Inhibitory Effect of Natto, A Kind of Fermented Soybeans, on LDL Oxidation in Vitro

Iwai, Kunihisa; Nakaya, N; Kawasaki, Yuki; Matsue, Hiroyuki

doi:10.1021/jf011718g

Cited by 43 publications

(34 citation statements)

References 13 publications

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“…When a protease (Prozyme 6) was added after 5 h fermentation, much lower IC50-value (0.66 mg/ml) was obtained. Natto has shown to have radical scavenging activity and inhibitory effect on the oxidation of rat plasma LDL in vitro [79]. The aqueous extracts of Douchi showed radical scavenging activities and chelating ability of ferrous ions.…”

Section: Production Of Peptidesmentioning

confidence: 97%

Antihypertensive Properties of Plant Protein Derived Peptides

Pihlanto¹,

Mäkinen²

2013

Bioactive Food Peptides in Health and Disease

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Section: Production Of Peptidesmentioning

confidence: 97%

Antihypertensive Properties of Plant Protein Derived Peptides

Pihlanto¹,

Mäkinen²

2013

Bioactive Food Peptides in Health and Disease

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“…All three CKJ exhibited an 80% scavenging of •OH at the 100 μg/mL concentration and for ONOO -removal at the 250 μg/mL concentration, revealing a very powerful antioxidant activity. Low-molecular-weight viscous substance (<100,000) of natto showed a stronger •OH scavenging activity than that for O 2 -, determined by ESR at 10 mg/mL concentration (19). From these data we could conclude that fermented soybean products by Bacillus species have a great ROS scavenging activity, especially for •OH.…”

Section: Discussionmentioning

confidence: 70%

“…One important finding observed in our study is that CKJ possesses a great potential for scavenging •OH and ONOO -. Numerous researchers have cited that fermented soybean products such as natto (19), miso (20), dou-chi (21) doenjang (9), CKJ (9,22), and Lactobacillusfermented soybean products (23) possess antioxidant activities. The antioxidant activity of fermented soybean product originally comes from the phenols and flavonoids present in the soybean (24), the concentrations of which are increased after fermentation (25).…”

Section: Discussionmentioning

confidence: 99%

Free Radical Scavenging Activity of Methanol Extracts of Chungkukjang

Seo¹,

Noh²,

Yi³

et al. 2008

JFN

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To further the goal of isolating Bacillus sp. from commercial chungkukjang (CKJ) for a development of a probiotic dietary adjunct using soymilk or milk, antioxidant activity of CKJ purchased from the Sunchang Traditional Village in Chunbook province was examined. Six CKJ samples were evaluated and 3 were selected based on the results of the physicochemical analysis and sensory evaluation for further antioxidant study. IC 50 for DPPH scavenging activity of methanol extracts of CKJ ranged from 238.1 to 345.7 μg/mL. CKJ exhibited over 80% scavenging of •OH and ONOO-at concentrations of 100 μg/mL and 250 μg/mL, respectively. O 2 -and NO scavenging activities of three CKJ were increased in a dose dependent manner with the concentration tested from 100 to 1000 μg/mL. In this study, the methanol extract of CKJ exhibited a great reduction capability and powerful free radical scavenging activity, especially against OH -and ONOO -, which are the most toxic radicals responsible for oxidative damage in the body. However, radical scavenging effects of CKJ on DPPH, O 2 -, and nitrite radical were rather moderate. In conclusion, CKJ may reduce the oxidative stress in the body by scavenging the free radicals.

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“…Recent surveys have demonstrated that isoflavones in soybeans act as antioxidants (11,12), improve lipoprotein profiles (13), delay osteoporosis in the elderly (14,23) and may protect against cancer (15). These effects are independent of vitamin K action as a cofactor of ␥-glutamyl carboxylase.…”

Section: Discussionmentioning

confidence: 99%

Treatment of Natto, a Fermented Soybean Preparation, to Prevent Excessive Plasma Vitamin K Concentrations in Patients Taking Warfarin

Homma

Wakana

Suzuki

et al. 2006

J Nutr Sci Vitaminol

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SummaryThe purpose of this study is to find a method of cooking natto that prevents the appearance of high-plasma vitamin K concentrations after the consumption of natto, so that patients taking warfarin can benefit from eating natto. Five cooking methods were examined to determine which could most effectively decrease the count of the living Bacillus subtilis in natto. Volunteers ate natto or treated natto, and their plasma vitamin K level was measured at 5, 8, 24 and 48 h thereafter. One gram of natto contained 9.7 Ϯ 0.1 Log cfu/mL of Bacillus subtilis . Boiling significantly reduced the Bacillus subtilis count to 5.1 Ϯ 0.3 Log cfu/mL, and concomitantly reduced the content of menaquinone-7 (MK-7), which is a form of vitamin K synthesized by Bacillus subtilis , from 660.40 Ϯ 65.32 ng/mL to 78.50 Ϯ 11.12 ng/mL. Untreated natto increased the MK-7 concentration in blood from 1.86 Ϯ 1.51 ng/mL to 14.54 Ϯ 4.12 ng/mL at 5 h after intake, and the MK-7 concentration remained elevated at 8, 24 and 48 h (7.29 Ϯ 2.20, 6.97 Ϯ 2.60, and 5.37 Ϯ 1.94 ng/mL, respectively). In contrast, boiled natto increased plasma MK-7 only mildly (from 1.61 Ϯ 1.11 to 4.02 Ϯ 0.82 ng/ mL at 5 h) and the concentration remained relatively stable up to 48 h (3.46 Ϯ 0.83, 4.22 Ϯ 1.51 and 2.77 Ϯ 0.75 ng/mL at 8, 24 and 48 h, respectively). In conclusion, boiled natto did not cause a marked increase in the plasma concentration of vitamin K in subjects who consumed it. Thus, patients on warfarin may be able to eat boiled natto without ill effects.

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Inhibitory Effect of Natto, A Kind of Fermented Soybeans, on LDL Oxidation in Vitro

Cited by 43 publications

References 13 publications

Antihypertensive Properties of Plant Protein Derived Peptides

Antihypertensive Properties of Plant Protein Derived Peptides

Free Radical Scavenging Activity of Methanol Extracts of Chungkukjang

Treatment of Natto, a Fermented Soybean Preparation, to Prevent Excessive Plasma Vitamin K Concentrations in Patients Taking Warfarin

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