Fermented Soy Products: Beneficial Potential in Neurodegenerative Diseases

Diet rapidly and reproducibly alters the human gut microbiome

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

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

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Anti-Inflammatory and Immunomodulatory Properties of Fermented Plant Foods

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Beneficial Effects of Soybean-Derived Bioactive Peptides

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

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

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

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

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

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Advances in the Metabolic Mechanism and Functional Characteristics of Equol

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

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

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Genistein—Opportunities Related to an Interesting Molecule of Natural Origin

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

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

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

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

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

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

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

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Are Fermented Foods Effective against Inflammatory Diseases?

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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

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

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

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

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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

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

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

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

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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

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

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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 25

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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Folate Biofortification in Soybean: Challenges and Prospects

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

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

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

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

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

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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

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

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

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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

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

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

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

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

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

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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

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 7

Review: Efektivitas Sari Kedelai sebagai Anti-aging dalam Kosmetik

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

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

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

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

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

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

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STARTER CULTURES AND THEIR ROLE IN FERMENTED FOODS

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

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Food Fermentation: Role of Microorganism in Food Production

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

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

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

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

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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

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

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

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

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

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 2

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

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

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

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

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

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

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

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

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