Laboratory analysis of dairy alternatives from supermarkets in Greece showed that fermented soy products exhibited stronger anti-inflammatory and antiplatelet activities, and fermented oat products showed enhanced antioxidant activity compared to non-fermented products.
“These findings suggest that fermentation can substantially improve the biofunctional profile of plant-based dairy alternatives and highlight fermented oat- and soy-based products as promising dietary sources of bioactive polar lipids with potential cardioprotective properties,” researchers from Greece and Ireland wrote in Nutrients.
Popularity and benefits of plant-based dairy alternatives
The Europe dairy alternatives market reached an estimated value of $5.52 billion in 2023 and is projected to grow at a compound annual growth rate (CAGR) of 11.4% from 2024 to 2030, according to data from Grand View Research.
Statistics show that Germany and the UK are the leading markets for milk substitutes in Europe. While some people choose dairy alternatives because of a vegan diet or lactose intolerance, a desire for variety or for trying new products is among the most popular reasons for choosing them.
Many chronic diseases, such as cardiovascular disease, cancer, and diabetes, are strongly linked to oxidative stress and long-term low-grade inflammation. Excessive intake of higher-calorie, nutrient-poor foods and lifestyle factors such as inactivity, alcohol consumption, and smoking contribute to the risk of these conditions and mortality.
Plant-derived foods, including dairy alternatives such as drinks and yogurt-style products, provide a wide range of nutrients and bioactive compounds with anti-inflammatory and antioxidant benefits.
Soy is a popular dairy alternative and a source of protein, phytoestrogens, and polyunsaturated fatty acids. Oats are rich in soluble fibers associated with benefits for blood sugar and cholesterol regulation, and have additional benefits due to their unique phenolic compounds.
Fermenting oat and soy products can enhance the availability of compounds such as isoflavones, phenols, and carotenoids, “potentially amplifying biological functionality,” the study noted.
“Overall, the findings highlight fermentation as an effective technological approach to
improve the functional value of plant-based dairy alternatives,” the researchers wrote.
Study details
The researchers purchased soy and oat dairy alternatives from supermarkets in Greece and studied four product categories: non-fermented soy beverages, non-fermented oat beverages, fermented soy yogurt-type products, and fermented oat yogurt-type products.
For each category, they analyzed three independent commercial samples with typical ypical formulation components, such as 80–90% water, 8–15% plant extract, stabilizers, emulsifiers, added sugars, and fortification with vitamins and minerals. The fermented samples were primarily produced using Lactobacillus spp. and S. thermophilus cultures.
They extracted and fractionated the lipids, evaluating them for antioxidant and antiplatelet aggregation capacity. The results showed that fermented soy products exhibited stronger antiplatelet and anti-inflammatory activities, and fermented oat products “demonstrated particularly enhanced antioxidant capacity.”
The fatty acid analysis showed that the fermented products were associated with favorable alterations in the omega-6 to omega-3 ratio, and identified specific polar lipids and phenolic compounds present.
The researchers noted that the “copresence of all these types of bioactives (phenolics, carotenoids, and polar lipids) in these extracts contributes synergistically to the overall health-promoting benefits associated with soy and oat-derived plant-based dairy alternatives.”
They noted that lipophilic constituents such as carotenoids and polar lipids help stabilize membrane structure and complement the activity of phenolic compounds, which act as potent free radical scavengers.
The bioactive molecules in soy and oat dairy alternatives “can provide supra-additive synergistic activities against several thrombo-inflammatory and oxidative stress-related complications,” they wrote, noting that clinical trials are required in addition to their research to clarify further the mechanisms involved and confirm the health benefits.
Source: Nutrients; doi: 10.3390/nu18081260; “Fermentation Enhances Antioxidant, Antiplatelet, and Anti-Inflammatory Properties of Oat- and Soy-Derived Dairy Alternatives.” Authors: N. Koutis et al.
