Polysaccharides of a fermented food, natto, suppress sucrose-induced hyperglycemia in an &lt;i&gt;in vivo&lt;/i&gt; evaluation system and inhibit glucose uptake by human intestinal cells

Matsumoto, Yasuhiko; Takahashi, Miki; Sekimizu, Kazuhisa

doi:10.5582/ddt.2020.01002

Cited by 6 publications

(2 citation statements)

References 28 publications

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“…Combination of nattokinase, aronia, red ginseng, and shiitake mushroom was found to improve glucose metabolism and diminish insulin resistance [ 52 ]. Several randomized crossover studies also showed that breakfast accompanied with natto suppressed blood glucose elevation and improved insulin sensitivity in the early postprandial phase, but this may be attributed to

-polyglutamic acid and polysaccharide components contained in the natto [ 53 , 54 , 55 ]. In a word, there is still no direct evidence to identify the antidiabetic effect of nattokinase.…”

Section: Discussionmentioning

confidence: 99%

Nattokinase Supplementation and Cardiovascular Risk Factors: A Systematic Review and Meta-Analysis of Randomized Controlled Trials

Li,

Long,

Gao

et al. 2023

Rev. Cardiovasc. Med.

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Background: As a fibrinolytic enzyme from fermented soybean, nattokinase has been shown to be potentially beneficial for cardiovascular health, but current clinical evidences regarding the nattokinase supplementation on cardiovascular risk factors are various. This study aims to evaluate the cardiovascular efficacy of nattokinase. Methods: Four electronic databases were systematically searched to collect eligible randomized controlled trials. Data were extracted and summarized in a pre-designed form by two independent reviewers. Review Manager 5.4 software (Cochrane Library Software, Oxford, U.K.) was used for meta-analysis and bias risk assessment. Results: Six studies were eligible for quantitative analysis with 546 participants. The overall methodological quality of included studies was high. Relatively low total dosage of nattokinase had a negative effect on blood total cholesterol (MD [mean difference] = 5.27, 95% CI [confidence intervals]: 3.74 to 6.81, p 0.00001), high-density lipoprotein cholesterol (MD = –2.76, 95% CI: –3.88 to –1.64, p 0.00001), and low-density lipoprotein cholesterol (MD = 6.49, 95% CI: 0.83 to 12.15, p = 0.02). Nattokinase supplementation significantly reduced systolic blood pressure (MD = –3.45, 95% CI: –4.37 to –2.18, p 0.00001) and diastolic blood pressure (MD = –2.32, 95% CI: –2.72 to –1.92, p 0.00001), and led a slight increase in blood glucose (MD = 0.40, 95% CI: 0.20 to 0.60, p 0.0001) as compared to placebo. Nattokinase group with relatively high total dosage also had a higher total cholesterol (MD = 3.18, 95% CI: 2.29 to 4.06, p 0.00001) than control interventions, but no significant differences were found in levels of high-density lipoprotein cholesterol and low-density lipoprotein cholesterol. No significant correlation was found between nattokinase supplementation and triglyceride ( p = 0.71). No notable adverse events were reported in all studies due to intake of nattokinase. Conclusions: This study further supports that nattokinase can be used as an effective adjunctive therapy for hypertension, but relatively low-dose supplementation of nattokinase may have no significant lipid-lowering effect. More work will need to be done to determine whether the positive efficacy of nattokinase on cardiovascular risk factors is dose-dependent. Systematic Review Registration: This work has been registered on PROSPERO (CRD42022315020).

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-polyglutamic acid and polysaccharide components contained in the natto [ 53 , 54 , 55 ]. In a word, there is still no direct evidence to identify the antidiabetic effect of nattokinase.…”

Section: Discussionmentioning

confidence: 99%

Nattokinase Supplementation and Cardiovascular Risk Factors: A Systematic Review and Meta-Analysis of Randomized Controlled Trials

Li,

Long,

Gao

et al. 2023

Rev. Cardiovasc. Med.

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“…It has been shown that natto inhibits glucose uptake by human intestinal cells 71 and that natto inhibits dipeptidyl peptidase IV 21 .…”

Section: Potential Beneficial Effect Of Fermented Soybean Foods On Di...mentioning

confidence: 99%

Fermented soybean foods and diabetes

Hashimoto,

Hamaguchi,

Fukui

2023

J of Diabetes Invest

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The number of patients with type 2 diabetes mellitus is increasing, and its prevention and management are important. One of the factors contributing to the increased incidence of type 2 diabetes mellitus is the change in dietary habits, including a Westernized diet. Fermented foods are foods that are transformed by the action of microorganisms to produce beneficial effects in humans and have been consumed for thousands of years. The production and consumption of fermented soy foods, including natto, miso, douchi, cheonggukjang, doenjang, tempeh, and fermented soy milk, are widespread in Asian countries. This review focuses on fermented soybean foods and summarizes their effects on diabetes. Fermentation increases the content of ingredients originally contained in soybeans and adds new ingredients that are not present in the original soybeans. Recent studies have revealed that fermented soybean food modifies the gut microbiota‐related metabolites by modifying dysbiosis. Furthermore, it has been reported that fermented soybean foods have antioxidant, anti‐inflammatory, and anti‐diabetic effects. In recent years, fermented foods, including fermented soybeans, have shown various beneficial effects. Therefore, it is necessary to continue focusing on the benefits and mechanisms of action of fermented foods.

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Prospects of dairy and vegetables-based food products in human health: Current status and future directions

Torres

Contreras

Verón

et al. 2022

Research and Technological Advances in Food Science

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Polysaccharides of a fermented food, natto, suppress sucrose-induced hyperglycemia in an <i>in vivo</i> evaluation system and inhibit glucose uptake by human intestinal cells

Cited by 6 publications

References 28 publications

Nattokinase Supplementation and Cardiovascular Risk Factors: A Systematic Review and Meta-Analysis of Randomized Controlled Trials

Nattokinase Supplementation and Cardiovascular Risk Factors: A Systematic Review and Meta-Analysis of Randomized Controlled Trials

Fermented soybean foods and diabetes

Prospects of dairy and vegetables-based food products in human health: Current status and future directions

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