

    Objective: Research on the promoting effect of Soybean Milk and for nutritional Soybean Milk on learning and memory ability. Methods: After feeding weanling mice with Soybean Milk or nutritional Soybean Milk for 4 weeks, we determined learning and memory ability and three common criteria of the mice, i.e. body weight, hemoglobin, serum iron. Result: ①The body weight, the value of hemoglobin, and serum iron of experimental groups were higher than those of control group, especially Fe+Zn and Fe+Zn+Vc groups; ② In maze experiment, the number of errors in training and retest of Fe+Zn and Fe+Zn+Vc groups were sigificantly lower than that of control group(P0.05, p0.01): ③ In jumping box experiment, the latent period (LP) of experimental groups were sigificantly longer than that of control group(P0.05, P0.001, P0.01, P0.05); ④ In dark escaping experiment, the number of errors in retest of Fe + Zn group was sigificantly lower than that of control group (P＜0.05); the training time in training and retest of Fe+Zn+Vc group was sigificantly shorter than that of control group .Conclusion: Soybean Milk and nutritional Soybean Milk could promote physical development while nutritional Soybean Milk could improve learning and memory ability of experimental mice.

Si Yu-hui - One of the best experts on this subject based on the ideXlab platform.

  • Optimization on Fermentation Process and Analysis of Nutritional Components of Lentinus edodes Soybean Milk Yogurt
    Journal of Food Science and Technology-mysore, 2013
    Co-Authors: Si Yu-hui
    Abstract:

    With the Lentinus edodes fermentation filtrate,Soybean Milk,and skim Milk as main raw materials,the formula composition and fermentation technology of Lentinus edodes Soybean yogurt were discussed in this study.According to the single factor experiments,the amounts of Lentinus edodes fermentation broth,Soybean Milk,and gelatin were selected as the optimization factors.With sensory scores and water holding capacity(WHC) for the response values,the response surface analysis experiments were designed to study the effects of different levels of various factors on yogurt quality and obtain a reasonable formulation and production process.Moreover,the nutrient components of product were analyzed.The results showed that,the best process parameters of Soybean Milk: Lentinus edodes fermentation broth 20.15%(in volume),Soybean Milk ratio 3/11 and skim Milk ratio for 8/11(in volume),gelatin 0.17%(in weight),sucrose 6%(in weight).The mixture was inoculated with 0.1%(in weight) fermentation agent,and then fermented at 42 ℃ for 5 h.The product had uniform color,moderate sweet and sour flavor,and rich nutrition.The amount of lactic acid bacteria in Lentinus edodes Soybean Milk yogurt apparently increased,and WHC slightly increased.The contents of amino acid increased due to the protein hydrolysis.Moreover,the contents of acetaldehyde and butanedione were higher than these of the control group.

Xin Zhao - One of the best experts on this subject based on the ideXlab platform.

  • Physicochemical and Functional Properties of Lactobacillus Fermented Soybean Milk
    E3S Web of Conferences, 2020
    Co-Authors: Fang Tan, Xin Zhao
    Abstract:

    In this research, the physicochemical and functional properties of Lactobacillus fermented Soybean Milk have been studied by testing the pH value, total acidity, viable bacteria count, amino acid nitrogen, and active isoflavones count of single strain and mixed strain fermented Soybean Milk. The results showed that, the nutritional value of fermented Soybean Milk was higher than that of unfermented Soybean Milk in general. At the same time, mixed strain fermented Soybean Milk showed better results than single strain in the above testing. Lactobacillus bulgaricus and Lactobacillus plantarum isolated from traditional fermented yogurt in Xinjiang can be used together as starter culture to Soybean Milk fermentation that can produce more beneficial components.

  • Effects of Lactobacillus plantarum CQPC01‐fermented Soybean Milk on activated carbon‐induced constipation through its antioxidant activity in mice
    Food science & nutrition, 2019
    Co-Authors: Bihui Liu, Xiao Xiao, Xianrong Zhou, Jie Zhou, Lingxia Lan, Xingyao Long, Yanni Pan, Du Muying, Xin Zhao
    Abstract:

    A newly found strain, Lactobacillus plantarum CQPC01 (LP-CQPC01), was used for Soybean Milk fermentation, and its effects against constipation were determined. LP-CQPC01-FSM (LP-CQPC01-fermented Soybean Milk) was found to have six kinds of Soybean isoflavones; the isoflavones of LP-CQPC01-FSM were more than those of Lactobacillus bulgaricus-fermented Soybean Milk (LB-FSM) and unfermented Soybean Milk (U-FSM). Animal experiment showed that the MTL, Gas, ET, AchE, SP, VIP, and GSH levels in the constipated mice were increased; however, the SS, MPO, NO, and MDA levels in the constipated mice were reduced by Soybean Milk treatment. Further, LP-CQPC01-FSM increased the mRNA and protein expression of Cu/Zn-SOD, Mn-SOD, CAT, c-Kit, SCF, and GDNF and reduced the expression of TRPV1 and NOS relative to those of the mice with untreated constipation. LP-CQPC01 could be used as a new starter to produce high-quality Soybean Milk, which might be used as a functional drink.

  • Free Radical Scavenging Activity and Cytoprotective Effect of Soybean Milk Fermented with Lactobacillus Fermentum Zhao
    Journal of Food Biochemistry, 2015
    Co-Authors: Huayi Suo, Xia Feng, Yu Qian, Hongwei Wang, Xin Zhao, Jia-le Song
    Abstract:

    The objective of this study was to investigate the in vitro free radical scavenging activity and protective effects of soyMilk fermented by Lactobacillus fermentum Zhao (FSM-FLZ) in hydrogen peroxide (H2O2)-induced porcine renal proximal tubule LLC-PK1 cells. FSM-FLZ was effective against DPPH and ●OH radical in a concentration-dependent manner. FSM-FLZ treatment significantly increased cell viability and reduced the H2O2-induced oxidative injury in LLC-PK1 cells. In addition, FSM-FLZ dose-dependently decreased the intracellular reactive oxygen species (ROS) levels and lipid peroxidation, and increased the activities and mRNA expressions of endogenous catalase and superoxide dismutase enzymes. This study demonstrated that FSM-FLZ is a free radical scavenger and protects against H2O2-induced oxidative injury in LLC-PK1 cells through reducing intracellular ROS levels, inhibiting lipid peroxidation and increasing the antioxidant enzyme activity. Practical Applications Lactic acid bacteria (LAB) are a well-known probiotic and showed antimicrobial, antitumor, reduction of serum cholesterol and immune-modulation activity. Lactobacillus fermentum ZHAO is a newly discovered LAB; it was isolated from Yak yoghurt. It was used to ferment Soybean Milk and the antioxidation effects of Soybean Milk were determined. L. fermentum ZHAO fermented Soybean Milk could be used as a new functional food.

O. El-demerdash - One of the best experts on this subject based on the ideXlab platform.

  • The use of Soybean Milk in soft‐cheese making:
    International Journal of Food Science & Technology, 2007
    Co-Authors: N. H. Metwalli, S. I. Shalabi, A. S. Zahran, O. El-demerdash
    Abstract:

    Summary A method for making Domiati cheese (soft cheese) from a mixture of Soybean Milk and whole Milk has been reconstructed. The results obtained showed some important differences in cheese characteristics as the result of using Soybean Milk, particularly in the higher moisture, soluble nitrogen and acidity contents. The main organoleptic property affected by the soyMilk was the flavour. This improved on ripening. A number of changes were observed during ripening. The presence of soyMilk resulted in (1) less loss of cheese moisture and consequently cheese weight, (2) increase in the development of titratable acidity and (3) increase in protein breakdown. It is suggested that the Soybean Milk activates the lactic acid, producing bacteria and the proteolytic enzymes present in cheese.

  • The use of Soybean Milk in soft cheese making
    International Journal of Food Science & Technology, 2007
    Co-Authors: N. H. Metwalli, S. I. Shalabi, A. S. Zahran, O. El-demerdash
    Abstract:

    Summary A method for making Domiati cheese (soft cheese) from a mixture of Soybean Milk and whole Milk has been reconstructed. The results obtained showed some important differences in cheese characteristics as the result of using Soybean Milk, particularly in the higher moisture, soluble nitrogen and acidity contents. The main organoleptic property affected by the soyMilk was the flavour. This improved on ripening. A number of changes were observed during ripening. The presence of soyMilk resulted in (1) less loss of cheese moisture and consequently cheese weight, (2) increase in the development of titratable acidity and (3) increase in protein breakdown. It is suggested that the Soybean Milk activates the lactic acid, producing bacteria and the proteolytic enzymes present in cheese.

Tian Hong - One of the best experts on this subject based on the ideXlab platform.

  • Characterization and Screening of a Strain of Lactic Acid Bacteria for Soybean Milk Fermentation
    Modern Food Science and Technology, 2009
    Co-Authors: Tian Hong
    Abstract:

    Strains of lactic acid bacteria was isolated from dairy products,health products and probiotics,and their characteristics were studied by evaluation the curd,curd time,sensory quality,viable count of lactobacillus,acidity and pH value of the fermented Soybean Milk to obtain a strain with high reproductively ability and fermentation activity.Lactobacillus casei 05-20 was screened from 8 strains of lactic acid bacteria for Soybean Milk fermentation,with which the viable cell number,pH value,and acidity of the fermented Soybean Milk reached 1.7×109cfu/mL,4.29,and 79.4°T,respectively.This research could provide references for the development of mixed fermentation of Soybean Milk and functional Soybean foods.

  • Optimization of Soybean Milk Fermentation by Lactobacillus rhamnosus and Lactobacillus casei
    Modern Food Science and Technology, 2009
    Co-Authors: Tian Hong
    Abstract:

    Lactobacillus casei 05-20 was isolated from dairy products for Soybean Milk fermentaion. It was of oxygen-resistant and adversity-resistant,showing high activity. The effects of Milk and sucrose concentrations in Soybean Milk on fermented curd time,cell growth,acidity,sense and flavor of products were studied. The optimal addition concentrations of Milk and sucrose were determined as 20% and 7%,respectively. This study could provide references for development of functional probiotic yoghurt.