{"id":15201,"date":"2021-09-16T08:00:17","date_gmt":"2021-09-16T13:00:17","guid":{"rendered":"https:\/\/www.insta-pro.com\/?p=15201"},"modified":"2023-06-22T07:42:21","modified_gmt":"2023-06-22T12:42:21","slug":"soy-hulls-are-prebiotics","status":"publish","type":"post","link":"https:\/\/instapro.spinuhost.com\/en\/blog\/nutritionandtechnologies\/soy-hulls-are-prebiotics\/","title":{"rendered":"Soy Hulls Are Prebiotics – Why You Should Keep Them"},"content":{"rendered":"

The issue of dehulling as a part of soy meal production is a frequent topic of conversation, we previous addressed why hulls should remain<\/a> with the meal. This reasoning still holds, but now there is another purpose to leave the hulls in the meal \u2013 soy hulls act as a prebiotic<\/a> fiber.<\/p>\n

First, what is a prebiotic? You may have heard of probiotics<\/a> \u2013 \u201cgood\u201d, living microbes, such as bacteria, that inhabit the intestine and are believed to provide many benefits. You obtain these from many foods in your diet, especially fermented foods or those that have been supplemented with live bacteria, the latter of which is becoming more common. As for typical fermented foods that contain probiotics, many are ancient in origin \u2013 yogurt<\/a> is a popular example.<\/p>\n

So, you can think of prebiotics as nutrients that act as fuel for the probiotics, or for anything deemed \u201cgood\u201d bacteria, in the intestine. Some of the fibers in soy hulls<\/a> act as prebiotics, and when included in the diet as part of soy meal, several things happen. First, prebiotics selectively induce the growth of \u201cgood\u201d bacteria over \u201cbad\u201d bacteria, such as pathogens that can cause illness. Second, these \u201cgood\u201d bacteria are characterized as lactic acid-producing bacteria \u2013 lactic acid reduces intestinal pH and inhibits the growth of pathogenic bacteria. A somewhat lower pH in the intestine could also promote the uptake of smaller peptides from proteins in the diet<\/a> \u2013 another mechanism for absorbing more amino acids, distinct from, but supportive of<\/a>, amino acid absorption. Peptide absorption is driven by a lower-pH environment. Lastly, \u201cgood\u201d bacteria that are spurred on by prebiotics, such as fibers found in soy hulls, produce short-chain fatty acids, including butyrate<\/a>, that alter the structures and functions of the intestine in several beneficial ways.<\/p>\n

Here are some key points to remember:<\/p>\n