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

Abstract

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.

Current Perspectives on the Beneficial Effects of Soybean Isoflavones and Their Metabolites for Humans

“…(6) Isoflavones prevent calcium leaks from the bones by elevating vitamin D activity that enhances calcium absorption, thus lowering the risk of osteoporosis. (7) The reported effects of isoflavones include reducing blood pressure, enhancing the effects of lipid metabolism, anti-mutational effects, antimicrobial activity, antiviral activity, and skin protective effects.…”

“…Asian countries consume isoflavones in tofu, tempeh, miso, natto, and cheonggukjang; in Western countries, it is mainly consumed in the form of dairy substitutes, such as soy milk, soy cheese, and soy yogurt [7,8]. Isoflavones occur in food as either sugarbound glycosides or as aglycones, without a sugar molecule; aglycones are known to be more bioavailable than glycosides [9].…”

Genistein—Opportunities Related to an Interesting Molecule of Natural Origin

“…CGJ is a soybean paste fermented by Bacillus , Lactobacillus , Leuconostoc and Enterococcus strains. The fermentation process of CGJ increases the content of active substances, including genistein [ 42 ]. In soy milk fermented by Schleiferilactobacillus harbinensis M1 , the glucoside form of isoflavone (genistin) was converted to the active aglycone form (genistein).…”

Beneficial Effects of Soybean-Derived Bioactive Peptides

“…Soybeans contain phytochemicals that possess anticancer, antiaging, antirenal failure, antiobesity, and anticholesterolemic activities. These phytochemicals can also inhibit HIV; prevent gallstone formation, senile dementia, and hyperlipidemia; promote diuretic action; suppress arteriosclerosis, provide relief from constipation; and prevent cardiovascular disease [4][5][6][7]. Therefore, soybeans are involved in the prevention of chronic diseases.…”

“…Soybean fermentation is accomplished by either B. subtilis or B. licheniformis. This fermentation attentuates the spoiling potentials of gut microbiota and tolerates infection by pathogenic bacteria via the absorption of toxic molecules in humans [5]. This review summarizes the physiological activity of soy protein-based bioactive peptide and determines its potential as a "well-being" food.…”