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Nutritional Neuroscience
An International Journal on Nutrition, Diet and Nervous System
Volume 22, 2019 - Issue 12
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Articles

Neuroprotective effect of tempeh against lipopolysaccharide-induced damage in BV-2 microglial cells

Juen-Haur HwangDepartment of Otolaryngology, Dalin Tzu Chi Hospital, Buddhist Tzu Chi Medical Foundation, Chiayi, Taiwan;School of Medicine, Tzu Chi University, Hualien, Taiwan
,
Shu-Jing WuDepartment of Nutritional Health, Chia-Nan University of Pharmacy and Science, Tainan, Taiwan
,
Po-Long WuBiotech Business Center, Refining and Manufacturing Research Institute, CPC Corporation, Chiayi, Taiwan
,
Yong-Yao ShihDepartment of Food and Nutrition, Providence University, Taichung, Taiwan
&
Yin-Ching ChanDepartment of Food and Nutrition, Providence University, Taichung, TaiwanCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0001-9602-0775
ORCID Icon
Pages 840-849 | Published online: 29 Mar 2018

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Netsanet Shiferaw Terefe & Mary Ann Augustin. (2020) Fermentation for tailoring the technological and health related functionality of food products. Critical Reviews in Food Science and Nutrition 60:17, pages 2887-2913.
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Articles from other publishers (10)

Gülsüm Deveci, Elif Çelik, Duygu Ağagündüz, Elena Bartkiene, João Miguel F. Rocha & Fatih Özogul. (2023) Certain Fermented Foods and Their Possible Health Effects with a Focus on Bioactive Compounds and Microorganisms. Fermentation 9:11, pages 923.
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Panpan Wang, Cuiying Peng, Xiaomei Xie, Xiongwei Deng & Meizhi Weng. (2023) Research progress on the fibrinolytic enzymes produced from traditional fermented foods. Food Science & Nutrition.
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Minqi Chen, Jinyue Liang, Yi Liu, Yayue Liu, Chunxia Zhou, Pengzhi Hong, Yi Zhang & Zhong-Ji Qian. (2023) The Mechanism of Two Benzaldehydes from Aspergillus terreus C23-3 Improve Neuroinflammatory and Neuronal Damage to Delay the Progression of Alzheimer’s Disease. International Journal of Molecular Sciences 24:2, pages 905.
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Muganti Rajah Kumar, Nor Farahin Azizi, Swee Keong Yeap, Janna Ong Abdullah, Melati Khalid, Abdul Rahman Omar, Mohd. Azuraidi Osman, Adam Thean Chor Leow, Sharifah Alawieyah Syed Mortadza & Noorjahan Banu Alitheen. (2022) Clinical and Preclinical Studies of Fermented Foods and Their Effects on Alzheimer’s Disease. Antioxidants 11:5, pages 883.
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Cheng Wang, Siyu Wei, Mingliang Jin, Bojing Liu, Min Yue & Yizhen Wang. (2022) Integrated Microbiomic and Metabolomic Dynamics of Fermented Corn and Soybean By-Product Mixed Substrate. Frontiers in Nutrition 9.
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Ziming Xia, Min Li, Ying Tian, Yongzhong Li, Bin Li, Guangjie Zhang, Jinpeng Lv, Qianyu Fu, Hongmei Zhou & Junxing Dong. (2021) Lipidomics of Serum and Hippocampus Reveal the Protective Effects of Fermented Soybean Lipid on Rats of Microwave-Induced Cognitive Damage. ACS Chemical Neuroscience 12:12, pages 2122-2132.
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Azin Khosravi & Seyed Hadi Razavi. (2021) Therapeutic effects of polyphenols in fermented soybean and black soybean products. Journal of Functional Foods 81, pages 104467.
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Gitishree Das, Spiros Paramithiotis, Bhagavathi Sundaram Sivamaruthi, Christofora Hanny Wijaya, Sigit Suharta, Nevin Sanlier, Han-Seung Shin & Jayanta Kumar Patra. (2020) Traditional fermented foods with anti-aging effect: A concentric review. Food Research International 134, pages 109269.
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Yin-Ching Chan, I-Te Lee, Ming-Fu Wang, Wen-Chin Yeh & Bi-Chun Liang. (2018) Tempeh attenuates cognitive deficit, antioxidant imbalance, and amyloid β of senescence-accelerated mice by modulating Nrf2 expression via MAPK pathway. Journal of Functional Foods 50, pages 112-119.
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Yuan Zhang, Yi Zhang, Yuan-Bei Yao, Xiao-Ling Lei & Zhong-Ji Qian. (2018) Butyrolactone-I from Coral-Derived Fungus Aspergillus terreus Attenuates Neuro-Inflammatory Response via Suppression of NF-κB Pathway in BV-2 Cells. Marine Drugs 16:6, pages 202.
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