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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Autors principals:	Do-Youn Jeong, Myeong Seon Ryu, Hee-Jong Yang, Sunmin Park
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2021-01-01
Col·lecció:	Foods
Matèries:	chungkookjang cheonggukjang soybean <i>Bacillus</i> glucose metabolism memory function
Accés en línia:	https://www.mdpi.com/2304-8158/10/2/221
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