Inhibition of angiotensin I converting enzyme by subtilisin NAT (nattokinase) in natto, a Japanese traditional fermented food

Murakami, Keiko; Yamanaka, Naoki; Ohnishi, Katsunori; Fukayama, Minoru; Yoshino, Masataka

doi:10.1039/c2fo10245e

Cited by 37 publications

(27 citation statements)

References 14 publications

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“…Fermented milk has been reported to lower BP in humans [29,30]; however, a recent meta-analysis found that fermented milk, which was expected to lower BP through lactobacillus fermentation, had no such effect [31]. Murakami et al [32] reported that angiotensin-converting enzyme was inhibited by subtilisin nattokinase in natto, a Japanese traditional fermented food [32]. …”

Section: Discussionmentioning

confidence: 99%

Beneficial Effects of Fresh and Fermented Kimchi in Prediabetic Individuals

Lee²,

Jeon³

et al. 2013

Ann Nutr Metab

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Background: With the increased incidence of diabetes mellitus, the importance of early intervention in prediabetes has been emphasized. We previously reported that fermented kimchi, a traditional Korean food, reduced body weight and improved metabolic factors in overweight participants. We hypothesized that kimchi and its fermented form would have beneficial effects on glucose metabolism in patients with prediabetes. Methods: A total of 21 participants with prediabetes were enrolled. During the first 8 weeks, they consumed either fresh (1-day-old) or fermented (10-day-old) kimchi. After a 4-week washout period, they switched to the other type of kimchi for the next 8 weeks. Results: Consumption of both types of kimchi significantly decreased body weight, body mass index, and waist circumference. Fermented kimchi decreased insulin resistance, and increased insulin sensitivity, QUICKI and disposition index values (p = 0.004 and 0.028, respectively). Systolic and diastolic blood pressure (BP) decreased significantly in the fermented kimchi group. The percentages of participants who showed improved glucose tolerance were 9.5 and 33.3% in the fresh and fermented kimchi groups, respectively. Conclusions: Consumption of kimchi had beneficial effects on glucose metabolism-related and anthropometric factors in participants with prediabetes. Fermented kimchi had additional effects on BP and insulin resistance/sensitivity. The percentage of participants who showed improvement in glucose tolerance was high in the fermented kimchi group.

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Section: Discussionmentioning

confidence: 99%

Beneficial Effects of Fresh and Fermented Kimchi in Prediabetic Individuals

Lee²,

Jeon³

et al. 2013

Ann Nutr Metab

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“…Vitamin K 1 , the most abundant form found in an individual’s diet [ 115 ], is high in green leafy cruciferous vegetables, fruits, various vegetable oils and beans [ 114 ]. Vitamin K 2 , the more bioavailable form of vitamin K [ 114 ], comes in a variety of fish, offal, meat, dairy products, fermented cheese (e.g., blue cheese), and fermented products like natto (fermented soybeans, a Japanese delicacy) [ 116 ].…”

Section: Vitamin Kmentioning

confidence: 99%

Plausible ergogenic effects of vitamin D on athletic performance and recovery

Dahlquist

Dieter

Koehle

2015

Journal of the International Society of Sports Nutrition

135

122

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The purpose of this review is to examine vitamin D in the context of sport nutrition and its potential role in optimizing athletic performance. Vitamin D receptors (VDR) and vitamin D response elements (VDREs) are located in almost every tissue within the human body including skeletal muscle. The hormonally-active form of vitamin D, 1,25-dihydroxyvitamin D, has been shown to play critical roles in the human body and regulates over 900 gene variants. Based on the literature presented, it is plausible that vitamin D levels above the normal reference range (up to 100 nmol/L) might increase skeletal muscle function, decrease recovery time from training, increase both force and power production, and increase testosterone production, each of which could potentiate athletic performance. Therefore, maintaining higher levels of vitamin D could prove beneficial for athletic performance. Despite this situation, large portions of athletic populations are vitamin D deficient. Currently, the research is inconclusive with regards to the optimal intake of vitamin D, the specific forms of vitamin D one should ingest, and the distinct nutrient-nutrient interactions of vitamin D with vitamin K that affect arterial calcification and hypervitaminosis. Furthermore, it is possible that dosages exceeding the recommendations for vitamin D (i.e. dosages up to 4000-5000 IU/day), in combination with 50 to 1000 mcg/day of vitamin K1 and K2 could aid athletic performance. This review will investigate these topics, and specifically their relevance to athletic performance.

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“…The type of microorganism involved in the fermentation process plays a key role in the fermentation process. Bacillus subtilis has been used as a starter strain for manufacturing soybean fermented products with potential antihypertensive, antithrombotic and fibrinolytic properties (Murakami, Yamanaka, Ohnishi, Fukayama, & Yoshino, 2012;Omura, Hitosugi, Zhu, Ikeda, & Maeda, 2005). Recently, Dueñas et al (2012) have reported that B. subtilis enhance the production of isoflavone aglycones, thus improving the antioxidant activity of fermented soybean.…”

Section: Introductionmentioning

confidence: 98%

Fermentation enhances the content of bioactive compounds in kidney bean extracts

et al. 2015

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The influence of solid (SSF) or liquid state fermentation (LSF) for 48 and 96 h on the production of water soluble extracts from kidney beans was investigated. SSF was carried out by Bacillus subtilis, whilst LSF was performed either by natural fermentation (NF) or by Lactobacillus plantarum strain (LPF). SSF extracts showed high soluble phenolic compound content (31-36 mg/g) and antioxidant activity (508-541 μg trolox equivalents/g), whilst LSF extracts exhibited potential antihypertensive activity due to their large γ-aminobutyric acid (GABA) content (6.8-10.6 mg/g) and angiotensin converting enzyme inhibitory (ACEI) activity (>90%). Therefore, fermentation can be considered as a valuable process to obtain bioactive ingredients from kidney beans, which could encourage their utilisation in the formulation of added-value functional foods.

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Inhibition of angiotensin I converting enzyme by subtilisin NAT (nattokinase) in natto, a Japanese traditional fermented food

Cited by 37 publications

References 14 publications

Beneficial Effects of Fresh and Fermented Kimchi in Prediabetic Individuals

Beneficial Effects of Fresh and Fermented Kimchi in Prediabetic Individuals

Plausible ergogenic effects of vitamin D on athletic performance and recovery

Fermentation enhances the content of bioactive compounds in kidney bean extracts

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