{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,28]],"date-time":"2026-10-28T00:36:10Z","timestamp":1793147770243,"version":"4.5.0"},"reference-count":202,"publisher":"MDPI AG","issue":"2","license":[{"start":{"date-parts":[[2021,1,11]],"date-time":"2021-01-11T00:00:00Z","timestamp":1610323200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Molecules"],"abstract":"<jats:p>Okara is a white-yellow fibrous residue consisting of the insoluble fraction of the soybean seeds remaining after extraction of the aqueous fraction during the production of tofu and soymilk, and is generally considered a waste product. It is packed with a significant number of proteins, isoflavones, soluble and insoluble fibers, soyasaponins, and other mineral elements, which are all attributed with health merits. With the increasing production of soy beverages, huge quantities of this by-product are produced annually, which poses significant disposal problems and financial issues for producers. Extensive studies have been done on the biological activities, nutritional values, and chemical composition of okara as well as its potential utilization. Owing to its peculiar rich fiber composition and low cost of production, okara might be potentially useful in the food industry as a functional ingredient or good raw material and could be used as a dietary supplement to prevent varied ailments such as prevention of diabetes, hyperlipidemia, obesity, as well as to stimulate the growth of intestinal microbes and production of microbe-derived metabolites (xenometabolites), since gut dysbiosis (imbalanced microbiota) has been implicated in the progression of several complex diseases. This review seeks to compile scientific research on the bioactive compounds in soybean residue (okara) and discuss the possible prebiotic impact of this fiber-rich residue as a functional diet on eubiosis\/dysbiosis condition of the gut, as well as the consequential influence on liver and kidney functions, to facilitate a detailed knowledge base for further exploration, implementation, and development.<\/jats:p>","DOI":"10.3390\/molecules26020326","type":"journal-article","created":{"date-parts":[[2021,1,10]],"date-time":"2021-01-10T21:21:45Z","timestamp":1610313705000},"page":"326","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":74,"title":["Prebiotic Impacts of Soybean Residue (Okara) on Eubiosis\/Dysbiosis Condition of the Gut and the Possible Effects on Liver and Kidney Functions"],"prefix":"10.3390","volume":"26","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-6826-2520","authenticated-orcid":false,"given":"Mohammed Sharif","family":"Swallah","sequence":"first","affiliation":[{"name":"College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1747-6596","authenticated-orcid":false,"given":"Hongliang","family":"Fan","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8510-185X","authenticated-orcid":false,"given":"Sainan","family":"Wang","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hansong","family":"Yu","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China"},{"name":"Soybean Research &amp; Development Centre, Division of Soybean Processing, Chinese Agricultural Research System, Changchun 130118, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3817-8010","authenticated-orcid":false,"given":"Chunhong","family":"Piao","sequence":"additional","affiliation":[{"name":"College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China"},{"name":"Soybean Research &amp; Development Centre, Division of Soybean Processing, Chinese Agricultural Research System, Changchun 130118, China"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2021,1,11]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Colletti, A., Attrovio, A., Boffa, L., Mantegna, S., and Cravotto, G. 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