The gut microbiome axis: how Lactobacillus-fermented soymilk orchestrates health

Abstract

Human culinary traditions have been deeply rooted in the consumption of fermented food products, offering health-promoting benefits. Among these, soymilk fermentation by lactic acid bacteria emerges as a captivating opportunity to produce enhanced soy-based flavor profiles with extended nutritional value. Among the numerous advantages, components of soymilk, such as isoflavone aglycones and peptides, show a hypolipidemic effect, thus proving beneficial to humans. Of central interest is Lactobacillus, a well-studied probiotic genus that exerts a pivotal role in the maintenance of gut barrier and microbial diversity. The interplay between gut microbiome and host physiology underscores its role in health and disease. Gut dysbiosis results from the interaction of environmental cues with host metabolic state, triggering pathological consequences. These range from irritable bowel syndrome and gastric cancer to neurological disorders. This review attempts to evaluate the knowledge surrounding fermented soymilk to shed light on the vital role of Lactobacillus in restoring a dysbiotic state within the gut microbiome. Further, we elucidate multifaceted mechanisms underlying the therapeutic potential of Lactobacillus-fermented soymilk. By exploring this complex interplay of microbial metabolites and host immune responses, and incorporating recent advancements in probiotic therapeutics, we emphasize the utilization of Lactobacillus-fermented soymilk as a dietary intervention to promote gut health and alleviate disease states. © The Author(s), under exclusive licence to Springer-Verlag GmbH Germany, part of Springer Nature 2026.