Antidiabetic effects of fermented soybean products on type 2 diabetes

Intake of brown rice lees reduces waist circumference and improves metabolic parameters in type 2 diabetes

“…Fermented soybean products may be effective in controlling glucose metabolism because of an increase in the concentration of isoflavonoid aglycones because of fermentation. Specific small peptides produced during fermentation have significant effects on glucose metabolism and insulin resistance in an animal model [13].…”

“…Water and alcohol were removed from the lees extracts produced by brewing liquefied brown rice by lyophilization, and they were then examined for nutritional availability with the aid of proximate food and energy analyses. Fermentation is thought to improve the nutritional and functional properties of various foodstuffs because of the increased content of small bioactive compounds [13]. Such small bioactive compounds are derived from large protein, lipid, and carbohydrate molecules that are broken down by enzymatic hydrolysis during fermentation to smaller molecules.…”

“…Such small bioactive compounds are derived from large protein, lipid, and carbohydrate molecules that are broken down by enzymatic hydrolysis during fermentation to smaller molecules. These smaller molecules are thought to have beneficial metabolic effects [13]. In this study, we investigated whether the intake of the LB could affect waist circumference, an important predictor of CVD in type 2 diabetic subjects.…”

Bacillus Fermentation of Soybean: A Review

“…Increase of total phenol and aglycone isoflavone enhances the ability of DPPH (2,2-diphenyl -1 picrylhydrazyl) which acts as antioxidant due to its scavenging ability of free radicals by hindering oxidation of low density lipoprotein, reduces DNA damage by cyclophosphamide and potentially carcinogenic compounds (Omoni and Aluko, 2005;Hue et al, 2010). Similarly, Kon et al, (2010) linked consumption of fermented soybeans with reduction of diabetes type-2 where improve of glucose control and insulin resistance were observed. They emphasised that occurrence of cardiovascular diseases and other organic diseases are rare in Asian countries where consumption of fermented soybeans is consumed at rate of 9 to 30g per day compared to western countries where consumption of fermented soybeans is rare.…”

Use of the glycemic index in nutrition education

“…The addition of -amylase inhibitors extracted from white beans reduced the GI of white bread 32 . Isoflavones, a type of phytosterol found in soybeans, are capable of reducing postprandial blood glucose level by mechanisms that are not yet clear 33 . The addition of organic acids to meals, regardless of whether or not they were produced by fermentation (example: acetic acid from vinegar, citric acid from lime, lactic acid from yogurt) may also help to reduce blood glucose response 34,35 .…”