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• W4366133655 endingPage "102665" @default.
• W4366133655 startingPage "102665" @default.
• W4366133655 abstract "Fermented soy foods (FSFs) are consumed as a common staple in many countries of Asia. They are receiving cosmopolitan demand because of their impressive functional properties. FSFs comprise numerous bioactive components and phytochemicals with multiple health benefits besides valuable nutrients. Research suggests that use of FSFs are more beneficial than their non-fermented forms because of their higher digestibility, functional components, good probiotic content and lower amount of anti-nutritional factors. Interestingly, a large body of evidence signifies antidiabetic properties of FSFs. A plethora of in vitro, in vivo and clinical experiments revealed that FSFs prepared either through traditional or standardized methods could be operative against hyperglycemia, insulin resistance, aberrant energy metabolism, oxidative stress and low-grade inflammation associated with diabetic pathophysiology. The antidiabetic efficacies of FSFs were attributed to various functional ingredients including bioactive peptides, isoflavones, polyphenols, and vitamins. The collective molecular insights in support of antidiabetic actions of FSFs and their derivative components unraveled a wide range of pharmacological targets, such as carbohydrate/lipid hydrolyzing enzymes, cell signaling molecules, transcription factors, and cell-surface transporters in multiple organ-system. The present review aims to summarize and systematically represent the antidiabetic potency of various fermentation-based soy foods including fermented soy paste, sauce, milk, condiment, permeate according to the interpretations from in vitro, pre-clinical and clinical data. Additionally, the pleotropic roles of biofactors underlying the anti-hyperglycemic potential of FSFs are deciphered in the present piece of work. Such cumulative representation along with current opinions and future perspectives could be helpful for the emergence of food-based therapeutics." @default.
• W4366133655 created "2023-04-19" @default.
• W4366133655 creator A5000286105 @default.
• W4366133655 creator A5030314552 @default.
• W4366133655 creator A5058076388 @default.
• W4366133655 creator A5076312950 @default.
• W4366133655 date "2023-06-01" @default.
• W4366133655 modified "2023-09-27" @default.
• W4366133655 title "Insight into the efficacy profile of fermented soy foods against diabetes" @default.
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