Supplementation with Aspergillus oryzae-fermented kochujang lowers serum cholesterol in subjects with hyperlipidemia

Lim, Jae Hyuk; Jung, Eun-Soo; Choi, Eun‐Kyung; Jeong, Do-Yeoun; Jo, Seung-Wha; Jin, Jung-Hyun; Lee, Jung Mi; Park, Byung‐Hyun; Chae, Soo‐Wan

doi:10.1016/j.clnu.2014.05.013

Cited by 39 publications

(49 citation statements)

References 15 publications

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“…Polyphenols in red wine probably are synergists of the tocopherol (Vitamin E) and ascorbic acid (Vitamin C), thus they inhibit lipid peroxidation ( Feher et al, 2007 ). Regular consumption of the Korean fermented soybean foods by hypertensive and Type 2 diabetic patients results in favorable changes in cardiovascular risk factors ( Jung et al, 2014 ) and reduction of hypocholesterolemic effect ( Lim et al, 2014 ). ACEs inhibitory peptides derived from food proteins are used for treating hypertension ( Jakubczyk et al, 2013 ).…”

Section: Health Benefits Of Fermented Foodsmentioning

confidence: 99%

Functional Properties of Microorganisms in Fermented Foods

et al. 2016

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Fermented foods have unique functional properties imparting some health benefits to consumers due to presence of functional microorganisms, which possess probiotics properties, antimicrobial, antioxidant, peptide production, etc. Health benefits of some global fermented foods are synthesis of nutrients, prevention of cardiovascular disease, prevention of cancer, gastrointestinal disorders, allergic reactions, diabetes, among others. The present paper is aimed to review the information on some functional properties of the microorganisms associated with fermented foods and beverages, and their health-promoting benefits to consumers.

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Section: Health Benefits Of Fermented Foodsmentioning

confidence: 99%

Functional Properties of Microorganisms in Fermented Foods

et al. 2016

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“…Out of the 12 studies, five were conducted in the United States 18,19,[21][22][23] , three in Korea 17,24,25 , two in Japan 20,26 , one in Australia 27 , and one in China 16 . Ten of the studies were parallel-arm studies 16,17,[19][20][21][22][23][24][25][26] whereas the other two were crossover studies 18,27 . Ten studies were conducted on individuals with body mass index (BMI) above 25 kg/m [21][22][23][24][25]27 , and two studies were conducted on healthy individuals with BMI below 25 kg/m 220, 26 .…”

Section: Description Of Included Studiesmentioning

confidence: 99%

“…Ten of the studies were parallel-arm studies 16,17,[19][20][21][22][23][24][25][26] whereas the other two were crossover studies 18,27 . Ten studies were conducted on individuals with body mass index (BMI) above 25 kg/m [21][22][23][24][25]27 , and two studies were conducted on healthy individuals with BMI below 25 kg/m 220, 26 . Six studies focused on intervention with purified capsaicinoids or capsinoids capsules [19][20][21][22][23]26 , three studies were on pepper powder or juice supplementation 16,18,27 , and another three were on fermented red pepper paste supplementation 17,24,25 .…”

Section: Description Of Included Studiesmentioning

confidence: 99%

Effects of Capsicum annuum supplementation on the components of metabolic syndrome: a systematic review and meta-analysis

Jang

Lee

et al. 2020

Sci Rep

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Metabolic syndrome (MetS) has increasingly gained importance as the main risk factor for cardiovascular diseases and type II diabetes mellitus. Various natural compounds derived from plants are associated with beneficial effects on the incidence and progression of MetS. This study aimed to evaluate the effects of Capsicum annuum on factors related to MetS by assessing randomized controlled trials (written in English). We searched the online databases of PubMed, Embase, Google scholar, and Cochrane Library up to April 2020. ‘Patient/Population, Intervention, Comparison and Outcomes’ format was used to determine whether intervention with C. annuum supplementation compared with placebo supplementation had any effect on the components of MetS among participants. We considered standardized mean differences (SMD) with 95% confidence intervals (CI) as effect size measures using random-effects model. Analysis of the included 11 studies (n = 609) showed that C. annuum supplementation had significant effect on low density lipoprotein-cholesterol [SMD = − 0.39; 95% CI − 0.72, − 0.07; P = 0.02; prediction interval, − 1.28 to 0.50] and marginally significant effect on body weight [SMD = − 0.19; 95% CI − 0.40, 0.03; P = 0.09]. However, larger and well-designed clinical trials are needed to investigate the effects of C. annuum on MetS.

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“… 2016 ) and Kochujang (Lim et al . 2015 ). Signs of irritable bowel syndrome were attenuated by consumption of low-FODMAP rye bread (Laatikainen et al .…”

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confidence: 99%

The food-gut axis: lactic acid bacteria and their link to food, the gut microbiome and human health

Filippis

Pasolli

2020

FEMS Microbiology Reviews

185

108

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Abstract Lactic acid bacteria (LAB) are present in foods, the environment and the animal gut, although fermented foods (FFs) are recognized as the primary niche of LAB activity. Several LAB strains have been studied for their health-promoting properties and are employed as probiotics. FFs are recognized for their potential beneficial effects, which we review in this article. They are also an important source of LAB, which are ingested daily upon FF consumption. In this review, we describe the diversity of LAB and their occurrence in food as well as the gut microbiome. We discuss the opportunities to study LAB diversity and functional properties by considering the availability of both genomic and metagenomic data in public repositories, as well as the different latest computational tools for data analysis. In addition, we discuss the role of LAB as potential probiotics by reporting the prevalence of key genomic features in public genomes and by surveying the outcomes of LAB use in clinical trials involving human subjects. Finally, we highlight the need for further studies aimed at improving our knowledge of the link between LAB-fermented foods and the human gut from the perspective of health promotion.

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Supplementation with Aspergillus oryzae-fermented kochujang lowers serum cholesterol in subjects with hyperlipidemia

Cited by 39 publications

References 15 publications

Functional Properties of Microorganisms in Fermented Foods

Functional Properties of Microorganisms in Fermented Foods

Effects of Capsicum annuum supplementation on the components of metabolic syndrome: a systematic review and meta-analysis

The food-gut axis: lactic acid bacteria and their link to food, the gut microbiome and human health

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