ArticleJournal of clinical biochemistry and nutrition2016
Cheonggukjang, a soybean paste fermented with B. licheniformis-67 prevents weight gain and improves glycemic control in high fat diet induced obese mice.
Article in Journal of clinical biochemistry and nutrition, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 23 papers.
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Who cites it
23 citing papers in PubMed.
- Article
- Anti-Obesity Effects of Soy Peptides In Vivo: A Meta-Analysis of Randomized Controlled Trials.Foods (Basel, Switzerland) · 2026Article
- Fermented Plant-Based Foods and Postbiotics for Glycemic Control-Microbial Biotransformation of Phytochemicals.Molecules (Basel, Switzerland) · 2026Review
- Fermented Fruits, Vegetables, and Legumes in Metabolic Syndrome: From Traditional Use to Functional Foods and Medical Applications.Nutrients · 2025Review
- Article
- 8-Prenylgenistein Isoflavone in Cheonggukjang Acts as a Novel AMPK Activator Attenuating Hepatic Steatosis by Enhancing the SIRT1-Mediated Pathway.International journal of molecular sciences · 2024Article
- Fermented soybean foods and diabetes.Journal of diabetes investigation · 2023Review
- Fermented Foods in the Management of Obesity: Mechanisms of Action and Future Challenges.International journal of molecular sciences · 2023Review
- Fermented Soy Products and Their Potential Health Benefits: A Review.Microorganisms · 2022Review
- Comparison of laxative effects of fermented soybeans (Nutrition research and practice · 2022Article
- Evaluation of Hypoglycemic and Antioxidant Activities of Soybean Meal Products Fermented byMetabolites · 2022Article
- NovelInternational journal of molecular sciences · 2022Article
- Current Perspectives on the Physiological Activities of Fermented Soybean-Derived Cheonggukjang.International journal of molecular sciences · 2021Review
- γ-PGA-Rich Chungkookjang, Short-Term Fermented Soybeans: Prevents Memory Impairment by Modulating Brain Insulin Sensitivity, Neuro-Inflammation, and the Gut-Microbiome-Brain Axis.Foods (Basel, Switzerland) · 2021Review
- Impact ofAnnals of microbiology · 2021Review
- Nutrikinetic study of fermented soybean paste (Nutrition research and practice · 2020Article
- Protective Role of Probiotic Supplements in Hepatic Steatosis: A Rat Model Study.BioMed research international · 2020Article
- Oral Supplements of CombinedBioMed research international · 2020Article
- Chungkookjang with High Contents of Poly-γ-Glutamic Acid Improves Insulin Sensitizing Activity in Adipocytes and Neuronal Cells.Nutrients · 2018Article
- Protective effects of Bacillus probiotics against high-fat diet-induced metabolic disorders in mice.PloS one · 2018Article
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4 authors.
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No grant is acknowledged in the PubMed record.
Abstract
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, high fat diet control, high fat diet containing 30% of unfermented soybean and high fat diet containing 30% Cheonggukjang fermented with Bacillus licheniformis-67. After 13 weeks of dietary intervention the mice were sacrificed; serum and tissue samples were examined. Serum and hepatic lipid profile, blood glucose, insulin, leptin level were lower (<0.05) along with the body weight and epididymal fat pad weight in the 30% Cheonggukjang supplemented group compared with the high fat diet control group. The expression level of lipid anabolic gene was significantly decreased; whereas the expression level of lipid catabolic genes were significantly increased in the 30% Cheonggukjang supplemented group compared to the high fat diet control group. Collectively, these results suggested that intake of Cheonggukjang fermented with Bacillus licheniformis-67 significantly prevents obesity related parameters.
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