Beneficial Effects of Fermented Soybean through PPARs Activation in Metabolic Syndrome

• 발행기관: 대한약학회
• 저자명: Radha Arulkumar EunJin Bang Sang-Gyun Noh Hee Jin Jung Dae Hyun Kim Takako Yokozawa Hae Young Chung
• 간행물 정보: 『약학회지』제63권 제5호(2019년), 259~267쪽, 전체 9쪽
• 주제분류: 의약학 > 기타의약학
• 파일형태: PDF
• 발행일자: 2019.10.30

영문 초록

Fermented soybean is an important fermented soybean food in Korea as it has many health benefits. The phytochemicals 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 to fermented soy food products to improve human health. We performed in silico molecular docking simulation of increased phytochemical components during soybean fermentation for peroxisome proliferator-activated receptors (PPARs), which is a well-known nuclear receptor family for preventive roles in metabolic and inflammatory diseases. The results demonstrated that components such as epicatechin, daidzein, catechin, and genistein showed strong binding affinity with PPARs, suggesting their potential therapeutic effects. In this review, we highlighted the recent studies and possible action mechanisms of phytochemical extracts during the fermentation process of soybean and their potential health benefits to humans, especially for the treatment of the metabolic syndrome.

목차

Introduction

Roles of PPARs in Diseases

Biotransformation during Soybean Fermentation

Biological Importance of Fermented Soybean

Conclusion

키워드

Fermented soybean Bacillus subtilis phytochemicals in silico docking simulation PPARs