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Evaluation of Prebiotic Potential of Soy Protein Isolate-Based Imitation Cheeses
Minju Song,Eunji Cho,Gyungcheon Kim,Hakdong Shin,Nambae Jeon,Honghoon Yoo,Young-Wan Kim 한국식품영양과학회 2021 한국식품영양과학회 학술대회발표집 Vol.2021 No.10
As alternative dairy products, soy protein isolate-based imitation cheese had been developed by addition of hydrocolloids to modulate the texture. In this study, it was attempted to introduce healthful property of the soy cheese by the addition of prebiotics. A soy cheese containing of either one of prebiotics (kestose, inulin, fructooligosaccharides) or sucrose (as a control) was prepared. After in vitro digestion, the samples were mixed with basal medium, followed by anaerobic fermentation. The changes in gut microbiota were monitored by 16S rRNA analysis using NGS. The microbial diversity was decreased in samples with soy cheese, and the species composition across space was significantly changed compared to controls. The populations of health promoting bacteria increased, whereas the pathogenic bacteria decreased by supplementation of the soy cheeses. Interestingly, there was no significant difference between sucrose-added and prebiotics-added soy cheeses. In conclusion, the soy cheese with hydrocolloids not only exhibits textural properties similar to the commercial cheeses, but also would have health-promoting potentials due to the growth induction for probiotic bacteria.
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