“…Other methods include endogenous microbial activity of fermented foods such as cheese and yogurt (Je, Park, Jung, Park, & Kim, 2005). Also genetically modified proteins, such as the soybean proglycin A1aB1b, can be designed to carry multiple copies of bioactive sequences (Prak, Maruyama, Maruyama, & Utsumi, 2006).…”