Effect of the Fermented Soybean Product "Natto" on the Composition and Metabolic Activity of the Human Fecal Flora.

Terada, Atsushi; Yamamoto, Masashige; Yoshimura, Eiji

doi:10.5803/jsfm.16.221

Cited by 22 publications

(19 citation statements)

References 20 publications

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“…Previous research has suggested that the consumption of fermented foods increases the abundance of Bifidobacterium and decreases that of Clostridium (49). Moreover, the intake of fermented foods, such as natto, was related to gut microbiota composition, particularly an increased relative abundance of Bifidobacterium (50). We infer that the high relative abundance of Bifidobacterium observed in Japanese people may result from the habitual consumption of traditional Japanese fermented foods (e.g.…”

Section: Discussionmentioning

confidence: 78%

The Relationship between Habitual Dietary Intake and Gut Microbiota in Young Japanese Women

Seura

Yoshino

Fukuwatari

2017

Journal of Nutritional Science and Vitaminology, J Nutr Sci Vit

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Summary Recent studies have shown that dietary content affects the health of the host by changing the gut microbiota. However, little is known about the association of microbiota composition with habitual diet in Japanese people. Here, we aimed to clarify the relationship between the fecal microbiota and habitual dietary intake of micronutrients, macronutrients and food groups in healthy young Japanese women. Analysis of fecal microbiota was performed by the terminal restriction fragment length polymorphism (T-RFLP) method, and a dietary survey was conducted over three consecutive days using a weighed food record method. T-RFLP pattern analysis divided the subjects into two clusters, where cluster A group had a high relative abundance of Bacteroides and Clostridium cluster IV, and cluster B group had a high relative abundance of Bifidobacterium and Lactobacillales. Cluster A group also had lower intakes of iron and vitamin K and higher intakes of mushrooms and snacks than cluster B group. Analysis of Spearman rank correlations found several significant relationships between fecal microbiota and intake of nutrients and food groups. Bifidobacterium was correlated with iron intake, and Clostridium cluster XI was negatively correlated with intakes of cholesterol and eggs. These results suggest that dietary habits may strongly affect Bifidobacterium, Bacteroides and Clostridium abundance in the gut microbiota of young Japanese women. This is the first study to show relationships between fecal microbiota and habitual dietary intake in Japanese people. Accumulation of results from similar studies will help to elucidate the relationships between dietary intake and diseases in Japanese people.

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Section: Discussionmentioning

confidence: 78%

The Relationship between Habitual Dietary Intake and Gut Microbiota in Young Japanese Women

Seura

Yoshino

Fukuwatari

2017

Journal of Nutritional Science and Vitaminology, J Nutr Sci Vit

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“…This effect might have been caused by an improvement in the growth of Lactobacillus, caused by B. subtilis (Yang et al, 2015). The intake of natto was shown to improve the composition of Bifidobacterium in fecal flora (Terada et al, 1999). However, it has also been reported that the intake of natto did not affect the composition of intestinal Bifidobacterium, and could not improve constipation (Takemura et al, 2009).…”

Section: Introductionmentioning

confidence: 91%

Evaluation of probiotic and prebiotic-like effects of <i>Bacillus subtilis</i> BN on growth of lactobacilli

Horie

Koike

Sugino

et al. 2018

J. Gen. Appl. Microbiol.

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The aim of this study was to determine the probiotic and the prebiotic-like properties of Bacillus subtilis BN, a spore-forming bacterium, also known as "natto-kin", which is used for making the Japanese fermented food, natto. We used the spores and vegetative cells of this strain and compared their effects on the growth of lactobacilli. Culture supernatant from B. subtilis BN was added to a glucose-free MRS medium used to culture lactobacilli. When lactobacilli were cultured in the supernatantcontaining medium, growth was improved. This effect resulted from the digestion of starch by amylase, which was secreted by B. subtilis. Moreover, improved amylase-independent growth was also observed. Co-culture with B. subtilis improved the growth of lactobacilli, and this effect was only observed with vegetative cells; spores did not improve the growth of lactobacilli. This effect on growth was lost upon heat treatment of the vegetative cells. These results suggest that the surface protein of B. subtilis BN vegetative cells participates in the improved growth effect of lactobacilli. It is possible that B. subtilis BN could improve the intestinal flora. In addition, B. subtilis BN inhibited the growth of Salmonella enterica. Thus, it was shown that B. subtilis BN has both a probiotic and prebiotic potential. This is the first study demonstrating the selective growth improvement of indigenous intestinal lactobacilli using B. subtilis BN.

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“…It has been reported that miso could act as a chemopreventive agent for colon carcinogenesis (Masaoka et al 1998;Ohara et al 2002). It was shown that the consumption of raw natto led to an improvement in the intestinal environment, for example, a decrease in the content of ammonia, sulphide, pH, putrefactive products, and the counts of clostridia and Enterobacteriaceae, while an increase in the counts of bifidobacteria, lactobacilli and faecal short-chain fatty acids was observed (Terada et al 1999). Fujisawa et al (2006) also investigated the effect of miso soup containing natto on the composition and metabolic activity of the human faecal microbiota, and indicated that the number of Bacillus and Bifidobacterium increased and the number of Enterobacteriaceae decreased, and lecithinase-positive clostridia including C. perfringens tended to decrease during intake.…”

Section: Non-fermented Soybean Milkmentioning

confidence: 97%

Effects of non-fermented and fermented soybean milk intake on faecal microbiota and faecal metabolites in humans

Inoguchi

Ohashi

Narai-Kanayama

et al. 2011

International Journal of Food Sciences and Nutrition

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The effects of non-fermented soybean milk (NFSM) and fermented soybean milk (FSM) intake on the faecal microbiota and metabolic activities in 10 healthy volunteers were investigated. Soybean oligosaccharides, raffinose and stachyose were utilized by bifidobacteria except for Bifidobacterium bifidum, but most strains of Escherichia coli and Clostridium perfringens could not use them. During the dietary administration of FSM, the number of bifidobacteria and lactobacilli in the faeces increased (p < 0.05), and clostridia decreased (p < 0.05). Moreover, the concentrations of faecal sulphide were decreased (p < 0.01) in the intake of FSM. During the dietary administration of NFSM, the number of bifidobacteria tended to increase. These results indicate that the consumption of soybean milk, especially FSM, is related to improvement of the intestinal environment.

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Effect of the Fermented Soybean Product "Natto" on the Composition and Metabolic Activity of the Human Fecal Flora.

Cited by 22 publications

References 20 publications

The Relationship between Habitual Dietary Intake and Gut Microbiota in Young Japanese Women

The Relationship between Habitual Dietary Intake and Gut Microbiota in Young Japanese Women

Evaluation of probiotic and prebiotic-like effects of <i>Bacillus subtilis</i> BN on growth of lactobacilli

Effects of non-fermented and fermented soybean milk intake on faecal microbiota and faecal metabolites in humans

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