Soybean meal (SBM) prepared by soybean crushing is the most popular protein source in the poultry and livestock industries (Cai et al., 2015) due to its economic manufacture, high protein content, and good nutritional value. Despite these benefits, SBM contains various antigen proteins such as glycinin and β-conglycinin, which account for approximately 70% of the total proteins of the SBM and reduce digestibility and damage intestinal function (Peng et al., 2018). Treating SBM with proteases (neutrase, alcalase, and trypsin) or fermentation can eliminate these antigen proteins (Contesini et al., 2018). Because of its safety and rapid growth cycle, Bacillus strains are considered ideal for the fermentation industry (Yao et al., 2021). SBM fermented by Bacillus yields products with high nutritional value and low levels of antinutritional factors (ANFs), stimulating research in this area (Yuan et al., 2017). Kumari et al. (2023) demonstrated that fermentation with Bacillus species effectively degrades antigen proteins and increases crude protein content. The degradation of antigen proteins relies on protease hydrolysis. Low protease production is the major obstacle hindering the widespread use of microbial fermentation techniques.
Bacillus amyloliquefaciens/metabolism* ; Fermentation ; Glycine max/metabolism* ; Soybean Proteins/metabolism* ; Peptide Hydrolases/metabolism* ; Ribosomes/metabolism* ; Globulins ; Antigens, Plant ; Seed Storage Proteins

High salt intake increases blood pressure, and dietary salt intake has been clearly demonstrated to be associated with hypertension incidence. Japanese people consume higher amounts of salt than Westerners. It has been reported that miso soup was one of the major sources of daily salt intake in Japanese people. Adding salt is indispensable to make miso, and therefore, in some cases, refraining from miso soup is recommended to reduce dietary salt intake. However, recent studies using salt-sensitive hypertensive models have revealed that miso lessens the effects of salt on blood pressure. In other word, the intake of miso dose not increase the blood pressure compared to the equivalent intake of salt. In addition, many clinical observational studies have demonstrated the absence of a relationship between the frequency of miso soup intake and blood pressure levels or hypertension incidence. The mechanism of this phenomenon seen in the subjects with miso soup intake has not been fully elucidated yet. However, in basic studies, it was found that the ingredients of miso attenuate sympathetic nerve activity, resulting in lowered blood pressure and heart rate. Therefore, this review focused on the differences between the effects of miso intake and those of the equivalent salt intake on sympathetic nerve activity, blood pressure, and heart rate.
Blood Pressure ; drug effects ; physiology ; Heart Rate ; drug effects ; physiology ; Humans ; Soy Foods ; adverse effects ; Sympathetic Nervous System ; drug effects ; physiology

OBJECTIVE: To establish a cost-effective and easily available phantom for training residents in ultrasound-guided fine needle thyroid nodule targeting punctures. MATERIALS AND METHODS: Tofu, drinking straws filled with coupling gel, a urine tube, and 21-gauge needles were used to generate a phantom thyroid with nodules for training. Twelve radiology residents were involved in the study. The puncture success rates were recorded and compared before and after phantom training using the Wilcoxon signed-rank test. RESULTS: On ultrasonography, tofu mimicked the texture of the thyroid. Drinking straws filled with coupling gel mimicked vessels. The urine tube filled with air mimicked the trachea, and 21-gauge needles mimicked small nodules in the transverse section. The entire phantom was similar to the structure of the thyroid and surrounding tissues. The puncture success rates of radiology residents were significantly increased from 34.4 ± 14.2% to 66.7 ± 19.5% after training (p = 0.003). The phantom was constructed in approximately 10 minutes and materials cost less than CNY 10 (approximately $ 1.5) at a local store. CONCLUSION: The tofu model was cost-effective, easily attainable, and effective for training residents in ultrasound-guided fine needle thyroid nodule targeting punctures in vitro.
Drinking ; In Vitro Techniques ; Needles* ; Punctures* ; Soy Foods* ; Thyroid Gland* ; Thyroid Nodule* ; Trachea ; Ultrasonography

PURPOSE: This study was conducted to develop standards for the salinity and sodium content in representative Korean foods high in sodium. METHODS: A total of 600 foods from four seasonings (soy sauce, soybean paste, red pepper paste, and ssamjang) and 16 representative Korean foods high in sodium were collected from 10 households, 10 industry foodservice establishments, and 10 Korean restaurants in 10 cities nationwide and analyzed for their salinity and sodium content. Based on the findings, the standards with a 20% ~ 30% reduced sodium content and salinity from the current level were presented. RESULTS: The suggested standards of salinity (and sodium content per 100 g) were less than 12% (4,500 mg) for soy sauce, 9% (3,500 mg) for soybean paste, 5% (2,000 mg) for red pepper paste, and 6% (2,500 mg) for ssamjang. The reduced standards of salinity for soups were suggested to less than 0.5% for clear soup and 0.7% for soybean paste soup, while for broths, it was 0.6% for clear broth and 0.7% for other broths. The standards of salinity for stews were suggested to less than 0.8% for soybean paste stew, 0.6% for other stews, 0.9% for steamed and stir-fried fish dishes, 1.0% for braised dishes, 4.0% for stir-fried dried fishes, 1.3% for other braised dishes including vegetables, and 1.5% for pickled vegetables and kimchi. CONCLUSION: Standards for the sodium content and salinity were suggested to reduce the sodium level in fermented soybean sauces and representative Korean high sodium dishes by 20% from the current levels. Nevertheless, it will be necessary to adjust the standards properly to reduce the sodium content and salinity further by considering the future status of sodium intake.
Capsicum ; Family Characteristics ; Fishes ; Restaurants ; Salinity ; Seasons ; Sodium ; Soy Foods ; Soybeans ; Steam ; Vegetables

This study compared the predictive models for the growth kinetics of Staphylococcus aureus in ham rice balls. In addition, a semi-quantitative risk assessment of S. aureus on ham rice balls was conducted using FDA-iRISK 4.0. The rice was rounded with chopped ham, which was mixed with mayonnaise (SHM), soy sauce (SHS), or gochujang (SHG), and was contaminated artificially with approximately 2.5 log CFU·g⁻¹ of S. aureus. The inoculated rice balls were then stored at 7℃, 15℃, and 25℃, and the number of viable S. aureus was counted. The lag phases duration (LPD) and maximum specific growth rate (SGR) were calculated using a Baranyi model as a primary model. The growth parameters were analyzed using the polynomial equation as a function of temperature. The LPD values of S. aureus decreased with increasing temperature in SHS and SHG. On the other hand, those in SHM did not show any trend with increasing temperature. The SGR positively correlated with temperature. Equations for LPD and SGR were developed and validated using R² values, which ranged from 0.9929 to 0.9999. In addition, the total DALYs (disability adjusted life years) per year in the ham rice balls with soy sauce and gochujang was greater than mayonnaise. These results could be used to calculate the expected number of illnesses, and set the hazard management method taking the DALY value for public health into account.
Hand ; Kinetics ; Methods ; Public Health ; Risk Assessment ; Safety Management ; Soy Foods ; Staphylococcus aureus ; Staphylococcus

BACKGROUND/OBJECTIVES: This study evaluated whether a mobile health (mHealth) application can instigate healthy behavioral changes and improvements in metabolic disorders in individuals with metabolic abnormalities. SUBJECTS/METHODS: Participants were divided into an mHealth intervention group (IG), which used a mobile app for 24 weeks, and a conventional IG. All mobile apps featured activity monitors, with blood pressure and glucose monitors, and body-composition measuring devices. The two groups were compared after 24 weeks in terms of health-behavior practice rate and changes in the proportion of people with health risks, and health behaviors performed by the IG that contributed to reductions in more than one health risk factor were analyzed using multiple logistic regression. RESULTS: Preference for low-sodium diet, reading nutritional facts, having breakfast, and performing moderate physical activity significantly increased in the mHealth IG. Furthermore, the mHealth IG showed a significant increase of eight items in the mini-dietary assessment; particularly, the items “I eat at least two types of vegetables of various colors at every meal” and “I consume dairies, such as milk, yogurt, and cheese, every day.” The proportion of people with health risks, with the exception of fasting glucose, significantly decreased in the mHealth IG, while only the proportion of people with at-risk triglycerides and waist circumference of females significantly decreased in the control group. Finally, compared to those who did not show improvements of health risks, those who showed improvements of health risks in the mHealth IG had an odds ratio of 1.61 for moderate to vigorous physical activity, 1.65 for “I do not add more salt or soy sauce in my food,” and 1.77 for “I remove fat in my meat before eating.” CONCLUSIONS: The findings suggest that the additional use of a community-based mHealth service through a mobile application is effective for improving health behaviors and lowering metabolic risks in Koreans.
Blood Pressure ; Breakfast ; Cheese ; Delivery of Health Care ; Diet ; Diet, Sodium-Restricted ; Disease Management ; Fasting ; Female ; Glucose ; Health Behavior ; Humans ; Logistic Models ; Meat ; Milk ; Mobile Applications ; Motor Activity ; Odds Ratio ; Public Health ; Risk Factors ; Smartphone ; Soy Foods ; Telemedicine ; Triglycerides ; Vegetables ; Waist Circumference ; Yogurt

Background: Hypertension is the most common condition seen in primary care. Despite various researches and evolving medical arts, it is still considered as the biggest single risk factor for deaths worldwide. Objective: To determine whether non-pharmacologic management such as intake of soy milk will be effective as an adjunct in reducing elevated blood pressure among adult patients at the Quezon City General Hospital – Out Patient Department. Methodology: Forty hypertensive patients consulting at the Family Medicine – Out Patient Department for elevated blood pressure satisfying the inclusion criteria were enrolled in the study. Design: Open-label, randomized controlled crossover trial Data Collection: The subjects were grouped to non-soy milk and soy milk. Parameters such as blood pressure, heart rate and respiratory rate were recorded daily then summarized after second and fourth week. A wash out period for 1 week was observed for the soy milk group then a crossover of the arm was done for four weeks. Results: There were no significant differences in reducing Diastolic Blood Pressure (DBP) and Mean Arterial Pressure (MAP) observed both at Phase I and Phase II in non-soy milk and soy milk group. Significant reduction in the Systolic Blood Pressure (SBP) and Heart Rate (HR) were observed at Phase II of soy milk group with p-value of 0.018 at week 2 and 0.002 at week 4 respectively. Conclusion This study has shown that patients may benefit from using soymilk as an adjunct to hypertensive medication in lowering blood pressure and heart rate.
Hypertension ; Soy Milk ; Losartan

BACKGROUND/OBJECTIVE: There is intense interest in soy isoflavone as a hormone replacement therapy for the prevention of postmenopausal osteoporosis. A new kind of isoflavone-enriched whole soy milk powder (I-WSM) containing more isoflavones than conventional whole soy milk powder was recently developed. The aim of this study was to investigate the effects of I-WSM on bone metabolism in ovariectomized mice. MATERIALS/METHODS: Sixty female ICR mice individually underwent ovariectomy (OVX) or a sham operation, and were randomized into six groups of 10 animals each as follows: Sham, OVX, OVX with 2% I-WSM diet, OVX with 10% I-WSM diet, OVX with 20% I-WSM diet, and OVX with 20% WSM diet. After an 8-week treatment period, bone mineral density (BMD), calcium, alkaline phosphatase (ALP), tartrate-resistant acid phosphatase (TRAP) 5b, osteocalcin (OC), procollagen 1 N-terminal propeptide (P1NP), and osteoprotegenin (OPG) were analyzed. RESULTS: BMD was significantly lower in the OVX group compared to the Sham group but was significantly higher in OVX + 10% I-WSM and OVX + 20% I-WSM groups compared to the OVX group (P < 0.05). Serum calcium concentration significantly increased in the OVX + 10% and 20% I-WSM groups. Serum ALP levels were significantly lower in the OVX + 10% and 20% I-WSM groups compared to the other experimental groups (P < 0.05). OC was significantly reduced in the OVX group compared to the Sham group (P < 0.05), but a dose-dependent increase was observed in the OVX groups supplemented with I-WSM. P1NP and OPG levels were significantly reduced, while TRAP 5b level was significantly elevated in the OVX group compared with the Sham group, which was not affected by I-WSM (P < 0.05). CONCLUSIONS: This study suggests that I-WSM supplementation in OVX mice has the effect of preventing BMD reduction and promoting bone formation. Therefore, I-WSM can be used as an effective alternative to postmenopausal osteoporosis prevention.
Acid Phosphatase ; Alkaline Phosphatase ; Animals ; Bone Density ; Bone Remodeling ; Calcium ; Diet ; Female ; Functional Food ; Hormone Replacement Therapy ; Humans ; Isoflavones ; Metabolism* ; Mice* ; Mice, Inbred ICR ; Osteocalcin ; Osteogenesis ; Osteoporosis, Postmenopausal ; Ovariectomy ; Procollagen ; Soy Milk* ; Soybeans

PURPOSE: A low-iodine diet is necessary in patients about to undergo radioiodine therapy for thyroid cancer to decrease the competitive absorption of ingested nonradioactive iodine. This study aimed to assess the iodine concentrations in salts and basic Korean sauces, and to provide fundamental data for guidelines on a low-iodine diet before radioiodine therapy.METHODS: The iodine contents of refined salts, solar sea salts, fish sauces, and commonly used Korean sauces with added refined salt were determined by ICP-MS.RESULTS: The iodine content of refined salts was found to be very low (0.033 ± 0.05 µg/100 g) compared with that of solar sea salts (434 ± 73.6 µg/100 g). The iodine contents of Korean soy sauce, Korean soybean paste, Gochujang seasoned with refined salt were also very low (0.010, 0.044, 0.002 µg/100 g, respectively). However, the mean iodine contents of the shrimp and fish Jeots analyzed in this study were found to be 41.3 ± 4.2 and 24.8 ± 4.5 µg/100 g, respectively.CONCLUSION: This study is the first to investigate the iodine contents of the salts and basic sauces used in Korea. The results show that refined salts and Korean traditional sauces seasoned with them can be safely used in low-iodine diets before radioiodine therapy.
Absorption ; Diet ; Education ; Humans ; Iodine ; Korea ; Salts ; Seasons ; Soy Foods ; Soybeans ; Thyroid Gland ; Thyroid Neoplasms

OBJECTIVES: A lack of understanding in menopausal and postmenopausal women's (PMW) risk perception towards osteoporosis and breast cancer still exists, which is explored in this study. This information might allow health professionals to conduct interventions to improve health behaviors before menopause-related diseases are imminent. METHODS: Between 10 December 2015 and 31 January 2016, 573 menopausal or PMW were successfully interviewed on 17 questions, comprising separate sections for osteoporosis and breast cancer. The target respondents were menopausal or PMW aged 45 to 60 years, with no previous diagnosis of osteoporosis or breast cancer, who attended private clinics across Hong Kong for annual physical examination. RESULTS: Regarding menopausal issues, the top three concerns were osteoporosis and fracture (72%), breast cancer (44%), and sleep disorder/insomnia/headache (40%). Among 314 respondents (55%) who tried to prevent osteoporosis, 74% of them began to do it after they were 40 years old. On the other hand, 65% of respondents never had a bone density test. For respondents who said “I'm too young, so I don't need to check”, their mean age was 52 years old. Ninety percent of respondents mistakenly believed that regular breast examination, regular breast massage, drink soy milk, or vaccine can prevent breast cancer. CONCLUSIONS: This survey revealed osteoporosis and breast cancer as the top concerns among menopausal and PMW in Hong Kong. Inadequate health behaviors and misconceptions still exist despite widespread health education in the recent years.
Bone Density ; Breast Neoplasms* ; Breast* ; Diagnosis ; Female ; Hand ; Health Behavior ; Health Education ; Health Occupations ; Hong Kong* ; Humans ; Massage ; Osteoporosis* ; Physical Examination ; Soy Milk ; Surveys and Questionnaires