Natto’s Superpowers: Fermented Soybeans Found to Boost health-Promoting Molecules
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A groundbreaking new study reveals that natto,a traditional Japanese food,is significantly richer in health-boosting supersulfide molecules than unfermented soybeans,potentially offering new avenues for disease prevention and improved cardiovascular health. the research, published in Nitric oxide, directly links the fermentation process to a dramatic increase in these beneficial compounds.
Natto, known for its distinctive pungent aroma and sticky texture, has long been a staple in Japanese cuisine. Now, scientists are uncovering the complex biochemical processes that contribute to its well-documented health benefits.
The Rise of Supersulfides Through Fermentation
Researchers at Osaka Metropolitan University, led by professor Hideshi ihara, meticulously studied the supersulfide content during natto fermentation. Their findings demonstrate that the levels of these molecules increase over time as Bacillus subtilis var. natto bacteria break down soybean proteins and other substances.
“This achievement is the world’s first demonstration that microbial fermentation dramatically alters the supersulfide molecule profile of plants,” Ihara stated. The team utilized liquid chromatography-electrospray ionization-tandem mass spectrometry to analyze samples from various soybean cultivars and commercial natto brands.
While there were no significant differences in supersulfide levels among the dried soybean varieties (Fukuyutaka, Yukishizuka, and Suzuotome), natto samples consistently exhibited higher concentrations. Notably, the increase in supersulfides was primarily localized within the natto beans themselves, rather than the surrounding liquid. Furthermore, pre-treating soybeans with heat also appeared to boost supersulfide production before fermentation even began.
Beyond Cardiovascular Health: A Multifaceted Nutritional Profile
This discovery builds upon existing research highlighting natto’s diverse health properties. The food already boasts a reputation for containing polyamines, peptides, and nattokinases – bioactive components known for their antioxidant, antihypertensive, anti-inflammatory, and neuroprotective effects.
Japanese cohort studies have further supported these benefits, associating regular natto consumption with a reduced risk of mortality related to cardiovascular disease. The increased supersulfide content adds another layer to understanding the mechanisms behind these positive health outcomes.
Japan Leads the Way in Functional Food Innovation
The focus on natto exemplifies Japan’s broader commitment to functional foods and cutting-edge food science. Beyond traditional staples, the country is embracing innovative ingredients and technologies.
Leaft Foods, for example, is partnering with Lacto Japan to commercialize Rubisco Protein Isolate, a novel protein extracted from green leaves, aiming to integrate it into mainstream Japanese food manufacturing. Additionally,Aker BioMarine’s Superba Boost krill oil recently received regulatory approval for specific “skin health” claims,backed by clinical evidence demonstrating its ability to improve skin moisture and barrier function.
This wave of innovation underscores Japan’s position as a leader in developing food solutions that promote health and well-being. as research continues to unravel the complexities of supersulfides and other bioactive compounds, natto’s potential to contribute to a healthier future becomes increasingly clear.
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