In Vitro and In Vivo Assessments of Anti-Hyperglycemic Properties of Soybean Residue Fermented with Rhizopus oligosporus and Lactiplantibacillus plantarum.

The negative control group (NC), and those STZ-induced hyperglycemic mice gavage supplemented with dH2O (STZ group), soybean residue (SR group), short time soybean residue fermentation (SSRF group) and longtime soybean residue fermentation (LSRF group). Surprisingly, inconsistent isoflavones content in soybean residues imply the efficacy in optimizing utilization of soy isoflavones in soy products demand more investigation. Keywords: soybean residue; Rhizopus oligosporus; Lactiplantibacillus plantarum; isoflavone; -aminobutyric acid (GABA); antioxidant; hyperglycemia; kidney; histopathology; diabetic mice; solid-state fermentation; blood glucose level monitoring; glucose tolerance test; kidney histopathological examination EN soybean residue Rhizopus oligosporus Lactiplantibacillus plantarum isoflavone -aminobutyric acid (GABA) antioxidant hyperglycemia kidney histopathology diabetic mice solid-state fermentation blood glucose level monitoring glucose tolerance test kidney histopathological examination 1716 15 11/17/22 20221101 NES 221101 1. Additionally, the STZ-induced hyperglycemic mice are gavage fed dH2O (STZ group), soybean residue (SR group), short time soybean residue fermentation (SSRF group) and longtime soybean residue fermentation (LSRF group). [Extracted from the article]