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Fermented soybean foods and diabetes
The number of patients with type 2 diabetes mellitus is increasing, and its prevention and management are important. One of the factors contributing to the increased incidence of type 2 diabetes mellitus is the change in dietary habits, including a Westernized diet. Fermented foods are foods that ar...
Autores principales: | , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
John Wiley and Sons Inc.
2023
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10688128/ https://www.ncbi.nlm.nih.gov/pubmed/37799064 http://dx.doi.org/10.1111/jdi.14088 |
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author | Hashimoto, Yoshitaka Hamaguchi, Masahide Fukui, Michiaki |
author_facet | Hashimoto, Yoshitaka Hamaguchi, Masahide Fukui, Michiaki |
author_sort | Hashimoto, Yoshitaka |
collection | PubMed |
description | The number of patients with type 2 diabetes mellitus is increasing, and its prevention and management are important. One of the factors contributing to the increased incidence of type 2 diabetes mellitus is the change in dietary habits, including a Westernized diet. Fermented foods are foods that are transformed by the action of microorganisms to produce beneficial effects in humans and have been consumed for thousands of years. The production and consumption of fermented soy foods, including natto, miso, douchi, cheonggukjang, doenjang, tempeh, and fermented soy milk, are widespread in Asian countries. This review focuses on fermented soybean foods and summarizes their effects on diabetes. Fermentation increases the content of ingredients originally contained in soybeans and adds new ingredients that are not present in the original soybeans. Recent studies have revealed that fermented soybean food modifies the gut microbiota‐related metabolites by modifying dysbiosis. Furthermore, it has been reported that fermented soybean foods have antioxidant, anti‐inflammatory, and anti‐diabetic effects. In recent years, fermented foods, including fermented soybeans, have shown various beneficial effects. Therefore, it is necessary to continue focusing on the benefits and mechanisms of action of fermented foods. |
format | Online Article Text |
id | pubmed-10688128 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2023 |
publisher | John Wiley and Sons Inc. |
record_format | MEDLINE/PubMed |
spelling | pubmed-106881282023-12-01 Fermented soybean foods and diabetes Hashimoto, Yoshitaka Hamaguchi, Masahide Fukui, Michiaki J Diabetes Investig Review The number of patients with type 2 diabetes mellitus is increasing, and its prevention and management are important. One of the factors contributing to the increased incidence of type 2 diabetes mellitus is the change in dietary habits, including a Westernized diet. Fermented foods are foods that are transformed by the action of microorganisms to produce beneficial effects in humans and have been consumed for thousands of years. The production and consumption of fermented soy foods, including natto, miso, douchi, cheonggukjang, doenjang, tempeh, and fermented soy milk, are widespread in Asian countries. This review focuses on fermented soybean foods and summarizes their effects on diabetes. Fermentation increases the content of ingredients originally contained in soybeans and adds new ingredients that are not present in the original soybeans. Recent studies have revealed that fermented soybean food modifies the gut microbiota‐related metabolites by modifying dysbiosis. Furthermore, it has been reported that fermented soybean foods have antioxidant, anti‐inflammatory, and anti‐diabetic effects. In recent years, fermented foods, including fermented soybeans, have shown various beneficial effects. Therefore, it is necessary to continue focusing on the benefits and mechanisms of action of fermented foods. John Wiley and Sons Inc. 2023-10-06 /pmc/articles/PMC10688128/ /pubmed/37799064 http://dx.doi.org/10.1111/jdi.14088 Text en © 2023 The Authors. Journal of Diabetes Investigation published by Asian Association for the Study of Diabetes (AASD) and John Wiley & Sons Australia, Ltd. https://creativecommons.org/licenses/by-nc/4.0/This is an open access article under the terms of the http://creativecommons.org/licenses/by-nc/4.0/ (https://creativecommons.org/licenses/by-nc/4.0/) License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited and is not used for commercial purposes. |
spellingShingle | Review Hashimoto, Yoshitaka Hamaguchi, Masahide Fukui, Michiaki Fermented soybean foods and diabetes |
title | Fermented soybean foods and diabetes |
title_full | Fermented soybean foods and diabetes |
title_fullStr | Fermented soybean foods and diabetes |
title_full_unstemmed | Fermented soybean foods and diabetes |
title_short | Fermented soybean foods and diabetes |
title_sort | fermented soybean foods and diabetes |
topic | Review |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10688128/ https://www.ncbi.nlm.nih.gov/pubmed/37799064 http://dx.doi.org/10.1111/jdi.14088 |
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