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Table 1 Composition of unfermented soy product, fermented soy product and isoflavone-supplemented fermented soy product

From: Influence of a probiotic soy product on fecal microbiota and its association with cardiovascular risk factors in an animal model

Composition Unfermented Soy Product Fermented Soy Product Isoflavone-Supplemented Soy Product
Protein (g/100 g) 3.85 ± 0.04 3.90 ± 0.00 3.85 ± 0.00
Fat (g/100 g) 2.32 ± 0.02 2.30 ± 0.08 2.26 ± 0.09
Carbohydrate (g/100 g) 9.93 ± 0.16 9.70 ± 0.15 10.06 ± 0.11
Ash (g/100 g) 0.90 ± 0.00 0.90 ± 0.07 0.90 ± 0.00
Moisture(g/100 g) 83.00 ± 0.16 83.20 ± 0.00 82.93 ± 0.17
Total isoflavone (mg/100 g) 8.03 ± 0.07 8.04 ± 0.01 51.26 ± 1.12
Daidzin (mg/100 g) 2.00 ± 0.03 2.09 ± 0.04 4.68 ± 0.27
Genistin (mg/100 g) 5.76 ± 0.05 5.69 ± 0.04 6.72 ± 0.02
Daidzein (mg/100 g) 0.26 ± 0.01 0.26 ± 0.01 32.62 ± 0.94
Genistein (mg/100 g) - - 7.25 ± 0.22
Final pH 4.6 4.45 4.55
  1. Values represent mean ± SEM (n = 3). Fermented soy product and isoflavone-supplemented soy product were fermented by a mixed culture of Enterococcus faecium CRL 183 and Lactobacillus helveticus 416.