Cited by 102Protein Hydrolysis and Bioactive PeptidesFood Quality and Safety StudiesProbiotics and Fermented Foods

The DOI matches its Crossref record; 156 of the 156 references it cites were found in a registry or an index.

Fermented Soy Products: Beneficial Potential in Neurodegenerative Diseases

Open access

Abstract

Fermented soybean products, such as cheonggukjang (Japanese natto), doenjang (soy paste), ganjang (soy sauce), and douchi, are widely consumed in East Asian countries and are major sources of bioactive compounds. The fermentation of cooked soybean with bacteria (Bacillus spp.) and fungi (Aspergillus spp. and Rhizopus spp.) produces a variety of novel compounds, most of which possess health benefits. This review is focused on the preventive and ameliorative potential of fermented soy foods and their components to manage neurodegenerative diseases, including Alzheimer’s and Parkinson’s diseases.

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Integrity signals

Registry

Crossref · 10.3390/foods10030636

Cites

156 of 156 references verified0 citation errors · 0 not checkable

Statistics

Figures

Figure 1 Examples of Korean fermented soy products.
Figure 1 Examples of Korean fermented soy products.CC BY · PubMed Central
Figure 2 The biotransformation of soy isoflavones by microorganisms during food fermentation or in the gut.
Figure 2 The biotransformation of soy isoflavones by microorganisms during food fermentation or in the gut.CC BY · PubMed Central
Figure 3 Chemical structure and nomenclature of soyasaponins (adapted from the literature with minor modifications [73,74]).
Figure 3 Chemical structure and nomenclature of soyasaponins (adapted from the literature with minor modifications [73,74]).CC BY · PubMed Central
Figure 4 Health-beneficial effects of fermented soy products on neurodegenerative disorders.
Figure 4 Health-beneficial effects of fermented soy products on neurodegenerative disorders.CC BY · PubMed Central

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Citations

Cites

Research works printed but not linked: 1

  1. Lee, 2017, Development of Lentil Cheonggukjang Fermented by Bacillus subtilis Isolated from Traditional Soy Sauce, J. Korean Soc. Food Cult., 32, 566

Cited by

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Metadata

Authors
Jang, C. H., Oh, J., Lim, J. S., Kim, H. J., & Kim, J.-S.
Affiliations
  • Kyungpook National University (KR)
  • National Development Institute of Korean Medicine (KR)
Corresponding author
Kim, Jong-Sang
Venue
Foods
Publisher
MDPI AG
Published
2021-03-18
Volume
10
Issue
3
Pages
636
ISSN
2304-8158 (ISSN-L)
OpenAlex
W3138727705
Cited by
100
References
156
Citations by year
2026: 14 · 2025: 17 · 2024: 13 · 2023: 30 · 2022: 18 · 2021: 8
FWCI
1.81
Type
journal article
Language
en
Open access
Locations
  • Foods (publishedVersion, cc-by)
  • PubMed Central (publishedVersion, cc-by)
  • PubMed (publishedVersion)
  • DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
Funders
the Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries (IPET) (319103042HD020)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Protein Hydrolysis and Bioactive Peptides
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food Quality and Safety Studies
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
Keywords
fermented soybean, neurodegenerative diseases, Alzheimer's disease, Parkinson's disease, natto, doenjang, soy sauce, douchi, bioactive compounds, Bacillus, Aspergillus, Rhizopus, fermented foods

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