Intake of Fermented Soybean (Natto) Increased Locomotor Activity in Mice

Mamiya, Takayoshi; Nishimura, Atsuhisa

doi:10.1248/bpb.30.845

Cited by 2 publications

(3 citation statements)

References 14 publications

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“…As an example a subtilisin-like serine protease, nattokinase, has been reported to have pro-fribrinolitic effect in in vivo and in vitro studies (Fujita et al 1993;Pais et al 2006;Sumi et al 1987). Mamiya and Nishimura (2007) reported enhancement of locomotor activity in mice fed with natto. Natto intake has also been reported to support bone formation in menopausal women and to prevent postmenopausal bone loss possibly due to the presence of menaquinone or bioavailable isoflavones in natto (Ikeda et al 2006;Katsuyama et al 2004).…”

Section: Nattomentioning

confidence: 99%

“…African and Asian alkaline condiments often have numerous advantages over the raw materials from which they are made (Addy et al 1995;Ko et al 2004;Igboeli et al 1997;Mamiya et al 2007;Nnam et al 2003;Pais et al 2006;Sarkar et al 1997b;Sarkar et al 1998). The fermentation can simultaneously create or improve flavor and texture, appearance, aroma and nutritional status, destroy or mask undesirable flavors, reduce or eliminate carbohydrates causing flatulence, decrease the required cooking time and increase shelf life (Wang and Fung 1996;Steinkraus 1996).…”

Section: Indigenous Alkaline-fermented Condiments As Functional Foodsmentioning

confidence: 99%

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The microbiology of alkaline-fermentation of indigenous seeds used as food condiments in Africa and Asia

Parkouda

Nielsen

Azokpota

et al. 2009

Critical Reviews in Microbiology

124

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Alkaline-fermented food condiments play an important role in the diets of many people in developing and a few developed countries. The rise in pH during production of these foods is due to the ability of the dominant microorganisms, Bacillus spp., to hydrolyze proteins into amino acids and ammonia. Studies have been undertaken which have investigated a number of these products like dawadawa, ugba, bikalga, kinema, natto, and thua-nao. In this review, current knowledge about the principal microbiological activities and biochemical modifications which occur during the processing of the alkaline condiments including nutritional, antimicrobial, and probiotic aspects are discussed. The current use of molecular biology methods in microbiological research has allowed unambiguous and more reliable identification of microorganisms involved in these fermentations generating sufficient knowledge for the selection of potential starter cultures for controlled and better production procedures for alkaline-fermented seeds condiments.

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Section: Nattomentioning

confidence: 99%

Section: Indigenous Alkaline-fermented Condiments As Functional Foodsmentioning

confidence: 99%

The microbiology of alkaline-fermentation of indigenous seeds used as food condiments in Africa and Asia

Parkouda

Nielsen

Azokpota

et al. 2009

Critical Reviews in Microbiology

124

View full text Add to dashboard Cite

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“…Several studies on the health benefits of natto have been conducted; furthermore, in vivo and in vitro studies have demonstrated that serine proteases such as subtilisin and nattokinase have a profibrinolytic effect [26][27][28]. Mamiya and Nishimura [29] found that rats fed with natto had enhanced locomotor activity. Natto has some amazing benefits for bone development in menopausal women and postmenopausal bone loss prevention, which is most likely due to the presence of menaquinones or non-nato flavones in natto [30,31].…”

Section: Nutritional Compositionmentioning

confidence: 99%

Nutritional Health Perspective of Natto: A Critical Review

Afzaal

Saeed

Islam

et al. 2022

Biochemistry Research International

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Natto, a traditional soy food fermented by Bacillus subtilis, is made by steaming or cooking soaked soybean seeds, inoculating them with the bacteria, and then letting them sit for an incubation period. Natto soya has grown popular because of its nutritional importance and health advantages. As a result, farmers have more opportunities, thanks to the natto soybean market. For the natto soybean market to remain stable and grow, improved soybean cultivars with enhanced natto quality traits are essential. Natto’s high-quality attributes are influenced by the bacteria strain, processing parameters, and soybean variety. Natto has a specific flavor and aroma with a slimy, sticky consistency. Natto possesses various therapeutic potentials and contains a range of essential nutrients and bioactive compounds, i.e., nattokinase, soybean isoflavone, γ-polyglutamic acid, vitamin K2, and biogenic amines. Bacterial species, processing conditions, and cultivars of soybean determine the quality characteristics of natto. Natto food is higher in menaquinone-7 and contains 100 times more menaquinone-7 than most cheeses. The present review highlights the production technology, microbiology, nutritional composition, and therapeutic potentials of natto.

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Intake of Fermented Soybean (Natto) Increased Locomotor Activity in Mice

Cited by 2 publications

References 14 publications

The microbiology of alkaline-fermentation of indigenous seeds used as food condiments in Africa and Asia

The microbiology of alkaline-fermentation of indigenous seeds used as food condiments in Africa and Asia

Nutritional Health Perspective of Natto: A Critical Review

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