Page 31 - FoodFocusThailand No.243 July 2026

SPECIAL FOCUS

Isoflavones and Their Cellular and Postbiotics: A New Frontier in Fermented Foods
Molecular Mechanisms Another emerging concept receiving significant attention
Although isoflavones are commonly described is postbiotics. Postbiotics refer to bioactive metabolites,
as phytoestrogens due to their structural similarity to microbial cell components, or fermentation-derived
17β-estradiol, their mechanisms of action are considerably compounds generated during microbial growth and
more complex than simply mimicking endogenous estrogen. metabolism. These substances may include organic acids,
Studies have demonstrated that isoflavones can bind to both bioactive peptides, exopolysaccharides, cell wall fragments,
estrogen receptor alpha (ERα) and estrogen receptor beta enzymes, and antioxidant compounds.
(ERβ). Notably, many soybean isoflavones exhibit a higher Unlike probiotics, which require viable microorganisms
affinity for ERβ, which is predominantly expressed in bone, to confer health benefits, postbiotics remain biologically
brain, vascular tissues, and immune cells. In contrast, ERα active even after microbial cells have been inactivated. This
is more abundant in reproductive tissues such as the breast characteristic provides several technological advantages,
and uterus. including improved stability, longer shelf-life, easier storage,
This selective receptor-binding characteristic is believed and greater compatibility with various food matrices.
to contribute to the beneficial physiological effects of Consequently, postbiotics have become increasingly
isoflavones while minimizing estrogenic side effects attractive for the development of functional foods, medical
associated with endogenous hormones. Consequently, nutrition products, and dietary supplements.
isoflavones have been widely investigated as potential
alternatives for managing menopausal symptoms and Controlled Fermentation:
supporting postmenopausal health. The Future Direction of Research and Innovation
Beyond receptor-mediated activities, isoflavones also Historically, fermentation was primarily employed to
regulate gene expression through epigenetic mechanisms. preserve foods and improve sensory characteristics.
They have been reported to influence cellular proliferation, Traditional fermentation processes relied largely on naturally
apoptosis, inflammatory pathways, and metabolic regulation. occurring microorganisms, resulting in limited control over
Such activities contribute to their potential roles in maintaining microbial populations and fermentation conditions. Today,
metabolic health, reducing chronic inflammation, and however, advances in microbiology, molecular biology, and
supporting healthy aging. metabolomics enable researchers to design and manage
fermentation processes with much greater precision.
Functional Peptides: Hidden Bioactive The selection of specific microbial strains, optimization
Components Derived from Soy Proteins of fermentation parameters, and monitoring of metabolic
In addition to isoflavones, soybean proteins represent an transformations throughout the process enable the targeted
important source of bioactive peptides that have gained production of bioactive compounds, including aglycone
increasing attention within the functional food industry. isoflavones, functional peptides, and other postbiotics. This
During fermentation, microbial proteases hydrolyze approach is transforming fermentation from a traditional
major soybean storage proteins, including glycinin and food preservation technique into a biotechnology platform
β-conglycinin, generating short peptide sequences with for producing high-value functional ingredients.
specific biological functions. These peptides serve not In Thailand, indigenous fermented soybean products
only as sources of amino acids but also as physiologically such as Thua Nao represent valuable yet underexplored
active compounds capable of exerting health-promoting biological resources. Compared with globally recognized
effects. Numerous studies have reported antioxidant, products such as natto, miso, and tempeh, relatively limited
antihypertensive, anti-inflammatory, antidiabetic, and scientific information is available regarding their microbial
immunomodulatory activities of soybean-derived bioactive diversity and metabolite profiles. Future research in this area
peptides. may lead to the discovery of novel bioactive compounds and
Advances in microbial biotechnology have enabled support the development of high-value functional ingredients
researchers to optimize fermentation conditions and select with commercial potential.
specific microbial strains to enhance the production of Ultimately, fermented soybeans are evolving from
targeted peptides. This approach reflects the transition traditional fermented foods into biological platforms for
from traditional fermentation practices toward precision next-generation functional ingredients. Understanding
fermentation, where fermentation is intentionally designed to fermentation mechanisms and biochemical transformations
maximize the generation of desired functional compounds. will be key to advancing health-focused food innovation,
addressing aging societies, reducing chronic disease risks,
and creating sustainable value from agricultural resources.

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