Functional effects of Japanese style fermented soy sauce (shoyu) and its components

Kataoka S · Journal of Bioscience and Bioengineering · 2023 September

Objective

The functional effects of Japanese style fermented soy sauce (shoyu) have been studied. Soy sauce promotes digestion, because the consumption of a cup of clear soup containing soy sauce enhances gastric juice secretion in humans.

Conclusions

Fermented foods are improved not only in their nutritional properties compared with the original foods but also in their functional components, which are beneficial to human health.

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Insights

Shoyu, offers a range of functional benefits including improved digestion, antimicrobial properties and various health-promoting properties while being allergen-free from soybeans and wheat.

Japanese-style fermented soy sauce, or shoyu, has diverse functional effects. It enhances digestion and possesses antimicrobial properties against various bacteria. Shoyu contains an antihypertensive compound and exhibits anticarcinogenic, antioxidant, and anticataract effects. It inhibits histidine decarboxylase, displays antiplatelet activity, and does not contain allergens from soybeans or wheat.