Current perspectives on the anti-inflammatory potential of fermented soy foods. (February 2022)

• Record Type: Journal Article
• Authors: Das, Dibyendu; Sarkar, Sanjib; Borsingh Wann, Sawlang; Kalita, Jatin; Manna, Prasenjit
• Is Part Of: Food research international. Volume 152(2022)
• Publication Date: 2022-02
• Subjects: Fermented soy foods -- Inflammation -- Oxidative stress -- Bioactive isoflavones and peptides; AChE acetylcholinesterase -- ALT alanine aminotransferase -- AST aspartate transaminase -- BACE1 β-secretase 1 -- CAT catalase -- CD54 cluster of differentiation 54 -- CD56 cluster of differentiation 56 -- CD86 cluster of differentiation 86 -- COPD chronic obstructive pulmonary disease -- COX-2 cyclooxygenase-2 -- DSS dextran sulfate sodium -- ERK extracellular signal-regulated kinases -- FAS fatty acid synthase -- FSF fermented soy food(s) -- GABA gamma-aminobutyric acid -- GPx glutathione peroxidase -- GSH reduced glutathione -- HDL high-density lipoprotein -- HFD high- fat diet -- HO-1 heme oxygenase-1 -- H2O2 hydrogen peroxide -- hsCRP high-sensitivity C-reactive protein -- IBD inflammatory bowel disease -- IFN-γ interferon gamma -- IκB nuclear factor of kappa light polypeptide gene enhancer in B-cells inhibitor -- IKK IκB kinase -- IL interleukin -- IL-1 interleukin-1 -- IL-1β interleukin-1β -- IL-6 Interleukin 6 -- IL-8 Interleukin-8 -- IL-12 Interleukin-12 -- IL-10 Interleukin-10 -- iNOS inducible nitric oxide synthase -- JNK c-Jun N-terminal kinase -- LPS lipopolysaccharides -- MAPK mitogen-activated protein kinase -- MCP-1 monocyte chemoattractant protein-1 -- MDA malondialdehyde -- MMP9 matrix metallopeptidase 9 -- MPO myeloperoxidase -- NO nitric oxide -- NF-κB nuclear factor kappa-light-chain enhancer of activated B cells -- PDGF platelet-derived growth factor -- PGE2 prostaglandin E2 -- ROS reactive oxygen species -- SOD superoxide dismutase -- TC total cholesterol -- TG triglyceride -- TGF-β1 transforming growth factor beta 1 -- TLR4 toll-like receptor 4 -- TNBS 2, 4, 6-trinitrobenzene sulphonic acid -- TNF-α tumor necrosis factor alpha -- T1D type 1 diabetes -- T2D type2 diabetes -- VCAM1 vascular cell adhesion molecule 1 -- VEGF vascular endothelial growth factor; Food -- Analysis -- Periodicals; Food industry and trade -- Periodicals; Food industry and trade -- Canada -- Periodicals; Food Technology -- Periodicals; Food -- Periodicals; Food-Processing Industry -- Periodicals; Aliments -- Industrie et commerce -- Périodiques; Aliments -- Industrie et commerce -- Canada -- Périodiques; Aliments -- Recherche -- Périodiques; Food industry and trade; Canada; Periodicals; Electronic journals; 664.005
• DOI: 10.1016/j.foodres.2021.110922
• Languages: English
• ISSNs: 0963-9969

Abstract

Graphical abstract: Highlights: Fermented soy foods (FSF) are well-known due to promising health benefits. Fermentation causes the enrichment of various bioactive principles in FSF. Cell culture, preclinical, and clinical studies showed anti-inflammatory role of FSF. This review highlights the mechanisms underlying the anti-inflammatory role of FSF. Abstract: Fermented soy foods (FSF) are gaining significant attention due to promising health benefits. In recent years, FSF are being studied extensively due to the presence of diverse functional ingredients including active isoflavones and peptides along with essential micronutrients. The process of fermentation is responsible for the enrichment of various bioactive principles in soy-based fermented foods and exclusion of some anti-nutrient factors which are found predominantly in raw soybeans. Emerging evidence suggests that FSF possess immense therapeutic potential against inflammation and associated pathological complications. Extracts prepared from various FSF (e.g. fermented soy paste, milk, and sauce) were found to exert promising anti-inflammatory effects in numerous in vitro and in vivo settings. Moreover, clinical findings highlighted an inverse relationship between consumption of FSF and the prevalence of chronic inflammatory disorders among the communities which habitually consume fermented soy products. Molecular mechanisms underlying the anti-inflammatory role of FSF have been delineated in many literatures which collectively suggest that FSF extracts have regulatory actions over the expression and/or activity of several proinflammatory cytokines, inflammatory mediators, oxidative stress markers, and some other factors involved in the inflammatory pathways. The present review discusses the anti-inflammatory effects of FSF with mechanistic insights based upon the available findings from cell culture, preclinical, and clinical investigations.