![]() In addition, we have reported the neuroprotective effect of genistein against endoplasmic reticulum (ER) stress-mediated neurotoxicity in SH-SY5Y neuroblastoma cells. Our previous studies reported that genistein significantly inhibited inflammation in the liver of db/db mice fed a methionine-choline-deficient diet and prevented NAFLD and neurodegeneration of ApoE knock-out mice fed a high-fat (HF) diet. Physiologically relevant levels of isoflavone are shown to mimic beneficial effects of 17β-estradiol on the regulation of neuronal viability, β-amyloid peptide (Aβ) accumulation, and tau hyperphosphorylation. The absorption of aglycones is faster and more extensive than that of the glycosides therefore, isoflavone aglycone-rich products may provide additional health benefits over glucoside-rich products. In soybean and soy foods, isoflavones are contained in either aglycones, such as genistein, daidzein, and glycitein, or their respective β-glycosides, such as genistin, daidzin, and glycitin. Soybean and soy products are a particularly rich source of isoflavone with antioxidant and phytoestrogenic activities, which contribute to their beneficial effects on lipid metabolism, bone development, and cardiovascular and central nervous systems. Because of high metabolic rates of oxygen consumption and high levels of polyunsaturated fatty acids, neurons are known to be more susceptible to oxidative stress than other organs. Mechanistically, obesity-related neuronal stress and neuroinflammation was attributed to disruption of the blood-brain barrier, infiltration of immune cells, and activation of microglial cells. Due to the possible cross-talk between peripheral tissues and the brain, chronic inflammation and insulin resistance may play important roles in inducing brain dysfunction such as altered synaptic plasticity and cognitive impairment. Furthermore, accumulating evidence suggest that obesity is causally linked to neurodegenerative diseases. Obesity is considered as a major risk factor for the development of type 2 diabetes, non-alcoholic fatty liver disease (NAFLD), and cardiovascular disease. These results suggest that bioactive compounds produced during the fermentation and aging of soybean may be involved in the enhanced neuroprotective effects of doenjang. Overall, doenjang was more effective than steamed soybean in suppressing neuroinflammation and neurodegeneration in mice fed an HF diet. Furthermore, doenjang consumption reduced tau hyperphosphorylation induced by HF feeding. Dietary doenjang reduced β-amyloid peptide (Aβ) levels by regulating gene expressions involved in Aβ production and degradation. Contents of oxidative metabolites and mRNA levels of oxidative stress- and neuroinflammation-related genes were lower in the DJ group compared to the HF group. Accordingly, we observed higher cell proliferation and neurotrophic factor mRNA levels in the DJ group. Doenjang consumption alleviated hippocampal neuronal loss, which was increased by the HF diet. C57BL/6J mice were fed a low-fat diet, an HF diet, an HF-containing steamed soybean diet, or an HF-containing doenjang (DJ) diet for 11 weeks. Because fermentation of soybean increases contents of various bioactive compounds with anti-obesity and anti-diabetic activities, we investigated the protective effect of doenjang, a Korean traditional fermented soybean paste, against neuroinflammation and neurodegeneration in the cortex and hippocampus of mice fed a high-fat (HF) diet. Store unopened jars indefinitely in the pantry, and once opened, keep tightly capped in the refrigerator.Obesity is considered a risk factor for neurodegeneration. Other brands available in my local Asian supermarket. ![]() It’s sometimes sold as “salted soybeans.” Fermented soybean paste originates from Chaozhou, a city in Guangdong province. My current favorite is this red-labeled jar called Super Brand labeled “Soya Bean Sauce,” but any other similar product should work. The ingredients will often contain soybeans, water, salt, sugar, and sodium nucleotide (a flavor-enhancing salt). It should smell and taste like a good soy sauce. Look for jars containing a liquidy yellow-brown paste with floating whole and broken piece of soybeans. Because the paste is mild in flavor, it’s a versatile condiment for vegetable stir-fries, tofu dishes, and braised dishes where you want extra umami but don’t want the dark color of soy sauce or the heat of bean paste with chiles. The rich, salty fermented taste of a good basic yellow soybean paste will deepen the flavors of any braised dish or soup without overwhelming the dish or changing its color. This is one of my favorite Chinese base condiment, and in my opinion, it’s really underrated compared to Sichuan chili bean paste and other louder, spicier sauces.
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