Chungkookjang, a soy food, fermented with Bacillus amyloliquefaciens protects gerbils against ishcmeic stroke injury, and post-stroke hyperglycemia

Jeong, Do Yeon; Jeong, Seong-Yeop; Zhang, Ting; Wu, Xuangao; Qiu, Jing; Park, Sunmin

doi:10.1016/j.foodres.2019.108769

Cited by 28 publications

(34 citation statements)

References 39 publications

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“…Fermentation of soybeans changes the compositions of peptides, amino acids, dietary fiber, γ-PGA, and isoflavonoids according to the fermentation conditions, including the types of bacteria and fermentation duration [7,42]. Dietary fibers are degraded during fermentation, and the smaller fibers are microbiota-accessible.…”

Section: γ-Pgamentioning

confidence: 99%

“…Post-stroke hyperglycemia is associated with increased insulin resistance and β-cell death after ischemic stroke, and it exacerbates brain damage by increasing oxidative stress and inflammation in ischemia-induced gerbils. The intake of chungkookjang made with B. amyloliquefaciens and B. licheniformis (4.5% diet) increases blood flow measured by Doppler and reduces the concentrations of inflammatory cytokines, TNF-α, and interleukin (IL)-1β in gerbils with induced cerebral infarction [35,42]. It also prevents post-stroke hyperglycemia and improves brain insulin sensitivity.…”

Section: Chungkookjang Effect On Memory Impairmentmentioning

confidence: 99%

“…It also prevents post-stroke hyperglycemia and improves brain insulin sensitivity. Chungkookjang was reported to increase the mRNA expression of brain-derived neurotrophic factor (BDNF) and ciliary neurotrophic factor (CNTF) in the hippocampus [35,42]. The consequent prevention of neuronal cell death and the increase in neuronal cell survival resulted in better post-stroke outcomes and memory function in gerbils [35,42].…”

Section: Chungkookjang Effect On Memory Impairmentmentioning

confidence: 99%

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γ-PGA-Rich Chungkookjang, Short-Term Fermented Soybeans: Prevents Memory Impairment by Modulating Brain Insulin Sensitivity, Neuro-Inflammation, and the Gut–Microbiome–Brain Axis

Jeong¹,

Ryu²,

Yang³

et al. 2021

Foods

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Fermented soybean paste is an indigenous food for use in cooking in East and Southeast Asia. Korea developed and used its traditional fermented foods two thousand years ago. Chungkookjang has unique characteristics such as short-term fermentation (24–72 h) without salt, and fermentation mostly with Bacilli. Traditionally fermented chungkookjang (TFC) is whole cooked soybeans that are fermented predominantly by Bacillus species. However, Bacillus species are different in the environment according to the regions and seasons due to the specific bacteria. Bacillus species differently contribute to the bioactive components of chungkookjang, resulting in different functionalities. In this review, we evaluated the production process of poly-γ-glutamic acid (γ-PGA)-rich chungkookjang fermented with specific Bacillus species and their effects on memory function through the modulation of brain insulin resistance, neuroinflammation, and the gut–microbiome–brain axis. Bacillus species were isolated from the TFC made in Sunchang, Korea, and they included Bacillus (B.) subtilis, B. licheniformis, and B. amyloliquefaciens. Chungkookjang contains isoflavone aglycans, peptides, dietary fiber, γ-PGA, and Bacillus species. Chungkookjangs made with B. licheniformis and B. amyloliquefaciens have higher contents of γ-PGA, and they are more effective for improving glucose metabolism and memory function. Chungkookjang has better efficacy for reducing inflammation and oxidative stress than other fermented soy foods. Insulin sensitivity is improved, not only in systemic organs such as the liver and adipose tissues, but also in the brain. Chungkookjang intake prevents and alleviates memory impairment induced by Alzheimer’s disease and cerebral ischemia. This review suggests that the intake of chungkookjang (20–30 g/day) rich in γ-PGA acts as a synbiotic in humans and promotes memory function by suppressing brain insulin resistance and neuroinflammation and by modulating the gut–microbiome–brain axis.

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Section: γ-Pgamentioning

confidence: 99%

Section: Chungkookjang Effect On Memory Impairmentmentioning

confidence: 99%

Section: Chungkookjang Effect On Memory Impairmentmentioning

confidence: 99%

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γ-PGA-Rich Chungkookjang, Short-Term Fermented Soybeans: Prevents Memory Impairment by Modulating Brain Insulin Sensitivity, Neuro-Inflammation, and the Gut–Microbiome–Brain Axis

Jeong¹,

Ryu²,

Yang³

et al. 2021

Foods

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“…DNA from the stool sample was extracted using the QIAamp PowerFecal DNA kit (Mo Bio, Carlsbad, CA, USA) according to the manufacturer's instructions. According to the method of Jeong et al [33], the 16 s RNA of DNA in feces was amplified and purified and they were sequenced by Macrogen Ltd. (Seoul, Korea). Mothur (v.1.43.0) was used to process sequence information from fastaq files and filtered according to sequence length >200 bp.…”

Section: Next-generation Sequencing Detection Of Gut Microbesmentioning

confidence: 99%

“…Using a MiSeq standard operating procedure, bacteria in each fecal sample were identified, classified and counted. Using Silva's reference alignment bacterial sequences [33,34], clustering based on high-quality sequences as the operational classification unit (OTU), the 98% similarity was selected for OTU clustering [33].…”

Section: Next-generation Sequencing Detection Of Gut Microbesmentioning

confidence: 99%

Schizonepeta Tenuifolia with Alpinia Oxyphylla Alleviates Atopic Dermatitis and Improves the Gut Microbiome in Nc/Nga Mice

Zhang

Qiu

et al. 2020

Pharmaceutics

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Atopic dermatitis (AD) is a chronic inflammatory skin disease that may be related to gut microbes. Schizonepeta Tenuifolia Briquet (STB) and Alpinia Oxyphylla Miquel (AOM) has traditionally been used for anti-inflammatory activity. We evaluated the effects of STB, AOM and STB+AOM extracts on 2,4-dinitro-1-chlorobenzene (DNCB)-induced AD skin lesions in Nc/Nga mice and action mechanism was explored. AD lesions were induced in the dorsal skin of Nc/Nga mice by topical application of 1% followed by 0.2% DNCB. After DNCB was applied, the mice had topical applications of either 30% water, 0.01% dexamethasone, 30% STB, 30% AOM, 15% STB + 15% AOM extracts in butylene glycol (BG). Each group was also fed corresponding high-fat diets with 1% dextrin (AD-Con and AD-Positive), 1% STB (AD-STB), 1% AOM (AD-AOM) and 0.5% STB + 0.5% (AD-MIX). Normal-control mice had no DNCB application. The study evaluated the skin AD severity, scratching behavior and weight changes of AD mice for 5 weeks. Compared with AD-Con, AD-STB, AD-AOM and AD-MIX alleviated the clinical AD symptoms (erythema, pruritus, edema, erosion and lichenification and scratching behaviors), normalized immune chemistry (serum IgE concentration, mast cells and eosinophil infiltration), improved skin hyperplasia and enhanced the gut microbiome. AD-STB, AD-AOM, AD-MIX and AD-positive treatments inhibited cutaneous mRNA expression of TNF-α, IL-4 and IL-13 and serum IgE concentrations. AD-MIX most effectively reduced clinical AD symptoms and proinflammatory cytokines. AD-Positive also reduced them but serum GOT and GPT concentrations were abnormally high. AD-STB and AD-MIX increased the alpha-diversity of fecal bacteria and reduced the serum acetate concentration, compared to the AD-Con. In conclusion, the mixture of STB and AOM is effective for treating AD symptoms locally and systemically without adverse effects and are potential interventions for atopic dermatitis.

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Kimchi and other fermented foods for gastrointestinal health

Lin

Song

Lee

et al. 2022

Nutrition and Functional Foods in Boosting Digestion, Metabolism and Immune Health

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Chungkookjang, a soy food, fermented with Bacillus amyloliquefaciens protects gerbils against ishcmeic stroke injury, and post-stroke hyperglycemia

Cited by 28 publications

References 39 publications

γ-PGA-Rich Chungkookjang, Short-Term Fermented Soybeans: Prevents Memory Impairment by Modulating Brain Insulin Sensitivity, Neuro-Inflammation, and the Gut–Microbiome–Brain Axis

γ-PGA-Rich Chungkookjang, Short-Term Fermented Soybeans: Prevents Memory Impairment by Modulating Brain Insulin Sensitivity, Neuro-Inflammation, and the Gut–Microbiome–Brain Axis

Schizonepeta Tenuifolia with Alpinia Oxyphylla Alleviates Atopic Dermatitis and Improves the Gut Microbiome in Nc/Nga Mice

Kimchi and other fermented foods for gastrointestinal health

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