| For: | Cheng IC, Shang HF, Lin TF, Wang TH, Lin HS, Lin SH. Effect of fermented soy milk on the intestinal bacterial ecosystem. World J Gastroenterol 2005; 11(8): 1225-1227 [PMID: 15754410 DOI: 10.3748/wjg.v11.i8.1225] |
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| URL: | https://www.wjgnet.com/1007-9327/full/v11/i8/1225.htm |
| Number | Citing Articles |
| 1 |
Mamoru Kushida, Saeko Sugawara, Masaki Asano, Kazushi Yamamoto, Shinji Fukuda, Tsuyoshi Tsuduki. Effects of the 1975 Japanese diet on the gut microbiota in younger adults. The Journal of Nutritional Biochemistry 2019; 64 doi: 10.1016/j.jnutbio.2018.10.011
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| 2 |
Mylène Boulay, Maher Al Haddad, Françoise Rul. Streptococcus thermophilus growth in soya milk: Sucrose consumption, nitrogen metabolism, soya protein hydrolysis and role of the cell-wall protease PrtS. International Journal of Food Microbiology 2020; 335 doi: 10.1016/j.ijfoodmicro.2020.108903
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| 3 |
Damien P. Belobrajdic, Genevieve James-Martin, Darren Jones, Cuong D. Tran. Soy and Gastrointestinal Health: A Review. Nutrients 2023; 15(8) doi: 10.3390/nu15081959
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| 4 |
Laura Nolan, Paul W. O’Toole. Soy and the gut microbiome: a bi-directional relationship shaping nutrition and health. European Journal of Nutrition 2026; 65(2) doi: 10.1007/s00394-026-03900-4
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| 5 |
Je‐Ruei Liu, Sheng‐Yao Wang, Ming‐Ju Chen, Pei‐Ying Yueh, Chin‐Wen Lin. The anti‐allergenic properties of milk kefir and soymilk kefir and their beneficial effects on the intestinal microflora. Journal of the Science of Food and Agriculture 2006; 86(15) doi: 10.1002/jsfa.2649
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| 6 |
Melissa Anne Fernandez, André Marette. Novel perspectives on fermented milks and cardiometabolic health with a focus on type 2 diabetes. Nutrition Reviews 2018; 76(Supplement_1) doi: 10.1093/nutrit/nuy060
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| 7 |
Guannan Huang, Joella Xu, Tai L. Guo. Polyphenols: Mechanisms of Action in Human Health and Disease. 2018; doi: 10.1016/B978-0-12-813006-3.00015-5
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| 8 |
Shyh-Hsiang Lin, Liang-Mao Chou, Yi-Wen Chien, Jung-Su Chang, Ching-I Lin. Prebiotic Effects of Xylooligosaccharides on the Improvement of Microbiota Balance in Human Subjects. Gastroenterology Research and Practice 2016; 2016 doi: 10.1155/2016/5789232
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| 9 |
Francesco Letizia, Giovanna Marta Fusco, Alessandra Fratianni, Ilenia Gaeta, Petronia Carillo, Maria Cristina Messia, Massimo Iorizzo. Application of Lactiplantibacillus plantarum LP95 as a Functional Starter Culture in Fermented Tofu Production. Processes 2024; 12(6) doi: 10.3390/pr12061093
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| 10 |
Chan Ho Jang, Jisun Oh, Ji Sun Lim, Hyo Jung Kim, Jong-Sang Kim. Fermented Soy Products: Beneficial Potential in Neurodegenerative Diseases. Foods 2021; 10(3) doi: 10.3390/foods10030636
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| 11 |
Siddhartha Das, Pradipta Banerjee, Sudipta Jana, Hemanshu Mondal. Unveiling the mechanistic nexus: how micronutrient enrichment shapes brain function, and cognitive health. Frontiers in Molecular Biosciences 2025; 12 doi: 10.3389/fmolb.2025.1623547
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| 12 |
Physicochemical Quality of Soygurt Using Starter Combinations of Lactobacillus bulgaricus, Lactobacillus plantarum, and Streptococcus thermophilus as Functional Food. IOP Conference Series: Earth and Environmental Science 2025; 1550(1) doi: 10.1088/1755-1315/1550/1/012045
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| 13 |
Gehan Ghoneem, Magdy Ismail, Naeem El-Boraey, Mohamed Tabekha, Hoda Elashrey. Optimal Combination of Soy, Buffalo, and Cow's Milk in Bioyogurt for Optimal Chemical, Nutritional, and Health Benefits. Journal of the American College of Nutrition 2018; 37(1) doi: 10.1080/07315724.2017.1287605
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| 14 |
O.A. Adetunji, E. Betiku, A. Ojo, B.O. Solomon. Effect of Some Selected Processing Routes on the Nutritional Value of Soy Yoghurt. Journal of Applied Sciences 2006; 6(3) doi: 10.3923/jas.2006.527.530
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| 15 |
Chung-Yi Wang, Pei-Rong Lin, Chang-Chai Ng, Yuan-Tay Shyu. Probiotic properties of Lactobacillus strains isolated from the feces of breast-fed infants and Taiwanese pickled cabbage. Anaerobe 2010; 16(6) doi: 10.1016/j.anaerobe.2010.10.003
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| 16 |
Sylvie Lortal, Kamel-Eddine El Mecherfi, François Mariotti, Hélène Eutamène, Françoise Rul, Marie-Christine Champomier-Vergès, Isabelle Savary-Auzeloux. Aliments fermentés & bénéfices santé : un défi pour la recherche. Cahiers de Nutrition et de Diététique 2020; 55(3) doi: 10.1016/j.cnd.2020.02.004
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| 17 |
Kirsten Berding, Klara Vlckova, Wolfgang Marx, Harriet Schellekens, Catherine Stanton, Gerard Clarke, Felice Jacka, Timothy G Dinan, John F Cryan. Diet and the Microbiota–Gut–Brain Axis: Sowing the Seeds of Good Mental Health. Advances in Nutrition 2021; 12(4) doi: 10.1093/advances/nmaa181
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| 18 |
Asif Ahmad, Imran Hayat, Sara Arif, Tariq Masud, Nauman Khalid, Anwaar Ahmed. Mechanisms Involved in the Therapeutic Effects of Soybean (Glycine Max). International Journal of Food Properties 2014; 17(6) doi: 10.1080/10942912.2012.714828
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| 19 |
Alan J. Marsh, Colin Hill, R. Paul Ross, Paul D. Cotter. Fermented beverages with health-promoting potential: Past and future perspectives. Trends in Food Science & Technology 2014; 38(2) doi: 10.1016/j.tifs.2014.05.002
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| 20 |
Uyory Choe, Yanfang Li, Boyan Gao, Lu Yu, Thomas T. Y. Wang, Jianghao Sun, Pei Chen, Jie Liu, Liangli Yu. Chemical Compositions of Cold-Pressed Broccoli, Carrot, and Cucumber Seed Flours and Their in Vitro Gut Microbiota Modulatory, Anti-inflammatory, and Free Radical Scavenging Properties. Journal of Agricultural and Food Chemistry 2018; 66(35) doi: 10.1021/acs.jafc.8b03343
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| 21 |
Leah T Stiemsma, Reine E Nakamura, Jennifer G Nguyen, Karin B Michels. Does Consumption of Fermented Foods Modify the Human Gut Microbiota?. The Journal of Nutrition 2020; 150(7) doi: 10.1093/jn/nxaa077
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| 22 |
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| 23 |
Jadran Zonjić, Andrija Karačić, Ivona Brodić, Antonio Starčević, Ira Renko, Željko Krznarić, Matija Ivančić, Ana-Marija Liberati Pršo, Zvonimir Šatalić. The Short- and Long-Term Effects of a Short Course of Sauerkraut Supplementation on the Gut Microbiota of Active Athletes: A Pilot Follow-Up Study. Nutrients 2025; 17(5) doi: 10.3390/nu17050929
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| 24 |
Yuko Minami, Seiki Kanemura, Tomoyuki Oikawa, Shinichi Suzuki, Yasuhiro Hasegawa, Yoshikazu Nishino, Tsuneaki Fujiya, Koh Miura. Associations of Japanese food intake with survival of stomach and colorectal cancer: A prospective patient cohort study. Cancer Science 2020; 111(7) doi: 10.1111/cas.14459
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| 25 |
Qing Kong, Guo-Qing He, Ji-Lei Jia, Qi-Long Zhu, Hui Ruan. Oral Administration of Clostridium butyricum for Modulating Gastrointestinal Microflora in Mice. Current Microbiology 2011; 62(2) doi: 10.1007/s00284-010-9737-8
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| 26 |
Edgar Torres-Maravilla, Vianey Méndez-Trujillo, Natalia C. Hernández-Delgado, Luis G. Bermúdez-Humarán, Diana Reyes-Pavón. Looking inside Mexican Traditional Food as Sources of Synbiotics for Developing Novel Functional Products. Fermentation 2022; 8(3) doi: 10.3390/fermentation8030123
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| 27 |
Haiqiu Huang, Hari B. Krishnan, Quynhchi Pham, Liangli Lucy Yu, Thomas T. Y. Wang. Soy and Gut Microbiota: Interaction and Implication for Human Health. Journal of Agricultural and Food Chemistry 2016; 64(46) doi: 10.1021/acs.jafc.6b03725
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| 28 |
Yun-Yang Zhu, Kiran Thakur, Jing-Yu Feng, Jia-Shen Cai, Jian-Guo Zhang, Fei Hu, Zhao-Jun Wei. B-vitamin enriched fermented soymilk: A novel strategy for soy-based functional foods development. Trends in Food Science & Technology 2020; 105 doi: 10.1016/j.tifs.2020.08.019
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| 29 |
Lima R Barbosa, DF Figueiredo-Lima, PEN Givisiez, CBV Rabello, E Gonzales, JHV Silva. Probiosis: concepts and prospects. Revista Brasileira de Ciência Avícola 2010; 12(4) doi: 10.1590/S1516-635X2010000400001
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| 30 |
Evangelos Dioletis, Ricardo S. Paiva, Eleanna Kaffe, Eric R. Secor, Theresa R. Weiss, Maxine R. Fields, Xinshou Ouyang, Ather Ali. The fermented soy beverage Q-CAN® plus induces beneficial changes in the oral and intestinal microbiome. BMC Nutrition 2021; 7(1) doi: 10.1186/s40795-021-00408-4
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| 31 |
Takuya Sato, Yasutomo Shinohara, Daisuke Kaneko, Ikuko Nishimura, Asahi Matsuyama. Fermented soymilk increases voluntary wheel running activity and sexual behavior in male rats. Applied Physiology, Nutrition, and Metabolism 2010; 35(6) doi: 10.1139/H10-069
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| 32 |
Ana Paula do Espirito-Santo, Claire Mouquet-Rivier, Christèle Humblot, Chantal Cazevieille, Christèle Icard-Vernière, Carlos Ricardo Soccol, Jean-Pierre Guyot. Influence of cofermentation by amylolytic Lactobacillus strains and probiotic bacteria on the fermentation process, viscosity and microstructure of gruels made of rice, soy milk and passion fruit fiber. Food Research International 2014; 57 doi: 10.1016/j.foodres.2014.01.028
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| 33 |
Wai Kit Mok, Yong Xing Tan, Xiao Mei Lyu, Wei Ning Chen. Effects of submerged liquid fermentation of Bacillus subtilis WX‐17 using okara as sole nutrient source on the composition of a potential probiotic beverage. Food Science & Nutrition 2020; 8(7) doi: 10.1002/fsn3.1541
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| 34 |
Bradley Leech, Bradley McEwen, Eric Owusu Sekyere. Diet, Digestive Health, and Autoimmunity: The Foundations to an Autoimmune Disease Food Pyramid—Part 2. Alternative and Complementary Therapies 2020; 26(4) doi: 10.1089/act.2020.29287.ble
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| 35 |
Miin Chan, Nadja Larsen, Helen Baxter, Lene Jespersen, Elif I. Ekinci, Kate Howell. The impact of botanical fermented foods on metabolic syndrome and type 2 diabetes: a systematic review of randomised controlled trials. Nutrition Research Reviews 2024; 37(2) doi: 10.1017/S0954422423000252
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| 36 |
Chung-Yi Wang, Sz-jie Wu, Jong-Yi Fang, Ya-Ping Wang, Yuan-Tay Shyu. Cardiovascular and intestinal protection of cereal pastes fermented with lactic acid bacteria in hyperlipidemic hamsters. Food Research International 2012; 48(2) doi: 10.1016/j.foodres.2012.05.006
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| 37 |
Seyma Sehadet Tasdemir, Nevin Sanlier. An insight into the anticancer effects of fermented foods: A review. Journal of Functional Foods 2020; 75 doi: 10.1016/j.jff.2020.104281
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| 38 |
Muzaffar Hasan, S.R. Arpitha, Chandrika Das, Rosalin Laishram, Minnu Sasi, Sandeep Kumar, Chirag Maheshwari, Veda Krishnan, Sweta Kumari, Jose M. Lorenzo, Manoj Kumar, Archana Sachdev, Anil Dahuja. Research trends and approaches for the nutritional and bio-functionality enhancement of fermented soymilk. Journal of Functional Foods 2023; 107 doi: 10.1016/j.jff.2023.105698
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| 39 |
Mariana Veiga, Eduardo M. Costa, Glenise Voss, Sara Silva, Manuela Pintado. Non-Alcoholic Beverages. 2019; doi: 10.1016/B978-0-12-815270-6.00012-8
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| 40 |
Kazushi Yamamoto, Mamoru Kushida, Tsuyoshi Tsuduki. The effect of dietary lipid on gut microbiota in a senescence-accelerated prone mouse model (SAMP8). Biogerontology 2018; 19(5) doi: 10.1007/s10522-018-9764-6
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| 41 |
Haripriya Shanmugam, Subhasish Ganguly, Badma Priya. Plant food bioactives and its effects on gut microbiota profile modulation for better brain health and functioning in Autism Spectrum Disorder individuals: A review. Food Frontiers 2022; 3(1) doi: 10.1002/fft2.125
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| 42 |
Natasha K. Leeuwendaal, Catherine Stanton, Paul W. O’Toole, Tom P. Beresford. Fermented Foods, Health and the Gut Microbiome. Nutrients 2022; 14(7) doi: 10.3390/nu14071527
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| 43 |
Emanuel Vamanu, Ionela Sarbu, Ioana Nedelcu, Diana Pelinescu. Study of PROEXO product influence on infant microbiota in an in vitro colonic fermentation system. Annals of Microbiology 2015; 65(2) doi: 10.1007/s13213-014-0947-3
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| 44 |
Chung‐Yi Wang, Hsin‐Tang Lin, She‐Ching Wu. Influence of dietary supplementation with Bacillus‐fermented adlay on lipid metabolism, antioxidant status and intestinal microflora in hamsters. Journal of the Science of Food and Agriculture 2011; 91(12) doi: 10.1002/jsfa.4450
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| 45 |
Ching-Yi Lin, Zheng-Yu Tsai, I-Chi Cheng, Shyh-Hsiang Lin. Effects of fermented soy milk on the liver lipids under oxidative stress. World Journal of Gastroenterology 2005; 11(46): 7355-7358 doi: 10.3748/wjg.v11.i46.7355
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| 46 |
Giorgio Piacentini, Diego Peroni, Elena Bessi, Lorenzo Morelli. Molecular Characterization of Intestinal Microbiota in Infants Fed With Soymilk. Journal of Pediatric Gastroenterology and Nutrition 2010; 51(1) doi: 10.1097/MPG.0b013e3181dc8b02
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| 47 |
Roghayeh Shahbazi, Farzaneh Sharifzad, Rana Bagheri, Nawal Alsadi, Hamed Yasavoli-Sharahi, Chantal Matar. Anti-Inflammatory and Immunomodulatory Properties of Fermented Plant Foods. Nutrients 2021; 13(5) doi: 10.3390/nu13051516
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| 48 |
Advances in Host Genetics and microbiome in lifestyle-related phenotypes. Advances in Genetics 2024; 111 doi: 10.1016/bs.adgen.2024.04.001
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| 49 |
Gianluca Rizzo, Luciana Baroni. Soy, Soy Foods and Their Role in Vegetarian Diets. Nutrients 2018; 10(1) doi: 10.3390/nu10010043
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| 50 |
Zhen-Hui Cao, Julia M. Green-Johnson, Nicole D. Buckley, Qiu-Ye Lin. Bioactivity of soy-based fermented foods: A review. Biotechnology Advances 2019; 37(1) doi: 10.1016/j.biotechadv.2018.12.001
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| 51 |
Aarcha Vallath, Akalya Shanmugam, Ashish Rawson. Prospects of future pulse milk variants from other healthier pulses - As an alternative to soy milk. Trends in Food Science & Technology 2022; 124 doi: 10.1016/j.tifs.2022.03.028
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| 52 |
Minke Yang, Xiaojuan Yang, Xiaoqu Chen, Jie Wang, Zhenlin Liao, Li Wang, Qingping Zhong, Xiang Fang. Effect of Kefir on Soybean Isoflavone Aglycone Content in Soymilk Kefir. Frontiers in Nutrition 2020; 7 doi: 10.3389/fnut.2020.587665
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| 53 |
Dafni Moriki, Despoina Koumpagioti, Maria Pilar Francino, José Ángel Rufián-Henares, Michalis Kalogiannis, Kostas N. Priftis, Konstantinos Douros. How Different Are the Influences of Mediterranean and Japanese Diets on the Gut Microbiome?. Endocrine, Metabolic & Immune Disorders - Drug Targets 2024; 24(15) doi: 10.2174/0118715303261069231124092259
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| 54 |
Bradley Leech, Bradley McEwen, Eric Owusu Sekyere. Diet, Digestive Health, and Autoimmunity: The Foundations to an Autoimmune Disease Food Pyramid—Part 1. Alternative and Complementary Therapies 2020; 26(3) doi: 10.1089/act.2020.29278.ble
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| 55 |
Qiuye Lin, Olivier Mathieu, Thomas A. Tompkins, Nicole D. Buckley, Julia M. Green-Johnson. Modulation of the TNFα-induced gene expression profile of intestinal epithelial cells by soy fermented with lactic acid bacteria. Journal of Functional Foods 2016; 23 doi: 10.1016/j.jff.2016.02.047
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| 56 |
Aabid Manzoor Shah, Najeebul Tarfeen, Hassan Mohamed, Yuanda Song. Fermented Foods: Their Health-Promoting Components and Potential Effects on Gut Microbiota. Fermentation 2023; 9(2) doi: 10.3390/fermentation9020118
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Joyce I. Boye, Sahul H. Rajamohamed, Michel Britten. Allergen Management in the Food Industry. 2010; doi: 10.1002/9780470644584.ch8
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Manorama Kumari, Anusha Kokkiligadda, Vaishali Dasriya, Harshita Naithani. Functional relevance and health benefits of soymilk fermented by lactic acid bacteria. Journal of Applied Microbiology 2022; 133(1) doi: 10.1111/jam.15342
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Joo-Ann Ewe, Siok-Koon Yeo. Beneficial Microorganisms in Food and Nutraceuticals. Microbiology Monographs 2015; 27 doi: 10.1007/978-3-319-23177-8_6
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