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      Beneficial Effects of Fermented Soybean through PPARs Activation in Metabolic Syndrome

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      https://www.riss.kr/link?id=A106408278

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      다국어 초록 (Multilingual Abstract)

      Fermented soybean is an important fermented soybean food in Korea as it has many health benefits. Thephytochemicals that are modified and concentrated by fermentation with Bacillus subtilis are isoflavone aglycones,flavonols, and gallic acid, which were produced by the activity of β-glucosidase and esterase. On the other hand,isoflavone glycosides and flavanol gallates were decreased. It possesses various biological activities such as anti-oxidative,anti-microbial, anti-cancer, anti-diabetic and neuroprotective effects. Therefore, recent research has paid great attention tofermented soy food products to improve human health. We performed in silico molecular docking simulation of increasedphytochemical components during soybean fermentation for peroxisome proliferator-activated receptors (PPARs), which isa well-known nuclear receptor family for preventive roles in metabolic and inflammatory diseases. The results demonstratedthat components such as epicatechin, daidzein, catechin, and genistein showed strong binding affinity with PPARs, suggestingtheir potential therapeutic effects. In this review, we highlighted the recent studies and possible action mechanisms ofphytochemical extracts during the fermentation process of soybean and their potential health benefits to humans, especiallyfor the treatment of the metabolic syndrome.
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      Fermented soybean is an important fermented soybean food in Korea as it has many health benefits. Thephytochemicals that are modified and concentrated by fermentation with Bacillus subtilis are isoflavone aglycones,flavonols, and gallic acid, which we...

      Fermented soybean is an important fermented soybean food in Korea as it has many health benefits. Thephytochemicals that are modified and concentrated by fermentation with Bacillus subtilis are isoflavone aglycones,flavonols, and gallic acid, which were produced by the activity of β-glucosidase and esterase. On the other hand,isoflavone glycosides and flavanol gallates were decreased. It possesses various biological activities such as anti-oxidative,anti-microbial, anti-cancer, anti-diabetic and neuroprotective effects. Therefore, recent research has paid great attention tofermented soy food products to improve human health. We performed in silico molecular docking simulation of increasedphytochemical components during soybean fermentation for peroxisome proliferator-activated receptors (PPARs), which isa well-known nuclear receptor family for preventive roles in metabolic and inflammatory diseases. The results demonstratedthat components such as epicatechin, daidzein, catechin, and genistein showed strong binding affinity with PPARs, suggestingtheir potential therapeutic effects. In this review, we highlighted the recent studies and possible action mechanisms ofphytochemical extracts during the fermentation process of soybean and their potential health benefits to humans, especiallyfor the treatment of the metabolic syndrome.

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      참고문헌 (Reference)

      1 Lebovitz, H. E., "Treating hyperglycemia in type 2 diabetes: new goals and strategies" 69 : 809-, 2002

      2 Hong, H. A., "The use of bacterial spore formers as probiotics" 29 : 813-, 2005

      3 Tyagi, S., "The peroxisome proliferator-activated receptor: A family of nuclear receptors role in various diseases" 2 : 236-, 2011

      4 Kwon, D. Y., "The isoflavonoid aglycone-rich fractions of Chungkookjang, fermented unsalted soybeans, enhance insulin signaling and peroxisome proliferator-activated receptor-gamma activity in vitro" 26 : 245-, 2006

      5 Su, C. L., "Supernatant of bacterial fermented soybean induces apoptosis of human hepatocellular carcinoma Hep 3B cells via activation of caspase 8 and mitochondria" 45 : 303-, 2007

      6 조병옥, "Soybean Fermented with Bacillus amyloliquefaciens (Cheonggukjang) Ameliorates Atopic Dermatitis-Like Skin Lesion in Mice by Suppressing Infiltration of Mast Cells and Production of IL-31 Cytokine" 한국미생물·생명공학회 29 (29): 827-837, 2019

      7 Dillingham, B. L., "Soy protein isolates of varied isoflavone content do not influence serum thyroid hormones in healthy young men" 17 : 131-, 2007

      8 D’Adamo, C. R., "Soy foods and supplementation: a review of commonly perceived health benefits and risks" 39 : 2014

      9 Yamagata, K., "Soy Isoflavones Inhibit Endothelial Cell Dysfunction and Prevent Cardiovascular Disease" 74 : 201-, 2019

      10 Rozek, A., "Solid foodstuff supplemented with phenolics from grape: antioxidant properties and correlation with phenolic profiles" 55 : 5147-, 2007

      1 Lebovitz, H. E., "Treating hyperglycemia in type 2 diabetes: new goals and strategies" 69 : 809-, 2002

      2 Hong, H. A., "The use of bacterial spore formers as probiotics" 29 : 813-, 2005

      3 Tyagi, S., "The peroxisome proliferator-activated receptor: A family of nuclear receptors role in various diseases" 2 : 236-, 2011

      4 Kwon, D. Y., "The isoflavonoid aglycone-rich fractions of Chungkookjang, fermented unsalted soybeans, enhance insulin signaling and peroxisome proliferator-activated receptor-gamma activity in vitro" 26 : 245-, 2006

      5 Su, C. L., "Supernatant of bacterial fermented soybean induces apoptosis of human hepatocellular carcinoma Hep 3B cells via activation of caspase 8 and mitochondria" 45 : 303-, 2007

      6 조병옥, "Soybean Fermented with Bacillus amyloliquefaciens (Cheonggukjang) Ameliorates Atopic Dermatitis-Like Skin Lesion in Mice by Suppressing Infiltration of Mast Cells and Production of IL-31 Cytokine" 한국미생물·생명공학회 29 (29): 827-837, 2019

      7 Dillingham, B. L., "Soy protein isolates of varied isoflavone content do not influence serum thyroid hormones in healthy young men" 17 : 131-, 2007

      8 D’Adamo, C. R., "Soy foods and supplementation: a review of commonly perceived health benefits and risks" 39 : 2014

      9 Yamagata, K., "Soy Isoflavones Inhibit Endothelial Cell Dysfunction and Prevent Cardiovascular Disease" 74 : 201-, 2019

      10 Rozek, A., "Solid foodstuff supplemented with phenolics from grape: antioxidant properties and correlation with phenolic profiles" 55 : 5147-, 2007

      11 나하균, "Secondary Fermented Extract of Chaga-Cheonggukjang Attenuates the Effects of Obesity and Suppresses Inflammatory Response in the Liver and Spleen of High-Fat Diet-Induced Obese Mice" 한국미생물·생명공학회 29 (29): 739-748, 2019

      12 Romani, A, "Polyphenolic content in different plant parts of soy cultivars grown under natural conditions" 51 : 5301-, 2003

      13 Soobrattee, M. A., "Phenolics as potential antioxidant therapeutic agents: mechanism and actions" 579 : 200-, 2005

      14 Kahkeshani, N., "Pharmacological effects of gallic acid in health and diseases: A mechanistic review" 22 : 225-, 2019

      15 Guan, Y., "Peroxisome proliferator-activated receptors (PPARs): novel therapeutic targets in renal disease" 60 : 14-, 2001

      16 van Raalte, D. H., "Peroxisome proliferator-activated receptor (PPAR)-alpha: a pharmacological target with a promising future" 21 : 1531-, 2004

      17 Jay, M. A., "Peroxisome proliferator-activated receptor (PPAR) in metabolic syndrome and type 2 diabetes mellitus" 3 : 33-, 2007

      18 Ahmadian, M., "PPARγ signaling and metabolism:the good, the bad and the future" 19 : 557-, 2013

      19 Han, L., "PPARs: regulators of metabolism and as therapeutic targets in cardiovascular disease. Part II: PPAR-β/δ and PPAR-γ" 13 : 279-, 2017

      20 Hong, F., "PPARs as Nuclear Receptors for Nutrient and Energy Metabolism" 24 : 2019

      21 Varga, T., "PPARs are a unique set of fatty acid regulated transcription factors controlling both lipid metabolism and inflammation" 1812 : 1007-, 2011

      22 Liss, K. H., "PPARs and nonalcoholic fatty liver disease" 136 : 65-, 2017

      23 Ahmadian, M., "PPARgamma signaling and metabolism: the good, the bad and the future" 19 : 557-, 2013

      24 Zhang, S., "PPARalpha activation sensitizes cancer cells to epigallocatechin-3-gallate (EGCG) treatment via suppressing heme oxygenase-1" 66 : 315-, 2014

      25 Go, J., "Neuroprotective effects of fermented soybean products (Cheonggukjang) manufactured by mixed culture of Bacillus subtilis MC31 and Lactobacillus sakei 383 on trimethyltin-induced cognitive defects mice" 19 : 247-, 2016

      26 Kim, M. J., "Loganin protects against pancreatitis by inhibiting NF-kappaB activation" 765 : 541-, 2015

      27 SeungOk Yang, "Isoflavone Distribution and β-Glucosidase Activity in Cheonggukjang,a Traditional Korean Whole Soybean-Fermented Food" 한국식품과학회 15 (15): 96-101, 2006

      28 Lee, Y. K., "Hepatic lipid homeostasis by peroxisome proliferator-activated receptor gamma 2" 2 : 209-, 2018

      29 Yan, J., "Green tea catechins prevent obesity through modulation of peroxisome proliferator-activated receptors" 56 : 804-, 2013

      30 Chen, Y., "Glycitin alleviates lipopolysaccharide-induced acute lung injury via inhibiting NF-kappaB and MAPKs pathway activation in mice" 75 : 105749-, 2019

      31 Floyd, K. A., "Genistein and genisteincontaining dietary supplements accelerate the early stages of cataractogenesis in the male ICR/f rat" 92 : 120-, 2011

      32 Liang, Y. S., "Genistein and daidzein induce apoptosis of colon cancer cells by inhibiting the accumulation of lipid droplets" 262 : 2018

      33 Bak, E. J., "Gallic acid improves glucose tolerance and triglyceride concentration in diet-induced obesity mice" 73 : 607-, 2013

      34 Tamang, J. P., "Functional Properties of Microorganisms in Fermented Foods" 7 : 578-, 2016

      35 Zhang, Z. X., "Epigallocatechin Gallate Attenuates beta-Amyloid Generation and Oxidative Stress Involvement of PPARgamma in N2a/APP695 Cells" 42 : 468-, 2017

      36 Khuchua, Z., "Elucidating the Beneficial Role of PPAR Agonists in Cardiac Diseases" 19 : 3464-, 2018

      37 Ratziu, V., "Elafibranor, an Agonist of the Peroxisome Proliferator-Activated Receptor-alpha and -delta, Induces Resolution of Nonalcoholic Steatohepatitis Without Fibrosis Worsening" 150 : 1147-, 2016

      38 Alam, F., "Efficacy and Safety of Pioglitazone Monotherapy in Type 2 Diabetes Mellitus: A Systematic Review and Meta-Analysis of Randomised Controlled Trials" 9 : 5389-, 2019

      39 Ali, M. W., "Effects of Bacterial Fermentation on the Biochemical Constituents and Antioxidant Potential of Fermented and Unfermented Soybeans Using Probiotic Bacillus subtilis (KCTC 13241)" 22 : 2017

      40 Medina, I., "Effect of molecular structure of phenolic families as hydroxycinnamic acids and catechins on their antioxidant effectiveness in minced fish muscle" 55 : 3889-, 2007

      41 Kim, J., "Effect of fermented soybean product (Cheonggukjang)intake on metabolic parameters in mice fed a high-fat diet" 57 : 1886-, 2013

      42 Quan, J., "Effect of Soybean Hypocotyl Extract on Lipid Peroxidation in GK Rats" 44 : 212-, 2009

      43 Kalliora, C., "Dual peroxisome-proliferatoractivated-receptor-alpha/gamma activation inhibits SIRT1-PGC1alpha axis and causes cardiac dysfunction" 5 : 2019

      44 Cox, C. J., "Dietary (-)-epicatechin as a potent inhibitor of betagamma-secretase amyloid precursor protein processing" 36 : 178-, 2015

      45 Kim, J., "Correlation between antioxidative activities and metabolite changes during Cheonggukjang fermentation" 75 : 732-, 2011

      46 Anderson, R. L., "Compositional changes in trypsin inhibitors, phytic acid, saponins and isoflavones related to soybean processing" 125 : 581-, 1995

      47 Ali, M. W., "Comparison of antioxidants potential, metabolites, and nutritional profiles of Korean fermented soybean (Cheonggukjang) with Bacillus subtilis KCTC 13241" 55 : 2871-, 2018

      48 Choi, J. H., "Cheonggukjang, a soybean paste fermented with B. licheniformis-67 prevents weight gain and improves glycemic control in high fat diet induced obese mice" 59 : 31-, 2016

      49 Ozercan, I. H., "Chemoprevention of fibroid tumors by [-]-epigallocatechin-3-gallate in quail" 28 : 92-, 2008

      50 김정환, "Characteristics and Antioxidant Effect of Garlic in the Fermentation of Cheonggukjang by Bacillus amyloliquefaciens MJ1-4" 한국미생물·생명공학회 24 (24): 959-968, 2014

      51 Cho, K. M., "Changes of phytochemical constituents (isoflavones, flavanols, and phenolic acids) during cheonggukjang soybeans fermentation using potential probiotics Bacillus subtilis CS90" 24 : 402-, 2011

      52 Keung, W. M., "Biogenic aldehyde(s) derived from the action of monoamine oxidase may mediate the antidipsotropic effect of daidzin" 131 : 919-, 2001

      53 Zubik, L., "Bioavailability of soybean isoflavones from aglycone and glucoside forms in American women" 77 : 1459-, 2003

      54 Kim, N. Y., "Antioxidant and antigenotoxic activities of Korean fermented soybean" 46 : 1184-, 2008

      55 Huang, C. C., "Anti-photoaging effects of soy isoflavone extract (aglycone and acetylglucoside form) from soybean cake" 11 : 4782-, 2010

      56 Omura, K., "A newly derived protein from Bacillus subtilis natto with both antithrombotic and fibrinolytic effects" 99 : 247-, 2005

      57 Shiomi, Y., "A Novel Peroxisome Proliferator-activated Receptor (PPAR)alpha Agonist and PPARgamma Antagonist, Z-551, Ameliorates High-fat Diet-induced Obesity and Metabolic Disorders in Mice" 290 : 14567-, 2015

      58 Tanigawa, T., "(+)-Catechin protects dermal fibroblasts against oxidative stressinduced apoptosis" 14 : 133-, 2014

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