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Significance of Soy-Based Fermented Food and Their Bioactive Compounds Against Obesity, Diabetes, and Cardiovascular Diseases

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Abstract

Soybean-based fermented foods are commonly consumed worldwide, especially in Asia. These fermented soy-products are prepared using various strains of Bacillus, Streptococcus, Lactobacillus, and Aspergillus. The microbial action during fermentation produces and increases the availability of various molecules of biological significance, such as isoflavones, bioactive peptides, and dietary fiber. These dietary bio active compounds are also found to be effective against the metabolic disorders such as obesity, diabetes, and cardiovascular diseases (CVD). In parallel, soy isoflavones such as genistein, genistin, and daidzin can also contribute to the anti-obesity and anti-diabetic mechanisms, by decreasing insulin resistance and oxidative stress. The said activities are known to lower the risk of CVD, by decreasing the fat accumulation and hyperlipidemia in the body. In addition, along with soy-isoflavones fermented soy foods such as Kinema, Tempeh, Douchi, Cheonggukjang/Chungkukjang, and Natto are also rich in dietary fiber (prebiotic) and known to be anti-dyslipidemia, improve lipolysis, and lowers lipid peroxidation, which further decreases the risk of CVD. Further, the fibrinolytic activity of nattokinase present in Natto soup also paves the foundation for the possible cardioprotective role of fermented soy products. Considering the immense beneficial effects of different fermented soy products, the present review contextualizes their significance with respect to their anti-obesity, anti-diabetic and cardioprotective roles.

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Acknowledgements

The authors acknowledge the NGS-center, Kyungpook National University, Daegu, South Korea for providing support in data collection.

Funding

This research was supported by a project to train professional personnel in biological materials by the Ministry of Environment and the Korea Basic Science Institute (National Research Facilities and Equipment Center) grant funded by the Ministry of Education (2021R1A6C101A416).

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  1. Sushmita Dwivedi and Vineet Singh contributed equally to this work.

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  1. Kyungpook National University, Daegu, South Korea

    Vineet Singh, Amani Sliti & Jae-Ho Shin

  2. Govind Ballabh Pant Institute of Engineering and Technology, Ghurdauri, Pauri, India

    Sushmita Dwivedi, Kritika Sharma & Mamta Baunthiyal

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VS conceptualized the article; SD, VS, and KS participated in writing; KS and SA participated in illustration; VS, MB and JHS reviewed the writing; MB and JHS supervised and approved the final draft.

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Dwivedi, S., Singh, V., Sharma, K. et al. Significance of Soy-Based Fermented Food and Their Bioactive Compounds Against Obesity, Diabetes, and Cardiovascular Diseases. Plant Foods Hum Nutr 79, 1–11 (2024). https://doi.org/10.1007/s11130-023-01130-1

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