Tempe Consumption Modulates Fecal Secondary Bile Acids, Mucins, Immunoglobulin A, Enzyme Activities, and Cecal Microflora and Organic Acids in Rats

Author:

Utama Zaki,Okazaki Yukako,Tomotake Hiroyuki,Kato Norihisa

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science

Reference34 articles.

1. Toyomura K, Kono S (2002) Soybeans, soy foods, isoflavones and risk of colorectal cancer: a review of experimental and epidemiological data. Asian Pac J Cancer Prev 3:125–132

2. Matsushita H, Kobayashi M, Tsukiyama R, Fujimoto M, Suzuki M, Tsuji K, Yamamoto K (2008) Stimulatory effect of Shoyu polysaccharides from soy sauce on the intestinal immune system. Int J Mol Med 22:243–247

3. Nout MJR, Kiers JL (2005) Tempe fermentation, innovation and functionality: update into the third millennium. J Appl Microbiol 98:789–805

4. Bernstein H, Bernstein C, Payne CM, Dvorakova K, Garewal H (2005) Bile acids as carcinogens in human gastrointestinal cancers. Mutat Res 589:47–65

5. Byrd JC, Bresalier RS (2004) Mucins and mucin binding proteins in colorectal cancer. Cancer Metastasis Rev 23:77–99

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