Fermented Soypastes, Doenjang and Cheonggukjang, and Obesity

Lee, Myoungsook; Park, Yongsoon

doi:10.1016/b978-0-12-407869-7.00022-2

Cited by 1 publication

(1 citation statement)

References 95 publications

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“…This valuable grain is widely used in many traditional fermented dishes. Many Asian countries, including China, Indonesia, India, Vietnam, and Japan, produce different types of fermented soyfoods such as tempeh, miso, natto, douchi, and hawaijar [ 159 , 160 ]. Bacteria, yeasts, molds, or a combination of each contribute to the fermentation of soybeans endowing the final products with better texture, enriched flavor, and high nutritional value [ 161 ].…”

Section: Fermented Soy Productsmentioning

confidence: 99%

Anti-Inflammatory and Immunomodulatory Properties of Fermented Plant Foods

et al. 2021

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Fermented plant foods are gaining wide interest worldwide as healthy foods due to their unique sensory features and their health-promoting potentials, such as antiobesity, antidiabetic, antihypertensive, and anticarcinogenic activities. Many fermented foods are a rich source of nutrients, phytochemicals, bioactive compounds, and probiotic microbes. The excellent biological activities of these functional foods, such as anti-inflammatory and immunomodulatory functions, are widely attributable to their high antioxidant content and lactic acid-producing bacteria (LAB). LAB contribute to the maintenance of a healthy gut microbiota composition and improvement of local and systemic immunity. Besides, antioxidant compounds are involved in several functional properties of fermented plant products by neutralizing free radicals, regulating antioxidant enzyme activities, reducing oxidative stress, ameliorating inflammatory responses, and enhancing immune system performance. Therefore, these products may protect against chronic inflammatory diseases, which are known as the leading cause of mortality worldwide. Given that a large body of evidence supports the role of fermented plant foods in health promotion and disease prevention, we aim to discuss the potential anti-inflammatory and immunomodulatory properties of selected fermented plant foods, including berries, cabbage, and soybean products, and their effects on gut microbiota.

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Section: Fermented Soy Productsmentioning

confidence: 99%