Fermented Soy Products: Beneficial Potential in Neurodegenerative Diseases

Diet rapidly and reproducibly alters the human gut microbiome

David, L. A., Maurice, C. F., Carmody, R. N., Gootenberg, D. B., Button, J. E., Wolfe, B. E., Ling, A. V., Devlin, A. S., Varma, Y., Fischbach, M. A., et al. (2014) · Nature · doi:10.1038/nature12820 · Cited by 10,100 · see citing works

Diversity, stability and resilience of the human gut microbiota

Lozupone, C. A., Stombaugh, J. I., Gordon, J. I., Jansson, J. K., & Knight, R. (2012) · Nature · doi:10.1038/nature11550 · Cited by 5,533 · see citing works

Formation of propionate and butyrate by the human colonic microbiota

Louis, P., & Flint, H. J. (2017) · Environmental Microbiology · doi:10.1111/1462-2920.13589 · Cited by 3,028 · see citing works

Gut microbiome alterations in Alzheimer’s disease

Vogt, N. M., Kerby, R. L., Dill-McFarland, K. A., Harding, S. J., Merluzzi, A. P., Johnson, S. C., Carlsson, C. M., Asthana, S., Zetterberg, H., Blennow, K., et al. (2017) · Scientific Reports · doi:10.1038/s41598-017-13601-y · Cited by 2,137 · see citing works

Diet Drives Convergence in Gut Microbiome Functions Across Mammalian Phylogeny and Within Humans

Muegge, B. D., Kuczynski, J., Knights, D., Clemente, J. C., González, A., Fontana, L., Henrissat, B., Knight, R., & Gordon, J. I. (2011) · Science · doi:10.1126/science.1198719 · Cited by 1,988 · see citing works

Interactions between the microbiota, immune and nervous systems in health and disease

Fung, T. C., Olson, C. A., & Hsiao, E. Y. (2017) · Nature Neuroscience · doi:10.1038/nn.4476 · Cited by 1,900 · see citing works

World Population Prospects 2019: Highlights

Nations, U. (2019) · Statistical papers - United Nations. Series A, Population and vital statistics report · doi:10.18356/13bf5476-en · Cited by 1,879 · see citing works

Pathology of Neurodegenerative Diseases

Dugger, B. N., & Dickson, D. W. (2017) · Cold Spring Harbor Perspectives in Biology · doi:10.1101/cshperspect.a028035 · Cited by 1,665 · see citing works

Impact of the gut microbiota on inflammation, obesity, and metabolic disease

Boulangé, C. L., Neves, A. L., Chilloux, J., Nicholson, J. K., & Dumas, M.-E. (2016) · Genome Medicine · doi:10.1186/s13073-016-0303-2 · Cited by 1,438 · see citing works

Selective neuronal vulnerability in Parkinson disease

Surmeier, D. J., Obeso, J. A., & Halliday, G. M. (2017) · Nature reviews. Neuroscience · doi:10.1038/nrn.2016.178 · Cited by 1,121 · see citing works

Probiotics, gut microbiota, and their influence on host health and disease

Sánchez, B., Delgado, S., Blanco‐Míguez, A., Lourenço, A., Gueimonde, M., & Margolles, A. (2017) · Molecular Nutrition & Food Research · doi:10.1002/mnfr.201600240 · Cited by 1,104 · see citing works

Direct evidence of Parkinson pathology spread from the gastrointestinal tract to the brain in rats

Holmqvist, S., Chutna, O., Bousset, L., Aldrin-Kirk, P., Li, W., Björklund, T., Wang, Z.-Y., Roybon, L., Melki, R., & Li, J.-Y. (2014) · Acta Neuropathologica · doi:10.1007/s00401-014-1343-6 · Cited by 925 · see citing works

The neuropharmacology of butyrate: the bread and butter of the microbiota-gut-brain axis

Stilling, R. M., van de Wouw, M., Clarke, G., Stanton, C., Dinan, T. G., & Cryan, J. F. (2016) · Neurochemistry International · doi:10.1016/j.neuint.2016.06.011 · Cited by 891 · see citing works

Genistein, daidzein, and their .beta.-glycoside conjugates: antitumor isoflavones in soybean foods from American and Asian diets

Coward, L. U., Barnes, N. C., Setchell, K. D. R., & Barnes, S. (1993) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf00035a027 · Cited by 883 · see citing works

Brain-Gut-Microbiota Axis in Alzheimer’s Disease

Kowalski, K., & Mulak, A. (2019) · Journal of Neurogastroenterology and Motility · doi:10.5056/jnm18087 · Cited by 826 · see citing works

Gut instincts: microbiota as a key regulator of brain development, ageing and neurodegeneration

Dinan, T. G., & Cryan, J. F. (2017) · The Journal of Physiology · doi:10.1113/jp273106 · Cited by 813 · see citing works

Microbiota-Brain-Gut Axis and Neurodegenerative Diseases

Quigley, E. M. M. (2017) · Current Neurology and Neuroscience Reports · doi:10.1007/s11910-017-0802-6 · Cited by 804 · see citing works

Fermented foods: definitions and characteristics, impact on the gut microbiota and effects on gastrointestinal health and disease

Dimidi, E., Cox, S., Rossi, M., & Whelan, K. (2019) · Nutrients · doi:10.3390/nu11081806 · Cited by 801 · see citing works

Oxidative stress in the aging substantia nigra and the etiology of Parkinson's disease

Trist, B. G., Hare, D. J., & Double, K. L. (2019) · Aging Cell · doi:10.1111/acel.13031 · Cited by 778 · see citing works

Food phenolics and lactic acid bacteria

Rodrı́guez, H., Curiel, J. A., Landete, J. M., Rivas, B. D. L., de Felipe, F. L., Gómez‐Cordovés, C., Mancheño, J. M., & Múñoz, R. (2009) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2009.03.025 · Cited by 691 · see citing works

Microglial activation‐mediated delayed and progressive degeneration of rat nigral dopaminergic neurons: relevance to Parkinson's disease

Gao, H., Jiang, J., Wilson, B. C., Zhang, W., Hong, J., & Liu, B. (2002) · Journal of Neurochemistry · doi:10.1046/j.1471-4159.2002.00928.x · Cited by 690 · see citing works

Understanding cell death in parkinson's disease

Jenner, P., & Olanow, C. W. (1998) · Annals of Neurology · doi:10.1002/ana.410440712 · Cited by 686 · see citing works

Oxidative stress in brain aging, neurodegenerative and vascular diseases: An overview

Mariani, E., Polidori, M. C., Cherubini, A., & Mecocci, P. (2005) · Journal of Chromatography B · doi:10.1016/j.jchromb.2005.04.023 · Cited by 682 · see citing works

Butyrate, neuroepigenetics and the gut microbiome: Can a high fiber diet improve brain health?

Bourassa, M. W., Alim, I., Bultman, S. J., & Ratan, R. R. (2016) · Neuroscience Letters · doi:10.1016/j.neulet.2016.02.009 · Cited by 636 · see citing works

A novel fibrinolytic enzyme (nattokinase) in the vegetable cheese Natto; a typical and popular soybean food in the Japanese diet

Sumi, H., Hamada, H., Tsushima, H., Mihara, H., & MURAKI, H. (1987) · Cellular and Molecular Life Sciences · doi:10.1007/bf01956052 · Cited by 573 · see citing works

The road to restoring neural circuits for the treatment of Alzheimer's disease

Canter, R. G., Penney, J., & Tsai, L.-H. (2016) · Nature · doi:10.1038/nature20412 · Cited by 565 · see citing works

Role of gut microbiota and nutrients in amyloid formation and pathogenesis of Alzheimer disease

Pistollato, F., Sumalla Cano, S., Elio, I., Masias Vergara, M., Giampieri, F., & Battino, M. (2016) · Nutrition Reviews · doi:10.1093/nutrit/nuw023 · Cited by 496 · see citing works

Production of bioactive peptides during soybean fermentation and their potential health benefits

Sanjukta, S., & Kumar, A. (2016) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2016.01.010 · Cited by 459 · see citing works

Interactions of pathological proteins in neurodegenerative diseases

Spires‐Jones, T. L., Attems, J., & Thal, D. R. (2017) · Acta Neuropathologica · doi:10.1007/s00401-017-1709-7 · Cited by 424 · see citing works

On Cell Loss and Selective Vulnerability of Neuronal Populations in Parkinson's Disease

Giguère, N., Burke, S., & Trudeau, L. (2018) · Frontiers in Neurology · doi:10.3389/fneur.2018.00455 · Cited by 415 · see citing works

Compositional Changes in Trypsin Inhibitors, Phytic Acid, Saponins and Isoflavones Related to Soybean Processing

Anderson, R. L., & Wolf, W. J. (1995) · Journal of Nutrition · doi:10.1093/jn/125.3_suppl.581s · Cited by 410 · see citing works

Structures and properties of antioxidative peptides derived from royal jelly protein

Guo, H., Kouzuma, Y., & Yonekura, M. (2008) · Food Chemistry · doi:10.1016/j.foodchem.2008.06.081 · Cited by 395 · see citing works

Antidiabetic effects of fermented soybean products on type 2 diabetes

Kwon, D. Y., Daily, J. W., Kim, H., & Park, S. (2010) · Nutrition Research · doi:10.1016/j.nutres.2009.11.004 · Cited by 368 · see citing works

Large-scale genome-wide analysis links lactic acid bacteria from food with the gut microbiome

Pasolli, E., De Filippis, F., Mauriello, I. E., Cumbo, F., Walsh, A. M., Leech, J., Cotter, P. D., Segata, N., & Ercolini, D. (2020) · Nature Communications · doi:10.1038/s41467-020-16438-8 · Cited by 367 · see citing works

Targeting the correct HDAC(s) to treat cognitive disorders

Fischer, A., Sananbenesi, F., Mungenast, A. E., & Tsai, L. (2010) · Trends in Pharmacological Sciences · doi:10.1016/j.tips.2010.09.003 · Cited by 355 · see citing works

Damage to dopaminergic neurons by oxidative stress in Parkinson's disease (Review)

Guo, J., Zhao, X., Li, Y., Li, G., & Liu, X. (2018) · International Journal of Molecular Medicine · doi:10.3892/ijmm.2018.3406 · Cited by 347 · see citing works

A Chinese fermented soybean food

Han, B., Rombouts, F. M., & Nout, M. J. R. (2001) · International Journal of Food Microbiology · doi:10.1016/s0168-1605(00)00523-7 · Cited by 318 · see citing works

Effect of Peptide Size on Antioxidant Properties of African Yam Bean Seed (Sphenostylis stenocarpa) Protein Hydrolysate Fractions

Ajibola, C. F., Fashakin, J. B., Fagbemi, T. N., & Aluko, R. E. (2011) · International Journal of Molecular Sciences · doi:10.3390/ijms12106685 · Cited by 308 · see citing works

Quantification of genistein and genistin in soybeans and soybean products

Fukutake, M., Takahashi, M., Ishida, K., Kawamura, H., Sugimura, T., & Wakabayashi, K. (1996) · Food and Chemical Toxicology · doi:10.1016/0278-6915(96)87355-8 · Cited by 296 · see citing works

Cell death pathways in Parkinson’s disease: proximal triggers, distal effectors, and final steps

Levy, O. A., Malagelada, C., & Greene, L. A. (2009) · APOPTOSIS · doi:10.1007/s10495-008-0309-3 · Cited by 287 · see citing works

β-Amyloid-induced glial expression of both pro- and anti-inflammatory cytokines in cerebral cortex of aged transgenic Tg2576 mice with Alzheimer plaque pathology

Apelt, J., & Schliebs, R. (2001) · Brain Research · doi:10.1016/s0006-8993(00)03176-0 · Cited by 287 · see citing works

Purification and characterization of a fibrinolytic enzyme produced by Bacillus amyloliquefaciens DC-4 screened from douchi, a traditional Chinese soybean food

Peng, Y., Huang, Q., Zhang, R., & Zhang, Y. (2003) · Comparative Biochemistry and Physiology Part B Biochemistry and Molecular Biology · doi:10.1016/s1096-4959(02)00183-5 · Cited by 279 · see citing works

Antioxidative activities of soymilk fermented with lactic acid bacteria and bifidobacteria

Wang, Y.-C., Yu, R., & Chou, C. (2005) · Food Microbiology · doi:10.1016/j.fm.2005.01.020 · Cited by 278 · see citing works

An insight into the health benefits of fermented soy products

Jayachandran, M., & Xu, B. (2018) · Food Chemistry · doi:10.1016/j.foodchem.2018.07.158 · Cited by 268 · see citing works

From miso, sak? and shoyu to cosmetics: a century of science for kojic acid

Bentley, R. (2006) · Natural Product Reports · doi:10.1039/b603758p · Cited by 256 · see citing works

Nutritional patterns associated with the maintenance of neurocognitive functions and the risk of dementia and Alzheimer's disease: a focus on human studies

Pistollato, F., Iglesias, R. C., Ruiz, R., Aparicio, S., Crespo, J., Lopez, L. D., Manna, P. P., Giampieri, F., & Battino, M. (2018) · Pharmacological Research · doi:10.1016/j.phrs.2018.03.012 · Cited by 247 · see citing works

The ubiquitin signal and autophagy: an orchestrated dance leading to mitochondrial degradation

Yamano, K., Matsuda, N., & Tanaka, K. (2016) · EMBO Reports · doi:10.15252/embr.201541486 · Cited by 239 · see citing works

Five years of research on health risks and benefits of Maillard reaction products: An update

Somoza, V. (2005) · Molecular Nutrition & Food Research · doi:10.1002/mnfr.200500034 · Cited by 238 · see citing works

Mitophagy pathways in health and disease

Killackey, S. A., Philpott, D. J., & Girardin, S. E. (2020) · The Journal of Cell Biology · doi:10.1083/jcb.202004029 · Cited by 236 · see citing works

Bioactivity of soy-based fermented foods: A review

Cao, Z.-H., Green-Johnson, J. M., Buckley, N. D., & Lin, Q.-Y. (2019) · Biotechnology Advances · doi:10.1016/j.biotechadv.2018.12.001 · Cited by 231 · see citing works

Sodium butyrate exerts protective effect against Parkinson's disease in mice via stimulation of glucagon like peptide-1

Liu, J., Wang, F., Liu, S., Du, J., Hu, X., Xiong, J., Fang, R., Chen, W., & Sun, J. (2017) · Journal of the Neurological Sciences · doi:10.1016/j.jns.2017.08.3235 · Cited by 218 · see citing works

Neuronal Mitophagy in Neurodegenerative Diseases

Martínez‐Vicente, M. (2017) · Frontiers in Molecular Neuroscience · doi:10.3389/fnmol.2017.00064 · Cited by 216 · see citing works

Mechanisms and roles of mitophagy in neurodegenerative diseases

Wang, Y., Liu, N., & Lu, B. (2019) · CNS Neuroscience & Therapeutics · doi:10.1111/cns.13140 · Cited by 214 · see citing works

Probiotics mixture increases butyrate, and subsequently rescues the nigral dopaminergic neurons from MPTP and rotenone-induced neurotoxicity

Srivastav, S., Neupane, S., Bhurtel, S., Katila, N., Maharjan, S., Choi, H., Hong, J. T., & Choi, D.-Y. (2019) · The Journal of Nutritional Biochemistry · doi:10.1016/j.jnutbio.2019.03.021 · Cited by 212 · see citing works

Outstanding Questions in Mitophagy: What We Do and Do Not Know

Montava‐Garriga, L., & Ganley, I. G. (2019) · Journal of Molecular Biology · doi:10.1016/j.jmb.2019.06.032 · Cited by 209 · see citing works

Korean traditional fermented soybean products: Jang

Shin, D.-H., & Jeong, D. (2015) · Journal of Ethnic Foods · doi:10.1016/j.jef.2015.02.002 · Cited by 203 · see citing works

Soy isoflavones attenuate oxidative stress and improve parameters related to aging and Alzheimer’s disease in C57BL/6J mice treated with d-galactose

Hsieh, H.-M., Wu, W., & Hu, M. (2008) · Food and Chemical Toxicology · doi:10.1016/j.fct.2008.12.026 · Cited by 199 · see citing works

Shared Mechanisms of Neurodegeneration in Alzheimer’s Disease and Parkinson’s Disease

Xie, A., Gao, J., Xu, L., & Meng, D.-M. (2014) · BioMed Research International · doi:10.1155/2014/648740 · Cited by 196 · see citing works

In vitro and in vivo studies on the antioxidant activities of the aqueous extracts of Douchi (a traditional Chinese salt-fermented soybean food)

Wang, D., Wang, L., Zhu, F., Zhu, J., Chen, X. D., Zou, L., Saito, M., & Li-te, L. (2007) · Food Chemistry · doi:10.1016/j.foodchem.2007.09.072 · Cited by 194 · see citing works

Estradiol or genistein prevent Alzheimer's disease-associated inflammation correlating with an increase PPARγ expression in cultured astrocytes

Valles, S. L., Dolz-Gaiton, P., Gambini, J., Borras, C., LLoret, A., Pallardo, F. V., & Viña, J. (2010) · Brain Research · doi:10.1016/j.brainres.2009.11.044 · Cited by 186 · see citing works

Bioconversion of isoflavone glycosides to aglycones, mineral bioavailability and vitamin B complex in fermented soymilk by probiotic bacteria and yeast

Rekha, C. R., & Vijayalakshmi, G. S. (2010) · Journal of Applied Microbiology · doi:10.1111/j.1365-2672.2010.04745.x · Cited by 185 · see citing works

Intake of Fermented Soybeans, Natto, Is Associated with Reduced Bone Loss in Postmenopausal Women: Japanese Population-Based Osteoporosis (JPOS) Study

Ikeda, Y., Iki, M., Morita, A., Kajita, E., Kagamimori, S., Kagawa, Y., & Yoneshima, H. (2006) · Journal of Nutrition · doi:10.1093/jn/136.5.1323 · Cited by 184 · see citing works

Soy isoflavone: The multipurpose phytochemical (Review)

Wang, Q., Xiao-yue, G., Tian, X., Zhang, Y., ZHANG, J., & ZHANG, P. (2013) · Biomedical Reports · doi:10.3892/br.2013.129 · Cited by 184 · see citing works

Isolation of Tannin-Degrading Lactobacilli from Humans and Fermented Foods

Osawa, R., Kuroiso, K., Goto, S., & Shimizu, A. (2000) · Applied and Environmental Microbiology · doi:10.1128/aem.66.7.3093-3097.2000 · Cited by 183 · see citing works

Soybean Bioactive Components and their Implications to Health—A Review

Isanga, J., & Guo-nong, Z. (2008) · Food Reviews International · doi:10.1080/87559120801926351 · Cited by 168 · see citing works

Vitamin K Content of Foods and Dietary Vitamin K Intake in Japanese Young Women

Kamao, M., Suhara, Y., Tsugawa, N., UWANO, M., YAMAGUCHI, N., Uenishi, K., Ishida, H., Sasaki, S., & Okano, T. (2007) · Journal of Nutritional Science and Vitaminology · doi:10.3177/jnsv.53.464 · Cited by 163 · see citing works

Non-isoflavone Phytochemicals in Soy and Their Health Effects

Kang, J., Badger, T. M., Ronis, M. J. J., & Wu, X. (2010) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf100901b · Cited by 153 · see citing works

Functional effects of Japanese style fermented soy sauce (shoyu) and its components

Kataoka, S. (2005) · Journal of Bioscience and Bioengineering · doi:10.1263/jbb.100.227 · Cited by 152 · see citing works

A review on mushroom-derived bioactive peptides: Preparation and biological activities

Zhou, J., Chen, M., Wu, S., Liao, X., Wang, J., Wu, Q., Zhuang, M., & Ding, Y. (2020) · Food Research International · doi:10.1016/j.foodres.2020.109230 · Cited by 146 · see citing works

Angiotensin I-converting enzyme inhibitory peptides in douchi, a Chinese traditional fermented soybean product

Zhang, J., Tatsumi, E., Ding, C., & Li-te, L. (2005) · Food Chemistry · doi:10.1016/j.foodchem.2005.06.024 · Cited by 140 · see citing works

Neuroprotective effects of genistein on dopaminergic neurons in the mice model of Parkinson's disease

Liu, L.-X., Chen, W.-F., Xie, J., & Wong, M. (2007) · Neuroscience Research · doi:10.1016/j.neures.2007.10.005 · Cited by 139 · see citing works

Phytoestrogens and cognitive function: a review

Soni, M., Rahardjo, T. B. W., Soekardi, R., Sulistyowati, Y., Lestariningsih, Yesufu-Udechuku, A., Irsan, A., & Hogervorst, E. (2014) · Maturitas · doi:10.1016/j.maturitas.2013.12.010 · Cited by 139 · see citing works

Soyasaponins Can Blunt Inflammation by Inhibiting the Reactive Oxygen Species-Mediated Activation of PI3K/Akt/NF-kB Pathway

Zha, L., Chen, J., Sun, S., Mao, L., Chu, X., Deng, H. X., Cai, J., Li, X., Liu, Z., & Cao, W. (2014) · PLoS ONE · doi:10.1371/journal.pone.0107655 · Cited by 134 · see citing works

Quantification of the Group B Soyasaponins by High-Performance Liquid Chromatography

Hu, J. Y., Lee, S., Hendrich, S., & Murphy, P. A. (2002) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf0114740 · Cited by 129 · see citing works

Antiosteoporotic Effects of <i>Lactobacillus</i>-Fermented Soy Skim Milk on Bone Mineral Density and the Microstructure of Femoral Bone in Ovariectomized Mice

Chiang, S.-S., & Pan, T.-M. (2011) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf2013716 · Cited by 128 · see citing works

A Review of Fermented Foods with Beneficial Effects on Brain and Cognitive Function

Kim, B., Hong, V. M., Yang, J., Hyun, H., Im, J. J., Hwang, J., Yoon, S. J., & Kim, J. E. (2016) · Preventive Nutrition and Food Science · doi:10.3746/pnf.2016.21.4.297 · Cited by 128 · see citing works

Antihypertensive Effect of Peptide-Enriched Soy Sauce-Like Seasoning and Identification of Its Angiotensin I-Converting Enzyme Inhibitory Substances

Nakahara, T., Sano, A., Yamaguchi, H., Sugimoto, K., Chikata, H., Kinoshita, E., & Uchida, R. (2010) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf903261h · Cited by 119 · see citing works

Emerging Signal Regulating Potential of Genistein Against Alzheimer’s Disease: A Promising Molecule of Interest

Uddin, M. S., & Kabir, M. T. (2019) · Frontiers in Cell and Developmental Biology · doi:10.3389/fcell.2019.00197 · Cited by 119 · see citing works

Analyses of bacterial communities in meju, a Korean traditional fermented soybean bricks, by cultivation-based and pyrosequencing methods

Kim, Y., Kim, M., Kwon, S.-W., Kim, S.-J., Park, I., Ka, J.-O., & Weon, H. (2011) · The Journal of Microbiology · doi:10.1007/s12275-011-0302-3 · Cited by 117 · see citing works

Polyphenols as Caloric Restriction Mimetics Regulating Mitochondrial Biogenesis and Mitophagy

Davinelli, S., De Stefani, D., De Vivo, I., & Scapagnini, G. (2020) · Trends in Endocrinology &amp; Metabolism · doi:10.1016/j.tem.2020.02.011 · Cited by 117 · see citing works

Primary and secondary metabolite profiling of doenjang, a fermented soybean paste during industrial processing

Lee, S. Y., Lee, S., Lee, S., Oh, J. Y., Jeon, E. J., Ryu, H. S., & Lee, C. H. (2014) · Food Chemistry · doi:10.1016/j.foodchem.2014.05.089 · Cited by 115 · see citing works

Polyphenols as Caloric-Restriction Mimetics and Autophagy Inducers in Aging Research

Yessenkyzy, A., Saliev, T. M., Zhanaliyeva, M., Masoud, A., Umbayev, B. A., Sergazy, S., Кривых, Е. А., Gulyayev, A., & Nurgozhin, T. S. (2020) · Nutrients · doi:10.3390/nu12051344 · Cited by 115 · see citing works

Amyloid-Degrading Ability of Nattokinase from Bacillus subtilis Natto

Hsu, R., Lee, K., Wang, J.-H., Lee, L. Y.-L., & Chen, R. P. ‐. (2008) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf803072r · Cited by 112 · see citing works

Role of Plant-Derived Flavonoids and Their Mechanism in Attenuation of Alzheimer’s and Parkinson’s Diseases: An Update of Recent Data

Hussain, G., Zhang, L., Rasul, A., Anwar, H., Sohail, M. U., Razzaq, A., Aziz, N., Shabbir, A., Ali, M. Z., & Sun, T. (2018) · Molecules · doi:10.3390/molecules23040814 · Cited by 106 · see citing works

Molecular and Physical Characteristics of Squid ( Todarodes pacificus ) Skin Collagens and Biological Properties of Their Enzymatic Hydrolysates

Nam, K. A., You, S. G., & Kim, S. M. (2008) · Journal of Food Science · doi:10.1111/j.1750-3841.2008.00722.x · Cited by 104 · see citing works

Identification of a novel umami peptide in tempeh (Indonesian fermented soybean) and its binding mechanism to the umami receptor T1R

Amin, M. N. G., Kusnadi, J., Hsu, J., Doerksen, R. J., & Huang, T. (2020) · Food Chemistry · doi:10.1016/j.foodchem.2020.127411 · Cited by 104 · see citing works

Genistein protects dopaminergic neurons by inhibiting microglial activation

Wang, X., Chen, S., Ma, G., Ye, M., & Lü, G. (2005) · Neuroreport · doi:10.1097/00001756-200502280-00013 · Cited by 99 · see citing works

Development of a RAPD-PCR method for identification of Bacillus species isolated from Cheonggukjang

Kwon, G., Lee, H.-A., Park, J. Y., Kim, J. S., Lim, J., Park, C., Kwon, D. Y., Kim, Y.-S., & Kim, J. H. (2008) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2008.12.013 · Cited by 97 · see citing works

Anti-α-glucosidase activity of Chinese traditionally fermented soybean (douchi)

Chen, J., Cheng, Y., Yamaki, K., & Li-te, L. (2006) · Food Chemistry · doi:10.1016/j.foodchem.2006.10.003 · Cited by 95 · see citing works

Efficient Production of γ-Polyglutamic Acid by Bacillus subtilis ( natto ) in Jar Fermenters

Ogawa, Y., Yamaguchi, F., Yuasa, K., & Tahara, Y. (1997) · Bioscience Biotechnology and Biochemistry · doi:10.1271/bbb.61.1684 · Cited by 95 · see citing works

B-vitamin enriched fermented soymilk: A novel strategy for soy-based functional foods development

Zhu, Y.-Y., Thakur, K., Feng, J., Cai, J.-S., Zhang, J., Hu, F., & Wei, Z. (2020) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2020.08.019 · Cited by 95 · see citing works

Genistein Antagonizes Inflammatory Damage Induced by β-amyloid Peptide in Microglia through TLR4 and NF-Κb

Zhou, X., Yuan, L., Zhao, X., Hou, C., Ma, W., Yu, H., & Xiao, R. (2014) · Nutrition · doi:10.1016/j.nut.2013.06.006 · Cited by 89 · see citing works

Effect of the fermentation of whole soybean flour on the conversion of isoflavones from glycosides to aglycones

da Silva, L. H., Celeghini, R. M. S., & Chang, Y. K. (2011) · Food Chemistry · doi:10.1016/j.foodchem.2011.03.079 · Cited by 88 · see citing works

Bacterial diversity of cheonggukjang, a traditional Korean fermented food, analyzed by barcoded pyrosequencing

Nam, Y., Yi, S.-H., & Lim, S. (2012) · Food Control · doi:10.1016/j.foodcont.2012.04.028 · Cited by 86 · see citing works

Alpha-Synuclein in Peripheral Tissues in Parkinson’s Disease

Ma, L., Liu, G.-L., Wang, D., Zhang, M., Kou, W., & Feng, T. (2019) · ACS Chemical Neuroscience · doi:10.1021/acschemneuro.8b00383 · Cited by 86 · see citing works

Immunological functions of soy sauce: hypoallergenicity and antiallergic activity of soy sauce

Kobayashi, M. (2005) · Journal of Bioscience and Bioengineering · doi:10.1263/jbb.100.144 · Cited by 85 · see citing works

Anti-Inflammatory Role of the Isoflavone Diadzein in Lipopolysaccharide-Stimulated Microglia: Implications for Parkinson’s Disease

Chinta, S. J., Ganesan, A., Rodrigues, P. R., Lithgow, G. J., & Andersen, J. K. (2012) · Neurotoxicity Research · doi:10.1007/s12640-012-9328-5 · Cited by 85 · see citing works

In vitro stability of bioactive peptides derived from fermented soy milk against heat treatment, pH and gastrointestinal enzymes

Singh, B. P., & Vij, S. (2018) · LWT · doi:10.1016/j.lwt.2018.01.066 · Cited by 85 · see citing works

New Antioxidant Isolated from Tempeh

ESAKI, H., Onozaki, H., Kawakishi, S., & Osawa, T. (1996) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf950454t · Cited by 83 · see citing works

Association of soy and fermented soy product intake with total and cause specific mortality: prospective cohort study

Katagiri, R., Sawada, N., Goto, A., Yamaji, T., Iwasaki, M., Noda, M., Iso, H., & Tsugane, S. (2020) · BMJ · doi:10.1136/bmj.m34 · Cited by 82 · see citing works

Probiotic Fermentation of Indigenous Food Mixture: Effect on Antinutrients and Digestibility of Starch and Protein

Sindhu, S. C., & Khetarpaul, N. (2001) · Journal of Food Composition and Analysis · doi:10.1006/jfca.2001.1022 · Cited by 81 · see citing works

Flavor and taste compounds analysis in Chinese solid fermented soy sauce

Yanfang, Z., & Wen-yi, T. (2009) · AFRICAN JOURNAL OF BIOTECHNOLOGY · doi:10.5897/ajb2009.000-9114 · Cited by 81 · see citing works

How fermentation by lactic acid bacteria can address safety issues in legumes food products?

Licandro, H., Ho, P. H., Nguyen, T. K. C., Petchkongkaew, A., Nguyen, H. V., Chu‐Ky, S., Nguyen, T. V. A., Lorn, D., & Waché, Y. (2019) · Food Control · doi:10.1016/j.foodcont.2019.106957 · Cited by 81 · see citing works

Probiotic Soy Product Supplemented with Isoflavones Improves the Lipid Profile of Moderately Hypercholesterolemic Men: A Randomized Controlled Trial

Cavallini, D., Manzoni, M. S. J., Bedani, R., Roselino, M. N., Celiberto, L. S., Vendramini, R. C., de Valdez, G., Abdalla, D. S. P., Pinto, R. A., Rosetto, D., et al. (2016) · Nutrients · doi:10.3390/nu8010052 · Cited by 80 · see citing works

Investigation of biogenic amines in sufu (furu): A Chinese traditional fermented soybean food product

Guan, R., Liu, Z.-F., Zhang, J., Wei, Y., Wahab, S., Liu, D., & Ye, X. (2012) · Food Control · doi:10.1016/j.foodcont.2012.10.033 · Cited by 79 · see citing works

Lactobacillus plantarum C29‐Fermented Soybean (DW2009) Alleviates Memory Impairment in 5XFAD Transgenic Mice by Regulating Microglia Activation and Gut Microbiota Composition

Lee, H., Hwang, Y., & Kim, D. (2018) · Molecular Nutrition & Food Research · doi:10.1002/mnfr.201800359 · Cited by 78 · see citing works

Beneficial microbiota. Probiotics and pharmaceutical products in functional nutrition and medicine

Novik, G. I., & Savich, V. V. (2019) · Microbes and Infection · doi:10.1016/j.micinf.2019.06.004 · Cited by 78 · see citing works

Chemical and Biological Characterization of Oleanane Triterpenoids from Soy

Zhang, W., & Popovich, D. G. (2009) · Molecules · doi:10.3390/molecules14082959 · Cited by 77 · see citing works

Bacillus Subtilis Delays Neurodegeneration and Behavioral Impairment in the Alzheimer’s Disease Model Caenorhabditis Elegans

Cogliati, S., Clementi, V., Francisco, M., Crespo, C., Argañaraz, F., & Grau, R. R. (2019) · Journal of Alzheimer s Disease · doi:10.3233/jad-190837 · Cited by 77 · see citing works

Riboflavin-overproducing lactobacilli for the enrichment of fermented soymilk: insights into improved nutritional and functional attributes

Zhu, Y.-Y., Thakur, K., Feng, J., Cai, J.-S., Zhang, J., Hu, F., Russo, P., Spano, G., & Wei, Z. (2020) · Applied Microbiology and Biotechnology · doi:10.1007/s00253-020-10649-1 · Cited by 77 · see citing works

Effect of fermented soy milk on the intestinal bacterial ecosystem

Cheng, I.-C. (2005) · World Journal of Gastroenterology · doi:10.3748/wjg.v11.i8.1225 · Cited by 75 · see citing works

The protective effects of probiotic-fermented soymilk on high-fat diet-induced hyperlipidemia and liver injury

Zhang, X.-L., Wu, Y., Wang, Y., Wang, X.-Z., Piao, C., Liu, J., Liu, Y., & Wang, Y. (2017) · Journal of Functional Foods · doi:10.1016/j.jff.2017.01.002 · Cited by 75 · see citing works

Mechanisms Involved in the Therapeutic Effects of Soybean (Glycine Max)

Ahmad, A., Hayat, I., Arif, S., Masud, T., Khalid, N., & Ahmed, A. (2013) · International Journal of Food Properties · doi:10.1080/10942912.2012.714828 · Cited by 67 · see citing works

Antioxidant activities of the water-soluble fraction in tempeh-like fermented soybean (GABA-tempeh)

Watanabe, N., Fujimoto, K., & Aoki, H. (2007) · International Journal of Food Sciences and Nutrition · doi:10.1080/09637480701343846 · Cited by 64 · see citing works

Effects of a high daily dose of soy isoflavones on DNA damage, apoptosis, and estrogenic outcomes in healthy postmenopausal women: A phase I clinical trial

Pop, E. A., Fischer, L. M., Coan, A. D., Gitzinger, M., Nakamura, J., & Zeisel, S. H. (2008) · Menopause · doi:10.1097/gme.0b013e318167b8f2 · Cited by 62 · see citing works

Antiplatelet Activity of Soy Sauce as Functional Seasoning

Tsuchiya, H., Satô, M., & Watanabe, I. (1999) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf990147d · Cited by 60 · see citing works

Enhancement of β-secretase inhibition and antioxidant activities of<i>tempeh</i>, a fermented soybean cake through enrichment of bioactive aglycones

Ahmad, A., Ramasamy, K., Majeed, A. B. A., & Mani, V. (2015) · Pharmaceutical Biology · doi:10.3109/13880209.2014.942791 · Cited by 60 · see citing works

Mutagenicity and antimutagenic effect of soymilk fermented with lactic acid bacteria and bifidobacteria

Hsieh, M., & Chou, C. (2006) · International Journal of Food Microbiology · doi:10.1016/j.ijfoodmicro.2006.04.034 · Cited by 59 · see citing works

Effect of miso (Japanese soybean paste) and NaCl on dmba‐induced rat mammary tumors

Baggott, J. E., Ha, T., Vaughn, W. H., Juliana, M. M., Hardin, J. M., & Grubbs, C. J. (1990) · Nutrition and Cancer · doi:10.1080/01635589009514083 · Cited by 55 · see citing works

Anti-neuroinflammatory activities of indole alkaloids from kanjang (Korean fermented soy source) in lipopolysaccharide-induced BV2 microglial cells

Kim, D., Quang, T. H., Yoon, C., Ngân, N. T. T., Lim, S., Lee, S., Kim, Y., & Oh, H. (2016) · Food Chemistry · doi:10.1016/j.foodchem.2016.06.068 · Cited by 54 · see citing works

Effect of Natural Fermentation on the Lectin of Lentils Measured by Immunological Methods

Cuadrado, C., Hajós, G., Burbano, C., Pedrosa, M. M., Ayet, G., Múzquiz, M., Pusztai, A. J., & Gelencsér, É. (2002) · Food and Agricultural Immunology · doi:10.1080/09540100220137655 · Cited by 53 · see citing works

Inhibition of benzo[a]pyrene-induced mouse forestomach neoplasia and reduction of H2O2 concentration in human polymorphonuclear leucocytes by flavour components of japanese-style fermented soy sauce

Kataoka, S., Liu, W., ALBRIGHT, K. J., STORKSON, J. M., & Pariza, M. W. (1997) · Food and Chemical Toxicology · doi:10.1016/s0278-6915(97)00009-4 · Cited by 51 · see citing works

Fermenting soybeans with Bacillus licheniformis potentiates their capacity to improve cognitive function and glucose homeostaisis in diabetic rats with experimental Alzheimer’s type dementia

Yang, H. J., Kwon, D. Y., Kim, H., Kim, M. J., Jung, D. Y., Kang, H. J., Kim, D. S., Kang, S., Moon, N. R., Shin, B. K., et al. (2014) · European Journal of Nutrition · doi:10.1007/s00394-014-0687-y · Cited by 51 · see citing works

Evaluation of probiotic Bacillus subtilis P229 isolated from cheonggukjang and its application in soybean fermentation

Jeon, H., Yang, S.-J., Son, S.-H., Kim, W.-S., Lee, N., & Paik, H. (2018) · LWT · doi:10.1016/j.lwt.2018.06.054 · Cited by 51 · see citing works

Effects of lactic acid bacteria-fermented soy milk on melanogenesis in B16F0 melanocytes

Chen, Y., Shih, T., Chiu, C. P., Pan, T., & Tsai, T. (2012) · Journal of Functional Foods · doi:10.1016/j.jff.2012.11.012 · Cited by 50 · see citing works

γ-PGA-Rich Chungkookjang, Short-Term Fermented Soybeans: Prevents Memory Impairment by Modulating Brain Insulin Sensitivity, Neuro-Inflammation, and the Gut–Microbiome–Brain Axis

Jeong, D., Ryu, M. S., Yang, H.-J., & Park, S. (2021) · Foods · doi:10.3390/foods10020221 · Cited by 50 · see citing works

Anti-obesity effects of gochujang products prepared using rice koji and soybean meju in rats

Shin, H., Jang, E., Moon, B., Lee, J. J., Lee, D. E., Lee, C. H., & Shin, C. S. (2016) · Journal of Food Science and Technology · doi:10.1007/s13197-015-2162-z · Cited by 49 · see citing works

Mitochondrial Homeostasis and Signaling in Parkinson’s Disease

Scorziello, A., Borzacchiello, D., Sisalli, M. J., Martino, R. D., Morelli, M., & Feliciello, A. (2020) · Frontiers in Aging Neuroscience · doi:10.3389/fnagi.2020.00100 · Cited by 49 · see citing works

New Paralytic Alkaloids, Asperparalines A, B and C, fromAspergillus japonicusJV-23

Hayashi, H., Nishimoto, Y., Akiyama, K., & Nozaki, H. (2000) · Bioscience Biotechnology and Biochemistry · doi:10.1271/bbb.64.111 · Cited by 47 · see citing works

Some Biochemical and Physical Changes during the Preparation of the Enzyme-Ripening Sufu, a Fermented Product of Soybean Curd

Li, Y.-Y., Yu, R., & Chou, C. (2010) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf904600a · Cited by 47 · see citing works

Tempeh Consumption and Cognitive Improvement in Mild Cognitive Impairment

Handajani, Y. S., Turana, Y., Yogiara, Y., Widjaja, N. T., Sani, T. P., Christianto, G. A. M., & Suwanto, A. (2020) · Dementia and Geriatric Cognitive Disorders · doi:10.1159/000510563 · Cited by 45 · see citing works

β-Carboline Derivatives and Diphenols from Soy Sauce Are in Vitro Quinone Reductase (QR) Inducers

Li, Y., Zhao, M., & Parkin, K. L. (2011) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf104653n · Cited by 44 · see citing works

Soyasapogenol B and Genistein Attenuate Lipopolysaccharide-Induced Memory Impairment in Mice by the Modulation of NF-κB-Mediated BDNF Expression

Lee, H.-J., Lim, S.-M., Ko, D.-B., Jeong, J.-J., Hwang, Y.-H., & Kim, D. (2017) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.7b02569 · Cited by 44 · see citing works

Parkinson’s disease and the non-motor symptoms: hyposmia, weight loss, osteosarcopenia

Rui, M. D., Inelmen, E. M., Trevisan, C., Pigozzo, S., Manzato, E., & Sergi, G. (2020) · Aging Clinical and Experimental Research · doi:10.1007/s40520-020-01470-x · Cited by 44 · see citing works

Pre-Treatment Effect of Different Doses of Soy Isoflavones on Spatial Learning and Memory in an Ovariectomized Animal Model of Alzheimer`s Disease

Sarkaki, A., Amani, R., Badavi, M., Moghadd, A. Z., Aligholi, H., Safahani, M., & Haghigh, M. H. (2008) · Pakistan Journal of Biological Sciences · doi:10.3923/pjbs.2008.1114.1119 · Cited by 40 · see citing works

Doenjang, A Korean Traditional Fermented Soybean Paste, Ameliorates Neuroinflammation and Neurodegeneration in Mice Fed a High-Fat Diet

Ko, J. W., Chung, Y.-S., Kwak, C. S., & Kwon, Y. H. (2019) · Nutrients · doi:10.3390/nu11081702 · Cited by 40 · see citing works

Hypocholesterolemic Effects of Lactic Acid-Fermented Soymilk on Rats Fed a High Cholesterol Diet

Kobayashi, M., Hirahata, R., Egusa, S., & Fukuda, M. (2012) · Nutrients · doi:10.3390/nu4091304 · Cited by 39 · see citing works

Metabolism of the Soy Isoflavones Daidzein and Genistein by Fungi Used in the Preparation of Various Fermented Soybean Foods

Chang, T., Ding, H., Tai, S. S. K., & Ching-Yi, W. U. (2007) · Bioscience Biotechnology and Biochemistry · doi:10.1271/bbb.60573 · Cited by 37 · see citing works

Physicochemical characteristics and isoflavones content during manufacture of short-time fermented soybean product (cheonggukjang)

Piao, Y., & Eun, J. (2020) · Journal of Food Science and Technology · doi:10.1007/s13197-020-04255-2 · Cited by 37 · see citing works

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

Peirotén, Á., Gaya, P., Álvarez, I., & Landete, J. M. (2020) · Food Chemistry · doi:10.1016/j.foodchem.2020.126521 · Cited by 35 · see citing works

Circadian alterations in patients with neurodegenerative diseases: Neuropathological basis of underlying network mechanisms

Fifel, K., & Videnović, A. (2020) · Neurobiology of Disease · doi:10.1016/j.nbd.2020.105029 · Cited by 35 · see citing works

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

Yang, H. J., Lee, Y., & Choi, I. S. (2017) · Journal of Food Science and Technology · doi:10.1007/s13197-017-2992-y · Cited by 34 · see citing works

Short-Term Fermented Soybeans with Bacillus amyloliquefaciens Potentiated Insulin Secretion Capacity and Improved Gut Microbiome Diversity and Intestinal Integrity To Alleviate Asian Type 2 Diabetic Symptoms

Jeong, D., Daily, J. W., Lee, G. H., Ryu, M. S., Yang, H.-J., Jeong, S.-Y., Qiu, J. Y., Zhang, T., & Park, S. (2020) · Journal of Agricultural and Food Chemistry · doi:10.1021/acs.jafc.9b07962 · Cited by 34 · see citing works

Miso (Fermented Soybean Paste) Suppresses Visceral Fat Accumulation in Mice, Especially in Combination with Exercise

Okouchi, R., Sakanoi, Y., & Tsuduki, T. (2019) · Nutrients · doi:10.3390/nu11030560 · Cited by 32 · see citing works

Habitual Miso (Fermented Soybean Paste) Consumption Is Associated with a Low Prevalence of Sarcopenia in Patients with Type 2 Diabetes: A Cross-Sectional Study

Takahashi, F., Hashimoto, Y., Kaji, A., Sakai, R., Kawate, Y., Okamura, T., Kitagawa, N., Okada, H., Nakanishi, N., Majima, S., et al. (2020) · Nutrients · doi:10.3390/nu13010072 · Cited by 31 · see citing works

Dietary soybean isoflavones in Alzheimer's disease prevention.

Lu, Y., An, Y., Lv, C., Ma, W., Xi, Y., & Xiao, R. (2018) · PubMed · doi:10.6133/apjcn.052018.01 · Cited by 30 · see citing works

Isolation of immune-regulatory Tetragenococcus halophilus from miso

KUMAZAWA, T., Nishimura, A., Asai, N., & Adachi, T. (2018) · PLoS ONE · doi:10.1371/journal.pone.0208821 · Cited by 30 · see citing works

Simultaneous Enhancement of Free Isoflavone Content and Antioxidant Potential of Soybean by Fermentation with Aspergillus oryzae

Nam, D. H., Kim, H. J., Lim, J. S., Kim, K. H., Park, C., Kim, J. H., Lim, J., Kwon, D. Y., Kim, I. H., & Kim, J. (2011) · Journal of Food Science · doi:10.1111/j.1750-3841.2011.02350.x · Cited by 26 · see citing works

Review of the health benefits of habitual consumption of miso soup: focus on the effects on sympathetic nerve activity, blood pressure, and heart rate

Ito, K. (2020) · Environmental Health and Preventive Medicine · doi:10.1186/s12199-020-00883-4 · Cited by 24 · see citing works

Calorie restriction improves aging-induced impairment of cognitive function in relation to deregulation of corticosterone status and brain regional GABA system

Chakraborty, A., Banerjee, S., Mukherjee, B., & Poddar, M. K. (2020) · Mechanisms of Ageing and Development · doi:10.1016/j.mad.2020.111248 · Cited by 21 · see citing works

Gochujang prepared using rice and wheat koji partially alleviates high‐fat diet‐induced obesity in rats

Son, H., Shin, H., Jang, E., Moon, B., Lee, C. H., & Lee, J. (2020) · Food Science & Nutrition · doi:10.1002/fsn3.1443 · Cited by 19 · see citing works

Pinosylvin provides neuroprotection against cerebral ischemia and reperfusion injury through enhancing PINK1/Parkin mediated mitophagy and Nrf2 pathway

Xu, H., Deng, R., Li, E. T. S., Shen, J., & Wang, M. (2020) · Journal of Functional Foods · doi:10.1016/j.jff.2020.104019 · Cited by 17 · see citing works

Comparison of saponin composition and content in wild soybean (Glycine soja Sieb. and Zucc.) before and after germination

Krishnamurthy, P., Tsukamoto, C., Takahashi, Y., Hongo, Y., Singh, R. J., Lee, J., & Chung, G. (2014) · Bioscience Biotechnology and Biochemistry · doi:10.1080/09168451.2014.946389 · Cited by 16 · see citing works

Selected Results of the 2019 UN World Population Projections

(2019) · Population and Development Review · doi:10.1111/padr.12288 · Cited by 16 · see citing works

FERMENTATION OF GROUP B SOYASAPONINS WITH PROBIOTIC LACTOBACILLUS RHAMNOSUS

Zhang, W., Tang, F. Y., Yeo, M. C., & Popovich, D. G. (2011) · Journal of Food Biochemistry · doi:10.1111/j.1745-4514.2010.00524.x · Cited by 15 · see citing works

Effect of orally administered soy milk fermented with Lactobacillus plantarum LAB12 and physical exercise on murine immune responses

Appukutty, M., Ramasamy, K., Rajan, S., Vellasamy, S., Ramasamy, R., & Radhakrishnan, A. K. (2015) · Beneficial Microbes · doi:10.3920/bm2014.0129 · Cited by 15 · see citing works

A review on plant-based proteins from soybean: Health benefits and soy product development

Qin, P., Wang, T., & Luo, Y. (2022) · Journal of Agriculture and Food Research · doi:10.1016/j.jafr.2021.100265 · Cited by 623 · see citing works

The Potential Impact of Probiotics on Human Health: An Update on Their Health-Promoting Properties

Maftei, N.-M., Raileanu, C. R., Balta, A. A., Ambrose, L., Boev, M., Marin, D. B., & Lisa, E. L. (2024) · Microorganisms · doi:10.3390/microorganisms12020234 · Cited by 381 · see citing works

Anti-Inflammatory and Immunomodulatory Properties of Fermented Plant Foods

Shahbazi, R., Sharifzad, F., Bagheri, R., Alsadi, N., Yasavoli‐Sharahi, H., & Matar, C. (2021) · Nutrients · doi:10.3390/nu13051516 · Cited by 205 · see citing works

Beneficial Effects of Soybean-Derived Bioactive Peptides

Kim, I.-S., Yang, W., & Kim, C. (2021) · International Journal of Molecular Sciences · doi:10.3390/ijms22168570 · Cited by 153 · see citing works

Microbial Fermentation for Improving the Sensory, Nutritional and Functional Attributes of Legumes

Senanayake, D., Torley, P. J., Chandrapala, J., & Terefe, N. S. (2023) · Fermentation · doi:10.3390/fermentation9070635 · Cited by 130 · see citing works

Sustainable zero-waste processing system for soybeans and soy by-product valorization

Singh, P., & Krishnaswamy, K. (2022) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2022.08.015 · Cited by 108 · see citing works

Biological Role of Nutrients, Food and Dietary Patterns in the Prevention and Clinical Management of Major Depressive Disorder

Ortega, M. A., Fraile‐Μartinez, O., Montero, C. G., Álvarez-Mon, M. Á., Lahera, G., Monserrat, J., Llavero-Valero, M., Gutiérrez-Rojas, L., Molina, R., Rodríguez–Jiménez, R., et al. (2022) · Nutrients · doi:10.3390/nu14153099 · Cited by 76 · see citing works

The mycobiome as integral part of the gut microbiome: crucial role of symbiotic fungi in health and disease

Huang, H., Wang, Q., Yang, Y., Zhong, W., He, F., & Li­, ­. (2024) · Gut Microbes · doi:10.1080/19490976.2024.2440111 · Cited by 71 · see citing works

A Review of the Effects and Production of Spore-Forming Probiotics for Poultry

Popov, I. V., Algburi, A., Prazdnova, E. V., Mazanko, M. S., Elisashvili, V., Bren, A. B., Chistyakov, V. A., Tkacheva, E. V., Trukhachev, V., Donnik, I. M., et al. (2021) · Animals · doi:10.3390/ani11071941 · Cited by 68 · see citing works

Advances in the Metabolic Mechanism and Functional Characteristics of Equol

Gong, Y., Lv, J., Pang, X., Zhang, S., Zhang, G., Liu, L., Wang, Y., & Li, C. (2023) · Foods · doi:10.3390/foods12122334 · Cited by 68 · see citing works

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

Kim, I.-S., Hwang, C., Yang, W., & Kim, C. (2021) · International Journal of Molecular Sciences · doi:10.3390/ijms22115746 · Cited by 64 · see citing works

Gamma Aminobutyric Acid (GABA) Enrichment in Plant-Based Food – A Mini Review

Lee, X. Y., Tan, J. S., & Cheng, L. (2022) · Food Reviews International · doi:10.1080/87559129.2022.2097257 · Cited by 60 · see citing works

Genistein—Opportunities Related to an Interesting Molecule of Natural Origin

Garbiec, E., Cielecka‐Piontek, J., Kowalówka, M., Hołubiec, M., & Zalewski, P. (2022) · Molecules · doi:10.3390/molecules27030815 · Cited by 59 · see citing works

Polyphenol metabolites in fermented foods: biotransformation, bioavailability, and functional roles

Alharbi, N. A. (2026) · Frontiers in Nutrition · doi:10.3389/fnut.2026.1767453 · Cited by 50 · see citing works

Current perspectives on the anti-inflammatory potential of fermented soy foods

Das, D., Sarkar, S., Wann, S. B., Kalita, J., & Manna, P. (2021) · Food Research International · doi:10.1016/j.foodres.2021.110922 · Cited by 48 · see citing works

Development of a Fermented Beverage with Chlorella vulgaris Powder on Soybean-Based Fermented Beverage

Csatlos, N.-I., Simon, E., Teleky, B., Szabo, K., Diaconeasa, Z. M., Vodnar, D. C., Ciont, C., & Pop, O. L. (2023) · Biomolecules · doi:10.3390/biom13020245 · Cited by 47 · see citing works

Recent advances in exploring and exploiting soybean functional peptides—a review

Zhu, Y., Chen, G., Diao, J., & Wang, C. (2023) · Frontiers in Nutrition · doi:10.3389/fnut.2023.1185047 · Cited by 44 · see citing works

Enzymatic hydrolysis of soy protein to high moisture textured meat analogue with emphasis on antioxidant effects: As a tool to improve techno-functional property

Islam, M., Huang, Y., Jain, P., Fan, B., Tong, L., & Wang, F. (2023) · Biocatalysis and Agricultural Biotechnology · doi:10.1016/j.bcab.2023.102700 · Cited by 43 · see citing works

Evaluation of nutritional and physicochemical characteristics of soy yogurt by Lactobacillus plantarum KU985432 and Saccharomyces boulardii CNCMI-745

Mehaya, F. M., El-Shazly, A. I., El-Dein, A. N., & Farid, M. A. F. (2023) · Scientific Reports · doi:10.1038/s41598-023-40207-4 · Cited by 42 · see citing works

Dynamic analysis of physicochemical characteristics and microbial communities of Aspergillus-type douchi during fermentation

Zhang, P., Li, H., Zhao, W., Xiong, K., He, W. J., Yang, H., & Wang, X. (2022) · Food Research International · doi:10.1016/j.foodres.2021.110932 · Cited by 40 · see citing works

Are Fermented Foods Effective against Inflammatory Diseases?

Paul, A. K., Lim, C. L., Apu, M. A. I., Dolma, K. G., Gupta, M., Pereira, M. D. L., Wilairatana, P., Rahmatullah, M., Wiart, C., & Nissapatorn, V. (2023) · International Journal of Environmental Research and Public Health · doi:10.3390/ijerph20032481 · Cited by 40 · see citing works

Metabolomics of ethnic fermented foods and beverages: understanding new aspects through Omic techniques

Sarkar, S., Sha, S. P., & Ghatani, K. (2023) · Frontiers in Sustainable Food Systems · doi:10.3389/fsufs.2023.1040567 · Cited by 40 · see citing works

Effectiveness of Flavonoid-Rich Diet in Alleviating Symptoms of Neurodegenerative Diseases

Szulc, A., Wiśniewska, K., Żabińska, M., Gaffke, L., Szota, M., Olendzka, Z., Węgrzyn, G., & Pierzynowska, K. (2024) · Foods · doi:10.3390/foods13121931 · Cited by 36 · see citing works

Phenotypic and genomic analyses of bacteriocin-producing probiotic Enterococcus faecium EFEL8600 isolated from Korean soy-meju

Kim, D. H., Kim, S.-A., Jo, N. G., Bae, J.-H., Nguyen, M. T., Jo, Y. M., & Han, N. S. (2023) · Frontiers in Microbiology · doi:10.3389/fmicb.2023.1237442 · Cited by 33 · see citing works

Bacterial Distribution, Biogenic Amine Contents, and Functionalities of Traditionally Made Doenjang, a Long-Term Fermented Soybean Food, from Different Areas of Korea

Jeong, S.-J., Ryu, M.-S., Yang, H.-J., Wu, X.-H., Jeong, D., & Park, S. (2021) · Microorganisms · doi:10.3390/microorganisms9071348 · Cited by 29 · see citing works

Soyasapogenol-B as a Potential Multitarget Therapeutic Agent for Neurodegenerative Disorders: Molecular Docking and Dynamics Study

Iqbal, D., Rizvi, S. M. D., Rehman, M. T., Khan, M. S., Dukhyil, A. B., Alajmi, M. F., Alshehri, B., Banawas, S., Zia, Q., Alsaweed, M., et al. (2022) · Entropy · doi:10.3390/e24050593 · Cited by 27 · see citing works

Impact of soybean bioactive compounds as response to diet-induced chronic inflammation: A systematic review

Kusumah, J., & de Mejı́a, E. G. (2022) · Food Research International · doi:10.1016/j.foodres.2022.111928 · Cited by 26 · see citing works

Overview of microbials in traditional Chinese fermented soybean products: Origin, functionality and flavor profile

Cai, L., Chen, J., Gao, J., Fu, H., Jing, W., Dai, W., Wang, S., Wang, Z., Lyu, B., & Yu, H. (2024) · Food Reviews International · doi:10.1080/87559129.2024.2369697 · Cited by 24 · see citing works

Effect of fermented foods on some neurological diseases, microbiota, behaviors: mini review

Eroğlu, F. E., & Şanlıer, N. (2022) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2022.2053060 · Cited by 24 · see citing works

Effect of germination on nutritional quality of soybean

Jinting, L. U., CHENG, J.-H., Yayuan, X. U., Yujie, C. H. E. N., Kun, Q. I. A. N., & Zhang, Y. (2023) · Food Science and Technology · doi:10.1590/fst.008323 · Cited by 24 · see citing works

Oncom: A Nutritive Functional Fermented Food Made from Food Process Solid Residue

Wijaya, C. H., Nuraida, L., Nuramalia, D. R., Hardanti, S., & Świąder, K. (2024) · Applied Sciences · doi:10.3390/app142210702 · Cited by 23 · see citing works

A comprehensive examination of the evidence for whole of diet patterns in Parkinson's disease: a scoping review

Rees, J., Ryan, J. C., Laws, M., & Devine, A. (2023) · Nutritional Neuroscience · doi:10.1080/1028415x.2023.2233727 · Cited by 23 · see citing works

Effect of different fermentation conditions on antioxidant capacity and isoflavones content of soy tempeh

Lo, D., Romulo, A., Lin, J.-Y., Wang, Y., Wijaya, C. H., & WU, M. C. (2022) · AIMS Agriculture and Food · doi:10.3934/agrfood.2022035 · Cited by 22 · see citing works

Theoretical design for covering Engeletin with functionalized nanostructure-lipid carriers as neuroprotective agents against Huntington’s disease via the nasal-brain route

Smriti, Singla, M., Gupta, S., Porwal, O., Binjawhar, D. N., Sayed, A. A., Mittal, P., El-Demerdash, F. M., Algahtani, M., Singh, S. K., et al. (2023) · Frontiers in Pharmacology · doi:10.3389/fphar.2023.1218625 · Cited by 21 · see citing works

Consumer Preference of Traditional Korean Soy Sauce (Ganjang) and Its Relationship with Sensory Attributes and Physicochemical Properties

Byeon, Y. S., Heo, J., Park, K., Chin, Y., Hong, S.-P., Lim, S.-D., & Kim, S. S. (2023) · Foods · doi:10.3390/foods12122361 · Cited by 19 · see citing works

Protective effect of traditional Korean fermented soybean foods ( doenjang ) on a dextran sulfate sodium-induced colitis mouse model

Yang, H.-J., Jeong, S.-J., Ryu, M. S., Ha, G., Jeong, D., Park, Y. M., Lee, H. Y., & Bae, J. S. (2022) · Food & Function · doi:10.1039/d2fo01347a · Cited by 18 · see citing works

Recent advances in bioactive peptides from fermented plant-based foods and their bioactivities

Bruce, B. B., Boateng, I. D., & Boateng, C. (2025) · Food Chemistry X · doi:10.1016/j.fochx.2025.103291 · Cited by 16 · see citing works

Fermented foods and brain health: Gut–brain axis mechanisms and clinical insights

Bodur, M., Bozkurt, B. K., Bozkurt, O., Aslan, S., & Ağagündüz, D. (2025) · The Journal of Nutritional Biochemistry · doi:10.1016/j.jnutbio.2025.110195 · Cited by 16 · see citing works

Protective Effects of Fermented Soybeans (Cheonggukjang) on Dextran Sodium Sulfate (DSS)-Induced Colitis in a Mouse Model

Lim, H.-J., Kim, H.-R., Jeong, S.-J., Yang, H.-J., Ryu, M. S., Jeong, D., Kim, S., & Jung, C. (2022) · Foods · doi:10.3390/foods11060776 · Cited by 16 · see citing works

The progress of the microbe-gut-brain axis in sepsis-associated encephalopathy

He, C., Shi, H., Yu, Z., Ma, C., Jiao, Z., Li, J., & Yang, F. (2025) · Frontiers in Cellular and Infection Microbiology · doi:10.3389/fcimb.2025.1587463 · Cited by 15 · see citing works

Doenjang Ameliorates Diet-Induced Hyperlipidemia and Hepatic Oxidative Damage by Improving Lipid Metabolism, Oxidative Stress, and Inflammation in ICR Mice

Edward, O. C., Jeong, D., Yang, H.-J., Han, A., & Cha, Y. (2024) · Foods · doi:10.3390/foods13101471 · Cited by 15 · see citing works

Fermented Bamboo Shoots: A Potential Source of Nutritional and Health Supplements

Joshi, B., Indira, A., Santosh, O., Koul, A., & Chongtham, N. (2023) · Environmental footprints and eco-design of products and processes · doi:10.1007/978-981-99-0015-2_8 · Cited by 15 · see citing works

Probiotic Properties of Lactic Acid Bacteria Isolated from the Spontaneously Fermented Soybean Foods of the Eastern Himalayas

Kharnaior, P., & Tamang, J. P. (2023) · Fermentation · doi:10.3390/fermentation9050461 · Cited by 15 · see citing works

Soybean fermentation drives the production of native neuroprotective peptides based on a peptidomics strategy

Zhang, L., Gong, S., Zuo, Y., Zhang, L., Chen, J., Xu, Y., Wu, Y., Zhao, Y., Wu, J., & Li, N. (2025) · Current Research in Food Science · doi:10.1016/j.crfs.2025.101082 · Cited by 14 · see citing works

Probiotics and human health: biological activities, nutritional aspects, immunomodulatory properties, applications, and future perspectives - a comprehensive review

El‐Saadony, M. T., Saad, A. M., Sitohy, M. Z., Alkafaas, S. S., Dladla, M., Ghosh, S., Mohammed, D. M., Ibrahim, E. H., Fahmy, M. A., Elkelish, A., et al. (2026) · Frontiers in Immunology · doi:10.3389/fimmu.2025.1713426 · Cited by 13 · see citing works

Effects of Cheonggukjang (Fermented Soybean) on the Development of Colitis-Associated Colorectal Cancer in Mice

Lim, H.-J., Park, I.-S., Jeong, S.-J., Ha, G., Yang, H.-J., Jeong, D., Kim, S., & Jung, C. (2023) · Foods · doi:10.3390/foods12020383 · Cited by 13 · see citing works

Folate Biofortification in Soybean: Challenges and Prospects

Agyenim‐Boateng, K. G., Zhang, S., Shohag, M. J. I., Shaibu, A. S., Li, J., Li, B., & Sun, J. (2023) · Agronomy · doi:10.3390/agronomy13010241 · Cited by 13 · see citing works

β-Carboline Alkaloids in Soy Sauce and Inhibition of Monoamine Oxidase (MAO)

Herraiz, T. (2023) · Molecules · doi:10.3390/molecules28062723 · Cited by 13 · see citing works

The effects of Lactobacillus and/or Bifidobacterium in fermented foods on cognitive health: a systematic review

Harsa, H. Ş., González-Domenech, C. M., Prvulović, M., Ağırbaşlı, Z., Bagherzadehsurbagh, E., Simeunovic, V., Naziri, E., Adesemoye, E. T., Çınar, A., Mukherjee, A., et al. (2025) · Frontiers in Nutrition · doi:10.3389/fnut.2025.1682419 · Cited by 12 · see citing works

Production of Fermented Soy and Soy/Cow Milk Products with Probiotic Lacticaseibacillus rhamnosus GG Strain

Okur, H. H., Yı̇ldırım, H. K., Yousefvand, A., & Saris, P. E. J. (2025) · Food and Bioprocess Technology · doi:10.1007/s11947-025-03804-x · Cited by 12 · see citing works

Bacterial Community and Anti-Cerebrovascular Disease-Related Bacillus Species Isolated from Traditionally Made Kochujang from Different Provinces of Korea

Ha, G., Yang, H.-J., Ryu, M.-S., Jeong, S.-J., Jeong, D., & Park, S. (2021) · Microorganisms · doi:10.3390/microorganisms9112238 · Cited by 12 · see citing works

Physiological and Genomic Analysis of Bacillus pumilus UAMX Isolated from the Gastrointestinal Tract of Overweight Individuals

Reyes-Cortes, J. L., Azaola‐Espinosa, A., Lozano-Aguirre, L. F., & Ponce‐Alquicira, E. (2021) · Microorganisms · doi:10.3390/microorganisms9051076 · Cited by 11 · see citing works

Effects of Fermented Soy on Cognition in Older Adults: Outcomes of a Randomized, Controlled Trial

West, L. M., Sabaté, J., Nwachukwu, I. D., Lee, G. J., Sirirat, R., Wright, A., & Rajaram, S. (2025) · Nutrients · doi:10.3390/nu17182936 · Cited by 10 · see citing works

Lactic acid bacteria fermented foods: Impact on immune system and consequences over type 2 diabetes mellitus

Ahmad, R., Nnamdi, O. A., Etando, A., Sharma, P., Sinha, S., Chowdhury, K., Rowaiye, A. B., Akter, S., Mou, T. J., Dhingra, S., et al. (2023) · Journal of Applied Pharmaceutical Science · doi:10.7324/japs.2023.142387 · Cited by 10 · see citing works

Oh my gut! Is the microbial origin of neurodegenerative diseases real?

Walker, A. C., & Czyż, D. M. (2023) · Infection and Immunity · doi:10.1128/iai.00437-22 · Cited by 10 · see citing works

In silico study of myomere muscle proteins extracted from Indian walking catfish reveal Angiotensin Converting Enzyme (ACE) inhibitory activity – A potential bioactive peptide

Singh, P. J., Srivastava, S. K., & Batta, A. (2023) · Food Chemistry Advances · doi:10.1016/j.focha.2023.100555 · Cited by 9 · see citing works

Comprehensive bacterial-metabolite profiles of Hawaijar, Bekang, and Akhone: a comparative study on traditional fermented soybeans of north-east India

Das, S., Bhattacharjee, M. J., Mukherjee, A. K., & Khan, M. R. (2023) · World Journal of Microbiology and Biotechnology · doi:10.1007/s11274-023-03773-3 · Cited by 8 · see citing works

Mulberry-derived postbiotics alleviate LPS-induced intestinal inflammation and modulate gut microbiota dysbiosis

Abbas, Z., Ahmad, B., Tong, Y., Zhang, J., Wu, S. L., Junyong, W., Li, Z., Liu, T., Liu, Y., Wei, X., et al. (2025) · Food & Function · doi:10.1039/d4fo05503a · Cited by 8 · see citing works

Biological activities and therapeutic potential of soy isoflavones: a focus on anticancer activity

Kwieciński, M., Kwiatkowski, B., Ziomek, W., Bomba, W., & Wróblewska-Łuczka, P. (2026) · Molecular Biology Reports · doi:10.1007/s11033-026-11922-8 · Cited by 8 · see citing works

Exploring the potential anti-senescence effects of soybean-derived peptide Soymetide in mice hippocampal neurons via the Wnt/β-catenin pathway

Garg, A., Saroj, J., Tiwari, S., Das, U., Shukla, N., Ghosh, J. K., & Bandyopadhyay, S. (2025) · Frontiers in Pharmacology · doi:10.3389/fphar.2025.1510337 · Cited by 7 · see citing works

Utilising soybean [ Glycine max (L.) Merr.] wild and untapped genetic resources through pre‐breeding: Challenges and opportunities

Bhartiya, A., Aditya, J. P., Gupta, S., Vangala, R., Nataraj, V., Kant, L., & Joshi, H. (2024) · Plant Breeding · doi:10.1111/pbr.13193 · Cited by 7 · see citing works

Anti-Inflammatory Effect of Korean Soybean Sauce (Ganjang) on Mice with Induced Colitis

Lim, H.-J., Park, I.-S., Seo, J. W., Ha, G., Yang, H.-J., Jeong, D., Kim, S., & Jung, C. (2024) · Journal of Microbiology and Biotechnology · doi:10.4014/jmb.2404.04020 · Cited by 7 · see citing works

Effect of the Fermented Soy Q-CAN® Product on Biomarkers of Inflammation and Oxidation in Adults with Cardiovascular Risk, and Canonical Correlations between the Inflammation Biomarkers and Blood Lipids

Jung, S. M., Kaur, A., Amen, R. I., Oda, K., Rajaram, S., Sabaté, J., & Haddad, E. H. (2023) · Nutrients · doi:10.3390/nu15143195 · Cited by 6 · see citing works

Review: Efektivitas Sari Kedelai sebagai Anti-aging dalam Kosmetik

Kusumawulan, C. K., Rustiwi, N. S., Sriwidodo, S., & Bratadiredja, M. A. (2022) · Majalah Farmasetika · doi:10.24198/mfarmasetika.v8i1.41761 · Cited by 6 · see citing works

Fermented foods and gut microbiome: a focus on African Indigenous fermented foods

Fasogbon, B. M., Ademuyiwa, O. H., & Adebo, O. A. (2023) · Elsevier eBooks · doi:10.1016/b978-0-323-98341-9.00018-9 · Cited by 6 · see citing works

Current research status on the structure, physicochemical properties, bioactivities, and mechanism of soybean-derived bioactive peptide lunasin

Fan, X. M., Zhang, Z., Hu, Y., Richel, A., Wang, F., Zhang, L., Ren, G., & Zou, L. (2025) · Food Chemistry · doi:10.1016/j.foodchem.2025.143836 · Cited by 5 · see citing works

Alpha-glucosidase inhibitory and glucoregulatory potential of soy protein fermented with a bacterium (Bacillus subtilis PM_NEIST_3) isolated from Hawaijar

Das, D., Kabir, M. E., Borah, A., Phukan, T., Kaita, J., & Manna, P. (2024) · Food Bioscience · doi:10.1016/j.fbio.2024.105465 · Cited by 4 · see citing works

Nutraceutical Potential of Fermented Foods: A Perspective on Health and Wellness

Shahni, K., Haobam, B., Singh, O. I., Devi, K. S., Devi, S. T., Sharma, N., & Singh, K. B. (2026) · Fermentation · doi:10.3390/fermentation12050211 · Cited by 4 · see citing works

Biochemical Composition, Antioxidant Capacity and Protective Effects of Three Fermented Plants Beverages on Hepatotoxicity and Nephrotoxicity Induced by Carbon Tetrachloride in Mice

Gadhoumi, H., Dhouafli, Z., Yeddes, W., Serairi-Beji, R., Miled, K., Trifi, M., Chirchi, A., Tounsi, M. S., & Hayouni, E. A. (2023) · Indian Journal of Microbiology · doi:10.1007/s12088-023-01172-8 · Cited by 5 · see citing works

Nutrient content and quality of soybean meal waste fermented by Aspergillus ficuum and Neurospora crassa

Ciptaan, G., Mirnawati, M., Qurrata, A. I. N. I., & Makmur, M. (2022) · Online Journal of Animal and Feed Research · doi:10.51227/ojafr.2022.32 · Cited by 4 · see citing works

STARTER CULTURES AND THEIR ROLE IN FERMENTED FOODS

Laranjo, M. (2023) · Wiley eBooks · doi:10.1002/9781119850007.ch11 · Cited by 4 · see citing works

Machine learning-based assessment of the healthy human gut mycobiota landscape using ITS1 DNA metabarcoding data

Defazio, G., Lorusso, E., Robertis, M. D., Mello, T., Galli, A., Pesole, G., & Fosso, B. (2026) · BioData Mining · doi:10.1186/s13040-026-00532-6 · Cited by 3 · see citing works

Food Fermentation: Role of Microorganism in Food Production

Joshi, H., Pant, G., Pant, M., & Kumar, G. (2023) · Springer eBooks · doi:10.1007/978-981-99-4784-3_4 · Cited by 3 · see citing works

Network pharmacology study on fermented soybeans for the prevention of Alzheimer's disease in older individuals

Shi, S., & Hu, T. (2024) · Biomedical Chromatography · doi:10.1002/bmc.5921 · Cited by 3 · see citing works

Biochemical Composition, Antioxidant Properties, Antihyperlipidemic and Health Benefits of Three Fermented Plant-Based Beverage

Gadhoumi, H., Yeddes, W., Beji, R. S., Miled, K., Trifi, M., Chirchi, A., Tounsi, M. S., & Hayouni, E. A. (2025) · Bratislavské lekárske listy/Bratislava medical journal · doi:10.1007/s44411-025-00093-w · Cited by 3 · see citing works

Modifiable Innate Biology within the Gut–Brain Axis for Alzheimer’s Disease

Marcos-Pasero, H., García-Tejedor, A., Giménez‐Bastida, J. A., & Laparra, J. M. (2022) · Biomedicines · doi:10.3390/biomedicines10092098 · Cited by 3 · see citing works

From Plants to Therapies: Exploring the Pharmacology of Coumestrol for Neurological Conditions

Singla, M., Verma, S., Thakur, K., Goyal, A., Sharma, V., Sharma, D., Porwal, O., Subramaniyan, V., Behl, T., Singh, S. K., et al. (2023) · Current Medicinal Chemistry · doi:10.2174/0109298673250784231011094322 · Cited by 2 · see citing works

Soybean-Based Ethnic Fermented Food Products: Preparation Methods, Nutritional Quality, and Their Health Benefits

Kavya, Sobhanan, A., Shinde, D., Meena, R. K., & Koley, T. K. (2025) · Disaster Resilience and Green Growth · doi:10.1007/978-981-96-9286-6_16 · Cited by 2 · see citing works

Co-fermentation of Pichia kudriavzevii and Millerozyma farinosa modulates fungal community and enhances flavor in Yangjiang douchi

Luo, D., Jiang, X., Zhang, M., Zhao, Z., Chen, J., Liang, J., Guan, J., & Zhao, H. (2026) · Food Chemistry X · doi:10.1016/j.fochx.2026.103603 · Cited by 2 · see citing works

Amyloid-like aggregation of soy proteins: critical review on impacts in food nutrition, function, and sustainability

Poonia, V., Yadav, J. K., & Gavahian, M. (2026) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2026.2634223 · Cited by 2 · see citing works

Fermented (By Monascus purpureus or Aspergillus oryzae) and Non-Fermented Defatted Soybean Flour Extracts: Biological Insight and Mechanism Differences in Inflammatory Pain and Peritonitis

Manchope, M. F., Bertozzi, M. M., Borghi, S. M., Handa, C. L., Cancian, M. A. D. Q., Ferraz, C. R., Mizokami, S. S., Badaro‐Garcia, S., Andrade, K. C., Zaninelli, T. H., et al. (2023) · Fermentation · doi:10.3390/fermentation9020167 · Cited by 2 · see citing works

Probiotics: beneficial microbes for health and the food industry

Pal, A. D., & Pal, A. (2024) · Elsevier eBooks · doi:10.1016/b978-0-443-13932-1.00026-x · Cited by 2 · see citing works

Fermented mixed grain ameliorates chronic stress-induced depression-like behavior and memory deficit

Song, J. G., Lee, B., Kim, D. E., Seo, B. K., Oh, N. S., Kim, S. H., & Kim, H. W. (2023) · Food Science and Biotechnology · doi:10.1007/s10068-023-01387-x · Cited by 1 · see citing works

Fermented Foods for Traditional Healing Against Metabolic Diseases

Shakeela, H., & Nisha, P. (2024) · Springer eBooks · doi:10.1007/978-3-031-72757-3_17 · Cited by 1 · see citing works

Enhancing Soy Yogurt with Microencapsulated Limosilactobacillus reuteri: Viability and Sensory Acceptability

Hernández‐Figueroa, R. H., Ramírez, Y. D., López‐Malo, A., & Mani‐López, E. (2025) · Fermentation · doi:10.3390/fermentation11080423 · Cited by 1 · see citing works

Protective Effect of Soybean Bioactive Compounds on Liver Disorders: A Bibliometric Analysis and Review

Liu, X., Ma, Y., Xu, Z., & Wang, J. (2025) · Journal of Food Biochemistry · doi:10.1155/jfbc/7436788 · Cited by 1 · see citing works

Dietary geroprotective peptides: structural determinants, AI-driven discovery, and synthetic biology production for healthy ageing

Lee, C. H., Nyakuma, B. B., Zhou, T., Xue, J., Cheong, T. H., Li, Y., Wong, S. L., Gao, L., & Wu, X. (2026) · Food Research International · doi:10.1016/j.foodres.2026.119189 · Cited by 1 · see citing works

Postbiotic mechanisms of long-term fermented soybean foods in host immunometabolic regulation: a critical appraisal of evidence, contradictions, and precision nutrition perspectives

Jeong, D., Daily, J. W., Yang, H.-J., Ryu, M.-S., Ha, G. S., Seo, J.-W., & Park, S. (2026) · Critical Reviews in Food Science and Nutrition · doi:10.1080/10408398.2026.2715172 · Cited by 1 · see citing works

Recent Advances and Future Trends in Fermented and Functional Foods

Patra, J. K., Shin, H., & Paramithiotis, S. (2022) · MDPI eBooks · doi:10.3390/books978-3-0365-4189-1 · Cited by 1 · see citing works

Instant Pumpkin Cream Soup with Tempeh May Improve Cognitive Function, β-Amyloid Accumulation and Body Weight in Ovariohysterectomized RatsPreprint

Aulia, S. S., Setiawan, B. I., Sulaeman, A., Kusharto, C. M., & Handharyani, E. (2022) · SSRN Electronic Journal · doi:10.2139/ssrn.4167628

令和3年における醤油の研究業績

編集部 (2022) · JOURNAL OF THE BREWING SOCIETY OF JAPAN · doi:10.6013/jbrewsocjapan.117.462

Effect of Asian Diet on Human Gut MicrobiomePreprint

Mendis, E., Rajapakse, N., & Senevirathne, V. (2024) · Preprints.org · doi:10.20944/preprints202409.1720.v1

Physicochemical Properties of Bokhaejeong Ganjang and Its Anticancer Effects on HT-29 Human Colon Cancer Cells In Vitro

Lee, Y.-J., Ko, Y.-H., Hahm, S., Lee, J.-Y., & Park, K. (2024) · Journal of the Korean Society of Food Science and Nutrition · doi:10.3746/jkfn.2024.53.11.1219

Integrative role of diet and gut microbiome dynamics for the interventive therapeutics of Spinocerebellar ataxia type 3: The current update

Singh, A., Bansal, J., Bharti, A., Joshi, M., Chakkaravarthi, S., & Jain, C. K. (2025) · Neuroscience · doi:10.1016/j.neuroscience.2025.06.024

Neuroprotection of fermented small black soybean (Rhynchosia nulubilis) on hippocampal neurons through antioxidant effect

Seo, S. W., Kim, J. Y., Kim, T. Y., Lee, C. C., Sasikumar, A. P., Yang, S. H., Yang, S. H., Yang, S. H., Park, J. H. Y., Kim, J. H., et al. (2025) · Food Science and Biotechnology · doi:10.1007/s10068-025-01975-z

Mycotoxins on Fermented Foods: A Review

Lalchhanchhuahi, E., & Manhas, S. (2025) · Springer proceedings in earth and environmental sciences · doi:10.1007/978-3-031-93444-5_69

An isoflavone-enriched diet alleviates Parkinson’s disease in mice by inhibiting ferroptosis through gut microbiota-mediated serotonin production

Yang, L., Ma, Y., Wang, H., Xie, L., & Yu, Y. (2026) · Frontiers in Immunology · doi:10.3389/fimmu.2026.1730833

Beyond probiotics: Postbiotic compounds, intestinal health, and food technology perspectives in traditional Asian fermented soybean foods

Park, E., & Kwon, K. H. (2026) · Journal of Food Technology Research · doi:10.18488/jftr.v13i3.5100

Cultural and regional considerations in Parkinson’s pharmacotherapy

Memudu, A. E., Nwanama, K. E., Adewumi, E. A., Olukade, B. A., Alex, G. S., Ajagbe͓, A. O., Funsho, I. I., & Oparaji, K. C. (2026) · Elsevier eBooks · doi:10.1016/b978-0-443-27702-3.00010-8

Korean Buddhist Temple Food: A Traditional Plant-Based Dietary Pattern Linking Gut Microbiota, Metabolic Health, and Mindful Living

Kang, H., Jung, Y. H., Yang, J., & Lim, Y. J. (2026) · Nutrients · doi:10.3390/nu18203331

Fermented Soybean Foods in Asia

Srikaeo, K. (2019) · CRC Press eBooks · doi:10.1201/9780429274787-9

Fermented Soy Products and Their Potential Health Benefits: A Review

do Prado, F. G., Pagnoncelli, M. G. B., Pereira, G. V. D. M., Karp, S. G., & Soccol, C. R. (2022) · Microorganisms · doi:10.3390/microorganisms10081606 · Cited by 150 · see citing works

Therapeutic effects of phytochemicals contained in fermented soybean products (Cheonggukjang) and gold-nanoparticles on neurodegenerative disorders

고준, 김지은, 곽문화, 고은경, Song, S., 성지은, & 황대연 (2014) · 한국실험동물학회 학술발표대회 논문집

Fermented soybean foods: A review of their functional components, mechanism of action and factors influencing their health benefits

Qiao, Y., Zhang, K., Zhang, Z., Zhang, C., Sun, Y., & Feng, Z. (2022) · Food Research International · doi:10.1016/j.foodres.2022.111575 · Cited by 113 · see citing works

Therapeutic effects of fermented soybean products (Cheonggukjang) on trimethyltin-induced neurodegenerative disorders

고준, 김지은, 곽문화, 고은경, Song, S., 성지은, 김동섭, & 황대연 (2014) · 한국실험동물학회 학술발표대회 논문집