Physicochemical characteristics and isoflavones content during manufacture of short-time fermented soybean product (cheonggukjang)

Piao, Yin-Zi; Eun, Jong‐Bang

doi:10.1007/s13197-020-04255-2

Cited by 27 publications

(18 citation statements)

References 21 publications

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“…Similarly, genistein is metabolized to dihydrogenistein, 6′-hydroxy-O-desmethylangolensin, and 4-hydroxyphenyl-2-propionic acid by lactic acid bacteria and Bifidobacteria [66]. The recommended daily dose of soy isoflavones varies, and ranges from 40 to 120 mg according to different studies [67][68][69]. A recent study reported that the intake of 900 mg unconjugated soy isoflavones per day was safe and well tolerated in healthy postmenopausal women [67].…”

Section: Bioactive Components Of Fermented Soy Productsmentioning

confidence: 99%

“…The recommended daily dose of soy isoflavones varies, and ranges from 40 to 120 mg according to different studies [ 67 , 68 , 69 ]. A recent study reported that the intake of 900 mg unconjugated soy isoflavones per day was safe and well tolerated in healthy postmenopausal women [ 67 ].…”

Section: Bioactive Components Of Fermented Soy Productsmentioning

confidence: 99%

“…A recent study reported that the intake of 900 mg unconjugated soy isoflavones per day was safe and well tolerated in healthy postmenopausal women [ 67 ]. Significant increases in physiologically active isoflavone aglycone levels have been reported during fermentation processes, ranging from 16.74 µg/g soy when soaked to 31.44 µg/g soy at fermentation [ 68 , 69 ]. Furthermore, genistein levels in the fermented soybean products, miso and natto , ranged between 38.5 to 229.1 µg/g food and were higher than the soybean products, soy milk (1.9 to 13.9 µg/g food), and tofu (94.8 to 137.7 µg/g food), suggesting the β-glycosyl bonds of genistin were cleaved and transformed to genistein during fermentation [ 70 ].…”

Section: Bioactive Components Of Fermented Soy Productsmentioning

confidence: 99%

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Fermented Soy Products: Beneficial Potential in Neurodegenerative Diseases

Jang

Lim

et al. 2021

Foods

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Fermented soybean products, such as cheonggukjang (Japanese natto), doenjang (soy paste), ganjang (soy sauce), and douchi, are widely consumed in East Asian countries and are major sources of bioactive compounds. The fermentation of cooked soybean with bacteria (Bacillus spp.) and fungi (Aspergillus spp. and Rhizopus spp.) produces a variety of novel compounds, most of which possess health benefits. This review is focused on the preventive and ameliorative potential of fermented soy foods and their components to manage neurodegenerative diseases, including Alzheimer’s and Parkinson’s diseases.

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Section: Bioactive Components Of Fermented Soy Productsmentioning

confidence: 99%

Section: Bioactive Components Of Fermented Soy Productsmentioning

confidence: 99%

Section: Bioactive Components Of Fermented Soy Productsmentioning

confidence: 99%

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Fermented Soy Products: Beneficial Potential in Neurodegenerative Diseases

Jang

Lim

et al. 2021

Foods

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“…The study of foods with known amounts of phytoestrogens must be considered a serious effort to provide a solution to estrogen depletion. The presence in soy of genistein and daidzein (the main isoflavones), as well as other nutrients, is well known [48,49,50,51,52]. Thus, we considered the possibility to provide phytoestrogens not as an extract, as commonly available in many commercial products, but as whole beans in order to maintain the 'natural context' of the compounds essential to their functions.…”

Section: Discussionmentioning

confidence: 99%

Soy-enriched bread, a pilot study to determine its beneficial effects in menopause

Giustarini¹,

Ricci²,

Ceccarelli³

et al. 2021

Preprint

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Menopause is the last step in the reproductive history of a woman. The ovaries stop producing hormones and the body reacts by lowering its functions, including the neuronal one. Phytoestrogens are plant products with estrogen-like activity able to affect many body functions. The aim of the present experiment was to study the effects of 30 days of regular consumption of a soy-enriched bread containing a known amount of phytoestrogens (genistein and daidzein). Women at climacteric, within 5 years or more than 5 years of menopause, were asked to include in their diet 200 g/day of a bread containing 40 mg of phytoestrogens. The effect on common menopausal symptoms and neurophysiological, hormonal and antioxidant parameters were determined before and after 30 days through questionnaires and experimental tests. Phytoestrogens were measured in the urine. In all groups, there was a significant increase of phytoestrogens in the urine and a decrease of the classical symptoms of menopause as well as a significant improvement in attentional performance tests, the quality of life index and pain intensity. Phytoestrogens present in the soy-enriched bread, are an important supplement in aging women due to their ability to induce estrogen-like effects without the potential side effects of estrogens.

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“…Soybeans are also known to have antioxidant effects. The representative antioxidants present in soybeans and CGJ include chlorogenic acid, isochlorogenic acid, caffeic acid, isoflavones, phenolic acids, tocopherols, amino acids, peptides, and nitrogen-containing compounds such as aromatic amines, phospholipids, and saponins [ 4 , 115 , 116 , 117 , 118 ]. Genistein, the major isoflavone in soybeans, has been shown to have anticancer effects on breast and genital cancers associated with genistein’s antioxidant activity [ 119 ].…”

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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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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Physicochemical characteristics and isoflavones content during manufacture of short-time fermented soybean product (cheonggukjang)

Cited by 27 publications

References 21 publications

Fermented Soy Products: Beneficial Potential in Neurodegenerative Diseases

Fermented Soy Products: Beneficial Potential in Neurodegenerative Diseases

Soy-enriched bread, a pilot study to determine its beneficial effects in menopause

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

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