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Analysis of Main Components and Prospects of Natto
Authore(s) : Yanchun Liu || College of Life Sciences,
Volume : (9), Issue : (14), March - 2020
Abstract : The word “natto” originated from Japan, which was known as stinky bean, salt bean or silk bean in Chinese folk. Natto contains multiple functional components, including nattokinase, soybean isoflavone, γ-polyglutamic acid, vitamin K2, biogenic amines, SOD, small-molecule polypeptide, which has good preventive and curative effects for many diseases, such as cardiovascular and cerebrovascular diseases, hyperlipidemia, hypertension, menopausal symptoms and hypoimmunity. Along with the aging population in the world and China, it is urgent to improve the quality of life. It is necessary to enhance the understanding of natto-related knowledge, expand propaganda power, accept natto consciously and eat natto frequently, which is good for our health and helps our country to build a healthy and harmonious society. This review will descript the development, components, functions and prospects of natto, which help us to offer theoretical basis for promoting natto industry.
Keywords :Natto, Nattokinase, Cardiovascular and Cerebrovascular Diseases, Functional Food
Article: Download PDF Journal DOI : 150/440
Cite This Article:
Analysis of Main Components and Prospects of Natto
Vol.I (9), Issue.I (14)
Article No : 10113
Number of Downloads : 101
References :
· Nagata, C., Wada, K., Tamura, T., Konishi, K., Goto, Y., Koda, S., Kawachi, T., Tsuji, M. and Nakamura, K. (2017) Dietary Soy and Natto Intake and Cardiovascular Disease Mortality in Japanese Adults: The Takayama Study. The American Journal of Clinical Nutrition, 105, 426-431. https://doi.org/10.3945/ajcn.116.137281
· Weng, Y., Yao, J., Sparks, S. and Wang, K.Y. (2017) Nattokinase: An Oral... More
· Nagata, C., Wada, K., Tamura, T., Konishi, K., Goto, Y., Koda, S., Kawachi, T., Tsuji, M. and Nakamura, K. (2017) Dietary Soy and Natto Intake and Cardiovascular Disease Mortality in Japanese Adults: The Takayama Study. The American Journal of Clinical Nutrition, 105, 426-431. https://doi.org/10.3945/ajcn.116.137281
· Weng, Y., Yao, J., Sparks, S. and Wang, K.Y. (2017) Nattokinase: An Oral Antithrombotic Agent for the Prevention of Cardiovascular Disease. International Journal of Molecular Sciences, 18, 523-535. https://doi.org/10.3390/ijms18030523
· Fujita, M., Ohnishi, K., Takaoka, S., Ogasawara, K., Fukuyama, R. and Nakamuta, H. (2011) Antihypertensive Effects of Continuous Oral Administration of Nattokinase and Its Fragments in Spontaneously Hypertensive Rats. Biological and Pharmaceutical Bulletin, 34, 1696-1701. https://doi.org/10.1248/bpb.34.1696
· Liu, J., Chang, S.K. and Wiesenborn, D. (2005) Antioxidant Properties of Soybean Isoflavone Extract and Tofu in Vitro and in Vivo. Journal of Agricultural and Food Chemistry, 53, 2333-2340. https://doi.org/10.1021/jf048552e
· Chang, Y.Y., Liu, J.S., Lai, S.L., Wu, H.S. and Lan, M.Y. (2008) Cerebellar Hemorrhage Provoked by Combined Use of Nattokinase and Aspirin in a Patient with Cerebral Microbleeds. Internal Medicine Journal, 47, 467-469. https://doi.org/10.2169/internalmedicine.47.0620
· Fadl, N.N., Ahmed, H.H., Booles, H.F. and Sayed, A.H. (2013) Serrapeptase and Nattokinase Intervention for Relieving Alzheimer’s Disease Pathophysiology in Rat Model. Human & Experimental Toxicology, 32, 721-735. https://doi.org/10.1177/0960327112467040
· Dogné, J.M., Hanson, J., de Leval, X., Pratico, D., Pace-Asciak, C.R., Drion, P., Pirotte, B. and Ruan, K.H. (2006) From the Design to the Clinical Application of Thromboxane Modulators. Current Pharmaceutical Design, 12, 903-923. https://doi.org/10.2174/138161206776055921
· Yang, Y., Lai, X.Y., Wang, P.F. and Liao, E.Y. (2008) Matrix GLA Protein and Postmenopausal Osteoporosis. Chinese Journal of Osteoporosis, 11, 839-841.
· Sumi, H., Hamada, H., Tsushima, H., Mihara, H. and Muraki, H. (1987) A Novel Fibrinolytic Enzyme (Nattokinase) in the Vegetable Cheese Natto; a Typical and Popular Soybean Food in the Japanese Diet. Experientia, 43, 1110-1111. https://doi.org/10.1007/BF01956052
· Fujita, M., Nomura, K., Hong, K., Ito, Y., Asada, A. and Nishimuro, S. (1993) Purification and Characterization of a Strong Fibrinolysis Enzyme (Nattokinase) in the Vegetable Cheese Natto, a Popular Soybean Fermented Food in Japan. Biochemical and Biophysical Research Communications, 197, 1340-1347. https://doi.org/10.1006/bbrc.1993.2624
· Sumi, H., Hamada, H., Nakanishi, K. and Hiratani, H. (1990) Enhancement of the Fibrinolytic Activity in Plasma by Oral Administration of Nattokinase. Acta Haematologica, 84, 139-143. https://doi.org/10.1159/000205051
· Setchell, K.D., Brown, N.M. and Lydeking-Olsen, E. (2002) The Clinical Importance of the Metabolite Equol—A Clue to the Effectiveness of Soy and Its Isoflavones. The Journal of Nutrition, 132, 3577-3584. https://doi.org/10.1093/jn/132.12.3577
· Patel, R.P., Boersma, B.J., Crawford, J.H., Hogg, N., Kirk, M., Kalyanaraman, B., Parks, D.A., Barnes, S. and Darley-Usmar, V. (2001) Antioxidant Mechanisms of Isoflavones in Lipid Systems: Paradoxical Effects of Peroxyl Radical Scavenging. Free Radical Biology and Medicine, 31, 1570-1581. https://doi.org/10.1016/S0891-5849(01)00737-7
· Zaheer, K. and Humayoun, A.M. (2017) An Updated Review of Dietary Isoflavones: Nutrition, Processing, Bioavailability and Impacts on Human Health. Critical Reviews in Food Science and Nutrition, 57, 1280-1293. https://doi.org/10.1080/10408398.2014.989958
· Bhat, A.R., Irorere, V.U., Bartlett, T., Hill, D., Kedia, G., Morris, M.R., Charalampopoulos, D. and Radecka, I. (2013) Bacillus Subtilis Natto: A Non-Toxic Source of Poly-γ-Glutamic Acid That Could Be Used as a Cryoprotectant for Probiotic Bacteria. AMB Express, 3, Article No. 36. https://doi.org/10.1186/2191-0855-3-36
· Li, Q.L. (2019) Establishment of in Vivo Evaluation System and Product Quality Evaluation of the Fermented Soybeans by Endophytic Bacteria Isolated from Soybeans. Master's thesis, Hebei Agricultural University, China.
· Madeo, F., Eisenberg, T., Pietrocola, F. and Kroemer, G. (2018) Spermidine in Health and Disease. Science, 359, 410-421. https://doi.org/10.1126/science.aan2788
· Eisenberg, T., Abdellatif, M., Zimmermann. A., Schroeder, S., Pendl, T., Harger, A., Stekovic, S., Schipke, J., Magnes, C., Schmidt, A., Ruckenstuhl, C., Dammbrueck, C., Gross, A.S., Herbst, V., Carmona-Gutierrez, D., Pietrocola, F., Pieber, T.R., Sigrist, S.J., Linke, W.A., Mühlfeld, C., Sadoshima, J., Dengjel, J., Kiechl, S., Kroemer, G., Sedej, S., Madeo, F. (2017) Dietary Spermidine for Lowering High Blood Pressure. Autophagy, 13, 767-769. https://doi.org/10.1080/15548627.2017.1280225
· Kobayashi, K., Horii, Y., Watanabe, S., Kubo, Y., Koguchi, K., Hoshi, Y., Matsumoto, K.I. and Soda, K. (2017) Comparison of Soybean Cultivars for Enhancement of the Polyamine Contents in the Fermented Soybean Natto Using Bacillus subtilis (Natto). Bioscience, Biotechnology and Biochemistry, 81, 587-594. https://doi.org/10.1080/09168451.2016.1270738
· Shalaby, A.R. (1996) Significance of Biogenic Amines to Food Safety and Human Health. Food Research International, 29, 675-690. https://doi.org/10.1016/S0963-9969(96)00066-X
· Ladero, V., Calles-Enríquez, M., Fernández, M. and Alvarez, M.A. (2010) Toxicological Effects of Dietary Biogenic Amines. Current Nutrition and Food Science, 6, 145-156. https://doi.org/10.2174/157340110791233256
· Visciano, P., Schirone, M., Tofalo, R. and Suzzi, G. (2014) Histamine Poisoning and Control Measures in Fish and Fishery Products. Frontiers in Microbiology, 5, 1.3 https://doi.org/10.3389/fmicb.2014.00500
· Gao, Z.X., He, L.P., Liu, Y.B., Gao, B., Li, C.Q. and Liu, H.Y. (2018) Screening of a High-Yield Nattokinase-Producing Strain and Changes of Biogenic Amines during Natto Fermentation. Food Science, 39, 185-191.
· Del, R.B., Redruello, B., Linares, D.M., Ladero, V., Fernandez, M., Martin, M.C., Ruas-Madiedo, P. and Alvarez, M.A. (2017) The Dietary Biogenic Amines Tyramine and Histamine Show Synergistic Toxicity towards Intestinal Cells in Culture. Food Chemistry, 218, 249-255. https://doi.org/10.1016/j.foodchem.2016.09.046
· Del, R.B., Redruello, B., Linares, D.M., Ladero, V., Ruas-Madiedo, P., Fernandez, M., Martin, M.C. and Alvarez, M.A. (2018) Spermine and Spermidine Are Cytotoxic towards Intestinal Cellcultures, but Are They a Health Hazard at Concentrations Found In foods. Food Chemistry, 269, 321-326. https://doi.org/10.1016/j.foodchem.2018.06.148
· Song, D.J., Kang, H.Y., Wang, J.Q., Peng, H. and Bu, D.P. (2014) Effect of Feeding Bacillus subtilis Natto on Hindgut Fermentation and Microbiota of Holstein Dairy Cows. Asian-Australasian Journal of Animal Sciences, 27, 495-502. https://doi.org/10.5713/ajas.2013.13522
· Hong, C., Chen, Y., Li, L., Chen, S. and Wei, X. (2017) Identification of a Key Gene Involved in Branched-Chain Short Fatty Acids Formation in Natto by Transcriptional Analysis and Enzymatic Characterization in Bacillus subtilis. Journal of Agricultural and Food Chemistry, 65, 1592-1597.
https://doi.org/10.1021/acs.jafc.6b05518
... Less
| · Nagata, C., Wada, K., Tamura, T., Konishi, K., Goto, Y., Koda, S., Kawachi, T., Tsuji, M. and Nakamura, K. (2017) Dietary Soy and Natto Intake and Cardiovascular Disease Mortality in Japanese Adults: The Takayama Study. The American Journal of Clinical Nutrition, 105, 426-431. https://doi.org/10.3945/ajcn.116.137281 |
| · Weng, Y., Yao, J., Sparks, S. and Wang, K.Y. (2017) Nattokinase: An Oral Antithrombotic Agent for the Prevention of Cardiovascular Disease. International Journal of Molecular Sciences, 18, 523-535. https://doi.org/10.3390/ijms18030523 |
| · Fujita, M., Ohnishi, K., Takaoka, S., Ogasawara, K., Fukuyama, R. and Nakamuta, H. (2011) Antihypertensive Effects of Continuous Oral Administration of Nattokinase and Its Fragments in Spontaneously Hypertensive Rats. Biological and Pharmaceutical Bulletin, 34, 1696-1701. https://doi.org/10.1248/bpb.34.1696 |
| · Liu, J., Chang, S.K. and Wiesenborn, D. (2005) Antioxidant Properties of Soybean Isoflavone Extract and Tofu in Vitro and in Vivo. Journal of Agricultural and Food Chemistry, 53, 2333-2340. https://doi.org/10.1021/jf048552e |
| · Chang, Y.Y., Liu, J.S., Lai, S.L., Wu, H.S. and Lan, M.Y. (2008) Cerebellar Hemorrhage Provoked by Combined Use of Nattokinase and Aspirin in a Patient with Cerebral Microbleeds. Internal Medicine Journal, 47, 467-469. https://doi.org/10.2169/internalmedicine.47.0620 |
| · Fadl, N.N., Ahmed, H.H., Booles, H.F. and Sayed, A.H. (2013) Serrapeptase and Nattokinase Intervention for Relieving Alzheimer’s Disease Pathophysiology in Rat Model. Human & Experimental Toxicology, 32, 721-735. https://doi.org/10.1177/0960327112467040 |
| · Dogné, J.M., Hanson, J., de Leval, X., Pratico, D., Pace-Asciak, C.R., Drion, P., Pirotte, B. and Ruan, K.H. (2006) From the Design to the Clinical Application of Thromboxane Modulators. Current Pharmaceutical Design, 12, 903-923. https://doi.org/10.2174/138161206776055921 |
| · Yang, Y., Lai, X.Y., Wang, P.F. and Liao, E.Y. (2008) Matrix GLA Protein and Postmenopausal Osteoporosis. Chinese Journal of Osteoporosis, 11, 839-841. |
| · Sumi, H., Hamada, H., Tsushima, H., Mihara, H. and Muraki, H. (1987) A Novel Fibrinolytic Enzyme (Nattokinase) in the Vegetable Cheese Natto; a Typical and Popular Soybean Food in the Japanese Diet. Experientia, 43, 1110-1111. https://doi.org/10.1007/BF01956052 |
| · Fujita, M., Nomura, K., Hong, K., Ito, Y., Asada, A. and Nishimuro, S. (1993) Purification and Characterization of a Strong Fibrinolysis Enzyme (Nattokinase) in the Vegetable Cheese Natto, a Popular Soybean Fermented Food in Japan. Biochemical and Biophysical Research Communications, 197, 1340-1347. https://doi.org/10.1006/bbrc.1993.2624 |
| · Sumi, H., Hamada, H., Nakanishi, K. and Hiratani, H. (1990) Enhancement of the Fibrinolytic Activity in Plasma by Oral Administration of Nattokinase. Acta Haematologica, 84, 139-143. https://doi.org/10.1159/000205051 |
| · Setchell, K.D., Brown, N.M. and Lydeking-Olsen, E. (2002) The Clinical Importance of the Metabolite Equol—A Clue to the Effectiveness of Soy and Its Isoflavones. The Journal of Nutrition, 132, 3577-3584. https://doi.org/10.1093/jn/132.12.3577 |
| · Patel, R.P., Boersma, B.J., Crawford, J.H., Hogg, N., Kirk, M., Kalyanaraman, B., Parks, D.A., Barnes, S. and Darley-Usmar, V. (2001) Antioxidant Mechanisms of Isoflavones in Lipid Systems: Paradoxical Effects of Peroxyl Radical Scavenging. Free Radical Biology and Medicine, 31, 1570-1581. https://doi.org/10.1016/S0891-5849(01)00737-7 |
| · Zaheer, K. and Humayoun, A.M. (2017) An Updated Review of Dietary Isoflavones: Nutrition, Processing, Bioavailability and Impacts on Human Health. Critical Reviews in Food Science and Nutrition, 57, 1280-1293. https://doi.org/10.1080/10408398.2014.989958 |
| · Bhat, A.R., Irorere, V.U., Bartlett, T., Hill, D., Kedia, G., Morris, M.R., Charalampopoulos, D. and Radecka, I. (2013) Bacillus Subtilis Natto: A Non-Toxic Source of Poly-γ-Glutamic Acid That Could Be Used as a Cryoprotectant for Probiotic Bacteria. AMB Express, 3, Article No. 36. https://doi.org/10.1186/2191-0855-3-36 |
| · Li, Q.L. (2019) Establishment of in Vivo Evaluation System and Product Quality Evaluation of the Fermented Soybeans by Endophytic Bacteria Isolated from Soybeans. Master's thesis, Hebei Agricultural University, China. |
| · Madeo, F., Eisenberg, T., Pietrocola, F. and Kroemer, G. (2018) Spermidine in Health and Disease. Science, 359, 410-421. https://doi.org/10.1126/science.aan2788 |
| · Eisenberg, T., Abdellatif, M., Zimmermann. A., Schroeder, S., Pendl, T., Harger, A., Stekovic, S., Schipke, J., Magnes, C., Schmidt, A., Ruckenstuhl, C., Dammbrueck, C., Gross, A.S., Herbst, V., Carmona-Gutierrez, D., Pietrocola, F., Pieber, T.R., Sigrist, S.J., Linke, W.A., Mühlfeld, C., Sadoshima, J., Dengjel, J., Kiechl, S., Kroemer, G., Sedej, S., Madeo, F. (2017) Dietary Spermidine for Lowering High Blood Pressure. Autophagy, 13, 767-769. https://doi.org/10.1080/15548627.2017.1280225 |
| · Kobayashi, K., Horii, Y., Watanabe, S., Kubo, Y., Koguchi, K., Hoshi, Y., Matsumoto, K.I. and Soda, K. (2017) Comparison of Soybean Cultivars for Enhancement of the Polyamine Contents in the Fermented Soybean Natto Using Bacillus subtilis (Natto). Bioscience, Biotechnology and Biochemistry, 81, 587-594. https://doi.org/10.1080/09168451.2016.1270738 |
| · Shalaby, A.R. (1996) Significance of Biogenic Amines to Food Safety and Human Health. Food Research International, 29, 675-690. https://doi.org/10.1016/S0963-9969(96)00066-X |
| · Ladero, V., Calles-Enríquez, M., Fernández, M. and Alvarez, M.A. (2010) Toxicological Effects of Dietary Biogenic Amines. Current Nutrition and Food Science, 6, 145-156. https://doi.org/10.2174/157340110791233256 |
| · Visciano, P., Schirone, M., Tofalo, R. and Suzzi, G. (2014) Histamine Poisoning and Control Measures in Fish and Fishery Products. Frontiers in Microbiology, 5, 1.3 https://doi.org/10.3389/fmicb.2014.00500 |
| · Gao, Z.X., He, L.P., Liu, Y.B., Gao, B., Li, C.Q. and Liu, H.Y. (2018) Screening of a High-Yield Nattokinase-Producing Strain and Changes of Biogenic Amines during Natto Fermentation. Food Science, 39, 185-191. |
| · Del, R.B., Redruello, B., Linares, D.M., Ladero, V., Fernandez, M., Martin, M.C., Ruas-Madiedo, P. and Alvarez, M.A. (2017) The Dietary Biogenic Amines Tyramine and Histamine Show Synergistic Toxicity towards Intestinal Cells in Culture. Food Chemistry, 218, 249-255. https://doi.org/10.1016/j.foodchem.2016.09.046 |
| · Del, R.B., Redruello, B., Linares, D.M., Ladero, V., Ruas-Madiedo, P., Fernandez, M., Martin, M.C. and Alvarez, M.A. (2018) Spermine and Spermidine Are Cytotoxic towards Intestinal Cellcultures, but Are They a Health Hazard at Concentrations Found In foods. Food Chemistry, 269, 321-326. https://doi.org/10.1016/j.foodchem.2018.06.148 |
| · Song, D.J., Kang, H.Y., Wang, J.Q., Peng, H. and Bu, D.P. (2014) Effect of Feeding Bacillus subtilis Natto on Hindgut Fermentation and Microbiota of Holstein Dairy Cows. Asian-Australasian Journal of Animal Sciences, 27, 495-502. https://doi.org/10.5713/ajas.2013.13522 |
| · Hong, C., Chen, Y., Li, L., Chen, S. and Wei, X. (2017) Identification of a Key Gene Involved in Branched-Chain Short Fatty Acids Formation in Natto by Transcriptional Analysis and Enzymatic Characterization in Bacillus subtilis. Journal of Agricultural and Food Chemistry, 65, 1592-1597. https://doi.org/10.1021/acs.jafc.6b05518 |