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Known, D.Y., Hong, S.M., Ahn, I.I.S., Kim, M.J., Yang, H.J. and Park, S. (2011) Isoflavonoids and Peptides from Meju, Long-Term Fermented Soybeans, Increase Insulin Sensitivity and Exert Insulinotropic Effects in Vitro. Nutrition, 27, 244-252.
http://dx.doi.org/10.1016/j.nut.2010.02.004

has been cited by the following article:

• TITLE: Continuous Subcutaneous Administration of Miso Extracts Attenuates Salt-Induced Hypertension in Dahl Salt-Sensitive Rats

  AUTHORS: Namiko Shimizu, Dong Dong Du, Hiroe Sakuyama, Yusai Ito, Masaru Sonoda, Kiyoshi Kawakubo, Yoshio Uehara

  KEYWORDS: Miso, Salt Induced Hypertension, Dahl Rats

  JOURNAL NAME: Food and Nutrition Sciences, Vol.6 No.8, May 26, 2015

  ABSTRACT: Objective: Long-term intake of Miso attenuates hypertension in Dahl salt-sensitive (Dahl S) rats through an increased urinary sodium excretion. We examined whether a bolus injection into the peritoneal cavity (i.p.) or a continuous subcutaneous infusion of a Miso extract attenuates hypertension in Dahl S rats. Materials and Methods: We investigated the effects of a bolus, i.p. injection of 50 mg Miso extract in 0.5 mL on hypertension in Dahl S rats, and examined whether a long-term subcutaneous infusion of the Miso extract (50 mg Miso/day), using an osmotic mini-pump working for 14 days, attenuates hypertension in Dahl S rats. Results: A bolus, i.p. injection of 50 mg Miso extract decreased SBP in 2 hrs. The reduction was significant at 4 hrs, and SBP returned to the baseline at 24 hrs. The SBP reduction at 4 hrs after the injection was increasingly greater each day during the 4 days. The SBP reduction by the Miso extract was dose-dependent and the antihy-pertensive activity occurs in a