Glucoregulatory Properties of Fermented Soybean Products

Type 2 diabetes mellitus is a chronic metabolic disease, characterized by persistent hyperglycemia, the prevalence of which on rise worldwide. Fermented soybean products (FSP) are rich in diverse functional ingredients have been shown to exhibit therapeutic properties alleviating hyperglycemia. This review summarizes hypoglycemic actions FSP from perspective different target-related molecular signaling mechanisms vitro, vivo and clinical trials. can ameliorate glucose metabolism disorder functioning as carbohydrate digestive enzyme inhibitors, facilitating transporter 4 translocation, accelerating muscular utilization, inhibiting hepatic gluconeogenesis, ameliorating pancreatic dysfunction, relieving adipose tissue inflammation, improving gut microbiota disorder. Sufficiently recognizing exploiting activity traditional fermented foods could provide new strategy development food fermentation industry.