Jang Chan Ho, Oh Jisun, Lim Ji Sun, Kim Hyo Jung, Kim Jong-Sang
School of Food Science and Biotechnology, Kyungpook National University, Daegu 41566, Korea.
Institute of Agricultural Science and Technology, Kyungpook National University, Daegu 41566, Korea.
Foods. 2021 Mar 18;10(3):636. doi: 10.3390/foods10030636.
Fermented soybean products, such as (Japanese ), (soy paste), (soy sauce), and , are widely consumed in East Asian countries and are major sources of bioactive compounds. The fermentation of cooked soybean with bacteria ( spp.) and fungi ( spp. and 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.
发酵豆制品，如纳豆（日本发酵大豆）、味噌（豆酱）、酱油和豆豉，在东亚国家广泛食用，是生物活性化合物的主要来源。煮熟的大豆与细菌（芽孢杆菌属）和真菌（米曲霉和毛霉属）发酵产生多种新化合物，其中大多数具有健康益处。本综述重点关注发酵大豆食品及其成分在管理神经退行性疾病（包括阿尔茨海默病和帕金森病）方面的预防和改善潜力。
Zotero 插件
