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  • Open Access
  • Review

The Potential of Fermented Soybean for Antidiabetic Research: A Bibliometric Study and Narrative Review

  • Anastasia Wheni Indrianingsih 1,*,   
  • Nadia Udanti Suwanda 1,2,   
  • Tri Wiyono 1,   
  • Ratih Pangestuti 1,   
  • Wafda Naufi Marva Nuzulia 1,2,   
  • Rini Sintia Rahmawati 3 and 
  • Ririn Nur Alfiani 1

Received: 30 July 2026 | Revised: 07 October 2026 | Accepted: 19 October 2026 | Published: 26 October 2026

Abstract

Fermented soybean products are traditional foods commonly consumed in many Asian countries and contain various bioactive compounds, including isoflavones and bioactive peptides, that may contribute to their potential health benefits. Evidence from previous studies has suggested that fermented soybean products may be associated with antidiabetic-related activities, although the available evidence remains largely preclinical and heterogeneous. This study aimed to characterize research trends on fermented soybean and antidiabetic research through bibliometric analysis complemented by a narrative literature review. The bibliometric dataset was retrieved from Scopus on 29 July 2025 using the search query TITLE-ABS-KEY (fermented) AND TITLE-ABS-KEY (soybean) AND TITLE-ABS-KEY (antidiabetic). After applying the predefined language, document-type, and publication-period criteria, 74 records published from 2000 to July 2025 were included in the bibliometric analysis. The records were analyzed using Bibliometrix and VOSviewer. The results showed fluctuations in annual publication output, with South Korea representing a major contributing country and Hoseo University and the Korea Food Research Institute among the prominent contributing institutions. Frequently occurring author keywords included fermentation, soybean, and glucose, reflecting major research themes within the retrieved literature. The narrative review indicated that evidence for the potential antidiabetic-related effects of fermented soybean products is predominantly derived from preclinical research, including in vitro and animal studies, while human clinical evidence remains limited. Although some human studies have investigated fermented soybean-related interventions and metabolic outcomes, further well-designed clinical studies are needed to establish their efficacy and clarify their relevance to diabetes management. These findings provide an overview of the research landscape while highlighting important areas for further investigation.

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DOI
10.53941/fsp.2026.100017
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Volume 2, Issue 4
How to Cite
Indrianingsih, A. W.; Suwanda, N. U.; Wiyono, T.; Pangestuti, R.; Nuzulia, W. N. M.; Rahmawati, R. S.; Alfiani, R. N. The Potential of Fermented Soybean for Antidiabetic Research: A Bibliometric Study and Narrative Review. Food Science and Processing 2026, 2 (4), 17. https://doi.org/10.53941/fsp.2026.100017.
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