Protective effect of traditional Korean fermented soybean foods (<i>doenjang</i>) on a dextran sulfate sodium-induced colitis mouse model
Hee-Jong Yang, Su-Ji Jeong, Myeong Seon Ryu, Gwangsu Ha, Do‐Youn Jeong, Young Mi Park, Hak Yong Lee, Jun Sang Bae
Abstract
Doenjang had phytochemicals as the potent anti-inflammatory. Doenjang may reduce inflammatory factors in DSS-induced colitis in mice. Doenjang protects against UC and may be possibly use in developing functional foods.
Topics & Concepts
Food scienceFermentationColitisChemistryDextranFermentation in food processingBiochemistryBiologyBacteriaLactic acidImmunologyGeneticsPhytoestrogen effects and researchFood Quality and Safety StudiesNutrition, Health and Food Behavior