Yak-Kong Soybean () Fermented by a Novel Inhibits the Oxidative Stress-Induced Monocyte-Endothelial Cell Adhesion.

Yak-Kong (YK), a small black soybean () in Korea, contained higher concentrations of antioxidants than ordinary black soybean or yellow soybean in our previous study. We prepared the fermented YK extract by using a novel lactic acid bacterium, AOA2017 (AOA2017) isolated from , and found that the antioxidant ability was enhanced after fermentation. In order to investigate the cause of the enhanced antioxidant ability in the fermented YK extract, we conducted a phenolic composition analysis.