Recent studies have demonstrated that the fermentation of soy products enhances their content of bioactive peptides and phenolic compounds, which exert anti-inflammatory effects by downregulating the expression of pro-inflammatory cytokines such as TNF-α and IL-6, as well as inflammatory enzymes including iNOS and COX-2—molecules frequently elevated in gastrointestinal disorders [29,30]. This evidence concerns the gene TNF and digestive system disorder.