ReviewInternational journal of molecular sciences2015
Possibility of breast cancer prevention: use of soy isoflavones and fermented soy beverage produced using probiotics.
Review in International journal of molecular sciences, 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 36 papers, 1 of them a synthesis that pooled it.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
36 citing papers in PubMed, 1 synthesis or guideline pooled it, 109 citations in OpenAlex.
- The gut microbiota-obesity axis in the pathogenesis and prognosis of breast cancer.Annals of medicine · 2026Pooled it
- Probiotic Soy Milk Consumption and Renal Function Among Type 2 Diabetic Patients with Nephropathy: a Randomized Controlled Clinical Trial.Probiotics and antimicrobial proteins · 2019Trial
- Quality evaluation ofHeliyon · 2023Article
- Effect of Fermentation on the Nutritional Quality of the Selected Vegetables and Legumes and Their Health Effects.Life (Basel, Switzerland) · 2023Review
- Effect of fermentation using different lactic acid bacteria strains on the nutrient components and mineral bioavailability of soybean yogurt alternative.Frontiers in nutrition · 2023Article
- Probiotic Properties of Exopolysaccharide-Producing Bacteria from Natto.International journal of food science · 2023Article
- Computational Biology Dynamics of Mps1 Kinase Molecular Interactions with Isoflavones Reveals a Chemical Scaffold with Potential to Develop New Therapeutics for the Treatment of Cancer.International journal of molecular sciences · 2022Article
- Nutritional andHeliyon · 2022Article
- Secoisolariciresinol diglucoside induces pyroptosis by activating caspase-1 to cleave GSDMD in colorectal cancer cells.Drug development research · 2022Article
- Physicochemical, Textural, and Sensorial Properties of Soy Yogurt as Affected by Addition of Low Acyl Gellan Gum.Gels (Basel, Switzerland) · 2022Article
- New Developments and Opportunities of Microbiota in Treating Breast Cancers.Frontiers in microbiology · 2022Review
- Editorial: New lights Through Old Windows: Metformin and Derivatives as Anti-Cancer Treatments.Frontiers in pharmacology · 2022Article
- Bacterial-Based Cancer Therapy (BBCT): Recent Advances, Current Challenges, and Future Prospects for Cancer Immunotherapy.Vaccines · 2021Review
- By-Products of the Black Soybean Sauce Manufacturing Process as Potential Antioxidant and Anti-Inflammatory Materials for Use as Functional Foods.Plants (Basel, Switzerland) · 2021Article
- Potential anticancer activities of Rhus coriaria (sumac) extract against human cancer cell lines.Bioscience reports · 2021Article
- Current Perspectives on the Physiological Activities of Fermented Soybean-Derived Cheonggukjang.International journal of molecular sciences · 2021Review
- The fermented soy beverage Q-CAN® plus induces beneficial changes in the oral and intestinal microbiome.BMC nutrition · 2021Article
- Protection of Fatty Liver by the Intake of Fermented Soybean Paste,Foods (Basel, Switzerland) · 2021Article
- Article
- Enhancement of cytotoxicity and induction of apoptosis by cationic nano-liposome formulation ofInternational journal of medical sciences · 2021Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The various beneficial effects of soybeans, which are rich in phytochemicals, have received much attention because of increasing health awareness. Soy milk that has been fermented using lactic acid bacteria has been used to prepare cheese-like products, tofu (bean-curd), and yogurt-type products. However, the distinct odor of soybeans has limited the acceptance of such foods, particularly in Western countries. In Japan, while tofu and soy milk have long been habitually consumed, the development of novel, palatable food products has not been easy. The unpleasant odor of soy milk and the absorption efficiency for isoflavones can be improved using a recently developed fermented soy milk beverage. Cancer has been the leading cause of death, and breast cancer is the most common malignancy among women. The most common type of breast cancer is estrogen-dependent, and the anti-estrogenic effects of isoflavones are known. The present review focuses on the characteristics of soy milk fermented using probiotics, an epidemiological study examining the incidence of breast cancer and soy isoflavone consumption, and a non-clinical study examining breast cancer prevention using fermented soy milk beverage.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.