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

substances contained in natto, depressor effects, carcinostatic
effects, and dissipation of the effects of alcoholic drinks,
preventive effects for osteoporosis. Tempeh: Strong
antibacterial activity and effectiveness against intestinal
disorders, antioxidant, antiallergic, and beauty care effects,
starters for tempeh and high nutritional value. Shoyu (soy
sauce): Antibacterial, antioxidation, and depressor effect,
antitumor effects. Miso (soybean paste): Effectiveness of
soybean paste for cancer prevention, depressor effects,
antioxidation and antiradioactivity effects. Tofuyo.
Tables: (1) Dipicolic acid in natto and Bacillus subtilis
natto. (2) Fibrinolytic activity in human plasma after the
intake of natto. (3) Expired gas and intestinal gas after
intake of tempeh. (4) Isofl avone content in tempeh. (5)
Antioxidation activity of the aromatic components of shoyu
(soy sauce). (6) Functional effects of melanoidine contained
in shoyu (soy sauce) and miso (soybean paste).
Figures: (1) Graph of the effects on O-157 as a result of
the addition of natto bacillus. (2) Graph of the effects on H.
pylori (Sydney strain) resulting from the addition of natto
extracts. (3) Photo of fi brinolytic activity of natto. A piece
of natto commonly sold on the market was placed in a petri
dish with artifi cial thrombus. (4) The molecular structure of
nattokinase. (5) Photo of fi brinolytic activity of nattokinase.
(6) 3 graphs of changes in the fi brinolytic parameters
in the blood after oral administration of nattokinase to
human volunteers. (7) Graph of the effects of natto extracts
on blood pressure. (8) Graph of the inhibitor activity of
platelet aggregation. (9) 2 graphs of the concentration of
vitamin K 2 in human blood after the intake of natto. (10)
Bar chart of change in the concentration of menaquinone-7
in plasma after ingestion of natto. (11) Graph of the effects
of the tempeh bacteria on afl atoxin-producing bacteria.
(12) Diagrams of the aromatic components of shoyu (soy
sauce). (13) Bar chart of the effects of the concentration of
nitrous acid on the antitumor activity of shoyu (soy sauce).
(14) Chart of the carcinogenesis inhibitor effects of HEMF
against proventriculus tumors induced by benzo[a]pyrene.
(15) Bar chart of standardized mortality from stomach cancer
relative to the level of frequency of eating miso soup. (16)
Graph of changes in blood pressure by oral administration
of miso (soybean paste) extracts. (17) Graph of reaction
between coloring degree of miso and its antioxidative
activity. Address: Dep. of Physiological Chemistry,
Kurashiki Univ. of Science and the Arts, Kurashiki, Japan.
1845. Wang, Yi-Chieh; Yu, R.C.; Chou, C.C. 2006.
Antioxidative activities of soymilk fermented with lactic acid
bacteria and bifi dobacteria. Food Microbiology 23:128-35.
[34 ref]
• Summary: Probiotics can serve as antioxidants. “Previous
research has demonstrated that the antioxidative activity
fermented soyfoods such as miso, natto, and tempeh, was
remarkably stronger” than that of unfermented steamed
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HISTORY OF NATTO AND ITS RELATIVES 562
soybeans,
To develop a probiotic dietary adjunct / supplement,
soymilk was fermented with two different lactic acid
bacteria: (1) Lactobacillus acidophilus CCRC 14079, or (2)
Streptococcus thermophilus CCRC 14085. And with two
bifi dobacteria: (3) Bifi dobacterium infantis CCRC 14633, or
Bifi dobacterium longum B6–individually and in conjunction
(all together). Several antioxidative activities were
investigated: The inhibition of ascorbate autoxidation. The
scavenging effect of superoxide anion radicals and hydrogen
peroxide, and the reducing activity exerted by different
varieties of fermented soymilk. In addition, the effects of
freeze-drying and spray drying were also investigated.
“In general, antioxidative activity in soymilk fermented
with lactic acid bacteria and bifi dobacteria simultaneously is
signifi cantly higher (P