ReviewMicroorganisms2022
Fermented Soy Products and Their Potential Health Benefits: A Review.
Review in Microorganisms, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 54 papers, 2 of them syntheses that pooled it.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
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
54 citing papers in PubMed, 2 syntheses or guidelines pooled it, 121 citations in OpenAlex.
- Finger millet and soybean as functional ingredients in next-generation fermented foods: a review of nutritional, technological, and health-promoting perspectives.Frontiers in nutrition · 2026Pooled it
- Potential neuroprotective effects of fermented foods and beverages in old age: a systematic review.Frontiers in nutrition · 2023Pooled it
- Effects of Fermented Soy on Cognition in Older Adults: Outcomes of a Randomized, Controlled Trial.Nutrients · 2025Trial
- Effect of the Fermented Soy Q-CANNutrients · 2023Trial
- Quality properties of fermented butter using extract solution from Korean traditional fermented pastes.Food science of animal resources · 2026Article
- Mechanism-First Psychobiotics: Fermented Vegetables, Dairy, and Soy for Depression and Anxiety.International journal of molecular sciences · 2026Review
- Effects of Fermentation and Oxidative Degradation on the Composition, Antioxidant Activity, ACE Inhibitory Activity, and In Vitro Neuroprotective Potential of Soybean-Derived Kefir Polysaccharide-Rich Extracts.Foods (Basel, Switzerland) · 2026Article
- Genistein from Thai Fermented Soybean (Thua-nao) Attenuates Osteoarthritis Pathogenesis via Dual Inhibition of NF-κB and MAPK Signaling: Evidence from Ex Vivo, Computational, and In Vitro Models.Journal of agricultural and food chemistry · 2026Article
- Gut microbiome-mediated bioactive ingredients and health benefits of medicinal and edible fermented products: A comprehensive review.Folia microbiologica · 2026Review
- Biological activities and therapeutic potential of soy isoflavones: a focus on anticancer activity.Molecular biology reports · 2026Review
- Probiotics and Fermented Foods in Human Nutrition.Molecules (Basel, Switzerland) · 2026Review
- The Association Between Fermented Food Intake and Hs-CRP Across Age Groups in Korean Adults: Effect Modification by Sodium Intake.Nutrients · 2026Article
- The gut microbiome axis: how Lactobacillus-fermented soymilk orchestrates health.Archives of microbiology · 2026Review
- Fermented Soybean Meal and Its Application in Animal Husbandry: A Review.Microorganisms · 2026Review
- From Charcuterie to Plant-Based: HarnessingFoods (Basel, Switzerland) · 2026Article
- Traditional KoreanInternational journal of molecular sciences · 2026Article
- Dietary Administration of a Soybean Fermented Preparation Reshapes Gut Microbial Community Structure and Colonic Mucosal Features in BALB/c Mice.Microorganisms · 2026Article
- Soy and the gut microbiome: a bi-directional relationship shaping nutrition and health.European journal of nutrition · 2026Review
- Polyphenol metabolites in fermented foods: biotransformation, bioavailability, and functional roles.Frontiers in nutrition · 2026Review
- Dynamics changes of nutrients, flavor compounds, and beneficial microorganisms during Jianshui stinky tofu fermentation.Frontiers in microbiology · 2026Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
In the growing search for therapeutic strategies, there is an interest in foods containing natural antioxidants and other bioactive compounds capable of preventing or reversing pathogenic processes associated with metabolic disease. Fermentation has been used as a potent way of improving the properties of soybean and their components. Microbial metabolism is responsible for producing the β-glucosidase enzyme that converts glycosidic isoflavones into aglycones with higher biological activity in fermented soy products, in addition to several end-metabolites associated with human health development, including peptides, phenolic acids, fatty acids, vitamins, flavonoids, minerals, and organic acids. Thus, several products have emerged from soybean fermentation by fungi, bacteria, or a combination of both. This review covers the key biological characteristics of soy and fermented soy products, including natto, miso, tofu, douchi, sufu, cheonggukjang, doenjang, kanjang, meju, tempeh, thua-nao, kinema, hawaijar, and tungrymbai. The inclusion of these foods in the diet has been associated with the reduction of chronic diseases, with potential anticancer, anti-obesity, antidiabetic, anticholesterol, anti-inflammatory, and neuroprotective effects. These biological activities and the recently studied potential of fermented soybean molecules against SARS-CoV-2 are discussed. Finally, a patent landscape is presented to provide the state-of-the-art of the transfer of knowledge from the scientific sphere to the industrial application.
Indexed as
Identifiers
What OpenQuestion holds
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.