γ-PGA-Rich Chungkookjang, Short-Term Fermented Soybeans: Prevents Memory Impairment by Modulating Brain Insulin Sensitivity, Neuro-Inflammation, and the Gut–Microbiome–Brain Axis

Fermented soybean paste is an indigenous food for use in cooking in East and Southeast Asia. Korea developed and used its traditional fermented foods two thousand years ago. Chungkookjang has unique characteristics such as short-term fermentation (24–72 h) without salt, and fermentation mostly with...

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Detalles Bibliográficos
Autores principales: Jeong, Do-Youn, Ryu, Myeong Seon, Yang, Hee-Jong, Park, Sunmin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7911192/
https://www.ncbi.nlm.nih.gov/pubmed/33494481
http://dx.doi.org/10.3390/foods10020221

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7911192/
https://www.ncbi.nlm.nih.gov/pubmed/33494481
http://dx.doi.org/10.3390/foods10020221

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