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Research Article | Open Access

Fermented soy whey induced changes on intestinal microbiota and metabolic influence in mice

Wei Hana( ), Xuhui Zhuanga, Qian Liub, Bo Suna, Haijiang Miaoa, Xiaolin Zhangc
Academy of State Administration of Grain, Beijing 100037, China
Beijing Key Laboratory of Bioactive Substances and Functional Foods, Beijing Union University, Beijing 100191, China
COFCO Nutrition and Health Institute, Beijing 102209, China

Peer review under responsibility of KeAi Communications Co., Ltd.

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Abstract

Soy whey (SW) is generated as process waste while preparing soy protein isolates (SPI), and causing severe environmental pollution. Therefore, its value-added utilization is of prime importance for transforming and upgrading traditional industry. This study aims to utilize SW as a substrate for the growth of probiotics and produce a SW based synbiotics. By a series of trials, the effect of the dietary supplementation with this fermented SW (FSW) was analyzed on ICR mice's body weight, metabolites, and intestinal microbiota in 4 weeks. The results showed that, when SW was concentrated 15 times, the count of viable Lactobacillus casei reached 3.4 × 109 CFU/mL by liquid fermentation method, which was the highest viable cell count among all test strains. In this FSW, the protein, amino acid, total dietary fibre, soluble dietary fibre, and oligosaccharide were 2.10%, 1.63%, 0.52%, 0.51% and 0.79%, respectively. Compared to two control group, the total yields of the short chain fatty acids (SCFAs) were significantly improved (75%–125% at average), while the SCFAs structure was also significantly changed (especially acetic acid and butyrate) in the faeces of mice fed FSW. Meanwhile, FSW dietary addition was associated with the diversity and richness of the intestinal microbiota. Obviously, with mice's body weight loss, Firmicutes/Bacteroides ratio reduced accordingly (< 1.21), and the abundance of Akkermansia muciniphila was significantly increased (the maximum amount was about 0.013%). In summary, our results indicated that the dietary supplementation of FSW affected mice's intestinal microbiota and metabolism and improved their health profile.

Keywords

Soy wheyMicrobiotaShort chain fatty acidsLactobacillus caseiAkkermansia muciniphila

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Food Science and Human Wellness
Volume 11 Issue 1,
January 2022
Pages 41-48
DOI: 10.1016/j.fshw.2021.07.005
Cite this article:
Han W, Zhuang X, Liu Q, et al. Fermented soy whey induced changes on intestinal microbiota and metabolic influence in mice. Food Science and Human Wellness, 2022, 11(1): 41-48. https://doi.org/10.1016/j.fshw.2021.07.005

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Received: 25 December 2019
Revised: 02 August 2020
Accepted: 03 August 2020
Published: 11 September 2021
© 2021 Beijing Academy of Food Sciences. Publishing services by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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