Biovalorized Okara Consumption Improves Gut Metabolites by Modulating Gut Microbiome: A Randomized Controlled Crossover Trial

OBJECTIVES: Okara is a major food by-product of soymilk or tofu production, particularly rich in dietary fiber. Biovalorization with Rhizopus oligosporus can improve its nutritional quality with greater soluble fiber, bioavailable isoflavones, and antioxidants. These nutrients are fermented by the g...

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Detalles Bibliográficos
Autores principales: Lee, Delia Pei Shan, Gan, Alicia Xinli, Xia, Xuejuan, Toh, Kate Qi Xuan, Chan, Gregory, Jung, Sangyong, Kim, Jung Eun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Oxford University Press 2022
Materias:
Nutritional Microbiology/Microbiome
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9193693/
http://dx.doi.org/10.1093/cdn/nzac069.022

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9193693/
http://dx.doi.org/10.1093/cdn/nzac069.022

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