Beneficial Effects of Traditional Fermented Soybean Sauce (Kanjang) on Memory Function, Body Water, and Glucose Metabolism: Roles of Gut Microbiota and Neuroinflammation.

Traditional fermented soybean foods, acting as potential synbiotics, may help mitigate cognitive impairment associated with amnesia. This study investigated the neuroprotective effects of four kanjang (Korean fermented soy sauce) varieties and their underlying mechanisms. Male Sprague Dawley rats (n = 70) were divided into seven groups: normal control, scopolamine control, positive control (1 mg/kg bw/day of donepezil), and four scopolamine-treated groups receiving different kanjang varieties (0.

Anti-obesity potential of chickpea fermented by Lactiplantibacillus sp. (PMS-A6) from salted oyster: UPLC-ESI-Q-TOF-MS profiling and in-vitro/in-vivo validation.

Obesity, a major public health concern, contributes to numerous metabolic disorders and increases the risk of chronic diseases such as diabetes and cardiovascular conditions. This study investigates the anti-adipogenic and anti-obesity potential of chickpea extracts, comparing raw and fermented chickpea extracts. Fermentation, using bacterial strains isolated from salted oysters, was optimized with Lactiplantibacillus plantarum (PMS-A6), which showed the highest total polyphenol content (26 °C, pH 6.

Enhanced phytoremediation and biosorption of cationic methylene blue dye by ATCC 26774.

In this study, the enhancement of the phytoremediation and biosorption properties of the cationic dye methylene blue using ATCC 26774 were investigated. Inoculation with ATCC 26774 increased the length of roots by 82.3% and stems by 37.

Protective Effect of Ganjang, a Traditional Fermented Soy Sauce, on Colitis-Associated Colorectal Cancer in Mice.

Colorectal cancer (CRC) is one of the most prevalent causes of cancer-related fatalities globally, and its development is closely associated with dietary and microbial factors. The aim of this study was to investigate the potential of ganjang, a traditional fermented soy sauce, in alleviating colitis-associated colorectal cancer (CAC) in a mouse model induced by azoxymethane/dextran sulfate sodium (AOM/DSS). The bacterial composition of ganjang samples from different regions primarily included spp.

Fermentation characteristics and anti-hypolipidemic effect of barley wine from co-fermentation with yeast and lactic acid bacteria.

In this study, the variations in ingredients (organic acid, free sugar, free amino acid, β-glucan, γ-aminobutyric acid (GABA), total phenolic content (TPC)) of single yeast fermentation (SYF0d, SYF5d, SYF10d) and simultaneous cultured fermentation (SCF0d, SCF5d, SCF10d) were analyzed. The contents of β-glucan, GABA, and TPC in SCF10d were higher compared to those in SYF10d (417.28, 596.

The Efficacy of Cheonggukjang in Alleviating Menopausal Syndrome and Its Effects on the Gut Microbiome: A Randomized, Double-Blind Trial.

: Menopause is associated with various symptoms. Although hormone replacement therapy (HRT) is commonly used, concerns regarding its side effects have led to the development of alternative treatments. This study evaluated the potential health benefits of Cheonggukjang, a traditional Korean fermented soybean product in alleviating menopausal symptoms and improving metabolic parameters in postmenopausal women.

Immune-enhancing effect of fermented soybean food, on cyclophosphamide-treated immunosuppressed rat.

Cheonggukjang () is a traditional food, made by the fermentation of beans, and it has different recipes for different regions in Korea. However, it has anti-inflammatory, anti-cancer, and anti-obesity effects, and is known to affect changes in the intestinal microbiota. In this study, we investigated the immune-enhancing effects of four type s (one commercial and three transitional s).

Genome Analysis of a Newly Sequenced B. subtilis SRCM117797 and Multiple Public B. subtilis Genomes Unveils Insights into Strain Diversification and Biased Core Gene Distribution.

The bacterium Bacillus subtilis is a widely used study model and industrial workhorse organism that belongs to the group of gram-positive bacteria. In this study, we report the analysis of a newly sequenced complete genome of B. subtilis strain SRCM117797 along with a comparative genomics of a large collection of B.

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

Inflammatory bowel disease (IBD), characterized by chronic inflammation of the gut, is caused by several factors. Among these factors, microbial factors are correlated with the gut microbiota, which produces short-chain fatty acids (SCFAs) via anaerobic fermentation. Fermented foods are known to regulate the gut microbiota composition.

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

Hyperlipidemia, characterized by elevated cholesterol, lipids, and triglycerides in the bloodstream, is linked to hepatic oxidative damage. , a traditional Korean condiment made from fermented soybeans, is known for its health benefits, yet its anti-hyperlipidemic effects remain understudied. Our study aimed to assess the hypolipidemic and hepatic protective effects of on male ICR mice fed a high-fat cholesterol diet for 8 weeks.

Evaluation of Menopausal Syndrome Relief and Anti-Obesity Efficacy of the Korean Fermented Food Doenjang: A Randomized, Double-Blind Clinical Trial.

Foods that help improve menopausal syndrome are being studied worldwide. Doenjang is a traditional Korean fermented soybean food with potential health benefits for menopausal women. In this clinical trial using Doenjang, we aimed to compare the effectiveness of traditional Doenjang and commercial Doenjang in menopausal women.

Lactic acid bacteria-malted vinegar: fermentation characteristics and anti-hyperlipidemic effect.

In this study, the fermentation characteristics and functional properties of lactic acid bacteria-malted vinegar (LAB-MV) were investigated during the fermentation period. Changes in the components (organic acids, free sugars, free amino acids, β-glucan, and gamma-aminobutyric acid (GABA)) of MV (BWAF0d, BWAF10d, BWAF20d) and LAB-MV (LBWAF0d, LBWAF10d, LBWAF20d) were analyzed according to the fermentation time. The amounts of β-glucan and GABA in LBWAF20d were greater than those in BWAF20d (122.

, a traditional Korean fermented food, protects through suppressed inflammatory pathways and histological structure disruption in dextran sodium sulfate (DSS)-induced colitis mice.

The mechanisms underlying chronic inflammatory diseases remain unclear. Therefore, researchers have explored the mechanisms underlying colitis using diverse materials. Recently, there has been an increasing interest in fermented products and bioconversion materials, their potential efficacy is being actively studied.

Evaluation of Body Changes and the Anti-Obesity Effect after Consumption of Korean Fermented Food, Cheonggukjang: Randomized, Double-Blind Clinical Trial.

Cheonggukjang is a traditional Korean fermented soybean food with potential health benefits. For this reason, Cheonggukjang is consumed in the form of pills in addition to being used as a food ingredient. There are few clinical studies that have evaluated changes in various health indicators through blood and stool tests before and after consumption of Cheonggukjang.

Improvement of Estrogen Deficiency Symptoms by the Intake of Long-Term Fermented Soybeans (Doenjang) Rich in Species through Modulating Gut Microbiota in Estrogen-Deficient Rats.

Traditionally made doenjang (TMD) produced by the long-term fermentation of soybeans with salt may improve symptoms of estrogen deficiency. We aimed to evaluate the effects of four TMD types, containing low and high amounts of species and biogenic amines (HBHA, HBLA, LBHA, and LBLA), on energy, glucose, and lipid metabolism, by altering the gut microbiota in estrogen-deficient ovariectomized (OVX) rats. Their mechanisms were also examined.

Comparison of laxative effects of fermented soybeans () containing toxins and biogenic amines against loperamide-induced constipation mouse model.

Background/objectives: is a traditional fermented soybean paste with significant health-promoting effects. On the other hand, there have been insufficient studies on the safety and efficacy of , which is produced using traditional methods containing toxins and biogenic amines (BAs). This study compared the laxative effect of , containing high or low levels of toxins and BAs (HTBC or LTBC) in a loperamide (Lop)-induced constipation mouse model.

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

: The cause of ulcerative colitis (UC) is unknown, and the use of anti-inflammatory and immunosuppressive drugs with certain side effects is currently replacing treatment. Therefore, it is important to find new healthy foods or ingredients that exhibit potential protective and anti-inflammatory effects on UC. This study investigated the potential protective effect of on dextran sulfate sodium (DSS)-induced colitis in a mouse model.

Anti-Obesity Effects of Traditional and Commercial Kochujang in Overweight and Obese Adults: A Randomized Controlled Trial.

Kochujang shows anti-obesity effects in cell and animal models. Kochujang is traditionally prepared via slow fermentation or commercially using . We analyze the anti-obesity effects of two types of Kochujang in overweight and obese adults.

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

Inflammatory bowel disease (IBD) is a chronic inflammatory disease, and the incidence of IBD is increasing every year owing to changes in dietary structure. Although the exact pathogenesis of IBD is still unclear, recent evidence suggests that gut dysbiosis is closely associated with IBD pathogenesis. is a traditional Korean fermented soybean paste produced using traditional and industrial methods, and contains probiotics, which affect the gut microbiota composition.

Biosorption of arsenite (As[III]) using SRCM 501804 isolated from Korean turbid rice wine.

The potentiality of SRCM 501804 to remove arsenite (As[III]) in an aqueous solution was investigated in this study. The SRCM 501804 was isolated from Korean turbid rice wine (). The SRCM 501804 was characterized by phylogenetic analysis, Fourier transform infrared (FT-IR) spectroscopy, visual minerals technologies (MINTEQ) model, and point of zero charge (pH).

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

Traditionally made Kochujang (TMK) is a long-term fermented soybean and rice mixture with red pepper and salts. The ambient bacteria in rice straw and nutrient components of Kochujang influence the bacteria community. We aimed to investigate the bacterial composition and quality of TMK from different provinces of Korea: Chungcheung (CC), Jeolla (JL), Kyungsang (KS), and GeongGee plus Kangwon (GK) provinces, and Jeju island (JJ).

SCGB1 Alleviates Dextran Sulfate Sodium-Induced Colitis in Mice Through Immune Regulation.

Probiotics, as living microorganisms, exert health benefits to the host by alleviating excess inflammation through modulating the immune system and establishing intestinal homeostasis. In this study, we evaluated the probiotic characteristics and inflammation alleviatory effects of isolated from traditional Korean fermented foods. The strains withstood the acidic environment of the digestive process, extended the lifespan of , and enhanced expression.

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

Since doenjang quality depends on the bacterial composition, which ambient bacteria in the environment and production conditions influence, a complete understanding of the bacteria community in traditionally madetraditionally made doenjang (TMD) from different regions is needed. We aimed to investigate the bacteria composition and quality of TMD in the following areas: Chonbuk (CB), Chonnam (CN), Kyungsang (KS), Kangwon (KW), Chungchung (CC) provinces, and Jeju island (JJ) of Korea. Twenty-nine TMD samples from different regions were used to assess biogenic amine contents, bacteria composition using next-generation methods, and metabolic functions of the bacteria using Picrust2.

Significance of LED lights in enhancing the production of vinegar using AP01.

Vinegar is a common food additive produced by acetic acid bacteria (AAB) during fermentation process. Low yield and long incubation time in conventional vinegar fermentation processes has inspired research in developing efficient fermentation techniques by the activation of AAB for acetic acid production. The present study intends to enhance vinegar production using acetic acid bacteria and light emitting diode (LED).