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Review
. 2021 Mar 18;10(3):636.
doi: 10.3390/foods10030636.

Fermented Soy Products: Beneficial Potential in Neurodegenerative Diseases

Chan Ho Jang  1 , Jisun Oh  2 , Ji Sun Lim  2 , Hyo Jung Kim  3 , Jong-Sang Kim  1   2   4
Affiliations
Review

Fermented Soy Products: Beneficial Potential in Neurodegenerative Diseases

Chan Ho Jang et al. Foods. .

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.

Keywords: Alzheimer’s disease; Parkinson’s disease; fermented soybean products; gut microbiota; isoflavones.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

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

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