Table 4.
Anticancer effects of soybean-derived CGJ.
| Model | Strain Used in Fermentation | Action Mode | Reference |
|---|---|---|---|
| Raw soybean |
B. subtilis MYCO10001 B. subtilis ATCC 21228 |
Enhancing levels of isoflavones (daidzein and genistein), their derivatives (isoflavone-β-glucosides and isoflavone-aglycones), or succinyl derivatives (succinyl-β-daidzin and succinyl-β- genistin), and β-glucosidase | [104,105] |
| Raw soybean |
L. acidophilus KCTC 3925 L. rhamnosus KCTC 3929 |
Producing aglycone-formed isoflavones and exopolysaccharide | [106] |
| Raw soybean | B. subtilis | Enhancing isoflavone levels by controlling CGJ fermentation conditions, including temperature, time, germination, and osmolarity | [107] |
| Healthy Korean men (age range 21–29 years) |
Bacillus sp. | Improving human health function of isoflavones following CGJ ingestion | [108] |
| HT-29 human colorectal cancer cells | Bacillus sp. FBL-2 | Promoting poly-γ-glutamic acid (γ-PGA)-mediated apoptosis inhibiting pro-proliferative functions leading to DNA fragmentation, and inactivation of poly (ADP-ribose) polymerase (PARP), cyclooxygenase (COX-2), and inducible nitric oxide synthase (iNOS); activating 5’-adenosine monophosphate-activated protein kinase (AMPK) | [109,110] |
| Raw soybean | B. subtilis 168 | Producing arginase, an arginine-degrading and ornithine-producing enzyme, used to treat arginine-dependent cancer | [111] |