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Abstract：
For centuries, fermented soy foods have been dietary staples in Asia and, now, in response to consumer demand, they are available throughout the world. Fermentation bestows unique flavors, boosts nutritional values and increases or adds new functional properties. In this review, we describe the functional properties and underlying action mechanisms of soy-based fermented foods such as Natto, fermented soy milk, Tempeh and soy sauce. When possible, the contribution of specific bioactive components is highlighted. While numerous studies with in vitro and animal models have hinted at the functionality of fermented soy foods, ascribing health benefits requires well-designed, often complex human studies with analysis of diet, lifestyle, family and medical history combined with long-term follow-ups for each subject. In addition, the contribution of the microbiome to the bioactivities of fermented soy foods, possibly mediated through direct action or bioactive metabolites, needs to be studied. Potential synergy or other interactions among the microorganisms carrying out the fermentation and the host\'s microbial community may also contribute to food functionality, but the details still require elucidation. Finally, safety evaluation of fermented soy foods has been limited, but is essential in order to provide guidelines for consumption and confirm lack of toxicity.
摘要：
几个世纪以来,发酵大豆食品一直是亚洲的主食，现在,为了满足消费者的需求，它们在世界各地都可用。发酵赋予独特的风味，提高营养价值，增加或增加新的功能特性。在这次审查中,我们描述了大豆发酵食品的功能特性和潜在的作用机制，如纳豆，发酵豆浆,Tempeh和酱油。如果可能,强调了特定生物活性成分的贡献。虽然许多体外和动物模型的研究都暗示了发酵大豆食品的功能，赋予健康益处需要精心设计，通常是复杂的人体研究与饮食分析，生活方式,家庭和病史结合长期随访为每个受试者。此外,微生物组对发酵大豆食品生物活性的贡献，可能通过直接作用或生物活性代谢物介导，需要研究。进行发酵的微生物和宿主的微生物群落之间的潜在协同作用或其他相互作用也可能有助于食品功能，但是细节仍然需要阐明。最后,发酵大豆食品的安全性评价受到限制，但对于提供消费指南和确认缺乏毒性至关重要。
