Page 52 - FoodFocusThailand No.228 March 2025

SMART PRODUCTION

from Thua Nao products (Supakit et al., 2019) to develop
these extracts into functional foods and nutraceutical
products. This research has been conducted continuously
from 2008 to 2019 to improve production consistency and
elevate Thailand’s traditional fermented food products to
international standards.

The chemical changes during fermented
soybean production
Soybean naturally contains isoflavones, primarily in the
glucoside form, which may not provide significant health
benefits. However, during the fermentation process
with Bacillus spp. microorganisms, these bacteria produce
protease enzymes to break down soybean proteins and also
produce β-glucosidase enzymes to hydrolyze the glycosidic
bond in isoflavone glucoside structures This process results
A study evaluates the antioxidant properties in the removal of the glycone sugar group from the main
and cytotoxicity of isoflavone extracts from molecules, transforming them into isoflavone aglycone
Thua-Nao is a traditional fermented soybean product from (Figure 1), which are forms that the body can absorb and
Thailand. The soybeans were fermented using traditional utilize more effectively.
Lanna methods from Northern Thailand with Bacillus subtilis From the traditional Thai fermentation method of
bacteria. The research found that the Thua Nao extracts soybeans (Thua Nao), it was found that the fermented
contained high levels of isoflavones, particularly daidzein, products contain various strains of microorganisms to natural
and genistein, which demonstrated strong antioxidant inoculation. Furthermore, soybean products fermented
activity. These results were obtained through the ABTS, with Bacillus spp. show the different microbial strains
FRAP, and DPPH methods, while High-Performance Liquid depending on the region and type of microorganisms used.
Chromatography (HPLC) and Liquid Chromatography-Mass While these products share similar production methods to
Spectrometry (LC-MS) techniques were used to determine Thailand’s Thua Nao, the final products may differ in
the quantity and composition of isoflavones and phenol characteristics, such as Japanese Natto, Nepalese Kinema,
compounds. Moreover, the extracts demonstrated a and Korean Chungkookjang.
promising inhibitory effect on the growth of MCF-7 and
HEK293 cancer cells. These results are highly important
for the future development of dietary supplements and
nutraceutical products.
More Information Service Info C007
The production process of Thua Nao
The production process of Thua Nao begins with washing
soybeans thoroughly in water 2–3 times, followed by soaking เอกสารอ้างอิง / References
• Devi, M.A.; Kumar, S.S.; Giridhar, P. LC-ESI-MS based
them in clean water for 15–18 hours. After soaking, the characterisation of isoflavones in soybean (Glycine max (L.) Merr.)
soaked soybeans are boiled in hot water until fully cooked, from India. J. Food Sci. Technol. 2018, 55, 5045–5054.
which takes approximately 5–6 hours, depending on the • Khosravi, A.; Razavi, S.H. Therapeutic effects of polyphenols in
quantity of soybeans used. After boiling, the cooked fermented soybean and black. J. Funct. Foods 2021, 81, 104467.
soybeans are left to dry at room temperature before being • Kulprachakarn, K.;Chaipoot, S.; Phongphisutthinant, R.;Paradee,
packed into well-ventilated breathable bags, such as mesh N.; Prommaban, A.; Ounjaijean, S.; Rerkasem, K.; Parklak,W.;
Prakit, K.; Saengsitthisak, B.; et al.Antioxidant Potential and
bags, which have shaded area for fermentation and left to Cytotoxic Effect of Isoflavones Extract from Thai Fermented
ferment in a shaded area with good air circulation for about Soybean (Thua-Nao).Molecules 2021, 26, 7432. https://doi.
5–7 days until fresh Thua Nao is obtained. Before org/10.3390/molecules26247432
consumption, the fresh Thua Nao must be steamed to • Ohta, A.; Uehara, M.; Sakai, K.; Takasaki, M.; Adlercreutz, H.;
ensure it is fully cooked and to eliminate any microorganisms Morahashi, T.; Ishimi, Y. A combination of dietary fructooligosac
charides and isoflavone conjugates increases femoral bone
that may have contaminated the product during the mineral density and equol production in ovariectomized mice. J.
production process. Nutr. 2002, 132, 2048–2054.
Subsequently, the research team studied the isolation • Supakit, C; Rewat, P; Sujinda, S; Sakaewan, O; Pairote, W.
process of Bacillus spp. microorganisms from traditionally Preparation of Isoflavone glucosides from Soy germ and
fermented Thua Nao samples for use in future production. β-Glucosidase from Bacillus coagulans PR03 for Isoflavone
They also investigated the extraction of isoflavone aglycones aglycones Production. CMU J. Nat. Sci. Vol. 18(4).

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