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Research Progress on Active Components of Fermented Okara and Regulation of Human Health
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Jianing QI1, 2, Qiyu ZHANG1, 2, Zhaoyang FENG1, 2, Lingyun PENG1, 2, Hongrui A1, 2, Sijia CAO1, 2, Yuqi GAO1, 2, Xinran LI1, 2, Yuling XUE2, 3, 4, Baohua ZHAO1, 2, *, Liping PENG1, 2, 5, *
Science and Technology of Food Industry | 2026, 47(17) : 575 - 586
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Science and Technology of Food Industry | 2026, 47(17): 575-586
• Reviews •
Research Progress on Active Components of Fermented Okara and Regulation of Human Health
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Jianing QI1, 2, Qiyu ZHANG1, 2, Zhaoyang FENG1, 2, Lingyun PENG1, 2, Hongrui A1, 2, Sijia CAO1, 2, Yuqi GAO1, 2, Xinran LI1, 2, Yuling XUE2, 3, 4, Baohua ZHAO1, 2, *, Liping PENG1, 2, 5, *
Affiliations
  • 1Hebei Collaborative Innovation Center for Eco-environment, Shijiazhuang 050024, China
  • 2College of Life Sciences, Hebei Normal University, Shijiazhuang 050024, China
  • 3Hebei Key Laboratory of Dairy R & D and Safety Control, Shijiazhuang 050024, China
  • 4Junlebao Dairy Group Co., Ltd., Shijiazhuang 050221, China
  • 5Ecology Postdoctoral Research Station at Hebei Normal University, Shijiazhuang 050024, China
Published: 2026-09-01 doi: 10.13386/j.issn1002-0306.2025080063
Outline
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Okara (soybean residue), a byproduct of soybean processing, is rich in dietary fiber, proteins, phytohormones, and various vitamins. Microbial fermentation enhances the functional components of okara while improving its palatability and flavor. This review summarizes the functional components of okara, their physiological functions, and the effects of microbial fermentation on their compositions and concentrations. The mechanisms by which these functional components exert beneficial effects, including regulation of gut microbiota composition, promotion of short-chain fatty acid production, enhancement of intestinal barrier function, and modulation of immune responses, are also discussed. The potential role of fermented okara in the prevention and management of obesity, diabetes, inflammatory bowel diseases, and other related disorders has also been explored. This review highlights the nutritional value of fermented okara, elucidates how its functional components interact with gut microbiota to promote host health, and provides a theoretical basis for the industrial development and application of fermented okara-based functional foods.

fermented okara  /  intestinal flora  /  short-chain fatty acid  /  human health
齐嘉宁, 张齐钰, 冯召扬, 彭铃云, 阿鸿蕊, 曹思佳, 郜宇琦, 李焮燃, 薛玉玲, 赵宝华, 彭丽萍. 发酵豆渣活性成分及调节人体健康的研究进展. 食品工业科技, 2026 , 47 (17) : 575 -586 . DOI: 10.13386/j.issn1002-0306.2025080063
Jianing QI, Qiyu ZHANG, Zhaoyang FENG, Lingyun PENG, Hongrui A, Sijia CAO, Yuqi GAO, Xinran LI, Yuling XUE, Baohua ZHAO, Liping PENG. Research Progress on Active Components of Fermented Okara and Regulation of Human Health[J]. Science and Technology of Food Industry, 2026 , 47 (17) : 575 -586 . DOI: 10.13386/j.issn1002-0306.2025080063
Appendix
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Year 2026 volume 47 Issue 17
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Article Info
doi: 10.13386/j.issn1002-0306.2025080063
  • Receive Date：2025-08-11
  • Online Date：2026-10-24
  • Published：2026-09-01
Article Data
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History
  • Received：2025-08-11
Affiliations
    1Hebei Collaborative Innovation Center for Eco-environment, Shijiazhuang 050024, China
    2College of Life Sciences, Hebei Normal University, Shijiazhuang 050024, China
    3Hebei Key Laboratory of Dairy R & D and Safety Control, Shijiazhuang 050024, China
    4Junlebao Dairy Group Co., Ltd., Shijiazhuang 050221, China
    5Ecology Postdoctoral Research Station at Hebei Normal University, Shijiazhuang 050024, China
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表12种不同金属材料的力学参数
科
Family		 属数
Number of
genus		 种数
Number of
species		 占总种数比例
Percentage of
total species (%)		 属
Genus		 种数
Number of
species		 占总种数比例
Percentage of total
species (%)
鹅膏菌科Amanitaceae 2 11 5.26 鹅膏菌属 Amanita 10 4.78
小菇科 Mycenaceae 2 12 5.74 丝盖伞属 Inocybe 5 2.39
多孔菌科 Polyporaceae 8 14 6.70 蜡蘑属 Laccaria 5 2.39
红菇科 Russulaceae 3 23 11.00 小皮伞属 Marasmius 6 2.87
小菇属 Mycena 11 5.26
光柄菇属 Pluteus 5 2.39
红菇属 Russula 17 8.13
栓菌属 Trametes 5 2.39
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