Yeast, also known 櫱 yeast, Saccharomyces yeast said, is rice, glutinous rice, wheat, barley, rye, oats, beans and other food crops, and white skin powder milled rice or wheat bran made by yeast fungi and other microorganisms infection, microbial fermentation by Po effectively obtained propagation product is a protein amino acid by dehydration condensation of a plurality of polypeptide chain folded disc Qu, and kojic mold protease protein in grain can be hydrolyzed to the amine acids and short peptides
Soybeans and their products by scientists and nutritionists attention, because it has anti-cancer and health-enhancing effects.
Soy protein has many wonderful functions, including lowering cholesterol, prevent arteriosclerosis, hypertension prevention, prevention of obesity, increase immunity, prevent stroke, lowering blood sugar, prevent osteoporosis, cancer, longevity, enhance muscle and other (Aoyama, 1999).
Soy protein hydrolyzate also have immune activity and antioxidant effects (Yamauchi & Suetsuna, 1993; Chen etal, 1995.). According to epidemiological data indicate that Westerners breast cancer, colorectal cancer, and the chances of retaining shot about four times higher than Asians may have a close relationship with soy food intake (Messina et al., 1994).
Molecular and cell biological experiments, animal studies and human clinical trials show the cumulative evidence always make soy protein can lower blood cholesterol, thereby reducing the risk of heart disease have, but also can prevent a variety of cancers.
The good effect is partly due to the unique chemical composition of soybean plants (phytochemicals), these components include isoflavones (isoflavones), saponin (saponin), phytate (phytic acid), plant sterols (phytosterol), phenolic acids (phenolic acid ), and trypsin inhibitor Mei (trypsininhibitor) (Wang & Wlxon, 1999). For a long time, these components are considered nutritious prevention material, but recent studies have shown that these substances may play an important role in the prevention of excessive nutritional diseases.