References

Microbial production and industrial applications of (S)‐equol for precision health and functional food innovation

10.1021/acs.jafc.5c15832 · 2026 · External reference

Green and efficient extraction of soybean (Glycine max (L.) Merr.) isoflavones using natural deep eutectic solvents‐based ultrasound‐assisted extraction

10.1007/s11947-025-04031-0 · 2025 · External reference

An R2R3‐type MYB transcription factor, GmMYB77, negatively regulates isoflavone accumulation in soybean [Glycine max (L.) Merr.]

10.1111/pbi.14541 · 2025 · External reference

Effect of fermented soy beverage on equol production by fecal microbiota

10.3390/foods13172758 · 2024 · External reference

Fermentation of soybean meal improves isoflavone metabolism after soy biscuit consumption by adults

10.1002/jsfa.10328 · 2020 · External reference

Isoflavones: estrogenic activity, biological effect and bioavailability

10.1007/s13318-012-0112-y · 2013 · External reference

In vivo and in vitro mechanisms of equol synthesis and key influencing factors: a critical review

10.3390/nu17213449 · 2025 · External reference

Ferulic acid ameliorates atherosclerotic injury by modulating gut microbiota and lipid metabolism

10.3389/fphar.2021.621339 · 2021 · External reference

Dietary isoflavones alter gut microbiota and lipopolysaccharide biosynthesis to reduce inflammation

10.1080/19490976.2022.2127446 · 2022 · External reference

Impact of dietary isoflavone supplementation on the fecal microbiota and its metabolites in postmenopausal women

10.3390/ijerph18157939 · 2021 · External reference

Soybean isoflavones modulate gut microbiota to benefit the health weight and metabolism

10.3389/fcimb.2022.1004765 · 2022 · External reference

Scientific evidence supporting the beneficial effects of isoflavones on human health

10.3390/nu12123853 · 2020 · External reference

Bioavailability and health benefits of major isoflavone aglycones and their metabolites

10.1016/j.jff.2020.104164 · 2020 · External reference

Enhanced biotransformation of soybean isoflavone from glycosides to aglycones using solid‐state fermentation of soybean with effective microorganisms (EM) strains

10.1111/jfbc.12804 · 2019 · External reference

Solid‐state fermentation engineering of traditional Chinese fermented food

10.3390/foods13183003 · 2024 · External reference

Solid‐state fermentation – are there any biotechnological advantages?

10.1016/j.mib.2005.04.006 · 2005 · External reference

Enhanced total phenolic and isoflavone aglycone content, antioxidant activity and DNA damage protection of soybeans processed by solid state fermentation with Rhizopus oligosporus RT‐3

10.1039/c6ra00074f · 2016 · External reference

Degradation of anti‐nutritional factors and reduction of immunoreactivity of tempeh by co‐fermentation with Rhizopus oligosporus RT‐3 and Actinomucor elegans DCY‐1

10.1111/ijfs.14085 · 2019 · External reference

Correlations between the chemical, microbiological characteristics and sensory profile of fungal fermented food

10.3390/fermentation7040261 · 2021 · External reference

Effects of Rhizopus oligosporus‐mediated solid‐state fermentation on the protein profile and α‐glucosidase inhibitory activity of selenium‐biofortified soybean tempeh

10.3390/foods14162899 · 2025 · External reference

Solid state fermentation of brewer's spent grain using Rhizopus sp. to enhance nutritional value

10.1007/s12649-019-00654-5 · 2019 · External reference

Growth of lactic acid bacteria and Rhizopus oligosporus during barley tempeh fermentation

10.1016/j.ijfoodmicro.2005.03.005 · 2005 · External reference

Production of cell membrane‐bound α‐ and β‐glucosidase by Lactobacillus acidophilus

10.1007/s11947-010-0417-2 · 2012 · External reference

The effect of thermal treatment of whole soybean flour on the conversion of isoflavones and inactivation of trypsin inhibitors

10.1016/j.foodchem.2015.08.115 · 2016 · External reference

Effect of lactic fermentation on soy protein digestive pattern assessed by an in vitro dynamic gastrointestinal digestion model and the influence on human faecal microbiota

10.1002/jsfa.10694 · 2021 · External reference

Solid‐state bioprocessing with Cordyceps militaris enhanced antioxidant activity and DNA damage protection of red beans (Phaseolus angularis)

10.1094/cchem-03-16-0046-r · 2017 · External reference

Characteristics of fecal mycobiota and bacteriota in laying hens during different laying periods

10.1016/j.micpath.2025.107304 · 2025 · External reference

Identification and quantification of ergosterol and phenolic compounds occurring in Tuber spp. truffles

10.1016/j.jfca.2011.12.003 · 2012 · External reference

β‐Glucosidase: progress from basic mechanism to frontier application

10.3390/fermentation11100588 · 2025 · External reference

Characterization of four β‐glucosidases acting on isoflavone‐glycosides from Bifidobacterium pseudocatenulatum IPLA 36007

10.1016/j.foodres.2017.07.024 · 2017 · External reference

Changes in isoflavone profile, antioxidant activity, and phenolic contents in Taiwanese and Canadian soybeans during tempeh processing

10.1016/j.lwt.2023.115207 · 2023 · External reference

The influence of pH‐driven interaction between soy protein isolate and soy isoflavones on the structural and functional properties of their complexes

10.3390/foods14223951 · 2025 · External reference

Solid‐state fermentation of soybean meal with edible mushroom mycelium to improve its nutritional, antioxidant capacities and physicochemical properties

10.3390/fermentation9040322 · 2023 · External reference

Thermal stability of genistein and daidzein and its effect on their antioxidant activity

10.1021/jf034021z · 2003 · External reference

Effect of heat treatment intensity on the survival, activation and subsequent outgrowth of Byssochlamys nivea ascospores

10.1016/j.lwt.2018.03.076 · 2018 · External reference

Molecular‐level insight into the effects of low moisture and trehalose on the thermostability of β‐glucosidase

10.1016/j.foodchem.2024.140607 · 2024 · External reference

Heat inactivation kinetics of Hypocrea orientalis β‐glucosidase with enhanced thermal stability by glucose

10.1016/j.ijbiomac.2015.09.022 · 2015 · External reference

Upgrading in vitro digestion protocols with absorption models

10.3390/app14188320 · 2024 · External reference

Static and semi‐dynamic in vitro digestion methods: state of the art and recent achievements towards standardization

10.1016/j.cofs.2021.08.002 · 2021 · External reference

Comparative evaluation of static and dynamic simulated digestion models

10.1002/jsfa.12692 · 2023 · External reference

Antioxidant capacity of 12 major soybean isoflavones and their bioavailability under simulated digestion and in human intestinal caco‐2 cells

10.1016/j.foodchem.2021.131493 · 2022 · External reference

Bioaccessibility evaluation of soymilk isoflavones with biotransformation processing

10.3390/foods12183401 · 2023 · External reference

Metabolomics insights of conventional and organic tempe during in vitro digestion and their antioxidant properties and cytotoxicity in HCT‐116 cells

10.1016/j.foodres.2024.114951 · 2024 · External reference

Bacteroides utilization for dietary polysaccharides and their beneficial effects on gut health

10.1016/j.fshw.2022.04.002 · 2022 · External reference

Lower Firmicutes abundance in gut microbiota associated with amyloid‐β positivity in older adults in Japan as assessed by positron emission tomography

10.1371/journal.pone.0332801 · 2025 · External reference

Review of the relationships between human gut microbiome, diet, and obesity

10.3390/nu16233996 · 2024 · External reference

Effect of tempeh on gut microbiota and anti‐stress activity in zebrafish

10.3390/ijms222312660 · 2021 · External reference

Bifidobacterium bifidum: a key member of the early human gut microbiota

10.3390/microorganisms7110544 · 2019 · External reference

The bioavailability of soy isoflavones in vitro and their effects on gut microbiota in the simulator of the human intestinal microbial ecosystem

10.1016/j.foodres.2021.110868 · 2022 · External reference