Effects of digested Cheonggukjang on human microbiota assessed by in vitro fecal fermentation

Singh, Vishram; Hwang, Nakwon; Ko, Gwangpyo; Unno, Tatsuya

doi:10.1007/s12275-021-0525-x

Cited by 13 publications

(19 citation statements)

References 72 publications

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“…Hypertension is a prevalent condition that affects an estimated 15–20% of middle-aged and elderly individuals and influences the entire cardiovascular system, causing heart and kidney diseases [ 77 , 78 ]. Cerebral hemorrhage, which is a complication of hypertension, is a chronic degenerative disease with a high mortality rate [ 77 , 78 ]. The World Health Organization defines hypertension as a condition in which the maximum and minimum blood pressures are ≥160 mmHg and ≥95 mmHg, respectively [ 79 ].…”

Section: Bioactivities and Human Health Benefits Of Cgjmentioning

confidence: 99%

“…and Bacillus sp. ), Faeclaibacterium prausnitzi , Adlercreutzia equolifaciens , Slackia isoflavoniconvertens , Coprococcus sp., Ruminococcus sp., and Bifidobacterium sp., through the production of isoflavone-derived metabolites, including O-desmethylangolensin (O-DMA), S(-)-equol, daidzein (DZ), and genistein (GS) ( Figure 11 ) [ 9 ] as well as S-adenosyl-L-methionine [ 12 ], short-chain fatty acid, and methionine biosynthesis [ 77 ] ( Table 10 ). Thus, these results suggest that CGJ could play an important role as an antimicrobial effector with antibacterial and antifungal activities without affecting the growth of soybean-fermenting bacteria and may enhance the population of probiotic bacteria associated with beneficial effects for human health [ 70 , 158 ].…”

Section: Bioactivities and Human Health Benefits Of Cgjmentioning

confidence: 99%

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Current Perspectives on the Physiological Activities of Fermented Soybean-Derived Cheonggukjang

Kim

Hwang

Yang³

et al. 2021

IJMS

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Cheonggukjang (CGJ, fermented soybean paste), a traditional Korean fermented dish, has recently emerged as a functional food that improves blood circulation and intestinal regulation. Considering that excessive consumption of refined salt is associated with increased incidence of gastric cancer, high blood pressure, and stroke in Koreans, consuming CGJ may be desirable, as it can be made without salt, unlike other pastes. Soybeans in CGJ are fermented by Bacillus strains (B. subtilis or B. licheniformis), Lactobacillus spp., Leuconostoc spp., and Enterococcus faecium, which weaken the activity of putrefactive bacteria in the intestines, act as antibacterial agents against pathogens, and facilitate the excretion of harmful substances. Studies on CGJ have either focused on improving product quality or evaluating the bioactive substances contained in CGJ. The fermentation process of CGJ results in the production of enzymes and various physiologically active substances that are not found in raw soybeans, including dietary fiber, phospholipids, isoflavones (e.g., genistein and daidzein), phenolic acids, saponins, trypsin inhibitors, and phytic acids. These components prevent atherosclerosis, oxidative stress-mediated heart disease and inflammation, obesity, diabetes, senile dementia, cancer (e.g., breast and lung), and osteoporosis. They have also been shown to have thrombolytic, blood pressure-lowering, lipid-lowering, antimutagenic, immunostimulatory, anti-allergic, antibacterial, anti-atopic dermatitis, anti-androgenetic alopecia, and anti-asthmatic activities, as well as skin improvement properties. In this review, we examined the physiological activities of CGJ and confirmed its potential as a functional food.

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Section: Bioactivities and Human Health Benefits Of Cgjmentioning

confidence: 99%

Section: Bioactivities and Human Health Benefits Of Cgjmentioning

confidence: 99%

Current Perspectives on the Physiological Activities of Fermented Soybean-Derived Cheonggukjang

Kim

Hwang

Yang³

et al. 2021

IJMS

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“…Additives such as: -Dietary emulsifiers: sodium CMC, P80, soy lecithin, sophorolipids, and rhamnolipids. [34,50,[54][55][56][57][58][59] To assay the gut microbiota metabolism in response to food components.…”

Section: Main Objective Study Subject Referencesmentioning

confidence: 99%

“…Then, the suspension is manually homogenised or is homogenised using a stomacher [31,36,43,56,69]. In addition to the previous homogenisation stage, some protocols include filtering [27,30,54], or centrifugation steps [37,65,80] so that the supernatant is used as faecal inoculum in the fermentation process. In addition, other protocols include the extraction of the bacterial mass from the rest of the components of the faecal sample by means of the use of iohexol (Nycodenz ® ), which is added to the supernatant of a previously homogenised faecal suspension, causing the isolation of viable cells.…”

Section: Faecal Inoculum Collection and Preparationmentioning

confidence: 99%

“…After this introduction, some of the analytical techniques used to assess in vitro gut fermentation in the last ten years were collected. Regarding the analysis of microbiota populations, 16S rRNA gene sequencing is widely applied [36,37,54]. In parallel, other methodologies can be used to target or quantify specific bacteria genera or species or total bacteria, depending on the specificity of the primer used (e.g., qPCR, PCR-DGGE gel or FISH) [26,53,80,102].…”

Section: Changes In the Microbiota Populations And Their Metabolic Responsementioning

confidence: 99%

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In Vitro Simulation of Human Colonic Fermentation: A Practical Approach towards Models’ Design and Analytical Tools

et al. 2021

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The human colonic microbiota plays an important role in the food digestion process and has a key role in maintaining health status. This community of microbes is inter-individually different due to several factors that modulate its composition. Among them, diet is one of the most relevant, which, in turn, is affected by environmental, economic, and cultural considerations. These pieces of evidence have promoted the study of the influence of diet on gut microbiota and the development of in vitro models that simulate the colonic digestion of foods. This narrative review aims to present a technical approach of the in vitro gut models available to evaluate the impact of diet on human colonic microbiota. A description and comments on the main characteristics, parameters, applicability, faecal inoculum preparation, and analytical tools are made. Despite the progress of in vitro colonic digestion models and metaomic applicability in this research field, there are still some challenges to face due to the lack of a consensus on the methodologies to conduct in vitro colonic digestions and the need to integrate the metaomic data to fully understand the influence of food in human colonic microbiota.

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Role, relevance, and possibilities of in vitro fermentation models in human dietary, and gut‐microbial studies

Singh

Son

Lee

et al. 2022

Biotech & Bioengineering

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Dietary studies play a crucial role in determining the health‐benefiting effects of most food substances, including prebiotics, probiotics, functional foods, and bioactive compounds. Such studies involve gastrointestinal digestion and colonic fermentation of dietary substances. In colonic fermentation, any digested food is further metabolized in the gut by the residing colonic microbiota, causing a shift in the gut microenvironment and production of various metabolites, such as short‐chain fatty acids. These diet‐induced shifts in the microbial community and metabolite production, which can be assessed through in vitro fermentation models using a donor's fecal microbiota, are well known to impact the health of the host. Although in vivo or animal experiments are the gold standard in dietary studies, recent advancements using different in vitro systems, like artificial colon (ARCOL), mini bioreactor array (MBRA), TNO in vitro model of the colon (TIM), Simulator of the Human Intestinal Microbial Ecosystem (SHIME), M‐SHIME, Copenhagen MiniGut, and Dynamic Gastrointestinal Simulator, make it easy to study the dietary impact in terms of the gut microbiota and metabolites. Such a continuous in vitro system can have multiple compartments corresponding to different parts of the colon, that is, proximal, transverse, and distal colon, making the findings physiologically more significant. Furthermore, postfermentation samples can be analyzed using metagenomic, metabolomic, quantitative‐polymerase chain reaction, and flow‐cytometry approaches. Moreover, studies have shown that in vitro results are in accordance with the in vivo findings, supporting their relevance in dietary studies and giving confidence that shifts in metabolites are only due to microbes. This review meticulously describes the recent advancements in various fermentation models and their relevance in dietary studies.

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Effects of digested Cheonggukjang on human microbiota assessed by in vitro fecal fermentation

Cited by 13 publications

References 72 publications

Current Perspectives on the Physiological Activities of Fermented Soybean-Derived Cheonggukjang

Current Perspectives on the Physiological Activities of Fermented Soybean-Derived Cheonggukjang

In Vitro Simulation of Human Colonic Fermentation: A Practical Approach towards Models’ Design and Analytical Tools

Role, relevance, and possibilities of in vitro fermentation models in human dietary, and gut‐microbial studies

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