γ-PGA-Rich Chungkookjang, Short-Term Fermented Soybeans: Prevents Memory Impairment by Modulating Brain Insulin Sensitivity, Neuro-Inflammation, and the Gut–Microbiome–Brain Axis
Fermented soybean paste is an indigenous food for use in cooking in East and Southeast Asia. Korea developed and used its traditional fermented foods two thousand years ago. Chungkookjang has unique characteristics such as short-term fermentation (24–72 h) without salt, and fermentation mostly with...
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MDPI AG
2021-01-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/2/221 |
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| author | Do-Youn Jeong Myeong Seon Ryu Hee-Jong Yang Sunmin Park |
| author_facet | Do-Youn Jeong Myeong Seon Ryu Hee-Jong Yang Sunmin Park |
| author_sort | Do-Youn Jeong |
| collection | DOAJ |
| description | Fermented soybean paste is an indigenous food for use in cooking in East and Southeast Asia. Korea developed and used its traditional fermented foods two thousand years ago. Chungkookjang has unique characteristics such as short-term fermentation (24–72 h) without salt, and fermentation mostly with <i>Bacilli</i>. Traditionally fermented chungkookjang (TFC) is whole cooked soybeans that are fermented predominantly by <i>Bacillus</i> species. However, <i>Bacillus</i> species are different in the environment according to the regions and seasons due to the specific bacteria. <i>Bacillus</i> species differently contribute to the bioactive components of chungkookjang, resulting in different functionalities. In this review, we evaluated the production process of poly-γ-glutamic acid (γ-PGA)-rich chungkookjang fermented with specific <i>Bacillus</i> species and their effects on memory function through the modulation of brain insulin resistance, neuroinflammation, and the gut–microbiome–brain axis. <i>Bacillus</i> species were isolated from the TFC made in Sunchang, Korea, and they included <i>Bacillus (B.) subtilis</i>, <i>B. licheniformis,</i> and <i>B. amyloliquefaciens</i>. Chungkookjang contains isoflavone aglycans, peptides, dietary fiber, γ-PGA, and <i>Bacillus</i> species. Chungkookjangs made with <i>B. licheniformis</i> and <i>B. amyloliquefaciens</i> have higher contents of γ-PGA, and they are more effective for improving glucose metabolism and memory function. Chungkookjang has better efficacy for reducing inflammation and oxidative stress than other fermented soy foods. Insulin sensitivity is improved, not only in systemic organs such as the liver and adipose tissues, but also in the brain. Chungkookjang intake prevents and alleviates memory impairment induced by Alzheimer’s disease and cerebral ischemia. This review suggests that the intake of chungkookjang (20–30 g/day) rich in γ-PGA acts as a synbiotic in humans and promotes memory function by suppressing brain insulin resistance and neuroinflammation and by modulating the gut–microbiome–brain axis. |
| first_indexed | 2024-03-09T04:02:37Z |
| format | Article |
| id | doaj.art-856bb4a27e534e5a928d1a528b1a1db5 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T04:02:37Z |
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| spelling | doaj.art-856bb4a27e534e5a928d1a528b1a1db52023-12-03T14:11:51ZengMDPI AGFoods2304-81582021-01-0110222110.3390/foods10020221γ-PGA-Rich Chungkookjang, Short-Term Fermented Soybeans: Prevents Memory Impairment by Modulating Brain Insulin Sensitivity, Neuro-Inflammation, and the Gut–Microbiome–Brain AxisDo-Youn Jeong0Myeong Seon Ryu1Hee-Jong Yang2Sunmin Park3Department of Research and Development, Sunchang Research Center for Fermentation Microbes, Sunchang-Gun 56048, KoreaDepartment of Research and Development, Sunchang Research Center for Fermentation Microbes, Sunchang-Gun 56048, KoreaDepartment of Research and Development, Sunchang Research Center for Fermentation Microbes, Sunchang-Gun 56048, KoreaDepartment of Food and Nutrition, Obesity/Diabetes Research Center, Hoseo University, 165 Sechul-Ri, BaeBang-Yup, Asan-Si 31499, ChungNam-Do, KoreaFermented soybean paste is an indigenous food for use in cooking in East and Southeast Asia. Korea developed and used its traditional fermented foods two thousand years ago. Chungkookjang has unique characteristics such as short-term fermentation (24–72 h) without salt, and fermentation mostly with <i>Bacilli</i>. Traditionally fermented chungkookjang (TFC) is whole cooked soybeans that are fermented predominantly by <i>Bacillus</i> species. However, <i>Bacillus</i> species are different in the environment according to the regions and seasons due to the specific bacteria. <i>Bacillus</i> species differently contribute to the bioactive components of chungkookjang, resulting in different functionalities. In this review, we evaluated the production process of poly-γ-glutamic acid (γ-PGA)-rich chungkookjang fermented with specific <i>Bacillus</i> species and their effects on memory function through the modulation of brain insulin resistance, neuroinflammation, and the gut–microbiome–brain axis. <i>Bacillus</i> species were isolated from the TFC made in Sunchang, Korea, and they included <i>Bacillus (B.) subtilis</i>, <i>B. licheniformis,</i> and <i>B. amyloliquefaciens</i>. Chungkookjang contains isoflavone aglycans, peptides, dietary fiber, γ-PGA, and <i>Bacillus</i> species. Chungkookjangs made with <i>B. licheniformis</i> and <i>B. amyloliquefaciens</i> have higher contents of γ-PGA, and they are more effective for improving glucose metabolism and memory function. Chungkookjang has better efficacy for reducing inflammation and oxidative stress than other fermented soy foods. Insulin sensitivity is improved, not only in systemic organs such as the liver and adipose tissues, but also in the brain. Chungkookjang intake prevents and alleviates memory impairment induced by Alzheimer’s disease and cerebral ischemia. This review suggests that the intake of chungkookjang (20–30 g/day) rich in γ-PGA acts as a synbiotic in humans and promotes memory function by suppressing brain insulin resistance and neuroinflammation and by modulating the gut–microbiome–brain axis.https://www.mdpi.com/2304-8158/10/2/221chungkookjangcheonggukjangsoybean<i>Bacillus</i>glucose metabolismmemory function |
| spellingShingle | Do-Youn Jeong Myeong Seon Ryu Hee-Jong Yang Sunmin Park 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 chungkookjang cheonggukjang soybean <i>Bacillus</i> glucose metabolism memory function |
| title | γ-PGA-Rich Chungkookjang, Short-Term Fermented Soybeans: Prevents Memory Impairment by Modulating Brain Insulin Sensitivity, Neuro-Inflammation, and the Gut–Microbiome–Brain Axis |
| title_full | γ-PGA-Rich Chungkookjang, Short-Term Fermented Soybeans: Prevents Memory Impairment by Modulating Brain Insulin Sensitivity, Neuro-Inflammation, and the Gut–Microbiome–Brain Axis |
| title_fullStr | γ-PGA-Rich Chungkookjang, Short-Term Fermented Soybeans: Prevents Memory Impairment by Modulating Brain Insulin Sensitivity, Neuro-Inflammation, and the Gut–Microbiome–Brain Axis |
| title_full_unstemmed | γ-PGA-Rich Chungkookjang, Short-Term Fermented Soybeans: Prevents Memory Impairment by Modulating Brain Insulin Sensitivity, Neuro-Inflammation, and the Gut–Microbiome–Brain Axis |
| title_short | γ-PGA-Rich Chungkookjang, Short-Term Fermented Soybeans: Prevents Memory Impairment by Modulating Brain Insulin Sensitivity, Neuro-Inflammation, and the Gut–Microbiome–Brain Axis |
| title_sort | γ pga rich chungkookjang short term fermented soybeans prevents memory impairment by modulating brain insulin sensitivity neuro inflammation and the gut microbiome brain axis |
| topic | chungkookjang cheonggukjang soybean <i>Bacillus</i> glucose metabolism memory function |
| url | https://www.mdpi.com/2304-8158/10/2/221 |
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