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Article

Doenjang, A Korean Traditional Fermented Soybean Paste, Ameliorates Neuroinflammation and Neurodegeneration in Mice Fed a High-Fat Diet

1
Department of Food and Nutrition, Seoul National University, Seoul 08826, Korea
2
Department of Biotechnology and The Research Institute for Basic Sciences, Hoseo University, Asan, Chungnam 31499, Korea
3
Institute on Aging, Seoul National University, Seoul 03080, Korea
4
Research Institute of Human Ecology, Seoul National University, Seoul 08826, Korea
*
Author to whom correspondence should be addressed.
Nutrients 2019, 11(8), 1702; https://doi.org/10.3390/nu11081702
Received: 29 June 2019 / Revised: 13 July 2019 / Accepted: 22 July 2019 / Published: 24 July 2019
Obesity is considered a risk factor for neurodegeneration. 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. 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. Doenjang consumption alleviated hippocampal neuronal loss, which was increased by the HF diet. Accordingly, we observed higher cell proliferation and neurotrophic factor mRNA levels in the DJ group. 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. Dietary doenjang reduced β-amyloid peptide (Aβ) levels by regulating gene expressions involved in Aβ production and degradation. Furthermore, doenjang consumption reduced tau hyperphosphorylation induced by HF feeding. Overall, doenjang was more effective than steamed soybean in suppressing neuroinflammation and neurodegeneration in mice fed an HF diet. These results suggest that bioactive compounds produced during the fermentation and aging of soybean may be involved in the enhanced neuroprotective effects of doenjang. View Full-Text
Keywords: fermentation; high-fat diet; isoflavone; neurodegenerative disease; neuroinflammation; soybean fermentation; high-fat diet; isoflavone; neurodegenerative disease; neuroinflammation; soybean
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MDPI and ACS Style

Ko, J.W.; Chung, Y.-S.; Kwak, C.S.; Kwon, Y.H. Doenjang, A Korean Traditional Fermented Soybean Paste, Ameliorates Neuroinflammation and Neurodegeneration in Mice Fed a High-Fat Diet. Nutrients 2019, 11, 1702. https://0-doi-org.brum.beds.ac.uk/10.3390/nu11081702

AMA Style

Ko JW, Chung Y-S, Kwak CS, Kwon YH. Doenjang, A Korean Traditional Fermented Soybean Paste, Ameliorates Neuroinflammation and Neurodegeneration in Mice Fed a High-Fat Diet. Nutrients. 2019; 11(8):1702. https://0-doi-org.brum.beds.ac.uk/10.3390/nu11081702

Chicago/Turabian Style

Ko, Je W., Young-Shin Chung, Chung S. Kwak, and Young H. Kwon 2019. "Doenjang, A Korean Traditional Fermented Soybean Paste, Ameliorates Neuroinflammation and Neurodegeneration in Mice Fed a High-Fat Diet" Nutrients 11, no. 8: 1702. https://0-doi-org.brum.beds.ac.uk/10.3390/nu11081702

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