Beneficial Effects of Fermented Soybean through PPARs Activation in Metabolic Syndrome

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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