Fermented Soy Products: Beneficial Potential in Neurodegenerative Diseases
Published 2021 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Fermented Soy Products: Beneficial Potential in Neurodegenerative Diseases
Authors
Keywords
-
Journal
Foods
Volume 10, Issue 3, Pages 636
Publisher
MDPI AG
Online
2021-03-18
DOI
10.3390/foods10030636
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- γ-PGA-Rich Chungkookjang, Short-Term Fermented Soybeans: Prevents Memory Impairment by Modulating Brain Insulin Sensitivity, Neuro-Inflammation, and the Gut–Microbiome–Brain Axis
- (2021) Do-Youn Jeong et al. Foods
- Short-term fermented soybeans with Bacillus amyloliquefaciens potentiated insulin secretion capacity and improving gut microbiome diversity and intestinal integrity to alleviate type 2 diabetic symptoms
- (2020) Do Yeon Jeong et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Association of soy and fermented soy product intake with total and cause specific mortality: prospective cohort study
- (2020) Ryoko Katagiri et al. BMJ-British Medical Journal
- Gochujang prepared using rice and wheat koji partially alleviates high‐fat diet‐induced obesity in rats
- (2020) Hee‐Kyoung Son et al. Food Science & Nutrition
- Riboflavin-overproducing lactobacilli for the enrichment of fermented soymilk: insights into improved nutritional and functional attributes
- (2020) Yun-Yang Zhu et al. APPLIED MICROBIOLOGY AND BIOTECHNOLOGY
- Physicochemical characteristics and isoflavones content during manufacture of short-time fermented soybean product (cheonggukjang)
- (2020) Yin-Zi Piao et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Calorie restriction improves aging-induced impairment of cognitive function in relation to deregulation of brain regional GABA system and corticosterone status
- (2020) Apala Chakraborty et al. MECHANISMS OF AGEING AND DEVELOPMENT
- Polyphenols as Caloric Restriction Mimetics Regulating Mitochondrial Biogenesis and Mitophagy
- (2020) Sergio Davinelli et al. TRENDS IN ENDOCRINOLOGY AND METABOLISM
- Large-scale genome-wide analysis links lactic acid bacteria from food with the gut microbiome
- (2020) Edoardo Pasolli et al. Nature Communications
- Polyphenols as Caloric-Restriction Mimetics and Autophagy Inducers in Aging Research
- (2020) Assylzhan Yessenkyzy et al. Nutrients
- Mitochondrial Homeostasis and Signaling in Parkinson’s Disease
- (2020) Antonella Scorziello et al. Frontiers in Aging Neuroscience
- Production of O-desmethylangolensin, tetrahydrodaidzein, 6’-hydroxy-O-desmethylangolensin and 2-(4-hydroxyphenyl)-propionic acid in fermented soy beverage by lactic acid bacteria and Bifidobacterium strains
- (2020) Ángela Peirotén et al. FOOD CHEMISTRY
- A review on mushroom-derived bioactive peptides: Preparation and biological activities
- (2020) Juanjuan Zhou et al. FOOD RESEARCH INTERNATIONAL
- Pinosylvin provides neuroprotection against cerebral ischemia and reperfusion injury through enhancing PINK1/Parkin mediated mitophagy and Nrf2 pathway
- (2020) Hui Xu et al. Journal of Functional Foods
- Tempeh Consumption and Cognitive Improvement in Mild Cognitive Impairment
- (2020) Yvonne Suzy Handajani et al. DEMENTIA AND GERIATRIC COGNITIVE DISORDERS
- Mitophagy pathways in health and disease
- (2020) Samuel A. Killackey et al. JOURNAL OF CELL BIOLOGY
- Circadian alterations in patients with neurodegenerative diseases: Neuropathological basis of underlying network mechanisms
- (2020) Karim Fifel et al. NEUROBIOLOGY OF DISEASE
- Review of the health benefits of habitual consumption of miso soup: focus on the effects on sympathetic nerve activity, blood pressure, and heart rate
- (2020) Koji Ito Environmental Health and Preventive Medicine
- Identification of a novel umami peptide in tempeh (Indonesian fermented soybean) and its binding mechanism to the umami receptor T1R
- (2020) Muhamad Nur Ghoyatul Amin et al. FOOD CHEMISTRY
- Habitual Miso (Fermented Soybean Paste) Consumption Is Associated with a Low Prevalence of Sarcopenia in Patients with Type 2 Diabetes: A Cross-Sectional Study
- (2020) Fuyuko Takahashi et al. Nutrients
- Brain-Gut-Microbiota Axis in Alzheimer’s Disease
- (2019) Karol Kowalski et al. Journal of Neurogastroenterology and Motility
- Miso (Fermented Soybean Paste) Suppresses Visceral Fat Accumulation in Mice, Especially in Combination with Exercise
- (2019) Ran Okouchi et al. Nutrients
- Alpha-Synuclein in Peripheral Tissues in Parkinson’s Disease
- (2019) Ling-Yan Ma et al. ACS Chemical Neuroscience
- Mechanisms and roles of mitophagy in neurodegenerative diseases
- (2019) Yan Wang et al. CNS Neuroscience & Therapeutics
- Outstanding Questions in Mitophagy: What We Do and Do Not Know
- (2019) Lambert Montava-Garriga et al. JOURNAL OF MOLECULAR BIOLOGY
- Probiotics mixture increases butyrate, and subsequently rescues the nigral dopaminergic neurons from MPTP and rotenone-induced neurotoxicity
- (2019) Sunil Srivastav et al. JOURNAL OF NUTRITIONAL BIOCHEMISTRY
- Beneficial microbiota. Probiotics and pharmaceutical products in functional nutrition and medicine
- (2019) Galina Novik et al. MICROBES AND INFECTION
- Doenjang, A Korean Traditional Fermented Soybean Paste, Ameliorates Neuroinflammation and Neurodegeneration in Mice Fed a High-Fat Diet
- (2019) Je Won Ko et al. Nutrients
- Oxidative stress in the aging substantia nigra and the etiology of Parkinson's disease
- (2019) Benjamin G. Trist et al. AGING CELL
- Emerging Signal Regulating Potential of Genistein Against Alzheimer’s Disease: A Promising Molecule of Interest
- (2019) Md. Sahab Uddin et al. Frontiers in Cell and Developmental Biology
- Fermented Foods: Definitions and Characteristics, Impact on the Gut Microbiota and Effects on Gastrointestinal Health and Disease
- (2019) Eirini Dimidi et al. Nutrients
- Bacillus Subtilis Delays Neurodegeneration and Behavioral Impairment in the Alzheimer’s Disease Model Caenorhabditis Elegans
- (2019) Sebastián Cogliati et al. JOURNAL OF ALZHEIMERS DISEASE
- How fermentation by lactic acid bacteria can address safety issues in legumes food products?
- (2019) Hélène Licandro et al. FOOD CONTROL
- Damage to dopaminergic neurons by oxidative stress in Parkinson's disease (Review)
- (2018) Ji‑Dong Guo et al. INTERNATIONAL JOURNAL OF MOLECULAR MEDICINE
- In vitro stability of bioactive peptides derived from fermented soy milk against heat treatment, pH and gastrointestinal enzymes
- (2018) Brij Pal Singh et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Evaluation of probiotic Bacillus subtilis P229 isolated from cheonggukjang and its application in soybean fermentation
- (2018) Hye-Lin Jeon et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Role of Plant-Derived Flavonoids and Their Mechanism in Attenuation of Alzheimer’s and Parkinson’s Diseases: An Update of Recent Data
- (2018) Ghulam Hussain et al. MOLECULES
- Nutritional patterns associated with the maintenance of neurocognitive functions and the risk of dementia and Alzheimer’s disease: A focus on human studies
- (2018) Francesca Pistollato et al. PHARMACOLOGICAL RESEARCH
- On Cell Loss and Selective Vulnerability of Neuronal Populations in Parkinson's Disease
- (2018) Nicolas Giguère et al. Frontiers in Neurology
- Lactobacillus plantarum C29-Fermented Soybean (DW2009) Alleviates Memory Impairment in 5XFAD Transgenic Mice by Regulating Microglia Activation and Gut Microbiota Composition
- (2018) Hae-Ji Lee et al. MOLECULAR NUTRITION & FOOD RESEARCH
- Bioactivity of soy-based fermented foods: A review
- (2018) Zhen-Hui Cao et al. BIOTECHNOLOGY ADVANCES
- An insight into the health benefits of fermented soy products
- (2018) Muthukumaran Jayachandran et al. FOOD CHEMISTRY
- Isolation of immune-regulatory Tetragenococcus halophilus from miso
- (2018) Toshihiko Kumazawa et al. PLoS One
- Soyasapogenol B and Genistein Attenuate Lipopolysaccharide-Induced Memory Impairment in Mice by the Modulation of NF-κB-Mediated BDNF Expression
- (2017) Hae-Ji Lee et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Comparison of physicochemical properties and antioxidant activities of fermented soybean-based red pepper paste, Gochujang, prepared with five different red pepper (Capsicum annuum L.) varieties
- (2017) Hyun Jung Yang et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Sodium butyrate exerts protective effect against Parkinson's disease in mice via stimulation of glucagon like peptide-1
- (2017) Jiaming Liu et al. JOURNAL OF THE NEUROLOGICAL SCIENCES
- Interactions between the microbiota, immune and nervous systems in health and disease
- (2017) Thomas C Fung et al. NATURE NEUROSCIENCE
- Selective neuronal vulnerability in Parkinson disease
- (2017) D. James Surmeier et al. NATURE REVIEWS NEUROSCIENCE
- The protective effects of probiotic-fermented soymilk on high-fat diet-induced hyperlipidemia and liver injury
- (2017) Xiao-lei Zhang et al. Journal of Functional Foods
- Pathology of Neurodegenerative Diseases
- (2017) Brittany N. Dugger et al. Cold Spring Harbor Perspectives in Biology
- Neuronal Mitophagy in Neurodegenerative Diseases
- (2017) Marta Martinez-Vicente Frontiers in Molecular Neuroscience
- Gut microbiome alterations in Alzheimer’s disease
- (2017) Nicholas M. Vogt et al. Scientific Reports
- The ubiquitin signal and autophagy: an orchestrated dance leading to mitochondrial degradation
- (2016) Koji Yamano et al. EMBO REPORTS
- Formation of propionate and butyrate by the human colonic microbiota
- (2016) Petra Louis et al. ENVIRONMENTAL MICROBIOLOGY
- Anti-neuroinflammatory activities of indole alkaloids from kanjang (Korean fermented soy source) in lipopolysaccharide-induced BV2 microglial cells
- (2016) Dong-Cheol Kim et al. FOOD CHEMISTRY
- Anti-obesity effects of gochujang products prepared using rice koji and soybean meju in rats
- (2016) H. W. Shin et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Gut instincts: microbiota as a key regulator of brain development, ageing and neurodegeneration
- (2016) Timothy G. Dinan et al. JOURNAL OF PHYSIOLOGY-LONDON
- Probiotics, gut microbiota, and their influence on host health and disease
- (2016) Borja Sánchez et al. MOLECULAR NUTRITION & FOOD RESEARCH
- The road to restoring neural circuits for the treatment of Alzheimer's disease
- (2016) Rebecca G. Canter et al. NATURE
- The neuropharmacology of butyrate: The bread and butter of the microbiota-gut-brain axis?
- (2016) Roman M. Stilling et al. NEUROCHEMISTRY INTERNATIONAL
- Butyrate, neuroepigenetics and the gut microbiome: Can a high fiber diet improve brain health?
- (2016) Megan W. Bourassa et al. NEUROSCIENCE LETTERS
- Role of gut microbiota and nutrients in amyloid formation and pathogenesis of Alzheimer disease
- (2016) Francesca Pistollato et al. NUTRITION REVIEWS
- Production of bioactive peptides during soybean fermentation and their potential health benefits
- (2016) Samurailatpam Sanjukta et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Probiotic Soy Product Supplemented with Isoflavones Improves the Lipid Profile of Moderately Hypercholesterolemic Men: A Randomized Controlled Trial
- (2016) Daniela Cardoso Umbelino Cavallini et al. Nutrients
- Impact of the gut microbiota on inflammation, obesity, and metabolic disease
- (2016) Claire L. Boulangé et al. Genome Medicine
- Enhancement of β-secretase inhibition and antioxidant activities oftempeh, a fermented soybean cake through enrichment of bioactive aglycones
- (2015) Aliya Ahmad et al. PHARMACEUTICAL BIOLOGY
- Effect of orally administered soy milk fermented withLactobacillus plantarumLAB12 and physical exercise on murine immune responses
- (2015) M. Appukutty et al. Beneficial Microbes
- Direct evidence of Parkinson pathology spread from the gastrointestinal tract to the brain in rats
- (2014) Staffan Holmqvist et al. ACTA NEUROPATHOLOGICA
- Comparison of saponin composition and content in wild soybean (Glycine sojaSieb. and Zucc.) before and after germination
- (2014) Panneerselvam Krishnamurthy et al. BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY
- Fermenting soybeans with Bacillus licheniformis potentiates their capacity to improve cognitive function and glucose homeostaisis in diabetic rats with experimental Alzheimer’s type dementia
- (2014) Hye Jeong Yang et al. EUROPEAN JOURNAL OF NUTRITION
- Primary and secondary metabolite profiling of doenjang, a fermented soybean paste during industrial processing
- (2014) Su Yun Lee et al. FOOD CHEMISTRY
- Phytoestrogens and cognitive function: a review
- (2014) Mira Soni et al. MATURITAS
- Soyasaponins Can Blunt Inflammation by Inhibiting the Reactive Oxygen Species-Mediated Activation of PI3K/Akt/NF-kB Pathway
- (2014) Longying Zha et al. PLoS One
- Shared Mechanisms of Neurodegeneration in Alzheimer’s Disease and Parkinson’s Disease
- (2014) Anmu Xie et al. Biomed Research International
- Mechanisms Involved in the Therapeutic Effects of Soybean (Glycine Max)
- (2013) Asif Ahmad et al. INTERNATIONAL JOURNAL OF FOOD PROPERTIES
- Diet rapidly and reproducibly alters the human gut microbiome
- (2013) Lawrence A. David et al. NATURE
- Genistein antagonizes inflammatory damage induced by β-amyloid peptide in microglia through TLR4 and NF-κB
- (2013) Xin Zhou et al. NUTRITION
- Bacterial diversity of cheonggukjang, a traditional Korean fermented food, analyzed by barcoded pyrosequencing
- (2012) Young-Do Nam et al. FOOD CONTROL
- Investigation of biogenic amines in sufu (furu): A Chinese traditional fermented soybean food product
- (2012) Rong-Fa Guan et al. FOOD CONTROL
- Diversity, stability and resilience of the human gut microbiota
- (2012) Catherine A. Lozupone et al. NATURE
- Anti-Inflammatory Role of the Isoflavone Diadzein in Lipopolysaccharide-Stimulated Microglia: Implications for Parkinson’s Disease
- (2012) Shankar J. Chinta et al. NEUROTOXICITY RESEARCH
- Effects of lactic acid bacteria-fermented soy milk on melanogenesis in B16F0 melanocytes
- (2012) Yi-Ming Chen et al. Journal of Functional Foods
- Hypocholesterolemic Effects of Lactic Acid-Fermented Soymilk on Rats Fed a High Cholesterol Diet
- (2012) Maki Kobayashi et al. Nutrients
- Effect of the fermentation of whole soybean flour on the conversion of isoflavones from glycosides to aglycones
- (2011) Leomar H. da Silva et al. FOOD CHEMISTRY
- Effect of Peptide Size on Antioxidant Properties of African Yam Bean Seed (Sphenostylis stenocarpa) Protein Hydrolysate Fractions
- (2011) Comfort F. Ajibola et al. INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
- β-Carboline Derivatives and Diphenols from Soy Sauce Are in Vitro Quinone Reductase (QR) Inducers
- (2011) Ying Li et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Antiosteoporotic Effects ofLactobacillus-Fermented Soy Skim Milk on Bone Mineral Density and the Microstructure of Femoral Bone in Ovariectomized Mice
- (2011) Shen-Shih Chiang et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- FERMENTATION OF GROUP B SOYASAPONINS WITH PROBIOTIC LACTOBACILLUS RHAMNOSUS
- (2011) WEI ZHANG et al. JOURNAL OF FOOD BIOCHEMISTRY
- Simultaneous Enhancement of Free Isoflavone Content and Antioxidant Potential of Soybean by Fermentation with Aspergillus oryzae
- (2011) Dae Hwan Nam et al. JOURNAL OF FOOD SCIENCE
- Analyses of bacterial communities in meju, a Korean traditional fermented soybean bricks, by cultivation-based and pyrosequencing methods
- (2011) Yi-Seul Kim et al. JOURNAL OF MICROBIOLOGY
- Diet Drives Convergence in Gut Microbiome Functions Across Mammalian Phylogeny and Within Humans
- (2011) B. D. Muegge et al. SCIENCE
- Non-isoflavone Phytochemicals in Soy and Their Health Effects
- (2010) Jie Kang et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Some Biochemical and Physical Changes during the Preparation of the Enzyme-Ripening Sufu, a Fermented Product of Soybean Curd
- (2010) Yen-Yi Li et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Antihypertensive Effect of Peptide-Enriched Soy Sauce-Like Seasoning and Identification of Its Angiotensin I-Converting Enzyme Inhibitory Substances
- (2010) Takeharu Nakahara et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Bioconversion of isoflavone glycosides to aglycones, mineral bioavailability and vitamin B complex in fermented soymilk by probiotic bacteria and yeast
- (2010) C.R. Rekha et al. JOURNAL OF APPLIED MICROBIOLOGY
- Antidiabetic effects of fermented soybean products on type 2 diabetes
- (2010) Dae Young Kwon et al. NUTRITION RESEARCH
- Targeting the correct HDAC(s) to treat cognitive disorders
- (2010) André Fischer et al. TRENDS IN PHARMACOLOGICAL SCIENCES
- Cell death pathways in Parkinson’s disease: proximal triggers, distal effectors, and final steps
- (2009) Oren A. Levy et al. APOPTOSIS
- Estradiol or genistein prevent Alzheimer's disease-associated inflammation correlating with an increase PPARγ expression in cultured astrocytes
- (2009) Soraya L. Valles et al. BRAIN RESEARCH
- Food phenolics and lactic acid bacteria
- (2009) Héctor Rodríguez et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Effects of a high daily dose of soy isoflavones on DNA damage, apoptosis, and estrogenic outcomes in healthy postmenopausal women
- (2009) Elena A. Pop et al. MENOPAUSE-THE JOURNAL OF THE NORTH AMERICAN MENOPAUSE SOCIETY
- Chemical and Biological Characterization of Oleanane Triterpenoids from Soy
- (2009) Wei Zhang et al. MOLECULES
- Soy isoflavones attenuate oxidative stress and improve parameters related to aging and Alzheimer’s disease in C57BL/6J mice treated with d-galactose
- (2008) Huei-Min Hsieh et al. FOOD AND CHEMICAL TOXICOLOGY
- Structures and properties of antioxidative peptides derived from royal jelly protein
- (2008) Hang Guo et al. FOOD CHEMISTRY
- Soybean Bioactive Components and their Implications to Health—A Review
- (2008) Joel Isanga et al. FOOD REVIEWS INTERNATIONAL
- Development of a RAPD-PCR method for identification of Bacillus species isolated from Cheonggukjang
- (2008) Gun-Hee Kwon et al. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
- Amyloid-Degrading Ability of Nattokinase fromBacillus subtilisNatto
- (2008) Ruei-Lin Hsu et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Molecular and Physical Characteristics of Squid (Todarodes pacificus) Skin Collagens and Biological Properties of Their Enzymatic Hydrolysates
- (2008) K.A. Nam et al. JOURNAL OF FOOD SCIENCE
- In vitro and in vivo studies on the antioxidant activities of the aqueous extracts of Douchi (a traditional Chinese salt-fermented soybean food)
- (2007) Dong Wang et al. FOOD CHEMISTRY
- Neuroprotective effects of genistein on dopaminergic neurons in the mice model of Parkinson's disease
- (2007) Li-Xing Liu et al. NEUROSCIENCE RESEARCH
Find the ideal target journal for your manuscript
Explore over 38,000 international journals covering a vast array of academic fields.
SearchAsk a Question. Answer a Question.
Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.
Get Started