ABSTRACT
The bioactive molecules released during the process of soybean fermentation contribute to numerous therapeutic properties like antihypertensive, antioxidant, antidiabetic, antitumo, immunomodulatory, antimicrobial and antithrombotic property. Health benefits in fermented soybean products are due to bioactive molecules produced by the starter, and bioactive molecules produced during transformation/hydrolysis of raw soybeans by the enzymes produced by the starter. Bioactive molecules produced during soybean fermentation have shown to possess several health promoting properties. The health benefits exhibited by the molecules includes antioxidant, antihypertensive, antidiabetic, anticancer, immunomodulatory and antimicrobial properties. Cancer is one of the major health problems globally and functional foods having cancer preventing ability have gained more interest among researchers. Recent scientific evidences have suggested that bioactive molecules in fermented soybean have the potential in reducing the risk of cancer. Fermented soybean products exhibit antimicrobial activity and the compound responsible for antimicrobial effect are produced by the microorganisms associated during fermentation.
