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 accessAbstract
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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![Figure 3 Chemical structure and nomenclature of soyasaponins (adapted from the literature with minor modifications [73,74]).](/paper-figures/fc5e2eea0c66480bae5a9d67181b0643/fermented-soy-products-beneficial-potential-in-neurodegenerative-diseases-figure-3.jpg)
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“Soy sauce is also rich in lactic acid bacteria and has multifarious health benefits, such as lowering serum cholesterol and anti-diabetic, anti-hypertensive, anti-cardiovascular, and anti-neuroinflammatory effects [195].”
From The Potential Impact of Probiotics on Human Health: An Update on Their Health-Promoting Properties (2024) · cites this paper as [195]
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- Lee, 2017, Development of Lentil Cheonggukjang Fermented by Bacillus subtilis Isolated from Traditional Soy Sauce, J. Korean Soc. Food Cult., 32, 566
Cited by
Sorted by citations
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
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
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 216
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 155
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 136
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)
- PMC
- PMC8003083
- 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
- gold
- doi.org
- Licence
- 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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