Fermented soybean foods and diabetes

Area of Science:

• Nutrition Science
• Microbiology
• Endocrinology

Background:

• Rising incidence of type 2 diabetes mellitus linked to dietary shifts like Westernized diets.
• Fermented foods, consumed for millennia, undergo microbial transformation yielding beneficial compounds.
• Fermented soybean foods are integral to Asian diets, with growing global interest.

Purpose of the Study:

• To review the effects of fermented soybean foods on diabetes management.
• To explore how fermentation alters soybean composition and biological activity.
• To summarize current research on fermented soybean foods' impact on gut microbiota and metabolic health.

Main Methods:

• Literature review focusing on studies investigating fermented soybean foods and diabetes.
• Analysis of research on fermentation-induced changes in soybean nutrients and bioactive compounds.
• Examination of studies detailing effects on gut microbiota, dysbiosis, and related metabolites.

Main Results:

• Fermentation enhances soybean's nutritional profile and introduces novel compounds.
• Fermented soybean foods modulate gut microbiota, counteracting dysbiosis.
• Evidence suggests antioxidant, anti-inflammatory, and direct anti-diabetic properties of fermented soybean foods.

Conclusions:

• Fermented soybean foods present a promising dietary strategy for type 2 diabetes mellitus prevention and management.
• Understanding the mechanisms, including gut microbiota modulation, is crucial for leveraging these benefits.
• Continued research is essential to fully elucidate the therapeutic potential of fermented soybean foods.