{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,11]],"date-time":"2026-09-11T18:12:38Z","timestamp":1789150358539,"version":"build-2803163510"},"reference-count":180,"publisher":"MDPI AG","issue":"11","license":[{"start":{"date-parts":[[2021,5,27]],"date-time":"2021-05-27T00:00:00Z","timestamp":1622073600000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100014189","name":"Korea Institute of Planning and Evaluation for Technology in Food, Agriculture and Forestry","doi-asserted-by":"publisher","award":["IPET 119010033SB010 derived from the IPET No.119010033CG000"],"award-info":[{"award-number":["IPET 119010033SB010 derived from the IPET No.119010033CG000"]}],"id":[{"id":"10.13039\/501100014189","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100003725","name":"National Research Foundation of Korea","doi-asserted-by":"publisher","award":["NRF-2019R1I1A1A01058109"],"award-info":[{"award-number":["NRF-2019R1I1A1A01058109"]}],"id":[{"id":"10.13039\/501100003725","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["IJMS"],"abstract":"<jats:p>Cheonggukjang (CGJ, fermented soybean paste), a traditional Korean fermented dish, has recently emerged as a functional food that improves blood circulation and intestinal regulation. Considering that excessive consumption of refined salt is associated with increased incidence of gastric cancer, high blood pressure, and stroke in Koreans, consuming CGJ may be desirable, as it can be made without salt, unlike other pastes. Soybeans in CGJ are fermented by Bacillus strains (B. subtilis or B. licheniformis), Lactobacillus spp., Leuconostoc spp., and Enterococcus faecium, which weaken the activity of putrefactive bacteria in the intestines, act as antibacterial agents against pathogens, and facilitate the excretion of harmful substances. Studies on CGJ have either focused on improving product quality or evaluating the bioactive substances contained in CGJ. The fermentation process of CGJ results in the production of enzymes and various physiologically active substances that are not found in raw soybeans, including dietary fiber, phospholipids, isoflavones (e.g., genistein and daidzein), phenolic acids, saponins, trypsin inhibitors, and phytic acids. These components prevent atherosclerosis, oxidative stress-mediated heart disease and inflammation, obesity, diabetes, senile dementia, cancer (e.g., breast and lung), and osteoporosis. They have also been shown to have thrombolytic, blood pressure-lowering, lipid-lowering, antimutagenic, immunostimulatory, anti-allergic, antibacterial, anti-atopic dermatitis, anti-androgenetic alopecia, and anti-asthmatic activities, as well as skin improvement properties. In this review, we examined the physiological activities of CGJ and confirmed its potential as a functional food.<\/jats:p>","DOI":"10.3390\/ijms22115746","type":"journal-article","created":{"date-parts":[[2021,5,27]],"date-time":"2021-05-27T23:16:46Z","timestamp":1622157406000},"page":"5746","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":62,"title":["Current Perspectives on the Physiological Activities of Fermented Soybean-Derived Cheonggukjang"],"prefix":"10.3390","volume":"22","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-2579-2027","authenticated-orcid":false,"given":"Il-Sup","family":"Kim","sequence":"first","affiliation":[{"name":"Advanced Bio-Resource Research Center, Kyungpook National University, Daegu 41566, Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Cher-Won","family":"Hwang","sequence":"additional","affiliation":[{"name":"Global Leadership School, Handong Global University, Pohang 37554, Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Woong-Suk","family":"Yang","sequence":"additional","affiliation":[{"name":"Nodaji Co., Ltd., Pohang 37927, Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6323-0714","authenticated-orcid":false,"given":"Cheorl-Ho","family":"Kim","sequence":"additional","affiliation":[{"name":"Molecular and Cellular Glycobiology Unit, Department of Biological Sciences, SungKyunKwan University, Suwon 16419, Korea"},{"name":"Samsung Advanced Institute of Health Science and Technology (SAIHST), Sungkyunkwan University, Seoul 06351, Korea"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2021,5,27]]},"reference":[{"key":"ref_1","first-page":"599","article-title":"Physico-chemical properties of viscous substance extracted from chungkook-jang","volume":"23","author":"Lee","year":"1991","journal-title":"Korean J. Food Sci. Technol."},{"key":"ref_2","first-page":"69","article-title":"Industrial application and physiological functions of chongkukjang","volume":"38","author":"Lee","year":"2005","journal-title":"Food Sci. Ind."},{"key":"ref_3","doi-asserted-by":"crossref","unstructured":"Jeong, D.Y., Ryu, M.S., Yang, H.J., and Park, S. (2021). Gamma-PGA-rich chungkookjang, short-term fermented soybeans: Prevents memory impairment by modulating brain insulin sensitivity, neuro-inflammation, and the gut-microbiome-brain axis. Foods, 10.","DOI":"10.3390\/foods10020221"},{"key":"ref_4","doi-asserted-by":"crossref","unstructured":"Jang, C.H., Oh, J., Lim, J.S., Kim, H.J., and Kim, J.S. (2021). Fermented soy products: Beneficial potential in neurodegenerative diseases. Foods, 10.","DOI":"10.3390\/foods10030636"},{"key":"ref_5","unstructured":"Liu, L., Chen, X., Hao, L., Zhang, G., Jin, Z., Li, C., Yang, Y., Rao, J., and Chen, B. (2020). Traditional fermented soybean products: Processing, flavor formation, nutritional and biological activities. Crit. Rev. Food Sci. Nutr., 1\u201319."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"578","DOI":"10.3389\/fmicb.2016.00578","article-title":"Functional properties of microorganisms in fermented foods","volume":"7","author":"Tamang","year":"2016","journal-title":"Front. Microbiol."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"94","DOI":"10.1016\/j.copbio.2016.11.010","article-title":"Health benefits of fermented foods: Microbiota and beyond","volume":"44","author":"Marco","year":"2017","journal-title":"Curr. Opin. Biotechnol."},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"506","DOI":"10.1080\/10408398.2017.1383355","article-title":"Health benefits of fermented foods","volume":"59","author":"Sanlier","year":"2019","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"104164","DOI":"10.1016\/j.jff.2020.104164","article-title":"Bioavailability and health benefits of major isoflavone aglycones and their metabolites","volume":"74","author":"Hsiao","year":"2020","journal-title":"J. Funct. Foods"},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"373","DOI":"10.3746\/jkfn.2018.47.4.373","article-title":"Research trend in traditional fermented foods focused on health functional evaluation","volume":"47","author":"Mun","year":"2018","journal-title":"J. Korean Soc. Food Sci. Nutr."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"3175","DOI":"10.3748\/wjg.v11.i21.3175","article-title":"Kimchi and soybean pastes are risk factors of gastric cancer","volume":"11","author":"Nan","year":"2005","journal-title":"World J. Gastroenterol."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"1170","DOI":"10.1089\/jmf.2013.3052","article-title":"Selection and characterization of Cheonggukjang (fast fermented soybean paste)-originated bacterial strains with a high level of S-adenosyl-L-methionine production and probiotics efficacy","volume":"17","author":"Park","year":"2014","journal-title":"J. Med. Food"},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"2","DOI":"10.1016\/j.jef.2015.02.002","article-title":"Korean traditional fermented soybean products: Jang","volume":"2","author":"Shin","year":"2015","journal-title":"J. Ethn. Foods"},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"10907","DOI":"10.3390\/ijms160510907","article-title":"Possibility of breast cancer prevention: Use of soy isoflavones and fermented soy beverage produced using probiotics","volume":"16","author":"Takagi","year":"2015","journal-title":"Int. J. Mol. Sci."},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"113","DOI":"10.1038\/s41392-020-00213-8","article-title":"Overcoming cancer therapeutic bottleneck by drug repurposing","volume":"5","author":"Zhang","year":"2020","journal-title":"Signal Transduct. Target. Ther."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"50","DOI":"10.1186\/s13578-017-0179-x","article-title":"Apigenin in cancer therapy: Anti-cancer effects and mechanisms of action","volume":"7","author":"Yan","year":"2017","journal-title":"Cell Biosci."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"113","DOI":"10.1900\/RDS.2016.13.113","article-title":"The physiological effects of dandelion (Taraxacum officinale) in type 2 diabetes","volume":"13","author":"Wirngo","year":"2016","journal-title":"Rev. Diabet. Stud."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"200","DOI":"10.1039\/C2FO30199G","article-title":"Anti-diabetic functions of soy isoflavone genistein: Mechanisms underlying its effects on pancreatic beta-cell function","volume":"4","author":"Gilbert","year":"2013","journal-title":"Food Funct."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"7489795","DOI":"10.1155\/2020\/7489795","article-title":"Association of glycemic indices (hyperglycemia, glucose variability, and hypoglycemia) with oxidative stress and diabetic complications","volume":"2020","author":"Papachristoforou","year":"2020","journal-title":"J. Diabetes Res."},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"375","DOI":"10.1080\/1028415X.2017.1391933","article-title":"Genistein: Mechanisms of action for a pleiotropic neuroprotective agent in stroke","volume":"22","author":"Schreihofer","year":"2019","journal-title":"Nutr. Neurosci."},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"180","DOI":"10.1016\/j.redox.2015.01.002","article-title":"Oxidative stress: A concept in redox biology and medicine","volume":"4","author":"Sies","year":"2015","journal-title":"Redox Biol."},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"55","DOI":"10.1016\/j.ejmech.2015.04.040","article-title":"The role of antioxidants in the chemistry of oxidative stress: A review","volume":"97","author":"Pisoschi","year":"2015","journal-title":"Eur. J. Med. Chem."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"520","DOI":"10.5740\/jaoacint.17-0156","article-title":"Composition, distribution, and antioxidant activity of phenolic compounds in 18 soybean cultivars","volume":"101","author":"Zhu","year":"2018","journal-title":"J. AOAC Int."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"2871","DOI":"10.1007\/s13197-018-3202-2","article-title":"Comparison of antioxidants potential, metabolites, and nutritional profiles of Korean fermented soybean (Cheonggukjang) with Bacillus subtilis KCTC 13241","volume":"55","author":"Ali","year":"2018","journal-title":"J. Food Sci. Technol."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"4568","DOI":"10.1021\/jf060264q","article-title":"Angiotensin I-converting enzyme inhibitory peptide derived from glycinin, the 11S globulin of soybean (Glycine max)","volume":"54","author":"Gowda","year":"2006","journal-title":"J. Agric. Food Chem."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"173","DOI":"10.1161\/HYPERTENSIONAHA.119.14071","article-title":"Ang II (angiotensin II) conversion to angiotensin-(1-7) in the circulation is POP (prolyloligopeptidase)-dependent and ACE2 (angiotensin-converting enzyme 2)-independent","volume":"75","author":"Serfozo","year":"2020","journal-title":"Hypertension"},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"1523","DOI":"10.5713\/ajas.15.0627","article-title":"Role of fermentation in improving nutritional quality of soybean meal\u2014A review","volume":"29","author":"Mukherjee","year":"2016","journal-title":"Asian-Australas. J. Anim. Sci."},{"key":"ref_28","doi-asserted-by":"crossref","unstructured":"Ashaolu, T.J., and Reale, A. (2020). A holistic review on Euro-Asian lactic acid bacteria fermented cereals and vegetables. Microorganisms, 8.","DOI":"10.3390\/microorganisms8081176"},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"1147","DOI":"10.1080\/19440049.2013.795293","article-title":"Review of the regulation and safety assessment of food substances in various countries and jurisdictions","volume":"30","author":"Magnuson","year":"2013","journal-title":"Food Addit. Contam. Part A Chem. Anal. Control Expo. Risk Assess"},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"203","DOI":"10.1016\/j.fshw.2019.08.003","article-title":"Fermentation-enabled wellness foods: A fresh perspective","volume":"8","author":"Xiang","year":"2019","journal-title":"Food Sci. Hum. Well."},{"key":"ref_31","doi-asserted-by":"crossref","unstructured":"Shahzad, R., Shehzad, A., Bilal, S., and Lee, I.J. (2020). Bacillus amyloliquefaciens RWL-1 as a new potential strain for augmenting biochemical and nutritional composition of fermented soybean. Molecules, 25.","DOI":"10.3390\/molecules25102346"},{"key":"ref_32","doi-asserted-by":"crossref","unstructured":"Sharma, R., Garg, P., Kumar, P., Bhatia, S.K., and Kulshrestha, S. (2020). Microbial fermentation and its role in quality improvement of fermented foods. Fermentation, 6.","DOI":"10.3390\/fermentation6040106"},{"key":"ref_33","doi-asserted-by":"crossref","unstructured":"Chatterjee, C., Gleddie, S., and Xiao, C.W. (2018). Soybean bioactive peptides and their functional properties. Nutrients, 10.","DOI":"10.3390\/nu10091211"},{"key":"ref_34","doi-asserted-by":"crossref","first-page":"1386","DOI":"10.3389\/fpls.2019.01386","article-title":"Maltose processing and not beta-amylase activity curtails hydrolytic starch degradation in the CAM orchid phalaenopsis","volume":"10","author":"Ceusters","year":"2019","journal-title":"Front. Plant Sci."},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"1298","DOI":"10.1089\/jmf.2013.3095","article-title":"The antiosteoporotic effects of Cheonggukjang containing vitamin K2 (menaquinone-7) in ovariectomized rats","volume":"17","author":"Wu","year":"2014","journal-title":"J. Med. Food"},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"110540","DOI":"10.1016\/j.fct.2019.05.048","article-title":"A comparatively study of menaquinone-7 isolated from Cheonggukjang with vitamin K1 and menaquinone-4 on osteoblastic cells differentiation and mineralization","volume":"131","author":"Wu","year":"2019","journal-title":"Food Chem. Toxicol."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"173","DOI":"10.1002\/fsn3.848","article-title":"Effect of processing and soybean cultivar on natto quality using response surface methodology","volume":"7","author":"Pradhananga","year":"2019","journal-title":"Food Sci. Nutr."},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"39","DOI":"10.1016\/j.gaost.2019.05.001","article-title":"The variation of two extracellular enzymes and soybean meal bitterness during solid-state fermentation of Bacillus subtilis","volume":"2","author":"Yin","year":"2019","journal-title":"Grain Oil Sci. Technol."},{"key":"ref_39","doi-asserted-by":"crossref","first-page":"1077","DOI":"10.1007\/s10068-013-0186-6","article-title":"Comparisons of Shuidouchi, Natto, and Cheonggukjang in their physicochemical properties, and antimutagenic and anticancer effects","volume":"22","author":"Zhao","year":"2013","journal-title":"Food Sci. Biotechnol."},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"1047","DOI":"10.1089\/jmf.2018.4335","article-title":"Dry-fermented soybean food (Cheonggukjang) ameliorates senile osteoporosis in the senescence-accelerated mouse prone 6 model","volume":"22","author":"Kim","year":"2019","journal-title":"J. Med. Food"},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"31","DOI":"10.3164\/jcbn.15-30","article-title":"Cheonggukjang, a soybean paste fermented with B. licheniformis-67 prevents weight gain and improves glycemic control in high fat diet induced obese mice","volume":"59","author":"Choi","year":"2016","journal-title":"J. Clin. Biochem. Nutr."},{"key":"ref_42","doi-asserted-by":"crossref","first-page":"365","DOI":"10.1007\/s12263-007-0066-x","article-title":"Effect of cheonggukjang supplementation upon hepatic acyl-CoA synthase, carnitine palmitoyltransferase I, acyl-CoA oxidase and uncoupling protein 2 mRNA levels in C57BL\/6J mice fed with high fat diet","volume":"2","author":"Soh","year":"2008","journal-title":"Genes Nutr."},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"475","DOI":"10.1007\/s10068-012-0060-y","article-title":"Biological activities of cheonggukjang prepared with several soybean cultivars","volume":"21","author":"Kim","year":"2012","journal-title":"Food Sci. Biotechnol."},{"key":"ref_44","doi-asserted-by":"crossref","first-page":"739","DOI":"10.4014\/jmb.1902.02034","article-title":"Secondary fermented extract of chaga-cheonggukjang attenuates the effects of obesity and suppresses inflammatory response in the liver and spleen of high-fat diet-induced obese mice","volume":"29","author":"Na","year":"2019","journal-title":"J. Microbiol. Biotechnol."},{"key":"ref_45","doi-asserted-by":"crossref","first-page":"525","DOI":"10.1007\/s10068-016-0073-z","article-title":"Antimicrobial activity of Bacillus amyloliquefaciens EMD17 isolated from cheonggukjang and potential use as a starter for fermented soy foods","volume":"25","author":"Lee","year":"2016","journal-title":"Food Sci. Biotechnol."},{"key":"ref_46","doi-asserted-by":"crossref","first-page":"1525","DOI":"10.1007\/s10068-014-0208-z","article-title":"Microbial and physiochemical properties of cheonggukjang fermented using Bacillus strains with antibacterial or antifungal activities","volume":"23","author":"Cho","year":"2014","journal-title":"Food Sci. Biotechnol."},{"key":"ref_47","doi-asserted-by":"crossref","unstructured":"Mah, J.H., Park, Y.K., Jin, Y.H., Lee, J.H., and Hwang, H.J. (2019). Bacterial production and control of biogenic amines in Asian fermented soybean foods. Foods, 8.","DOI":"10.3390\/foods8020085"},{"key":"ref_48","doi-asserted-by":"crossref","first-page":"226","DOI":"10.11002\/kjfp.2011.18.2.226","article-title":"Effects of soybean. cheonggukjang and doenjang on serum cholesterol level and weight reduction in rats fed a high-fat\/high-cholesterol diet","volume":"18","author":"Lee","year":"2011","journal-title":"Korean J. Food Preserv."},{"key":"ref_49","doi-asserted-by":"crossref","first-page":"1886","DOI":"10.1002\/mnfr.201200700","article-title":"Effect of fermented soybean product (cheonggukjang) intake on metabolic parameters in mice fed a high-fat diet","volume":"57","author":"Kim","year":"2013","journal-title":"Mol. Nutr. Food Res."},{"key":"ref_50","doi-asserted-by":"crossref","first-page":"515","DOI":"10.4103\/0019-5049.144643","article-title":"Overview of the coagulation system","volume":"58","author":"Palta","year":"2014","journal-title":"Indian J. Anaesth."},{"key":"ref_51","doi-asserted-by":"crossref","first-page":"842","DOI":"10.1590\/1806-9282.66.6.842","article-title":"Fibrinogen and D-dimer variances and anticoagulation recommendations in Covid-19: Current literature review","volume":"66","author":"Hayiroglu","year":"2020","journal-title":"Rev. Assoc. Med. Bras. (1992)"},{"key":"ref_52","doi-asserted-by":"crossref","first-page":"1894","DOI":"10.1111\/j.1538-7836.2005.01365.x","article-title":"Fibrinogen and fibrin structure and functions","volume":"3","author":"Mosesson","year":"2005","journal-title":"J. Thromb. Haemost."},{"key":"ref_53","doi-asserted-by":"crossref","first-page":"1494","DOI":"10.1016\/j.ejso.2018.07.052","article-title":"Clinical significance of plasma D-dimer and fibrinogen in digestive cancer: A systematic review and meta-analysis","volume":"44","author":"Lin","year":"2018","journal-title":"Eur. J. Surg. Oncol."},{"key":"ref_54","doi-asserted-by":"crossref","first-page":"247","DOI":"10.1016\/S0065-3233(05)70008-5","article-title":"Fibrinogen and fibrin","volume":"70","author":"Weisel","year":"2005","journal-title":"Adv. Protein Chem."},{"key":"ref_55","doi-asserted-by":"crossref","first-page":"e13","DOI":"10.1161\/ATVBAHA.117.308564","article-title":"Fibrinogen and fibrin in hemostasis and thrombosis","volume":"37","author":"Kattula","year":"2017","journal-title":"Arterioscler. Thromb. Vasc. Biol."},{"key":"ref_56","doi-asserted-by":"crossref","first-page":"1889","DOI":"10.1089\/ars.2010.3474","article-title":"Significance of brain tissue oxygenation and the arachidonic acid cascade in stroke","volume":"14","author":"Rink","year":"2011","journal-title":"Antioxid. Redox Signal."},{"key":"ref_57","doi-asserted-by":"crossref","first-page":"842","DOI":"10.1016\/j.bbamem.2008.10.022","article-title":"The blood-brain barrier in brain homeostasis and neurological diseases","volume":"1788","author":"Weiss","year":"2009","journal-title":"Biochim. Biophys. Acta"},{"key":"ref_58","doi-asserted-by":"crossref","first-page":"2","DOI":"10.3389\/fnagi.2018.00002","article-title":"Diagnosis and treatment of cerebral venous thrombosis: A review","volume":"10","author":"Luo","year":"2018","journal-title":"Front. Aging Neurosci."},{"key":"ref_59","first-page":"89","article-title":"The basics of brain aneurysms: A guide for patients","volume":"1","author":"Novitzke","year":"2008","journal-title":"J. Vasc. Interv. Neurol."},{"key":"ref_60","doi-asserted-by":"crossref","first-page":"451","DOI":"10.1161\/CIRCRESAHA.117.311170","article-title":"Brain-heart interaction: Cardiac complications after stroke","volume":"121","author":"Chen","year":"2017","journal-title":"Circ. Res."},{"key":"ref_61","doi-asserted-by":"crossref","first-page":"83","DOI":"10.1016\/j.bpobgyn.2016.05.005","article-title":"Preventing deaths due to the hypertensive disorders of pregnancy","volume":"36","author":"Magee","year":"2016","journal-title":"Best. Pract. Res. Clin. Obstet. Gynaecol."},{"key":"ref_62","doi-asserted-by":"crossref","unstructured":"Mayo, B., Vazquez, L., and Florez, A.B. (2019). Equol: A bacterial metabolite from the daidzein isoflavone and its presumed beneficial health effects. Nutrients, 11.","DOI":"10.3390\/nu11092231"},{"key":"ref_63","doi-asserted-by":"crossref","first-page":"538","DOI":"10.1080\/10408390701542716","article-title":"The key importance of soy isoflavone bioavailability to understanding health benefits","volume":"48","author":"Larkin","year":"2008","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_64","doi-asserted-by":"crossref","first-page":"593","DOI":"10.1016\/S0741-5214(95)70045-5","article-title":"Comparison of streptokinase, urokinase, and recombinant tissue plasminogen activator in an in vitro model of venous thrombolysis","volume":"22","author":"Ouriel","year":"1995","journal-title":"J. Vasc. Surg."},{"key":"ref_65","doi-asserted-by":"crossref","first-page":"1445","DOI":"10.1021\/acs.jmedchem.9b01060","article-title":"Fibrinolysis inhibitors: Potential drugs for the treatment and prevention of bleeding","volume":"63","author":"Steinmetzer","year":"2020","journal-title":"J. Med. Chem."},{"key":"ref_66","unstructured":"Chen, Y., Chen, J., Chen, J., Yu, H., Zheng, Y., Zhao, J., and Zhu, J. (2020). Recent advances in seafood bioactive peptides and their potential for managing osteoporosis. Crit. Rev. Food Sci. Nutr., 1\u201317."},{"key":"ref_67","doi-asserted-by":"crossref","first-page":"625","DOI":"10.1089\/jmf.2010.1233","article-title":"Fibrinolytic and antiplatelet aggregation properties of a recombinant Cheonggukjang kinase","volume":"14","author":"Radnaabazar","year":"2011","journal-title":"J. Med. Food"},{"key":"ref_68","doi-asserted-by":"crossref","first-page":"223","DOI":"10.1016\/j.biotechadv.2018.12.001","article-title":"Bioactivity of soy-based fermented foods: A review","volume":"37","author":"Cao","year":"2019","journal-title":"Biotechnol. Adv."},{"key":"ref_69","doi-asserted-by":"crossref","first-page":"80","DOI":"10.1007\/s13205-020-2060-6","article-title":"Biocontrol of Fusarium wilt disease in strawberries using bioorganic fertilizer fortified with Bacillus licheniformis X-1 and Bacillus methylotrophicus Z-1","volume":"10","author":"Chen","year":"2020","journal-title":"3 Biotech"},{"key":"ref_70","doi-asserted-by":"crossref","first-page":"64","DOI":"10.3746\/pnf.2012.17.1.064","article-title":"Isolation of Bacillus amyloliquefaciens strains with antifungal activities from Meju","volume":"17","author":"Lee","year":"2012","journal-title":"Prev. Nutr. Food Sci."},{"key":"ref_71","doi-asserted-by":"crossref","first-page":"997","DOI":"10.4014\/jmb.0811.600","article-title":"Characterization of a 27 kDa fibrinolytic enzyme from Bacillus amyloliquefaciens CH51 isolated from cheonggukjang","volume":"19","author":"Kim","year":"2009","journal-title":"J. Microbiol. Biotechnol."},{"key":"ref_72","doi-asserted-by":"crossref","first-page":"1863","DOI":"10.4014\/jmb.1505.05062","article-title":"Improvement of fibrinolytic activity of Bacillus subtilis 168 by integration of a fibrinolytic gene into the chromosome","volume":"25","author":"Jeong","year":"2015","journal-title":"J. Microbiol. Biotechnol."},{"key":"ref_73","doi-asserted-by":"crossref","first-page":"89","DOI":"10.4014\/jmb.1409.09087","article-title":"Characterization of AprE176, a fibrinolytic enzyme from Bacillus subtilis HK176","volume":"25","author":"Jeong","year":"2015","journal-title":"J. Microbiol. Biotechnol."},{"key":"ref_74","first-page":"1018","article-title":"Cloning of fibrinolytic enzyme gene from Bacillus subtilis isolated from Cheonggukjang and its expression in protease-deficient Bacillus subtilis strains","volume":"17","author":"Jeong","year":"2007","journal-title":"J. Microbiol. Biotechnol."},{"key":"ref_75","doi-asserted-by":"crossref","first-page":"515","DOI":"10.4014\/jmb.1010.10061","article-title":"Cloning and expression of a bpr gene encoding Bacillopeptidase F from Bacillus amyloliquefaciens CH86-1","volume":"21","author":"Kwon","year":"2011","journal-title":"J. Microbiol. Biotechnol."},{"key":"ref_76","doi-asserted-by":"crossref","first-page":"974","DOI":"10.4014\/jmb.1302.02065","article-title":"Characterization of a fibrinolytic enzyme secreted by Bacillus amyloliquefaciens CB1 and its gene cloning","volume":"23","author":"Heo","year":"2013","journal-title":"J. Microbiol. Biotechnol."},{"key":"ref_77","doi-asserted-by":"crossref","first-page":"217","DOI":"10.1007\/s12275-021-0525-x","article-title":"Effects of digested Cheonggukjang on human microbiota assessed by in vitro fecal fermentation","volume":"59","author":"Singh","year":"2021","journal-title":"J. Microbiol."},{"key":"ref_78","doi-asserted-by":"crossref","first-page":"1801913","DOI":"10.1183\/13993003.01913-2018","article-title":"Haemodynamic definitions and updated clinical classification of pulmonary hypertension","volume":"53","author":"Simonneau","year":"2019","journal-title":"Eur. Respir. J."},{"key":"ref_79","doi-asserted-by":"crossref","first-page":"31","DOI":"10.1186\/1758-5996-6-31","article-title":"The goal of blood pressure in the hypertensive patient with diabetes is defined: Now the challenge is go from recommendations to practice","volume":"6","year":"2014","journal-title":"Diabetol. Metab. Syndr."},{"key":"ref_80","doi-asserted-by":"crossref","first-page":"18014","DOI":"10.1038\/nrdp.2018.14","article-title":"Hypertension","volume":"4","author":"Oparil","year":"2018","journal-title":"Nat. Rev. Dis. Primers"},{"key":"ref_81","doi-asserted-by":"crossref","unstructured":"Munoz-Durango, N., Fuentes, C.A., Castillo, A.E., Gonzalez-Gomez, L.M., Vecchiola, A., Fardella, C.E., and Kalergis, A.M. (2016). Role of the renin-angiotensin-aldosterone system beyond blood pressure regulation: Molecular and cellular mechanisms involved in end-organ damage during arterial hypertension. Int. J. Mol. Sci., 17.","DOI":"10.3390\/ijms17070797"},{"key":"ref_82","doi-asserted-by":"crossref","first-page":"836","DOI":"10.1177\/1933719107307823","article-title":"Metastin stimulates aldosterone synthesis in human adrenal cells","volume":"14","author":"Nakamura","year":"2007","journal-title":"Reprod. Sci."},{"key":"ref_83","doi-asserted-by":"crossref","first-page":"2026","DOI":"10.1210\/endo-115-5-2026","article-title":"Atrial natriuretic factor inhibits the stimulation of aldosterone secretion by angiotensin II, ACTH and potassium in vitro and angiotensin II-induced steroidogenesis in vivo","volume":"115","author":"Chartier","year":"1984","journal-title":"Endocrinology"},{"key":"ref_84","doi-asserted-by":"crossref","first-page":"1080","DOI":"10.3390\/md8041080","article-title":"Angiotensin-I-converting enzyme (ACE) inhibitors from marine resources: Prospects in the pharmaceutical industry","volume":"8","author":"Wijesekara","year":"2010","journal-title":"Mar. Drugs"},{"key":"ref_85","doi-asserted-by":"crossref","unstructured":"Shobako, N., and Ohinata, K. (2020). Anti-hypertensive effects of peptides derived from rice bran protein. Nutrients, 12.","DOI":"10.3390\/nu12103060"},{"key":"ref_86","doi-asserted-by":"crossref","unstructured":"Zielinski, H., Honke, J., Topolska, J., Baczek, N., Piskula, M.K., Wiczkowski, W., and Wronkowska, M. (2020). ACE inhibitory properties and phenolics profile of fermented flours and of baked and digested biscuits from buckwheat. Foods, 9.","DOI":"10.3390\/foods9070847"},{"key":"ref_87","doi-asserted-by":"crossref","first-page":"516","DOI":"10.1271\/bbb.65.516","article-title":"Natto mucilage containing poly-gamma-glutamic acid increases soluble calcium in the rat small intestine","volume":"65","author":"Tanimoto","year":"2001","journal-title":"Biosci. Biotechnol. Biochem."},{"key":"ref_88","doi-asserted-by":"crossref","first-page":"136","DOI":"10.1111\/j.1749-6632.2000.tb07032.x","article-title":"Conjugation of camptothecins to poly-(L-glutamic acid)","volume":"92","author":"Singer","year":"2000","journal-title":"Ann. N. Y. Acad. Sci."},{"key":"ref_89","doi-asserted-by":"crossref","unstructured":"Daliri, E.B., Ofosu, F.K., Chelliah, R., Park, M.H., Kim, J.H., and Oh, D.H. (2019). Development of a soy protein hydrolysate with an antihypertensive effect. Int. J. Mol. Sci., 20.","DOI":"10.3390\/ijms20061496"},{"key":"ref_90","doi-asserted-by":"crossref","first-page":"223","DOI":"10.1161\/01.HYP.11.3.223","article-title":"Local generation and release of angiotensin II in peripheral vascular tissue","volume":"11","author":"Mizuno","year":"1988","journal-title":"Hypertension"},{"key":"ref_91","doi-asserted-by":"crossref","first-page":"377","DOI":"10.1016\/S0021-9150(02)00026-6","article-title":"Lipoprotein (a) as a predictor of coronary heart disease: The PRIME study","volume":"163","author":"Luc","year":"2002","journal-title":"Atherosclerosis"},{"key":"ref_92","first-page":"121","article-title":"Effects of spice added natto supplementation on the lipid metabolism in rats","volume":"24","author":"Kim","year":"1995","journal-title":"J. Korean Soc. Food Nutr."},{"key":"ref_93","doi-asserted-by":"crossref","first-page":"108","DOI":"10.1089\/jmf.2009.1366","article-title":"Supplementation of cheonggukjang and red ginseng cheonggukjang can improve plasma lipid profile and fasting blood glucose concentration in subjects with impaired fasting glucose","volume":"14","author":"Shin","year":"2011","journal-title":"J. Med. Food"},{"key":"ref_94","doi-asserted-by":"crossref","first-page":"380","DOI":"10.1093\/jn\/126.2.380","article-title":"Soybean protein suppresses hepatic lipogenic enzyme gene expression in Wistar fatty rats","volume":"126","author":"Iritani","year":"1996","journal-title":"J. Nutr."},{"key":"ref_95","doi-asserted-by":"crossref","first-page":"233","DOI":"10.1016\/S0021-9150(79)80004-0","article-title":"Effects of soy protein and saponins on serum, tissue and feces steroids in rat","volume":"34","author":"Sautier","year":"1979","journal-title":"Atherosclerosis"},{"key":"ref_96","doi-asserted-by":"crossref","unstructured":"Rizzo, G., and Baroni, L. (2018). Soy, soy foods and their role in vegetarian diets. Nutrients, 10.","DOI":"10.3390\/nu10010043"},{"key":"ref_97","doi-asserted-by":"crossref","first-page":"297","DOI":"10.1080\/10408398009527293","article-title":"Phytic acid interactions in food systems","volume":"13","author":"Cheryan","year":"1980","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_98","doi-asserted-by":"crossref","first-page":"89","DOI":"10.1016\/bs.adgen.2020.11.003","article-title":"Diverse role of phytic acid in plants and approaches to develop low-phytate grains to enhance bioavailability of micronutrients","volume":"107","author":"Pramitha","year":"2021","journal-title":"Adv. Genet."},{"key":"ref_99","doi-asserted-by":"crossref","first-page":"161","DOI":"10.1016\/j.jprot.2016.04.020","article-title":"A comparative transcriptome and proteomics analysis reveals the positive effect of supplementary Ca2+ on soybean sprout yield and nutritional qualities","volume":"143","author":"Wang","year":"2016","journal-title":"J. Proteom."},{"key":"ref_100","first-page":"2891","article-title":"Prostate cancer and inositol hexaphosphate: Efficacy and mechanisms","volume":"25","author":"Singh","year":"2005","journal-title":"Anticancer Res."},{"key":"ref_101","doi-asserted-by":"crossref","first-page":"582746","DOI":"10.3389\/fchem.2020.582746","article-title":"Complex formation of phytic acid with selected monovalent and divalent metals","volume":"8","author":"Marolt","year":"2020","journal-title":"Front. Chem."},{"key":"ref_102","doi-asserted-by":"crossref","first-page":"401","DOI":"10.1080\/01635581.2015.1004729","article-title":"Nutrient and nonnutrient components of legumes, and its chemopreventive activity: A review","volume":"67","year":"2015","journal-title":"Nutr. Cancer"},{"key":"ref_103","doi-asserted-by":"crossref","first-page":"974","DOI":"10.1016\/j.foodchem.2011.05.057","article-title":"Reduction of antiproliferative capacities, cell-based antioxidant capacities and phytochemical contents of common beans and soybeans upon thermal processing","volume":"129","author":"Xu","year":"2011","journal-title":"Food Chem."},{"key":"ref_104","doi-asserted-by":"crossref","first-page":"C128","DOI":"10.1111\/j.1750-3841.2011.02504.x","article-title":"Modification of isoflavone profiles in a fermented soy food with almond powder","volume":"77","author":"Park","year":"2012","journal-title":"J. Food Sci."},{"key":"ref_105","doi-asserted-by":"crossref","first-page":"C128","DOI":"10.1111\/j.1750-3841.2009.01453.x","article-title":"Formation of succinyl genistin and succinyl daidzin by Bacillus species","volume":"75","author":"Park","year":"2010","journal-title":"J. Food Sci."},{"key":"ref_106","doi-asserted-by":"crossref","first-page":"117","DOI":"10.3746\/pnf.2016.21.2.117","article-title":"Aglycone isoflavones and exopolysaccharides produced by Lactobacillus acidophilus in fermented soybean paste","volume":"21","author":"Kim","year":"2016","journal-title":"Prev. Nutr. Food Sci."},{"key":"ref_107","doi-asserted-by":"crossref","first-page":"H187","DOI":"10.1111\/j.1750-3841.2008.00897.x","article-title":"Effects of germination and osmopriming treatment on enhancement of isoflavone contents in various soybean cultivars and cheonggukjang (fermented unsalted soybean paste)","volume":"73","author":"Jeong","year":"2008","journal-title":"J. Food Sci."},{"key":"ref_108","doi-asserted-by":"crossref","first-page":"102","DOI":"10.4162\/nrp.2020.14.2.102","article-title":"Nutrikinetic study of fermented soybean paste (Cheonggukjang) isoflavones according to the Sasang typology","volume":"14","author":"Kim","year":"2020","journal-title":"Nutr. Res. Pract."},{"key":"ref_109","doi-asserted-by":"crossref","unstructured":"Song, D.Y., Reddy, L.V., Charalampopoulos, D., and Wee, Y.J. (2019). Poly-(gamma-glutamic acid) production and optimization from agro-industrial bioresources as renewable substrates by Bacillus sp. FBL-2 through response surface methodology. Biomolecules, 9.","DOI":"10.3390\/biom9120754"},{"key":"ref_110","doi-asserted-by":"crossref","first-page":"7577","DOI":"10.3390\/ijms16047577","article-title":"Poly-gamma-glutamic acid induces apoptosis via reduction of COX-2 expression in TPA-induced HT-29 human colorectal cancer cells","volume":"16","author":"Shin","year":"2015","journal-title":"Int. J. Mol. Sci."},{"key":"ref_111","doi-asserted-by":"crossref","first-page":"222","DOI":"10.1007\/s12275-013-2669-9","article-title":"Expression, purification, and biochemical properties of arginase from Bacillus subtilis 168","volume":"51","author":"Yu","year":"2013","journal-title":"J. Microbiol."},{"key":"ref_112","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.phytol.2009.11.005","article-title":"The continuing search for antitumor agents from higher plants","volume":"3","author":"Pan","year":"2010","journal-title":"Phytochem. Lett."},{"key":"ref_113","doi-asserted-by":"crossref","first-page":"2972","DOI":"10.1007\/s11947-011-0601-z","article-title":"Effects of ripening process on the mutagenicity and antimutagenicity of Sufu, a Chinese traditional fermented product of soybean","volume":"5","author":"Moy","year":"2011","journal-title":"Food Bioproc. Technol."},{"key":"ref_114","doi-asserted-by":"crossref","first-page":"1197","DOI":"10.1023\/A:1005697515592","article-title":"Antimutagenic activity of soybeans fermented with basidiomycetes in Ames\/Salmonella test","volume":"22","author":"Kim","year":"2000","journal-title":"Biotechnol. Lett."},{"key":"ref_115","doi-asserted-by":"crossref","first-page":"2190","DOI":"10.1007\/s13197-020-04255-2","article-title":"Physicochemical characteristics and isoflavones content during manufacture of short-time fermented soybean product (cheonggukjang)","volume":"57","author":"Piao","year":"2020","journal-title":"J. Food Sci. Technol."},{"key":"ref_116","doi-asserted-by":"crossref","first-page":"732","DOI":"10.1271\/bbb.100858","article-title":"Correlation between antioxidative activities and metabolite changes during Cheonggukjang fermentation","volume":"75","author":"Kim","year":"2011","journal-title":"Biosci. Biotechnol. Biochem."},{"key":"ref_117","doi-asserted-by":"crossref","first-page":"139","DOI":"10.1016\/j.foodchem.2019.02.133","article-title":"Simultaneous analysis and measurement of uncertainty estimation of six isoflavones in Cheonggukjang by liquid chromatography-electrospray tandem mass spectrometry","volume":"289","author":"Lee","year":"2019","journal-title":"Food Chem."},{"key":"ref_118","doi-asserted-by":"crossref","unstructured":"Kwon, Y.S., Lee, S., Lee, S.H., Kim, H.J., and Lee, C.H. (2019). Comparative evaluation of six traditional fermented soybean products in East Asia: A metabolomics approach. Metabolites, 9.","DOI":"10.3390\/metabo9090183"},{"key":"ref_119","doi-asserted-by":"crossref","first-page":"13","DOI":"10.1016\/j.critrevonc.2017.09.004","article-title":"Genistein: Its role in metabolic diseases and cancer","volume":"119","author":"Mukund","year":"2017","journal-title":"Crit. Rev. Oncol. Hematol."},{"key":"ref_120","doi-asserted-by":"crossref","first-page":"232","DOI":"10.1089\/jmf.2010.1039","article-title":"The anti-inflammatory action of fermented soybean products in kidney of high-fat-fed rats","volume":"14","author":"Choi","year":"2011","journal-title":"J. Med. Food"},{"key":"ref_121","doi-asserted-by":"crossref","first-page":"301","DOI":"10.1007\/s10068-016-0043-5","article-title":"Soy products fermented with sprouted garlic have increased neuroprotective activities and restore cognitive functions","volume":"25","author":"Woo","year":"2016","journal-title":"Food Sci. Biotechnol."},{"key":"ref_122","doi-asserted-by":"crossref","unstructured":"Ali, M.W., Kim, I.D., Bilal, S., Shahzad, R., Saeed, M.T., Adhikari, B., Nabi, R.B.S., Kyo, J.R., and Shin, D.H. (2017). Effects of bacterial fermentation on the biochemical constituents and antioxidant potential of fermented and unfermented soybeans using probiotic Bacillus subtilis (KCTC 13241). Molecules, 22.","DOI":"10.3390\/molecules22122200"},{"key":"ref_123","doi-asserted-by":"crossref","first-page":"959","DOI":"10.4014\/jmb.1310.10065","article-title":"Characteristics and antioxidant effect of garlic in the fermentation of Cheonggukjang by Bacillus amyloliquefaciens MJ1-4","volume":"24","author":"Kim","year":"2014","journal-title":"J. Microbiol. Biotechnol."},{"key":"ref_124","doi-asserted-by":"crossref","unstructured":"Jin, Y.H., Jeon, A.R., and Mah, J.H. (2020). Tyrosinase inhibitory activity of soybeans fermented with Bacillus subtilis capable of producing a phenolic glycoside, arbutin. Antioxidants, 9.","DOI":"10.3390\/antiox9121301"},{"key":"ref_125","doi-asserted-by":"crossref","first-page":"392","DOI":"10.1080\/13880209.2019.1621353","article-title":"Fermented dried Citrus unshiu peel extracts exert anti-inflammatory activities in LPS-induced RAW264.7 macrophages and improve skin moisturizing efficacy in immortalized human HaCaT keratinocytes","volume":"57","author":"Kim","year":"2019","journal-title":"Pharm. Biol."},{"key":"ref_126","doi-asserted-by":"crossref","first-page":"519","DOI":"10.1016\/j.ijbiomac.2014.09.010","article-title":"Cheonggukjang polysaccharides enhance immune activities and prevent cyclophosphamide-induced immunosuppression","volume":"72","author":"Cho","year":"2015","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_127","doi-asserted-by":"crossref","first-page":"476","DOI":"10.1016\/j.fct.2013.06.045","article-title":"Immunostimulatory activity of polysaccharides from Cheonggukjang","volume":"59","author":"Lee","year":"2013","journal-title":"Food Chem. Toxicol."},{"key":"ref_128","doi-asserted-by":"crossref","first-page":"S109","DOI":"10.3177\/jnsv.61.S109","article-title":"Food and natural materials target mechanisms to effectively regulate allergic responses","volume":"61","author":"Shin","year":"2015","journal-title":"J. Nutr. Sci. Vitaminol."},{"key":"ref_129","doi-asserted-by":"crossref","first-page":"25","DOI":"10.4142\/jvs.2017.18.1.25","article-title":"Effect of fermented soybean products intake on the overall immune safety and function in mice","volume":"18","author":"Lee","year":"2017","journal-title":"J. Vet. Sci."},{"key":"ref_130","doi-asserted-by":"crossref","first-page":"1113","DOI":"10.1089\/jmf.2013.3040","article-title":"Immunostimulatory activity of isoflavone-glycosides and ethanol extract from a fermented soybean product in human primary immune cells","volume":"17","author":"Choi","year":"2014","journal-title":"J. Med. Food"},{"key":"ref_131","doi-asserted-by":"crossref","first-page":"645","DOI":"10.1080\/01635581.2011.551987","article-title":"Inflammation-related signaling pathways implicating TGF\u03b2 are revealed in the expression profiling of MCF7 cell treated with fermented soybean, chungkookjang","volume":"63","author":"Hwang","year":"2011","journal-title":"Nutr. Cancer"},{"key":"ref_132","doi-asserted-by":"crossref","first-page":"54","DOI":"10.5625\/lar.2014.30.2.54","article-title":"Toxicity of fermented soybean product (cheonggukjang) manufactured by mixed culture of Bacillus subtilis MC31 and Lactobacillus sakei 383 on liver and kidney of ICR mice","volume":"30","author":"Lee","year":"2014","journal-title":"Lab. Anim. Res."},{"key":"ref_133","doi-asserted-by":"crossref","first-page":"215","DOI":"10.1089\/jmf.2007.560","article-title":"Beneficial effect of chungkukjang on regulating blood glucose and pancreatic beta-cell functions in C75BL\/KsJ-db\/db mice","volume":"11","author":"Kim","year":"2008","journal-title":"J. Med. Food"},{"key":"ref_134","doi-asserted-by":"crossref","first-page":"163280","DOI":"10.1155\/2012\/163280","article-title":"Antidiabetic effect of Morinda citrifolia (Noni) fermented by cheonggukjang in KK-A(y) diabetic mice","volume":"2012","author":"Lee","year":"2012","journal-title":"Evid. Based Complement. Alternat. Med."},{"key":"ref_135","doi-asserted-by":"crossref","first-page":"1273","DOI":"10.1007\/s10068-014-0175-4","article-title":"The inhibitory effect of saponin derived from Cheonggukjang on adipocyte differentiation In vitro","volume":"23","author":"Kim","year":"2014","journal-title":"Food Sci. Biotechnol."},{"key":"ref_136","doi-asserted-by":"crossref","first-page":"1675","DOI":"10.1039\/c3fo60198f","article-title":"Soybean fermentation with Bacillus licheniformis increases insulin sensitizing and insulinotropic activity","volume":"4","author":"Yang","year":"2013","journal-title":"Food Funct."},{"key":"ref_137","doi-asserted-by":"crossref","first-page":"49","DOI":"10.3164\/jcbn.12-54","article-title":"Standardized chungkookjang, short-term fermented soybeans with Bacillus lichemiformis, improves glucose homeostasis as much as traditionally made chungkookjang in diabetic rats","volume":"52","author":"Yang","year":"2013","journal-title":"J. Clin. Biochem. Nutr."},{"key":"ref_138","doi-asserted-by":"crossref","first-page":"1184","DOI":"10.1016\/j.fct.2007.12.003","article-title":"Antioxidant and antigenotoxic activities of Korean fermented soybean","volume":"46","author":"Kim","year":"2008","journal-title":"Food Chem. Toxicol."},{"key":"ref_139","doi-asserted-by":"crossref","first-page":"752","DOI":"10.1055\/s-2007-990287","article-title":"Long-term consumption of fermented soybean-derived Chungkookjang attenuates hepatic insulin resistance in 90% pancreatectomized diabetic rats","volume":"39","author":"Kwon","year":"2007","journal-title":"Horm. Metab. Res."},{"key":"ref_140","doi-asserted-by":"crossref","first-page":"M123","DOI":"10.1111\/1750-3841.12720","article-title":"Prevalence, genetic diversity, and antibiotic resistance of Bacillus cereus isolated from Korean fermented soybean products","volume":"80","author":"Kim","year":"2015","journal-title":"J. Food Sci."},{"key":"ref_141","doi-asserted-by":"crossref","first-page":"735","DOI":"10.11002\/kjfp.2013.20.5.735","article-title":"Comparison of the antioxidant activities of small-black-bean-Chungkukjang-added black food and soybean Chungkukjang extracts","volume":"20","author":"Park","year":"2013","journal-title":"Korean J. Food Preserv."},{"key":"ref_142","doi-asserted-by":"crossref","first-page":"296","DOI":"10.1177\/1535370215606811","article-title":"Fermented soybeans, Chungkookjang, prevent hippocampal cell death and \u03b2-cell apoptosis by decreasing pro-inflammatory cytokines in gerbils with transient artery occlusion","volume":"241","author":"Park","year":"2016","journal-title":"Exp. Biol. Med."},{"key":"ref_143","doi-asserted-by":"crossref","first-page":"532","DOI":"10.1089\/jmf.2010.1199","article-title":"Effects of Chungkookjang supplementation on obesity and atherosclerotic indices in overweight\/obese subjects: A 12-week, randomized, double-blind, placebo-controlled clinical trial","volume":"14","author":"Back","year":"2011","journal-title":"J. Med. Food"},{"key":"ref_144","doi-asserted-by":"crossref","first-page":"1116","DOI":"10.1038\/ejcn.2016.77","article-title":"Korean traditional Chungkookjang improves body composition, lipid profiles and atherogenic indices in overweight\/obese subjects: A double-blind, randomized, crossover, placebo-controlled clinical trial","volume":"70","author":"Byun","year":"2016","journal-title":"Eur. J. Clin. Nutr."},{"key":"ref_145","doi-asserted-by":"crossref","first-page":"44","DOI":"10.1007\/s00394-006-0630-y","article-title":"Long-term consumption of fermented soybean-derived Chungkookjang enhances insulinotropic action unlike soybeans in 90% pancreatectomized diabetic rats","volume":"46","author":"Kwon","year":"2007","journal-title":"Eur. J. Nutr."},{"key":"ref_146","doi-asserted-by":"crossref","first-page":"247","DOI":"10.1179\/1476830515Y.0000000025","article-title":"Neuroprotective effects of fermented soybean products (Cheonggukjang) manufactured by mixed culture of Bacillus subtilis MC31 and Lactobacillus sakei 383 on trimethyltin-induced cognitive defects mice","volume":"19","author":"Go","year":"2016","journal-title":"Nutr. Neurosci."},{"key":"ref_147","doi-asserted-by":"crossref","first-page":"260","DOI":"10.3746\/pnf.2015.20.4.260","article-title":"Effects of Rubus coreanus-Cheonggukjang on bone mineral density and bone mineral content in growing rats","volume":"20","author":"Jung","year":"2015","journal-title":"Prev. Nutr. Food Sci."},{"key":"ref_148","doi-asserted-by":"crossref","first-page":"166","DOI":"10.3892\/mmr.2013.1757","article-title":"Growth sensitivity in the epiphyseal growth plate, liver and muscle of SD rats is significantly enhanced by treatment with a fermented soybean product (cheonggukjang) through stimulation of growth hormone secretion","volume":"9","author":"Hwang","year":"2014","journal-title":"Mol. Med. Rep."},{"key":"ref_149","doi-asserted-by":"crossref","first-page":"355","DOI":"10.1016\/j.nutres.2014.02.004","article-title":"Fermented soybean product (Cheonggukjang) improved some attributes of protein and growth hormone measurements in Sprague-Dawley rats","volume":"34","author":"Hwang","year":"2014","journal-title":"Nutr. Res."},{"key":"ref_150","doi-asserted-by":"crossref","first-page":"3252","DOI":"10.1096\/fj.201800953R","article-title":"Dihydrodaidzein and 6-hydroxydaidzein mediate the fermentation-induced increase of antiosteoporotic effect of soybeans in ovariectomized mice","volume":"33","author":"Kim","year":"2019","journal-title":"FASEB J."},{"key":"ref_151","doi-asserted-by":"crossref","first-page":"1700322","DOI":"10.1002\/mnfr.201700322","article-title":"Nutrikinetics of isoflavone metabolites after fermented soybean product (cheonggukjang) ingestion in ovariectomized mice","volume":"61","author":"Lee","year":"2017","journal-title":"Mol. Nutr. Food Res."},{"key":"ref_152","doi-asserted-by":"crossref","first-page":"1585","DOI":"10.1007\/s10068-011-0219-y","article-title":"Improved menaquinone (Vitamin K2) production in cheonggukjang by optimization of the fermentation conditions","volume":"20","author":"Wu","year":"2011","journal-title":"Food Sci. Biotechnol."},{"key":"ref_153","first-page":"1049","article-title":"Effects of soybean diet and back massage on 40\u2019s\u223c50\u2019s women\u2019s facial skin","volume":"22","author":"Choi","year":"2017","journal-title":"J. Korean Soc. Cosmet."},{"key":"ref_154","first-page":"115","article-title":"Effects of soybean diet and back massage on 40\u2019s\u223c50\u2019s women\u2019s body","volume":"23","author":"Choi","year":"2017","journal-title":"J. Korean Soc. Cosmet."},{"key":"ref_155","first-page":"168","article-title":"Impact of ferment premilling Chung-guk diet and back meridian massage on the facial skin of middle-aged women","volume":"23","author":"Kim","year":"2017","journal-title":"J. Korean Soc. Cosmet."},{"key":"ref_156","doi-asserted-by":"crossref","first-page":"54","DOI":"10.31254\/phyto.2020.9109","article-title":"Plant-based skin lightening agents: A review","volume":"9","author":"Hanif","year":"2020","journal-title":"J. Phytopharm."},{"key":"ref_157","doi-asserted-by":"crossref","first-page":"173","DOI":"10.3892\/etm.2020.8687","article-title":"Natural skin-whitening compounds for the treatment of melanogenesis (Review)","volume":"20","author":"Qian","year":"2020","journal-title":"Exp. Ther. Med."},{"key":"ref_158","doi-asserted-by":"crossref","first-page":"298","DOI":"10.1016\/j.jbiosc.2010.03.002","article-title":"Isolation and characterization of a novel analyte from Bacillus subtilis SC-8 antagonistic to Bacillus cereus","volume":"110","author":"Lee","year":"2010","journal-title":"J. Biosci. Bioeng."},{"key":"ref_159","doi-asserted-by":"crossref","first-page":"1092","DOI":"10.4014\/jmb.1110.10002","article-title":"Properties of Bac W42, a bacteriocin produced by Bacillus subtilis W42 isolated from Cheonggukjang","volume":"22","author":"Kindoli","year":"2012","journal-title":"J. Microbiol. Biotechnol."},{"key":"ref_160","doi-asserted-by":"crossref","first-page":"9","DOI":"10.1016\/j.fm.2012.02.003","article-title":"Bacteriophages BCP1-1 and BCP8-2 require divalent cations for efficient control of Bacillus cereus in fermented foods","volume":"31","author":"Bandara","year":"2012","journal-title":"Food Microbiol."},{"key":"ref_161","doi-asserted-by":"crossref","first-page":"1147","DOI":"10.4014\/jmb.1109.09075","article-title":"Antimicrobial compounds profile during Cheonggukjang fermentation against Xanthomonas oryzae pv. oryzae (Xoo)","volume":"21","author":"Son","year":"2011","journal-title":"J. Microbiol. Biotechnol."},{"key":"ref_162","doi-asserted-by":"crossref","first-page":"1109","DOI":"10.1089\/jmf.2012.2561","article-title":"Reduction of tyramine by addition of Schizandra chinensis Baillon in Cheonggukjang","volume":"15","author":"Oh","year":"2012","journal-title":"J. Med. Food"},{"key":"ref_163","doi-asserted-by":"crossref","first-page":"1459","DOI":"10.1111\/asj.13047","article-title":"Selection and characterization of broad-spectrum antibacterial substance-producing Lactobacillus curvatus PA40 as a potential probiotic for feed additives","volume":"89","author":"Hong","year":"2018","journal-title":"Anim. Sci. J."},{"key":"ref_164","doi-asserted-by":"crossref","first-page":"196","DOI":"10.1016\/j.fm.2018.05.007","article-title":"High prevalence of Bacillus subtilis-infecting bacteriophages in soybean-based fermented foods and its detrimental effects on the process and quality of Cheonggukjang","volume":"76","author":"Ghosh","year":"2018","journal-title":"Food Microbiol."},{"key":"ref_165","doi-asserted-by":"crossref","unstructured":"Ghosh, K., Senevirathne, A., Kang, H.S., Hyun, W.B., Kim, J.E., and Kim, K.P. (2018). Complete nucleotide sequence analysis of a novel Bacillus subtilis-infecting bacteriophage BSP10 and its effect on poly-gamma-glutamic acid degradation. Viruses, 10.","DOI":"10.3390\/v10050240"},{"key":"ref_166","doi-asserted-by":"crossref","first-page":"42","DOI":"10.1016\/j.jchromb.2011.11.013","article-title":"Determination of bioactive compounds in fermented soybean products using GC\/MS and further investigation of correlation of their bioactivities","volume":"880","author":"Chai","year":"2012","journal-title":"J. Chromatogr. B"},{"key":"ref_167","doi-asserted-by":"crossref","first-page":"827","DOI":"10.4014\/jmb.1812.12046","article-title":"Soybean fermented with Bacillus amyloliquefaciens (Cheonggukjang) ameliorates atopic dermatitis-like skin lesion in mice by suppressing infiltration of mast cells and production of IL-31 cytokine","volume":"29","author":"Cho","year":"2019","journal-title":"J. Microbiol. Biotechnol."},{"key":"ref_168","doi-asserted-by":"crossref","first-page":"1185","DOI":"10.3892\/ijmm.2014.1685","article-title":"Quantitative evaluation of the therapeutic effect of fermented soybean products containing a high concentration of GABA on phthalic anhydride-induced atopic dermatitis in IL-4\/Luc\/CNS-1 Tg mice","volume":"33","author":"Lee","year":"2014","journal-title":"Int. J. Mol. Med."},{"key":"ref_169","doi-asserted-by":"crossref","first-page":"95","DOI":"10.5534\/wjmh.180119","article-title":"Do kimchi and cheonggukjang probiotics as a functional food improve androgenetic alopecia? A clinical pilot study","volume":"38","author":"Park","year":"2020","journal-title":"World J. Mens Health"},{"key":"ref_170","doi-asserted-by":"crossref","first-page":"142","DOI":"10.1089\/jmf.2013.2997","article-title":"Cheonggukjang ethanol extracts inhibit a murine allergic asthma via suppression of mast cell-dependent anaphylactic reactions","volume":"17","author":"Bae","year":"2014","journal-title":"J. Med. Food"},{"key":"ref_171","doi-asserted-by":"crossref","first-page":"103","DOI":"10.1007\/s10068-018-0424-z","article-title":"Factors increasing poly-\u03b3-glutamic acid content of cheongguk-jang fermented by Bacillus subtilis 168","volume":"28","author":"Ratha","year":"2019","journal-title":"Food Sci. Biotechnol."},{"key":"ref_172","doi-asserted-by":"crossref","first-page":"637","DOI":"10.1016\/j.jfda.2016.07.006","article-title":"Time course effects of fermentation on fatty acid and volatile compound profiles of Cheonggukjang using new soybean cultivars","volume":"25","author":"Cho","year":"2017","journal-title":"J. Food Drug Anal."},{"key":"ref_173","doi-asserted-by":"crossref","first-page":"695","DOI":"10.1007\/s12088-012-0260-4","article-title":"Cloning of a family 11 xylanase gene from Bacillus amyloliquefaciens CH51 isolated from cheonggukjang","volume":"52","author":"Baek","year":"2012","journal-title":"Indian J. Microbiol."},{"key":"ref_174","doi-asserted-by":"crossref","first-page":"953","DOI":"10.1007\/s10068-020-00743-5","article-title":"Improvement of viscous substance production during Cheonggukjang fermentation added with glycine","volume":"29","author":"Na","year":"2020","journal-title":"Food Sci. Biotechnol."},{"key":"ref_175","doi-asserted-by":"crossref","first-page":"1860","DOI":"10.1271\/bbb.100269","article-title":"Metabolite profiling of Cheonggukjang, a fermented soybean paste, inoculated with various Bacillus strains during fermentation","volume":"74","author":"Baek","year":"2010","journal-title":"Biosci. Biotechnol. Biochem."},{"key":"ref_176","doi-asserted-by":"crossref","first-page":"9746","DOI":"10.1021\/jf302833y","article-title":"GC-TOF-MS- and CE-TOF-MS-based metabolic profiling of cheonggukjang (fast-fermented bean paste) during fermentation and its correlation with metabolic pathways","volume":"60","author":"Kim","year":"2012","journal-title":"J. Agric. Food Chem."},{"key":"ref_177","doi-asserted-by":"crossref","unstructured":"Park, Y.K., Jin, Y.H., Lee, J.H., Byun, B.Y., Lee, J., Jeong, K.C., and Mah, J.H. (2020). The role of Enterococcus faecium as a key producer and fermentation condition as an influencing factor in tyramine accumulation in cheonggukjang. Foods, 9.","DOI":"10.3390\/foods9070915"},{"key":"ref_178","doi-asserted-by":"crossref","first-page":"87","DOI":"10.1007\/s10068-017-0205-0","article-title":"Tyramine reduction by tyrosine decarboxylase inhibitor in Enterococcus faecium for tyramine controlled cheonggukjang","volume":"27","author":"Kang","year":"2018","journal-title":"Food Sci. Biotechnol."},{"key":"ref_179","doi-asserted-by":"crossref","first-page":"fnz172","DOI":"10.1093\/femsle\/fnz172","article-title":"Genetic marker gene, recQ, differentiating Bacillus subtilis and the closely related Bacillus species","volume":"366","author":"Heo","year":"2019","journal-title":"FEMS Microbiol. Lett."},{"key":"ref_180","doi-asserted-by":"crossref","first-page":"3586","DOI":"10.1099\/ijsem.0.000462","article-title":"Bacillus glycinifermentans sp. nov., isolated from fermented soybean paste","volume":"65","author":"Kim","year":"2015","journal-title":"Int. J. Syst. Evol. Microbiol."}],"container-title":["International Journal of Molecular Sciences"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/1422-0067\/22\/11\/5746\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,11]],"date-time":"2025-10-11T06:09:17Z","timestamp":1760162957000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/1422-0067\/22\/11\/5746"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2021,5,27]]},"references-count":180,"journal-issue":{"issue":"11","published-online":{"date-parts":[[2021,6]]}},"alternative-id":["ijms22115746"],"URL":"https:\/\/doi.org\/10.3390\/ijms22115746","relation":{},"ISSN":["1422-0067"],"issn-type":[{"value":"1422-0067","type":"electronic"}],"subject":[],"published":{"date-parts":[[2021,5,27]]}}}