Probiotic Soy Beverages: A Functional Beverage on Lipid Profile, Oxidative Stress and Kidney Function: A Systematic Review of Randomized Controlled Trials Publisher



Ansari S¹ ; Abdi M¹ ; Khalili P² ; Sarafbank S¹ Show Affiliations
Source: Nutrition and Food Science Published:2025

Abstract

Purpose: Probiotic coadministration with soy beverages has been shown to have favorable results in human health. This study aims to conduct a systematic review of randomized clinical trials to examine the effect of probiotic soy beverages (PSB) on human health aspects such as lipid profile, oxidative stress and kidney function. Design/methodology/approach: The study was conducted based on Preferred Reporting Items for Systematic Reviews and Meta-Analysis guidelines. Relevant articles were extracted from PubMed, SCOPUS, Web of Science, Science Direct and Google Scholar up to April 2024. This paper searched all databases using the following keywords: (“Soy milk” OR “Soy beverage” OR “Fermented soy milk” OR “Soy Fermented Beverages”) AND (“Probiotic” OR “Probiotics”). The literature search did not consider language, age and publication date restrictions. Findings: A total of 2,183 subjects were included in this review. PSB beneficially decreased low-density lipoprotein cholesterol and total cholesterol levels and increased high-density lipoprotein cholesterol. PSB beneficially affected superoxide dismutase, glutathione peroxidase, glutathione reductase and glutathione. PSB decreased serum creatinine and increased estimated glomerular filtration rate. Cystatin-C and progranulin decreased significantly in the PSB group. PSB had no significant effect on anthropometric indices, while decreased systolic and diastolic blood pressure. Originality/value: This study provides a brief overview of the effect of PSB on lipid profile, oxidative stress, inflammation and kidney function for the first time. © 2024, Emerald Publishing Limited.