{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,12]],"date-time":"2026-10-12T14:07:49Z","timestamp":1791814069820,"version":"4.3.4"},"reference-count":29,"publisher":"Wiley","issue":"3","license":[{"start":{"date-parts":[[2020,8,14]],"date-time":"2020-08-14T00:00:00Z","timestamp":1597363200000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2021,2]]},"abstract":"<jats:title>Abstract<\/jats:title><jats:sec><jats:title>BACKGROUND<\/jats:title><jats:p>The aim of this study was to investigate the effect of lactic fermentation on soy protein gastrointestinal digestive pattern and the influence of protein digesta on human faecal microbiota. Soymilk and soy yogurt were prepared in this study and a novel <jats:italic>in vitro<\/jats:italic> dynamic gastrointestinal model was employed to simulate gastric and duodenum digestions. Particle size, sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS\u2010PAGE), and peptide content were monitored at the end of duodenum tract.<\/jats:p><\/jats:sec><jats:sec><jats:title>RESULTS<\/jats:title><jats:p>Ingestion of soy yogurt allowed a rapid drop in pH from 7.0 to 5.0 at simulated duodenal digestion (0\u201330\u2009min), and resulted in a loss in soluble protein content compared to that of soymilk. The electrophoretic pattern between soymilk and soy yogurt exerted distinctive differences at early stages of duodenal digestion (0\u201360\u2009min) and resulted in different peptide contents (180\u2009min). Soy yogurt duodenal digesta collected at 180\u2009min (D180), by co\u2010fermentation with human intestinal flora distribution, allowed a higher population in <jats:italic>Bifidobacterium<\/jats:italic> spp., <jats:italic>Lactobacillus\/Enterococcus<\/jats:italic> spp. and <jats:italic>Streptococcus\/Lactococcus<\/jats:italic> spp., whereas soy yogurt D30 resulted in lower population in <jats:italic>Clostridium<\/jats:italic> and <jats:italic>Escherichia coli<\/jats:italic> compared to samples co\u2010fermented with soymilk digesta.<\/jats:p><\/jats:sec><jats:sec><jats:title>CONCLUSION<\/jats:title><jats:p>The results demonstrated lactic fermentation of soy protein modulated human intestinal microflora and might relate to the different protein digestive behaviours. \u00a9 2020 Society of Chemical Industry<\/jats:p><\/jats:sec>","DOI":"10.1002\/jsfa.10694","type":"journal-article","created":{"date-parts":[[2020,7,29]],"date-time":"2020-07-29T23:58:49Z","timestamp":1596067129000},"page":"871-879","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":20,"title":["Effect of lactic fermentation on soy protein digestive pattern assessed by an <i>in vitro<\/i> dynamic gastrointestinal digestion model and the influence on human faecal microbiota"],"prefix":"10.1002","volume":"101","author":[{"given":"Ziyu","family":"Zhang","sequence":"first","affiliation":[{"name":"College of Food Science and Technology Nanjing Agricultural University,1 WeiGang  Nanjing 210095 P. R. China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yumeng","family":"Fu","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology Nanjing Agricultural University,1 WeiGang  Nanjing 210095 P. R. China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Qi","family":"Liu","sequence":"additional","affiliation":[{"name":"Department of Information Engineering Nanjing Institute of Mechatronic Technology  Nanjing P. R. China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Benjamin K","family":"Simpson","sequence":"additional","affiliation":[{"name":"Department of Food Science and Agricultural Chemistry McGill University  Macdonald QC Canada"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Elham","family":"Azarpazhooh","sequence":"additional","affiliation":[{"name":"Khorasan Razavi Agricultural and Natural Resources Research and Education Centre Agricultural Research Education and Extension Organization (AREEO)  Mashhad Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mingsheng","family":"Dong","sequence":"additional","affiliation":[{"name":"College of Food Science and Technology Nanjing Agricultural University,1 WeiGang  Nanjing 210095 P. R. 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