Using soy waste to fight fat

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A staff of scientists from Singapore and Japan have discovered that fermented soybean waste, or okara, might enhance fat metabolism and mitigate the consequences of diet-induced weight problems.

Study co-lead writer and Nanyang Technological University (NTU), Singapore, senior lecturer Dr Ken Lee mentioned: “Using a process akin to what is used to produce miso and soy sauce, we fermented okara and fed it to mice on a high-fat diet.

“Three weeks later, we found that these mice gained less weight, compared to mice on a high-fat diet, but without fermented okara.

“The mice that were fed fermented okara also had less fat and lower cholesterol levels.

“Our findings suggest that fermented okara could help to mitigate the harmful effects of a high-fat diet, and could potentially be integrated in the diets of obese patients who find it difficult to make immediate lifestyle changes.”

His co-lead writer and Waseda University, Japan, professor Dr Shigenobu Shibata defined that: “Aspergillus oryzae and Aspergillus sojae, which are typical aspergillus fungi used to produce soy sauce and miso, were successfully combined to ferment okara.

“Compared to unfermented okara, fermented okara was found to be able to reduce obesity and improve abnormal lipid metabolism in mice.”

The staff had added a mixture of A. oryzae and A. sojae – each food-grade microbes – to okara obtained from a Singapore beancurd producer, and left it to ferment at nighttime at 25°C for 4 days.

The fermentation course of was vital to improve the dietary profile of okara and improve its potential as a fascinating ingredient within the human weight loss program, the scientists defined.

Compared to unfermented okara, they discovered that fermented okara had extra protein and the next whole phenolic content material – a sign of upper antioxidant properties – and fewer insoluble dietary fibre.

The scientists then investigated the anti-obesity results of fermented okara on mice placed on a three-week high-fat weight loss program, in contrast to mice placed on three different varieties of weight loss program: a standard weight loss program, a high-fat weight loss program, and a high-fat weight loss program supplemented with unfermented okara.

At the tip of three weeks, the mice that have been fed fermented okara each day gained the least physique mass (3g), in contrast to the opposite three teams of mice that gained between 6g to 10g.

The mice that have been fed fermented okara additionally had much less visceral and subcutaneous fat (30g and 19g respectively) than mice on a high-fat weight loss program with none fermented okara (67g and 53g respectively).

The scientists additionally discovered decrease triglyceride and levels of cholesterol in mice on a fermented okara-supplemented weight loss program in contrast to these with out.

Triglycerides are a kind of fat within the blood that has been linked to an elevated danger of coronary heart illness.

Further investigation revealed that the discount in triglycerides was partially due to a major dip in proteins concerned in fatty acid synthesis.

These findings point out fermented okara’s potential to suppress diet-induced weight problems, the researchers mentioned.

The examine builds on the NTU-Waseda staff’s earlier analysis on different makes use of for okara.

For occasion, the scientists confirmed that fermented okara might additionally assist convey down blood sugar ranges.

Working with collaborators in Singapore, the NTU staff has additionally efficiently repurposed okara into an eco-friendly 3D-printing ink, highlighting the potential use of 3D meals printing to enhance meals sustainability.

The NTU-Waseda staff is now reaching out to trade companions to translate this work into wholesome snacks and exploring how it may be built-in into different meals merchandise.

“Tofu and soymilk are now widely accepted as health foods not only in Japan, but also around the world, and the effective use of okara, which is an industrial waste, is in line with the United Nations Sustainable Development Goals (UN SDGs),” mentioned Prof Shibata.

With 14 million tonnes of okara generated yearly and practically a 3rd of the world’s inhabitants obese or overweight, the scientists hope their findings can pave the way in which for fermented okara to be built-in into well being meals someday, addressing the twin issues of meals waste and weight problems on the identical time.

The examine was reported within the scientific journal Metabolites final month (February 2022).



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