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Beneficial Effects of Fermented Soybean through PPARs Activation in Metabolic Syndrome
Yakhak Hoeji 2019;63(5):259-267
Published online October 31, 2019
© 2019 The Pharmaceutical Society of Korea.

Radha Arulkumar*, EunJin Bang**, Sang-Gyun Noh*, Hee Jin Jung***, Dae Hyun Kim***, Takako Yokozawa****, and Hae Young Chung*,**,***,#

*Interdisciplinary Research Program of Bioinformatics and Longevity Science, Pusan National University
**College of Pharmacy, Pusan National University
***Longevity life Science and Technology Institutes, Pusan National University
****Graduate School of Science and Engineering for Research, University of Toyama
Correspondence to: Hae Young Chung, Department of Pharmacy, College of Pharmacy, Pusan National University, 2, Busandaehak-ro 63beon-gil, Geumjeonggu, Busan, 46241, Republic of Korea
Tel: +82-51-510-2814; Fax: +82-51-518-2821 E-mail:
Received September 17, 2019; Revised October 11, 2019; Accepted October 14, 2019.
Fermented soybean is an important fermented soybean food in Korea as it has many health benefits. The phytochemicals that are modified and concentrated by fermentation with Bacillus subtilis are isoflavone aglycones, flavonols, and gallic acid, which were produced by the activity of β-glucosidase and esterase. On the other hand, isoflavone glycosides and flavanol gallates were decreased. It possesses various biological activities such as anti-oxidative, anti-microbial, anti-cancer, anti-diabetic and neuroprotective effects. Therefore, recent research has paid great attention to fermented soy food products to improve human health. We performed in silico molecular docking simulation of increased phytochemical components during soybean fermentation for peroxisome proliferator-activated receptors (PPARs), which is a well-known nuclear receptor family for preventive roles in metabolic and inflammatory diseases. The results demonstrated that components such as epicatechin, daidzein, catechin, and genistein showed strong binding affinity with PPARs, suggesting their potential therapeutic effects. In this review, we highlighted the recent studies and possible action mechanisms of phytochemical extracts during the fermentation process of soybean and their potential health benefits to humans, especially for the treatment of the metabolic syndrome.
Keywords : Fermented soybean, Bacillus subtilis, phytochemicals, in silico docking simulation, PPARs

December 2019, 63 (6)
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