Page 30 - FoodFocusThailand No.243 July 2026

SPECIAL FOCUS FOCUS
SPECIAL

FERMENTED SOYBEAN AS A HEALTH

FUNCTIONAL ENHANCER:

FROM TRADITIONAL WISDOM TO

FUTURE FUNCTIONAL INGREDIENTS

Over the past decade, the global food industry has evolved beyond the development of products focused
solely on nutritional value toward foods that deliver tangible health benefits. Emerging concepts such as
“Food as Medicine” and “Precision Nutrition” have reshaped consumer expectations, driving demand for
products that not only provide essential nutrients but also contribute to disease prevention, healthy aging,
and improved quality of life. This trend has become increasingly important in response to the rapid growth
of aging populations and the global burden of non-communicable diseases (NCDs).

Soybean has attracted considerable attention as a valuable be classified into two major forms: aglycones (including
source of plant-based protein and bioactive compounds. daidzein, genistein, and glycitein) and glycosides (including
Among these, isoflavones have been extensively studied for daidzin, genistin, and glycitin). In raw soybeans, isoflavones
their potential roles in promoting bone health, cardiovascular predominantly occur as glycosides, in which sugar moieties
function, and reducing the risk of certain chronic diseases, are attached to the core structure. These compounds
including hormone-related cancers. generally exhibit poor intestinal absorption due to their
However, the health-promoting properties of soybean relatively large molecular size and hydrophilic nature.
products are not solely determined by their original composition. Before absorption can occur, glycosides must be hydrolyzed
Processing technologies, particularly fermentation, play a by β-glucosidase enzymes to release the corresponding
crucial role in modifying the biochemical profile of soybeans aglycone forms.
and enhancing the production of bioactive metabolites with Fermentation serves as an effective bioconversion process
improved biological activities. that facilitates this transformation. During fermentation,
This understanding has transformed traditional fermented microorganisms produce β-glucosidase enzymes capable of
soybean products such as tempeh, natto, miso, and Thua converting glycoside isoflavones into aglycones. As a result,
Nao from conventional ethnic foods into promising sources fermented soybean products typically contain significantly
of functional ingredients with broad applications in the higher proportions of aglycone isoflavones than their non-
development of next-generation health foods. fermented counterparts.
This conversion is particularly important because
Fermentation and the Enhancement of Isoflavone aglycones possess greater bioavailability. Their smaller
Bioavailability molecular size and increased lipophilicity enable more
Isoflavones are phenolic compounds naturally abundant efficient absorption through the intestinal epithelium, allowing
in soybeans. Based on their chemical structures, they can them to exert biological functions more effectively within the
human body.
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