Kayoko Suzuki, Masashi Nakamura, N. Sato, Kyoko Futamura, Kayoko Matsunaga, Akiko Yagami,
Immediate allergy caused by natto, a popular Japanese food prepared by fermenting soybeans with Bacillus subtilis var. natto, has been reported. Polygamma glutamic acid (PGA) in the sticky substance around natto beans has been reported to be a causative allergen of natto allergy. However, some of our patients with natto allergy were negative for PGA in the skin prick test (SPT). The sticky substance of natto beans contains a subtilisin family serine protease, nattokinase, ... aimed to examine the antigenicity of nattokinase in natto allergy.Eight patients, who developed symptoms after ingesting ...
Tópico(s): Infant Nutrition and Health
2022 - Elsevier BV | Allergology International
Muhammad Afzaal, Farhan Saeed, Fakhar Islam, Huda Ateeq, Aasma Asghar, Yasir Abbas Shah, Chigozie E. Ofoedu, James S. Chacha,
Natto, a traditional soy food fermented by Bacillus subtilis, is made by steaming or cooking soaked soybean ... then letting them sit for an incubation period. Natto soya has grown popular because of its nutritional ... 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 ...
Tópico(s): Protein Hydrolysis and Bioactive Peptides
2022 - Hindawi Publishing Corporation | Biochemistry Research International
Taiki Miyazawa, Chizumi Abe, Maharshi Bhaswant, Ryoichi Ikeda, Ohki Higuchi, Teruo Miyazawa,
Abstract Natto, fermented food produced by Bacillus subtilis natto ( B. subtilis natto), is widely consumed around the world, and its potential health functions are attracting attention. Natto has been reported to have a variety of ... others. Such bioactive compounds produced by B. subtilis natto are deeply involved in the function of natto, because they are consequently contained in natto. This review summarizes bioactive compounds and its functions ... B. subtilis and its subspecies, (2) B. subtilis natto. Overall, natto is a natural source of bioactive ...
Tópico(s): Chemical Synthesis and Characterization
2022 - Wiley | Food Bioengineering
Meinan Chang, Fengtao Ma, Jingya Wei, Junhao Liu, Xuemei Nan, Peng Sun,
Previous studies have shown that Bacillus subtilis natto affects rumen fermentation and rumen microbial community structure, which are limited to detect a few microbial abundances using traditional methods. However, the regulation of B. subtilis natto on rumen microorganisms and the mechanisms of microbiota ... the effects of live and autoclaved B. subtilis natto on ruminal microbial composition and diversity in vitro ... treatments: CTR, blank control group without B. subtilis natto; LBS, CTR with 109 cfu of live B. ...
Tópico(s): Phytase and its Applications
2021 - Multidisciplinary Digital Publishing Institute | Animals
Risa Araki, Keiko Fujie, Nanako Yuine, Yuta Watabe, Kazushi Maruo, Hiroaki Suzuki, Koichi Hashimoto,
The natto containing high levels of gamma-polyglutamic acid (γ-PGA) was recently developed. We investigated the effect of γ-PGA-rich natto consumption on postprandial glycemic excursion in humans. A ... 1) white rice (WR), (2) low-γ-PGA natto meal (WR + low-γ-PGA natto), and (3) high-γ-PGA natto meal (WR + high-γ-PGA natto). Blood samples were obtained at each visit before ... lower for the high- and low-γ-PGA natto meal than for the WR, with a significant difference only between the high-γ-PGA natto meal and WR (p < 0.05). The blood ...
Tópico(s): Clinical Nutrition and Gastroenterology
2020 - Multidisciplinary Digital Publishing Institute | Nutrients
Jing Zhang, Muhammad Bilal, Shuai Liu, Jiaheng Zhang, Hedong Lu, Hongzhen Luo, Chuping Luo, Hao Shi, Hafiz M.N. Iqbal, Yuping Zhao,
... biocontrol agent, was isolated from the commercial Yanjing Natto food. Following the biochemical and physiological evaluation, the ... polymerase chain reaction-amplified DNA that confirmed the natto isolate as Bacillus subtilis natto (B. subtilis natto). The biocontrol (microbial inhibitory) capability of B. subtilis natto was investigated against Staphylococcus aureus, Escherichia coli, Salmonella ... and recorded. The antimicrobial activity of B. subtilis natto was further enhanced by optimizing the growth medium ...
Tópico(s): Bacterial biofilms and quorum sensing
2020 - Multidisciplinary Digital Publishing Institute | Processes
Diana M. Escamilla, M. Luciana Rosso, David Lee Holshouser, Pengyin Chen, Bo Zhang,
Abstract Natto, a traditional soyfood fermented by Bacillus subtilis ( natto ), is prepared by steaming/cooking of soaked soybean seeds followed by inoculation with the bacteria and incubation. Natto soybean has increased in popularity due to its nutritional value and health benefits. Thus, the natto soybean market provides additional opportunities for farmers. The development of soybean cultivars with improved natto quality characteristics is crucial for maintaining and increasing the natto soybean market. Good‐quality characteristics of natto are ...
Tópico(s): Microplastics and Plastic Pollution
2019 - Wiley | Plant Breeding
Toshiyuki Chatake, Yasuhide Yanagisawa, Rintaro Inoue, Masaaki Sugiyama, Tatsuhito Matsuo, Satoru Fujiwara, Tadanori Ohsugi, Hiroyuki Sumi,
... is abundantly contained in Japanese traditional fermented food natto. Bacillus subtilis natto secretes a water-soluble macromolecular complex consisting of MK-7 and peptides (natto-MK-7), although MK-7 itself is water-insoluble. However, structural properties of natto-MK-7 have not been well elucidated. In the present study, natto-MK-7 was purified from a liquid culture medium of Bacillus subtilis natto by fast protein liquid chromatography. The protein assay and electrophoresis suggest that natto-MK-7 is a complex composed of three ...
Tópico(s): Vitamin C and Antioxidants Research
2018 - Wiley | Journal of Food Biochemistry
... metals from aqueous solutions, mucilage extracted from wasted natto (fermented soybeans) composed mainly of poly-glutamic acid ... γ-PGA based biosorbent. The removal capacity of natto mucilage for biosorption of toxic heavy or rare- ... was studied. The Nd removal efficiency with the natto mucilage dosage of 500 mg L−1 was ... biosorption capacity of 51.3 mg-Nd(g-natto mucilage)−1 is around a quarter of that ... in the literature, the estimated cost of the natto mucilage extracted from wasted natto using ethanol is ...
Tópico(s): Chemical Synthesis and Characterization
2017 - Elsevier BV | Journal of environmental chemical engineering
Naoko Inomata, Mami Miyakawa, Michiko Aihara,
... γ-glutamic acid) (PGA) is an allergen in natto, fermented soybeans, which causes late-onset anaphylaxis. We ... PGA because a surfer had allergies to both natto and jellyfish, whose sting contains PGA. The aim ... analyzed. These patients were divided into two groups: natto allergy group (13 patients, M:F = 10:3, mean age 40.6 years) and non-natto allergy group (127 patients, M:F = 46:81, mean age 44.5 years). All patients with natto allergy had positive results in skin prick test ... difference in the experience of marine sports between natto and non-natto allergy groups, the natto allergy ...
Tópico(s): Mast cells and histamine
2017 - Elsevier BV | Allergology International
Chen Feng, Shuang Jin, Meng Luo, Wei Wang, Xinxin Xia, Yuangang Zu, Leipeng Li, Yujie Fu,
... investigation, the production parameters for the preparation of natto-pigeon pea with immobilized Bacillus natto were optimized and its sensory evaluations were analyzed. The optimal immobilization conditions for Bacillus natto were as follows: alginate concentration 7%, CaCl2 concentration ... bead diameter 5.0 mm. Fermentation parameters of natto-pigeon pea were optimized by single-factor experiments ... index of fibrinolytic activity. The fibrinolytic activity of natto-pigeon pea reached 1895.05 ± 0.24 IU/ ...
Tópico(s): Biopolymer Synthesis and Applications
2015 - Elsevier BV | Innovative Food Science & Emerging Technologies
Yoko Yoshikawa, Pengyin Chen, Bo Zhang, Andrew Scaboo, Moldir Orazaly,
Natto is a popular soyfood in Japan, and the U.S. is the largest supplier of natto soybeans. However, information on natto seed chemical and sensory properties is very limited. ... differences of seed chemical and sensory properties among natto types and determine heritability and correlation. A total of 15 small-seeded natto genotypes (three superior, nine moderate and three inferior) ... boron and sugar content and processed into a natto product to evaluate appearance, stickiness, flavor, texture and shelf-life. The superior natto group had a higher sugar content but lower ...
Tópico(s): Plant Micronutrient Interactions and Effects
2013 - Elsevier BV | Food Chemistry
Naoko Inomata, Keishi Chin, Mayumi Nagashima, Zenrō Ikezawa,
Fermented soybeans (natto) have been reported to induce IgE-mediated, late-onset anaphylaxis without early-phase responses. However, the relevant allergens of natto allergy have never been identified. A 38-year- ... of commercial cold Chinese noodles. He had avoided natto for the past year due to developing several anaphylactic reactions half a day after natto ingestion. The results of skin prick tests (SPTs) were strongly positive for natto and the soup of cold Chinese noodles. Furthermore, ... acid) (PGA), which is a major constituent of natto mucilage, alone among all the ingredients of the ...
Tópico(s): Polyamine Metabolism and Applications
2011 - Elsevier BV | Allergology International
Yukari Nishito, Yasunori Osana, Tsuyoshi Hachiya, Kris Popendorf, Atsushi Toyoda, Asao Fujiyama, Mitsuhiro Itaya, Yasubumi Sakakibara,
Abstract Background Bacillus subtilis natto is closely related to the laboratory standard strain B. subtilis Marburg 168, and functions as a starter for the production of the traditional Japanese food "natto" made from soybeans. Although re-sequencing whole genomes ... sequence of a closely related strain, B. subtilis natto, from very short read data is more challenging, ... guided assembly, to one of the B. subtilis natto strains. We successfully assembled 28 scaffolds and managed ... resulted in one connected scaffold for B. subtilis natto. Based on the assembled genome sequence, our orthologous ...
Tópico(s): Bacteriophages and microbial interactions
2010 - BioMed Central | BMC Genomics
Hung-Chuan Pan, Fu‐Chou Cheng, Chun‐Jung Chen, Shu-Zhen Lai, Mu-Jung Liu, Ming‐Hong Chang, Yeou-Chih Wang, Dar‐Yu Yang, Shu-Peng Ho,
... neurological disorder. The biological activity of fermented soybean (natto) is very similar to that of t-PA. ... investigated the effect of the dietary supplement of natto on peripheral nerve regeneration. The peripheral nerve injury ... animals were fed orally either with saline or natto (16 mg/day) for seven consecutive days after ... action potential and conduction latency were observed in natto-treated group. Histological examination demonstrated that natto treatment improved injury-induced vacuole formation, S-100 ...
Tópico(s): Neurological diseases and metabolism
2009 - Taylor & Francis | Neurological Research
K. Fujiwara, Yuji Miyaguchi, Atsushi Toyoda, Yutaka Nakamura, Makoto Yamazaki, Kazuki Nakashima, Hiroyuki Abé,
Natto is a Japanese traditional soybean product fermented by Bacillus natto.The effects of dried fermented soybean (natto) supplement on egg production and egg qualities of ... use of various waste foods in Japan.Dried natto, prepared by heating at 60°C, was added ... were fed the basic diet supplemented with dried natto at levels of 1, 2, and 3% (w/ ... ratio of layer chickens even when 3% dried natto was added to the control diet.The egg ... also not improved.However, the feeding of dried natto changed the cholesterol content in the egg yolk. ...
Tópico(s): Probiotics and Fermented Foods
2008 - Asian-Australasian Association of Animal Production Societies | Asian-Australasian Journal of Animal Sciences
Kazuhiro Homma, Noriaki Wakana, Yoshimi Suzuki, Mai NUKUI, Takaki Daimatsu, Etsuro Tanaka, Kazuo Tanaka, Yasuhiro Koga, Yukiko Nakajima, Hiroe Nakazawa,
... 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 ... the count of the living Bacillus subtilis in natto. Volunteers ate natto or treated natto, and their plasma vitamin K level was measured ... 24 and 48 h thereafter. One gram of natto contained 9.7±0.1 Log cfu/mL ... to 78.50±11.12 ng/mL. Untreated natto increased the MK-7 concentration in blood from ...
Tópico(s): Vitamin C and Antioxidants Research
2006 - Center for Academic Publications Japan | Journal of Nutritional Science and Vitaminology
Hiroyuki Tanimoto, Masato Mori, Masao Motoki, Kunio Torii, Motoni Kadowaki, Tadashi NOGUCHI,
We prepared natto (fermented soybeans) mucilage containing poly-gamma-glutamic acid (gamma-PGA) from commercial natto. The effect of natto mucilage on calcium (Ca) solubility in vitro and ... increased with an increase in the amount of natto mucilage, due to inhibition of the formation of an insoluble complex of Ca with phosphate by natto mucilage. Rats were fed with 5 g of soybean protein isolate, natto, mucilage-free natto, or natto mucilage diet for 1.5 h. Small intestinal ... higher (P < 0.001) in rats fed with natto mucilage diet than in those fed with the ...
Tópico(s): Probiotics and Fermented Foods
2001 - Oxford University Press | Bioscience Biotechnology and Biochemistry
Yoshinori Tsukamoto, Hideyuki Ichise, Masayoshi Yamaguchi,
... normal individuals with the intake of fermented soybean (natto) was investeigated. Forty eight volunteers (forty five males ... each group was given sequentially the fermented soybean (natto; 50g) containing three different contents of MK-7 ... day for 14 d as follows : either regular natto with 865μg MK-7/100g of natto, reinforced natto containing 1295μg MK-7/100g, or 1730μg MK- ... found in normal individuals who had not had natto intake. Serum MK-7 and γ-carboxylated osteocalcin ... after the start of the intake of reinforced natto containing 1295 or 1730μg MK-7/100g. However, ...
Tópico(s): Vitamin D Research Studies
2000 - Pharmaceutical Society of Japan | JOURNAL OF HEALTH SCIENCE
Chandler W. Geater, W. R. Fehr, Lester A. Wilson,
... soybean [ Glycine max (L.) Merr.] cultivars suitable for natto involves selection for seed traits that influence the ... the relationship of 11 seed traits to six natto quality traits and to assess the influence of ... at three Iowa locations during 2 yr. The natto traits evaluated for each plot were water absorption, water loss, hardness of steamed seeds and natto, and darkness of steamed seeds and natto. Seed traits were total sugar, free sugar, sucrose, ... correlated with darkness of the steamed seeds or natto. All of the seed traits, except stachyose, oil, ...
Tópico(s): Legume Nitrogen Fixing Symbiosis
2000 - Wiley | Crop Science
Joko Sulistyo, Naotoshi Taya, Kazumi Funane, Kan Kiuchi,
The quality characteristics of natto starter affects the quality of natto such as flavor, taste and the production of sticky materials. In order to get good natto starter, Bacillus natto isolated from commerical natto starters was transferred from nutrient agar slant and ... soybean extracts agar, phytone agar and nutrient agar. Natto manufactured with the starters of soybean extracts agar ... amounts of organic acids and amino acids, but natto manufactured with the starter of nutrient agar contained ... those components. The quality of the former two natto were of high grade, while that of the ...
Tópico(s): Biopolymer Synthesis and Applications
1988 - | NIPPON SHOKUHIN KOGYO GAKKAISHI
Ruiyue Sun, Da Li, Mubai Sun, Xinyu Miao, Xin Jin, Xifei Xu, Ying Su, Hongyan Xu, Jinghui Wang, Honghong Niu,
... study aimed to investigate the mechanism of Bacillus natto (B. natto) on insulin resistance in obese rats. The obese ... a HFD for 8 weeks, and then, B. natto was orally administered at different dosed for 8 weeks. The results showed that B. natto significantly reduced the body weight, epididymis fat weight, ... of high-density lipoprotein in HFD rats. B. natto intervention improved liver injury by reducing alanine aminotransferase and aspartate transaminase levels. B. natto intervention was also beneficial for the inhibition of ...
Tópico(s): Diet and metabolism studies
2022 - Elsevier BV | Biochemical and Biophysical Research Communications
Mami Oba, Rongduo Wen, Akatsuki Saito, Tamaki Okabayashi, Tomoko Yokota, Junko Yasuoka, Yoko Sato, Koji Nishifuji, Hitoshi Wake, Yutaka Nibu, Tetsuya Mizutani,
Natto, a traditional Japanese fermented soybean food, is well known to be nutritious and beneficial for health. In this study, we examined whether natto impairs infection by viruses, such as severe acute ... CoV-2 and BHV-1 treated with a natto extract were fully inhibited infection to the cells. ... RBD) was proteolytically degraded when incubated with the natto extract. In addition, RBD protein carrying a point ... UK variant N501Y) was also degraded by the natto extract. When the natto extract was heated at ...
Tópico(s): SARS-CoV-2 and COVID-19 Research
2021 - Elsevier BV | Biochemical and Biophysical Research Communications
Yun Yang, Guangqun Lan, Xueyi Tian, Laping He, Cuiqin Li, Xuefeng Zeng, Xiao Wang,
Natto is a popular food because it contains a variety of active compounds, including nattokinase. Previously, we discovered that fermenting natto with the combination of Bacillus subtilis GUTU09 and ... a dramatically better sensory and functional quality of natto. The current study further explored the effects of different fermentation parameters on the quality of natto fermented with Bacillus subtilis GUTU09 and Bifidobacterium BZ25, ... significantly affected the sensory and functional qualities of natto fermented with mixed bacteria. The optimal conditions were ...
Tópico(s): Protein Hydrolysis and Bioactive Peptides
2021 - Multidisciplinary Digital Publishing Institute | Foods
Tomotoshi Sugita, Masahiro Okada, Yu Nakashima, Tian Tian, Ikuro Abe,
Abstract Bacillus subtilis subsp. natto secretes the ComX natto pheromone as a quorum‐sensing pheromone to produce poly‐γ‐glutamate for biofilm formation. The amino‐ ... C‐terminal end of the precursor peptide ComX natto . Here, we report the functional analysis of ComQ natto , which catalyzes a unique farnesyl‐transfer reaction. ComQ natto recognizes not only full‐length ComX natto but also N‐ and/or C‐terminal truncated ComX natto analogues and even a single tryptophan for modification ... with the calculated kinetic parameters, suggest that ComQ natto does not require a leader sequence for substrate ...
Tópico(s): Antimicrobial Peptides and Activities
2018 - Wiley | ChemBioChem
Dan Song, Hye-Soon Kang, Jiachuhan Wang, Peng Heng, Dengpan Bu,
The effect of Bacillus subtilis natto on hindgut fermentation and microbiota of early lactation Holstein dairy cows was investigated in this study. Thirty-six Holstein dairy cows ... randomly allocated to three groups: no B. subtilis natto as the control group, B. subtilis natto with 0.5×10(11) cfu as DMF1 group and B. subtilis natto with 1.0×10(11) cfu as DMF2 ... results showed that the addition of B. subtilus natto at either treatment level resulted in a decrease ... VFA. The DGGE profile revealed that B. subtilis natto affected the population of fecal bacteria. The diversity ...
Tópico(s): Polyamine Metabolism and Applications
2014 - Asian-Australasian Association of Animal Production Societies | Asian-Australasian Journal of Animal Sciences
Sheng-Qiu Tang, Dong Xiao-ying, J Chun-Mei, Pan Jingjing, Shan-shan Lin, C Jin-Ding,
... study was to determine whether dietary Bacillus subtilis natto could affect growth performance of Muscovy ducks. A ... 1%, 0.2%, and 0.4% Bacillus subtilis natto, respectively during the 6-week feeding period. Weight ... improved by the dietary addition of Bacillus subtilis natto, and the results were more significant in 0.4% dietary Bacillus subtilis natto treatment group; Also, Bacillus subtilis natto reduced Escherichia coli and Salmonella colonies, and increased ... triiodothyronine (T3) and tetraiodothyronine (T4) contents (pBacillus subtilis natto was added to the diets (p 0.05). ...
Tópico(s): Aquaculture Nutrition and Growth
2013 - Fundação Apinco de Ciência e Tecnologia Avícolas | Brazilian Journal of Poultry Science
Peng Sun, Jiachuhan Wang, Linbin Deng,
... conducted to evaluate the effects of Bacillus subtilis natto, which was initially isolated from fermented soybeans on ... 1011 colony-forming units (cfu) of B. subtilis natto/cow per day; and BSNHIGH, TMR plus 1.0 × 1011 cfu of B. subtilis natto/cow per day. During the 70-day treatment ... and 1.0 × 1011 cfu of B. subtilis natto linearly increased (P < 0.01) milk production (25. ... fed 1.0 × 1011 cfu/day B. subtilis natto from days 8 to 21 (trial period) and ... collected on days 20 and 21. B. subtilis natto was discontinued from days 22 to 28 (post- ...
Tópico(s): Probiotics and Fermented Foods
2012 - Elsevier BV | animal
Sachie Ibe, Keiko Yoshida, Kaoru Kumada, Shigeko Tsurushiin, Tadasu Furusho, Kazunori Otobe,
Natto is a popular traditional Japanese food made by fermenting steamed soybeans with Bacillus subtilis natto. It has long been thought that natto is effective in preventing hypertension. But there have ... any reports demonstrating in vivo antihypertensive effects of natto. In this study, we demonstrate for the first time the antihypertensive activity of natto in vivo. We determined optimal conditions for producing natto with the highest angiotensin I converting enzyme (ACE) inhibitory activity. An ACE inhibitor partially purified from natto was orally administered as a single dose (1 ...
Tópico(s): Neuropeptides and Animal Physiology
2009 - Karger Publishers | Food Science and Technology Research
Hironobu Katsuyama, S Ideguchi, Masao Fukunaga, Kiyofumi Saijoh, Shigeo Sunami,
Fermented soybeans (Natto), a traditional Japanese food, contain more than 100 times as much vitamin K2 as various cheeses and are ... promote γ-carboxylation. Thus it is conceivable that Natto may play a preventive role in the development ... ultrasound, bone turnover markers, and lifestyle factors, including Natto intake, were examined in relation to vitamin D ... and the bb group were subdivided according to Natto intake. In a monovariate analysis, no significant differences ... in the bb groups when there was no Natto intake. There were no significant differences in serum ...
Tópico(s): Bone health and osteoporosis research
2002 - Center for Academic Publications Japan | Journal of Nutritional Science and Vitaminology