BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

117 related articles for article (PubMed ID: 20541368)

  • 1. Isoflavonoids and peptides from meju, long-term fermented soybeans, increase insulin sensitivity and exert insulinotropic effects in vitro.
    Kwon DY; Hong SM; Ahn IS; Kim MJ; Yang HJ; Park S
    Nutrition; 2011 Feb; 27(2):244-52. PubMed ID: 20541368
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Antidiabetic effects of fermented soybean products on type 2 diabetes.
    Kwon DY; Daily JW; Kim HJ; Park S
    Nutr Res; 2010 Jan; 30(1):1-13. PubMed ID: 20116654
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Soybean fermentation with Bacillus licheniformis increases insulin sensitizing and insulinotropic activity.
    Yang HJ; Kwon DY; Moon NR; Kim MJ; Kang HJ; Jung DY; Park S
    Food Funct; 2013 Nov; 4(11):1675-84. PubMed ID: 24096532
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Metabolism of the soy isoflavones daidzein and genistein by fungi used in the preparation of various fermented soybean foods.
    Chang TS; Ding HY; Tai SS; Wu CY
    Biosci Biotechnol Biochem; 2007 May; 71(5):1330-3. PubMed ID: 17485838
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Analysis of isoflavone content in tempeh, a fermented soybean, and preparation of a new isoflavone-enriched tempeh.
    Nakajima N; Nozaki N; Ishihara K; Ishikawa A; Tsuji H
    J Biosci Bioeng; 2005 Dec; 100(6):685-7. PubMed ID: 16473782
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Long-term consumption of fermented soybean-derived Chungkookjang attenuates hepatic insulin resistance in 90% pancreatectomized diabetic rats.
    Kwon DY; Hong SM; Lee JE; Sung SR; Park S
    Horm Metab Res; 2007 Oct; 39(10):752-7. PubMed ID: 17952839
    [TBL] [Abstract][Full Text] [Related]  

  • 7. The isoflavonoid aglycone-rich fractions of Chungkookjang, fermented unsalted soybeans, enhance insulin signaling and peroxisome proliferator-activated receptor-gamma activity in vitro.
    Kwon DY; Jang JS; Lee JE; Kim YS; Shin DH; Park S
    Biofactors; 2006; 26(4):245-58. PubMed ID: 17119271
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Characterization of fermented black soybean natto inoculated with Bacillus natto during fermentation.
    Hu Y; Ge C; Yuan W; Zhu R; Zhang W; Du L; Xue J
    J Sci Food Agric; 2010 May; 90(7):1194-202. PubMed ID: 20394001
    [TBL] [Abstract][Full Text] [Related]  

  • 9. A metabolomics approach to evaluate post-fermentation enhancement of daidzein and genistein in a green okara extract.
    Gupta S; Chen WN
    J Sci Food Agric; 2021 Sep; 101(12):5124-5131. PubMed ID: 33608899
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Angiotensin I-converting enzyme inhibitory activity and bioconversion of isoflavones by probiotics in soymilk supplemented with prebiotics.
    Yeo SK; Liong MT
    Int J Food Sci Nutr; 2010 Mar; 61(2):161-81. PubMed ID: 20085504
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Effects of germination and osmopriming treatment on enhancement of isoflavone contents in various soybean cultivars and cheonggukjang (fermented unsalted soybean paste).
    Jeong PH; Shin DH; Kim YS
    J Food Sci; 2008 Oct; 73(8):H187-94. PubMed ID: 19019114
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Longer aging time increases the anticancer and antimetastatic properties of doenjang.
    Jung KO; Park SY; Park KY
    Nutrition; 2006 May; 22(5):539-45. PubMed ID: 16504476
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Short-Term Fermented Soybeans with
    Jeong DY; Daily JW; Lee GH; Ryu MS; Yang HJ; Jeong SY; Qiu JY; Zhang T; Park S
    J Agric Food Chem; 2020 Nov; 68(46):13168-13178. PubMed ID: 32079403
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Antioxidant activities of the water-soluble fraction in tempeh-like fermented soybean (GABA-tempeh).
    Watanabe N; Fujimoto K; Aoki H
    Int J Food Sci Nutr; 2007 Dec; 58(8):577-87. PubMed ID: 17852485
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Daidzein and the daidzein metabolite, equol, enhance adipocyte differentiation and PPARgamma transcriptional activity.
    Cho KW; Lee OH; Banz WJ; Moustaid-Moussa N; Shay NF; Kim YC
    J Nutr Biochem; 2010 Sep; 21(9):841-7. PubMed ID: 19775880
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Inhibition of reactive nitrogen species effects in vitro and in vivo by isoflavones and soy-based food extracts.
    Yen GC; Lai HH
    J Agric Food Chem; 2003 Dec; 51(27):7892-900. PubMed ID: 14690370
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Homoisoflavonoids from the fibrous roots of Polygonatum odoratum with glucose uptake-stimulatory activity in 3T3-L1 adipocytes.
    Zhang H; Yang F; Qi J; Song XC; Hu ZF; Zhu DN; Yu BY
    J Nat Prod; 2010 Apr; 73(4):548-52. PubMed ID: 20158245
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Effects of fermentation on SDS-PAGE patterns, total peptide, isoflavone contents and antioxidant activity of freeze-thawed tofu fermented with Bacillus subtilis.
    Lee MK; Kim JK; Lee SY
    Food Chem; 2018 May; 249():60-65. PubMed ID: 29407932
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Chlorination and nitration of soy isoflavones.
    Boersma BJ; Patel RP; Kirk M; Jackson PL; Muccio D; Darley-Usmar VM; Barnes S
    Arch Biochem Biophys; 1999 Aug; 368(2):265-75. PubMed ID: 10441377
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Isolation, bioactivity, and production of ortho-hydroxydaidzein and ortho-hydroxygenistein.
    Chang TS
    Int J Mol Sci; 2014 Apr; 15(4):5699-716. PubMed ID: 24705463
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 6.