History of Natto and Its Relatives (1405-2012 - SoyInfo Center

and hila. 4. A suitable degree of stickiness when made into
natto. 5. Relatively sweet taste. 5. Minimal changes in
constituents and appearance during storage.
In Japan, soybeans are classifi ed by diameter into four
groups: (1) Extra small is less than 5.5 mm diameter. (2)
Small is 5.5 mm to 7.3 mm. (3) Medium is 7.3 mm to 7.9
mm. (4) Large is greater than 7.9 mm in diameter.
Japan’s leading natto trade association is called the
“Federation of Japan Natto Manufacturers Cooperative
Society.”
A soybean allergen has been identifi ed as Gly m d 28K.
This allergen is found in high concentrations in various
nonfermented soybean products such as soy protein isolate,
tofu, dried frozen tofu, and yuba. However fermented
soybean products such as natto, soy sauce and miso do not
contain this allergen. “Bacillus subtilis (natto) produces a
serine protease [proteolytic enzyme] of subtilisin NAT during
its growth. Subtilisin NAT appears to degrade Gly m d 28K.”
“Circulating platelets and blood-derived proteins (fi brin)
are essential for the formation of blood clots, which prevent
bleeding long enough for healing to occur. However, excess
coagulation prevents normal physiologic blood fl ow, which
causes thrombotic disorders Thrombolytic therapy is the
most direct means of restoring blood fl ow. Bacillus spp.
produce serine proteases called subtilisins, which are known
to have fi brinolytic activity” [8 references cited]. Address:
1. PhD, Tokyo Metropolitan Food Research Centre; 2. PhD,
Dep. of Food Science and Nutrition, Kyoritsu Women’s
University. Both: Tokyo, Japan.
1770. Kakure nôkôsoku ni nattô kinaze ga kiku: dekite
shimatta kessen to kasu yuiitsu no kôso [Nattokinase helps
for an undetected stroke: the only enzyme that dissolves
an already developed blood clot / thrombus]. 2003. Tokyo:
Shufunotomo Infosujohosha. 96 p. 26 cm. [Jap]*
1771. Kwon, Hoonjeong; Kim, Young-Kyung Lee. 2003.
Korean fermented foods: Kimchi and doenjang. In: Edward
R. Farnworth. 2003. Handbook of Fermented Functional
Foods. Boca Raton, Florida: CRC Press. 390 p. See p. 287-
304. Chap. 12. [86 ref]
• Summary: Contents: Introduction. Kimchi: Changes during
fermentation, cancer, cardiovascular disease, nitrosamines
and ethyl carbonate.
Doenjang: Cancer (epidemiology, anticarcinogenic
and antimutagenic activities in vitro and animal models),
cardiovascular disease (inhibition of angiotensin converting
enzyme, antithrombotic peptides), isofl avones. Conclusions.
Conclusions. Acknowledgments.
Note: Angiotensin is an oligopeptide in the blood that
causes vasoconstriction (constriction of blood vessels),
increased blood pressure, and release of aldosterone from the
adrenal cortex. It is a hormone. The inhibition of angiotensin
converting enzyme is thought to help relieve medical
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HISTORY OF NATTO AND ITS RELATIVES 539
conditions such as high blood pressure, heart failure, diabetic
nephropathy and type 2 diabetes mellitus.
Table 12.1 titled “Fermented food consumption by the
Korean population” (gm per person per day) gives statistics
for the following soy based foods:
Ganjang (soy sauce): Overall 6.6, highest 8.0 in persons
aged 30-49.
Gochujang (hot pepper-soybean paste): Overall 3.7,
highest 5.2 in persons aged 30-49 years.
Doenjang (soybean paste): Overall 5.6, highest 8.0 in
persons aged 50-64.
Jajang (black [soy] bean paste): Overall 1.1, highest 1.8
in persons aged 7-12.
Chongkukjang (soybean paste, quick fermented
[Korean-style natto]): Overall 1.0, highest 2.4 in persons
aged 65 or older.
Mixed bean paste: Overall 1.0, highest 1.5 in persons
aged 30-49.
Total: 19.0, highest 24.4 in persons aged 30-49.
Source: Adapted from Ministry of Health and Welfare,
Report on 1998 National Health and Nutrition Survey
(Dietary Intake Survey), Korea Health Industry Development
Industry.
Conclusion: There is presently no conclusive evidence
showing human health benefi ts from consumption of Korean
fermented soyfoods. Address: 1. PhD, Food Toxicology
Div., Dep. of Food and Nutrition; 2. Research Inst. of Home
Ecology. Both: Seoul National Univ., Seoul, Korea.
1772. Miso, tôfu, nattô [Miso, tofu and natto]. 2003. Tokyo:
Nosan Gyoson Bunka Kyokai (Agricultural and Fishing
Village Cultural Organization). 249 p. 22 cm. Series:
Kikigaki Furusato no Katei Ryori (Written as Heard Home
Cooking of the Homeland), no. 16. [Jap]*
Address: Japan.
1773. Saito, Shigeta. 2003. Nattô shugi no ikikata [The way
of living based on natto principles]. Tokyo: Soshinsha. 155 p.
19 cm. [Jap]*
1774. Sumi, Hiroyuki. 2003. Kono aojiru o nomeba shinkin
kôsoku, nôkôsoku, boke, tônynô-byô wa kowakunai;
nattô-kin nattôinaze to ryôkuyô yasai juisshurui fukugô [If
you drink this green soup, you need not be afraid of heart
attack, stroke, senile psychosis, or diabetes: Natto bacteria,
nattokinase, and 11 green leafy vegetables combined].
Tokyo: Gendai Shorin. 198 p. 19 cm. [Jap]*
1775. Uchi no nattô ga ichiban oishii: ryôri ni karada ni
ii. Shiranakatta nattô reshipi no kotsu no kotsu [My natto
recipes are the most delicious: Natto is good for both
cooking and for your health. Tricks and secrets for natto
recipes you’ve never heard of]. 2003. Tokyo: Gakushu
Kenkyusha (Gakken). 81 p. 26 cm. [Jap]*