Cargando…

Cheonggukjang, a soybean paste fermented with B. licheniformis-67 prevents weight gain and improves glycemic control in high fat diet induced obese mice

In this study, we investigated the anti-obesity effects of soybean paste—Cheonggukjang, fermented with poly gamma glutamic acid producing Bacillus licheniformis-67 in diet induced obese C57BL/6J mice. Forty male C57BL/6J mice aged 4 weeks were divided into four dietary groups; normal diet control, h...

Descripción completa

Detalles Bibliográficos
Autores principales:	Choi, Joo-Hee, Pichiah, P.B.Tirupathi, Kim, Min-Jung, Cha, Youn-Soo
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	the Society for Free Radical Research Japan 2016
Materias:	Original Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4933689/ https://www.ncbi.nlm.nih.gov/pubmed/27499576 http://dx.doi.org/10.3164/jcbn.15-30

Ejemplares similares

Nutrikinetic study of fermented soybean paste (Cheonggukjang) isoflavones according to the Sasang typology
por: Kim, Min Jung, et al.
Publicado: (2020)

Current Perspectives on the Physiological Activities of Fermented Soybean-Derived Cheonggukjang
por: Kim, Il-Sup, et al.
Publicado: (2021)

Effects of Cheonggukjang (Fermented Soybean) on the Development of Colitis-Associated Colorectal Cancer in Mice
por: Lim, Hyeon-Ji, et al.
Publicado: (2023)

Nutrikinetics of Isoflavone Metabolites After Fermented Soybean Product (Cheonggukjang) Ingestion in Ovariectomized Mice
por: Lee, Da‐Hye, et al.
Publicado: (2017)

Protective Effects of Fermented Soybeans (Cheonggukjang) on Dextran Sodium Sulfate (DSS)-Induced Colitis in a Mouse Model
por: Lim, Hyeon-Ji, et al.
Publicado: (2022)

Time course effects of fermentation on fatty acid and volatile compound profiles of Cheonggukjang using new soybean cultivars
por: Cho, Kye Man, et al.
Publicado: (2016)

Comparison of laxative effects of fermented soybeans (Cheonggukjang) containing toxins and biogenic amines against loperamide-induced constipation mouse model
por: Kim, Ha-Rim, et al.
Publicado: (2022)

Toxicity of fermented soybean product (cheonggukjang) manufactured by mixed culture of Bacillus subtilis MC31 and Lactobacillus sakei 383 on liver and kidney of ICR mice
por: Lee, Young-Ju, et al.
Publicado: (2014)

Visceral fat and body weight are reduced in overweight adults by the supplementation of Doenjang, a fermented soybean paste
por: Cha, Youn-Soo, et al.
Publicado: (2012)

Vitamin D and Metabolic Diseases: Growing Roles of Vitamin D
por: Park, Jung Eun, et al.
Publicado: (2018)

Antidiabetic Effect of Morinda citrifolia (Noni) Fermented by Cheonggukjang in KK-A(y) Diabetic Mice
por: Lee, So-Young, et al.
Publicado: (2012)

Five Surfactin Isomers Produced during Cheonggukjang Fermentation by Bacillus pumilus HY1 and Their Properties
por: Hong, Su-Young, et al.
Publicado: (2021)

Kochujang, fermented soybean-based red pepper paste, decreases visceral fat and improves blood lipid profiles in overweight adults
por: Cha, Youn-Soo, et al.
Publicado: (2013)

Korean fermented soybean paste (Doenjang) has anti-obesity and anti-hypertensive effects via the renin-angiotensin system (RAS) in high-fat diet-induced obese rats
por: Woo, Hayoung, et al.
Publicado: (2023)

The Role of Enterococcus faecium as a Key Producer and Fermentation Condition as an Influencing Factor in Tyramine Accumulation in Cheonggukjang
por: Park, Young Kyoung, et al.
Publicado: (2020)

The Antioxidant Properties and Inhibitory Effects on HepG2 Cells of Chicory Cultivated Using Three Different Kinds of Fertilizers in the Absence and Presence of Pesticides
por: Yook, Jin-Seon, et al.
Publicado: (2015)

Changes in Isoflavone Profile from Soybean Seeds during Cheonggukjang Fermentation Based on High-Resolution UPLC-DAD-QToF/MS: New Succinylated and Phosphorylated Conjugates
por: Lee, Suji, et al.
Publicado: (2022)

Evaluation of Body Changes and the Anti-Obesity Effect after Consumption of Korean Fermented Food, Cheonggukjang: Randomized, Double-Blind Clinical Trial
por: Han, A Lum, et al.
Publicado: (2023)

Miso (Fermented Soybean Paste) Suppresses Visceral Fat Accumulation in Mice, Especially in Combination with Exercise
por: Okouchi, Ran, et al.
Publicado: (2019)

Isolation and characterization of a novel hydrolase-producing probiotic Bacillus licheniformis and its application in the fermentation of soybean meal
por: Qi, Nanshan, et al.
Publicado: (2023)

Doenjang, A Korean Traditional Fermented Soybean Paste, Ameliorates Neuroinflammation and Neurodegeneration in Mice Fed a High-Fat Diet
por: Ko, Je Won, et al.
Publicado: (2019)

Habitual Miso (Fermented Soybean Paste) Consumption Is Associated with Glycemic Variability in Patients with Type 2 Diabetes: A Cross-Sectional Study
por: Takahashi, Fuyuko, et al.
Publicado: (2021)

Complete Genome Sequence of Bacillus velezensis Strain DKU_NT_04, Isolated from a Traditional Korean Food Made from Soybeans (Cheonggukjang)
por: Bang, Man-Seok, et al.
Publicado: (2020)

Protection of Fatty Liver by the Intake of Fermented Soybean Paste, Miso, and Its Pre-Fermented Mixture
por: Kanno, Ryoko, et al.
Publicado: (2021)

Aglycone Isoflavones and Exopolysaccharides Produced by Lactobacillus acidophilus in Fermented Soybean Paste
por: Kim, Jin-Sun, et al.
Publicado: (2016)

Metabolite changes during natural and lactic acid bacteria fermentations in pastes of soybeans and soybean–maize blends
por: Ng'ong'ola-Manani, Tinna Austen, et al.
Publicado: (2014)

Functional Characterization of Bacterial Communities Responsible for Fermentation of Doenjang: A Traditional Korean Fermented Soybean Paste
por: Jung, Woo Yong, et al.
Publicado: (2016)

Fermentation stage-dependent adaptations of Bacillus licheniformis during enzyme production
por: Wiegand, Sandra, et al.
Publicado: (2013)

Transcriptional Changes in the Xylose Operon in Bacillus licheniformis and Their Use in Fermentation Optimization
por: Li, Youran, et al.
Publicado: (2019)

Inhibitory effects of Doenjang, Korean traditional fermented soybean paste, on oxidative stress and inflammation in adipose tissue of mice fed a high-fat diet
por: Nam, Ye Rim, et al.
Publicado: (2015)

Bacterial and fungal communities of traditional fermented Chinese soybean paste (Doujiang) and their properties
por: Ren, Fei, et al.
Publicado: (2021)

Flavor Characterization of Traditional Fermented Soybean Pastes from Northeast China and Korea
por: Zhao, Shanshan, et al.
Publicado: (2023)

Sensory evaluation and consumer acceptance of naturally and lactic acid bacteria-fermented pastes of soybeans and soybean–maize blends
por: Ng'ong'ola-Manani, Tinna A, et al.
Publicado: (2014)

Aspergillus Associated with Meju, a Fermented Soybean Starting Material for Traditional Soy Sauce and Soybean Paste in Korea
por: Hong, Seung-Beom, et al.
Publicado: (2015)

Sensory evaluation and consumer acceptance of naturally and lactic acid bacteria-fermented pastes of soybeans and soybean–maize blends
por: Ng'ong'ola-Manani, Tinna A, et al.
Publicado: (2014)

Safety Evaluation of Bacillus subtilis IDCC1101, Newly Isolated from Cheonggukjang, for Industrial Applications
por: Kim, Su-Hyeon, et al.
Publicado: (2022)

Effects of Doenjang, a Traditional Korean Soybean Paste, with High-Salt Diet on Blood Pressure in Sprague–Dawley Rats
por: Mun, Eun-Gyung, et al.
Publicado: (2019)

Adipose-Derived Molecules–Untouched Horizons in Alzheimer’s Disease Biology
por: Pichiah, P. B. Tirupathi, et al.
Publicado: (2020)

Screening lactic acid bacteria and yeast strains for soybean paste fermentation in northeast of China
por: Li, Siyi, et al.
Publicado: (2023)

Fermented Soybean Paste Attenuates Biogenic Amine-Induced Liver Damage in Obese Mice
por: Yang, Ju-Hwan, et al.
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_9troak6vdjmam5br2ashpjtc16