Protective Effect of Long-Term Fermented Soybeans with Abundant Bacillus subtilis on Glucose and Bone Metabolism and Memory Function in Ovariectomized Rats: Modulation of the Gut Microbiota

We investigated the effects of different types of long-term fermented soybeans (traditionally made doenjang; TMD) on glucose and bone metabolism and memory function in ovariectomized (OVX) rats. The rats were categorized into six groups: Control, cooked unfermented soybeans (CSB), and four TMDs base...

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Detalles Bibliográficos
Autores principales: Yang, Hee-Jong, Zhang, Ting, Yue, Yu, Jeong, Su-Ji, Ryu, Myeong-Seon, Wu, Xuangao, Li, Chen, Jeong, Do-Yeon, Park, Sunmin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10418888/
https://www.ncbi.nlm.nih.gov/pubmed/37569228
http://dx.doi.org/10.3390/foods12152958

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10418888/
https://www.ncbi.nlm.nih.gov/pubmed/37569228
http://dx.doi.org/10.3390/foods12152958

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