Dr hiroyuki sumi. Nattokinase: The Revolutionary Enzyme from Japanese Fermented Soybeans
How does nattokinase contribute to Japanese longevity. What are the health benefits of consuming natto. Why is nattokinase considered a powerful fibrinolytic enzyme. How can nattokinase potentially prevent cardiovascular diseases.
The Discovery of Nattokinase: A Breakthrough in Thrombosis Research
In the realm of medical research, few discoveries have been as serendipitous and impactful as that of nattokinase. This powerful enzyme, found in the traditional Japanese food natto, has revolutionized our understanding of natural fibrinolytic agents and their potential in preventing and treating cardiovascular diseases.
Dr. Hiroyuki Sumi, affectionately known as “Dr. Natto,” stumbled upon this remarkable enzyme in 1980 while conducting research on thrombosis in Chicago. His curiosity led him to test natto’s effects on thrombus in a laboratory dish, resulting in a surprising discovery that would change the course of his career and contribute significantly to the field of physiological chemistry.
The Serendipitous Experiment
Dr. Sumi’s experiment was simple yet groundbreaking. He applied natto to a thrombus in a laboratory dish, a test typically performed with urokinase, a known fibrinolytic enzyme. The results were astounding – natto exhibited a strong fibrinolytic activity, effectively lysing the thrombus and leaving a large area cleared.
This unexpected finding prompted Dr. Sumi to delve deeper into the properties of natto, leading to years of research and experimentation. In 1986, he presented his findings to the scientific community, introducing the world to the enzyme he named “nattokinase.”
Nattokinase vs. Other Fibrinolytic Enzymes
How does nattokinase compare to other known fibrinolytic enzymes? Dr. Sumi’s research revealed that nattokinase surpasses even medical-grade enzymes in its fibrinolytic activity. Unlike urokinase (derived from human urine) or tissue plasminogen activator (TPA, obtained from cancer cells), nattokinase is entirely natural and food-derived, making it a safer and more accessible option for many people.
- Urokinase: Derived from human urine
- TPA: Obtained from cancer cells (melanoma)
- Streptokinase and staferokinase: Protein components from bacteria
- Nattokinase: Naturally occurring in fermented soybeans (natto)
The superiority of nattokinase lies not only in its potency but also in its safety profile. As a food-derived enzyme, it poses minimal risk of adverse reactions, making it an attractive option for long-term use in preventing thrombosis-related conditions.
The Unique Properties of Natto: More Than Just Nattokinase
While nattokinase has garnered significant attention, natto’s health benefits extend far beyond this single enzyme. This traditional Japanese food is a nutritional powerhouse, offering a complex array of compounds that contribute to overall health and longevity.
Vitamin K2: The Unsung Hero
Alongside nattokinase, natto is one of the richest dietary sources of Vitamin K2. This often-overlooked nutrient plays a crucial role in calcium metabolism, bone health, and cardiovascular function. How does Vitamin K2 complement nattokinase’s effects? While nattokinase works to dissolve blood clots and improve circulation, Vitamin K2 helps to prevent calcium deposits in arteries, effectively providing a two-pronged approach to cardiovascular health.
Antibacterial Properties
Natto’s benefits extend beyond cardiovascular health. Historical records from the Edo period in Japan suggest that natto was used to prevent various infectious diseases, including cholera, typhoid, and dysentery. Modern research has confirmed natto’s antibacterial properties, identifying compounds such as di-picolinic acid that can suppress harmful bacteria like E. coli O157:H7.
These antibacterial properties, combined with natto’s high nutritional value and easy digestibility, explain its historical use in treating various ailments and supporting overall health.
The Versatility of Nattokinase Production
While traditional natto is made from soybeans, Dr. Sumi’s research has revealed that nattokinase can be produced using various legumes and seeds. This versatility opens up new possibilities for nattokinase production and consumption, potentially making it more accessible to people with soy allergies or those following specific dietary restrictions.
Alternative Sources for Nattokinase
- Black beans
- Azuki beans
- Kidney beans
- Sunflower seeds
Despite these alternatives, soybeans remain the most efficient substrate for Bacillus natto, the bacteria responsible for natto fermentation. The unique protein composition of soybeans appears to facilitate optimal nattokinase production, explaining why traditional natto has been so effective.
The Global Impact of Natto Research
Dr. Sumi’s discovery of nattokinase has sparked worldwide interest in natto and its potential health benefits. As the incidence of thrombosis-related conditions like myocardial infarction and cerebral infarction continues to rise, particularly in countries adopting Western diets, the search for natural preventive measures has intensified.
Natto, with its powerful combination of nattokinase and Vitamin K2, has emerged as a promising food in the fight against cardiovascular diseases. Its long history of consumption in Japan, coupled with the country’s high life expectancy, has led many researchers to investigate the link between natto consumption and longevity.
Natto’s Role in Japanese Longevity
Japan consistently ranks among the countries with the highest life expectancy in the world. While many factors contribute to this longevity, including genetics, lifestyle, and healthcare systems, the traditional Japanese diet plays a significant role. Natto, as a staple in many Japanese diets, may be a key contributor to this longevity.
The combination of nattokinase’s fibrinolytic activity and Vitamin K2’s role in calcium metabolism provides a powerful defense against two major contributors to cardiovascular disease: blood clots and arterial calcification. This dual action may help explain the lower rates of heart disease observed in regions of Japan where natto consumption is highest.
The Future of Nattokinase Research and Applications
As interest in nattokinase continues to grow, researchers are exploring new applications and delivery methods for this powerful enzyme. While consuming natto remains the most traditional and natural way to obtain nattokinase, supplements and fortified foods are becoming increasingly available for those who may not enjoy natto’s distinctive taste and texture.
Potential Medical Applications
The medical community is showing increasing interest in nattokinase as a potential adjunct or alternative to current fibrinolytic therapies. Its natural origin and low risk of side effects make it an attractive option for long-term preventive use, particularly in populations at high risk for thrombosis-related conditions.
Ongoing research is exploring nattokinase’s potential in:
- Prevention of deep vein thrombosis
- Management of hypertension
- Treatment of atherosclerosis
- Improving circulation in diabetes patients
Challenges and Opportunities
Despite its promise, nattokinase faces several challenges in gaining widespread acceptance in the medical community. These include:
- Standardization of nattokinase production and potency
- Conducting large-scale clinical trials to establish efficacy and safety
- Navigating regulatory hurdles in different countries
- Educating healthcare providers and the public about nattokinase’s benefits
Addressing these challenges presents significant opportunities for researchers, pharmaceutical companies, and food manufacturers to develop innovative products and therapies based on nattokinase.
Nattokinase in the Context of Global Health Trends
The growing interest in nattokinase aligns with several global health trends, including:
- Increasing focus on preventive healthcare
- Rising popularity of functional foods and nutraceuticals
- Growing consumer interest in natural and traditional remedies
- Emphasis on personalized nutrition and medicine
As these trends continue to shape the health and wellness landscape, nattokinase is well-positioned to play a significant role in addressing some of the most pressing health challenges of our time, particularly in the realm of cardiovascular health.
The Role of Fermentation in Modern Health
Dr. Sumi’s background in fermentation technology highlights an important aspect of nattokinase research – the intersection of traditional food processing methods and modern health science. Fermentation, a process that has been used for thousands of years to preserve foods and enhance their nutritional value, is experiencing a renaissance in the health and wellness community.
Natto serves as a prime example of how fermented foods can offer health benefits far beyond basic nutrition. The fermentation process not only produces nattokinase but also enhances the bioavailability of nutrients and creates beneficial compounds that are not present in the original soybeans.
This renewed interest in fermentation has led to increased research into other traditional fermented foods and their potential health benefits, opening up new avenues for functional food development and nutraceutical research.
Incorporating Natto into a Modern Diet
While the health benefits of natto are clear, its strong flavor and unique texture can be challenging for those not accustomed to it. How can individuals who want to reap the benefits of nattokinase incorporate natto into their diet?
Traditional Consumption Methods
In Japan, natto is typically consumed for breakfast, often served over rice with various condiments such as soy sauce, mustard, or chopped green onions. This traditional preparation method allows for the full enzymatic activity of nattokinase to be preserved.
Modern Adaptations
For those new to natto, there are several ways to make it more palatable:
- Mixing natto into smoothies or shakes
- Incorporating it into savory dishes like stir-fries or omelets
- Using it as a topping for salads or vegetables
- Blending it into dips or spreads
These methods can help mask natto’s strong flavor while still providing its health benefits. However, it’s important to note that heating natto to high temperatures may denature the enzymes, potentially reducing its fibrinolytic activity.
Supplements and Fortified Foods
For those who find it difficult to incorporate natto into their diet, nattokinase supplements are widely available. These supplements typically come in capsule form and offer a concentrated dose of the enzyme without the taste or texture of natto.
Additionally, some food manufacturers are exploring ways to incorporate nattokinase into fortified foods, making it easier for consumers to obtain its benefits through everyday products.
The Global Spread of Natto and Nattokinase
As awareness of natto’s health benefits grows, its consumption is spreading beyond Japan’s borders. How is this traditional Japanese food being received in other parts of the world?
Cultural Adaptation
In countries where soy products are already popular, such as China and Korea, natto is gaining traction as a health food. However, in Western countries, where fermented soy products are less common, natto faces more significant cultural barriers.
Despite these challenges, innovative chefs and food manufacturers are finding ways to incorporate natto into fusion cuisines and Western-style dishes, helping to introduce it to new audiences.
Scientific Collaboration
Dr. Sumi’s research has sparked international scientific interest in nattokinase. Collaborations between Japanese researchers and scientists from other countries are advancing our understanding of nattokinase’s mechanisms of action and potential applications.
These collaborations are not only furthering nattokinase research but also promoting cross-cultural exchange in the fields of nutrition and preventive medicine.
Economic Impact
The growing global interest in natto and nattokinase has significant economic implications. Japanese natto producers are seeing increased export opportunities, while entrepreneurs in other countries are exploring local production of natto and nattokinase supplements.
This economic activity is driving innovation in production methods, packaging, and marketing, helping to make natto and nattokinase more accessible to a global audience.
| gThe world is paying attention to ‘ Natto ‘,which contributes to Japanese longevity.” @ Recently, the incidence of thrombosis, such as myocardial infarction and cerebral infarction, is increasing among the Japanese due to the westernization of their diet. Natto, which has been popular in Japan for a long time, is receiving much attention as a food that lyses thrombus. Throughout the world, there is growing interest in the fact that natto contains both a fibrinolytic enzyme ‘ nattokinase ‘and Vitamin K2, which appear to contribute to the longevity of the Japanese. We interviewed Prof. Hiroyuki Sumi, also known as ‘Dr.Natto,’about the usefulness of natto. ¥¥Why did you begin your research on the function of natto? Dr. Sumi: In an experiment conducted out of sheer curiosity, I found that natto contained a strong enzyme that lyses thrombus. I am Japanese and regularly eat natto, so one day I took some natto to my laboratory. That was in 1980. I usually prepared thrombus in a laboratory dish and measured its strength by adding urokinase to it, but that day, I added natto instead. I studied more than 200 foods from all over the world, but none surpassed natto in terms of fibrinolytic activity. I continued my research on natto because I wanted to study something that was particularly interesting to me, and because I had already discovered enzymes that lyse thrombus in food. ¥¥Is it possible to make nattokinase from natto based on anything other than soybeans? Dr. Sumi: ¥¥What are the functions of nattokinase and Vitamin K2, which are contained in natto? Dr. Sumi: Natto is highly antibacterial, and also contains di-picolinic acid, which suppresses O-157. In a food dictionary of the Edo period, it is written that natto neutralizes poisons and stimulates the appetite.Neutralize poisons refers to an antibacterial effect. Vitamin K2 in natto is essential for preventing osteoporosis. Natto contains another useful component, named Vitamin K2. It is said that 60% of women over the age of 60 suffer from osteoporosis, which Vitamin K2 helps to prevent. Obtaining sufficient Vitamin K2 is not a problem for healthy people, because they have a colon bacillus that is constantly producing Vitamin K2 in the alimentary canal. However, when people become older, or take medicine containing antibiotics, this bacillus weakens and produces less Vitamin K2. It is becoming clear that Vitamin K2 produced by this bacterium is closely connected with the prevention of osteoporosis, and the Ministry of Health and Welfare has approved Vitamin K2 as a medicine for osteoporosis. Vitamin K2 has the chemical name menaquinone 7. At present, Vitamin K1, or menaquinone 4, is synthesized for use in the medicines approved by the Ministry of Health and Welfare. When the components of blood are analyzed, one vitamin that is found more often in healthy people than in osteoporotic people is menaquinone 7. A lack of menaquinone 7 causes osteoporosis. Because Bacillus natto produces menaquinone 7, eating natto helps to prevent osteoporosis. It is important to obtain the fundamental components of bones by consuming milk and Shiitake mushrooms, but Vitamin K2 is also necessary. Menaquinone 7 has only recently appeared in the analysis data of the Science and Technology agency, and samples are not on sale yet. It is possible to obtain enough vitamin K2 from one packet (100 g) of natto. One hundred grams of natto contains approximately 1,000g of menaquinone 7. A normal person is supposed to consume 1g per 1 kg of body weight each day, which means that a person of 60 kg should consume 60g of menaquinone 7. Therefore, 10 g of natto supplies enough menaquinone for one day. If the colon bacillus is weakened, a packet of natto supplies a sufficient amount of menaquinone 7. The level of menaquinone 7 in the blood was measured for people in Tokyo, Osaka and London. People in the Kansai area (Osaka) have only half the amount of menaquinone 7 compared to people in the Kanto area (Tokyo). This is because people in the Kansai area eat natto less frequently. Of course, people in London have even less menaquinone 7. Recent epidemiological research has shown that people who regularly eat natto have a large amount of menaquinone 7 in their blood. This fact was also approved systematically. As regards antioxidative activity, fermented soybeans have about four times the activity of unfermented soybeans. This is because Bacillus natto produces a specific antioxidant. The nature of this antioxidant has not yet been clarified. ¥¥Even though some people dislike the taste of natto and its stickiness, do you think it is important for everyone to eat plenty of natto? Dr. As a result of attempts to make natto more palatable, the amount of its effective components decreased. Extremely undeveloped natto has been increasing as a result of attempts to make natto more palatable, especially for people in the Kansai area in Japan. Such natto has a weaker odor and is less sticky. When the US authorities occupied Japan in 1945, they prohibited the sale of natto because they thought that cholera and typhoid were often caused by such a rotten food. Since then, about three types of purely cultured bacillus have been used to make natto. As a result, natto became tastier and safer, but on the other hand, the amount of the anti-bacterial material, Vitamin K2, and nattokinase decreased. ¥¥Natto seems to set to become popular as an ideal food throughout the world, doesn’t it?@@@@ Dr. Sumi: Natto has attracted great interest throughout the world as a food that increases longevity. Soybeans are known as vegetable cheese abroad, and dried natto, which was developed about ten years ago, is used by JAL for in-flight meals and as a snack with beer. E E |
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I found that natto contained a strong fibrinolytic enzyme, judging from the large area lysed. After coming back to Japan, I repeated various experiments, and first presented the results of my research in 1986. NHK and various newspapers reported my discovery of the enzyme named fnattokinase f,and before I knew it, I had become Dr. Natto.
I have examined more than 200 foods from all over the world so far. As a result, I have found that natto is the most effective food for the lysis of thrombus. I don’t know why natto contains such a strong enzyme that can lyse human thrombus. There is no enzyme that has a stronger fibrinolytic activity than nattokinase. Moreover, natto is a food that is completely safe to eat.
I think that Bacillus natto has only recently become established in the USA.
Recently, it has been found that natto contains di-picolinic acid, which suppresses O-157, and that natto has an antibiotic effect. Natto suppresses the growth of harmful bacteria while encouraging the growth of beneficial bacteria such as lactobacillus. The best-known component of natto is nattokinase, an enzyme that lyses thrombus. Recently, the Japanese diet has come to resemble the American one, and consequently, the incidence of thrombosis in Japan has increased. The incidence of thrombosis in the heart and brain is higher than that of cancer, if myocardial infarction and cerebral infarction are included in the total. Natto has attracted attention as a food that helps to prevent senile dementia, which is one type of thrombosis, because nattokinase lyses thrombus for a very long time when eaten directly instead of taken by injection.
In order to maintain healthy bones, a number of studies suggest that it is important to obtain Calcium and Vitamin D from milk. Recently, however, it was found that a protein named osteocalcin acts as a kind of glue that helps to incorporate Calcium into the bones, and that Vitamin K2 is necessary in order to produce this protein. Furthermore, according to the results of recent epidemiological research, the amount of Vitamin K2 in the body of people who suffer from osteoporosis is decreasing compared with that of healthy people.
Unlike natto, yeast, a lactobacillus, and Koji do not contain Vitamin K2 that comes from a bacterium. Bacillus natto is a unique bacterium throughout the world, and moreover people can ingest it in the raw. Therefore, natto is receiving considerable attention as the only food that contains Vitamin K2 from a bacterium.
Therefore, there is scientific evidence that eating natto helps to prevent osteoporosis.
Sumi:
Comparing a 1936 report on the components of natto and its activity with current data, it is found that the anti-bacterial component has dramatically decreased.
An international conference on the prevention of disease using soybeans has been held in the US, where there is currently a big natto boom. Because Japan has the highest average longevity in the world, people in the USA are interested in this mysterious food natto, which is not eaten outside Japan. The first time natto was mentioned in an English academic journal was in 1896. Since then, more than a century has passed, and natto has attracted interest all over the world as a food for promoting longevity.
Sumi has performed a professor in Department of Physiological Chemistry, College of Science & Industrial Technology, Kurashiki University of science and Arts. Besides he is a director of an extra-governmental organization, JTTAS and also popular as “Dr. Natto” among mass media.Nattokinase: An Oral Antithrombotic Agent for the Prevention of Cardiovascular Disease
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DR. NATTO
Dr. Sumi was born in Nara Prefecture in 1945. He received his medical degree from the University of Tokushima. Dr. Sumi trained abroad as part of the Department of Education, Science and Culture research team at the Michael Riess Research Institute in Chicago. After practicing as an assistant professor in physiology at Miyazaki Medical College, Dr. Sumi taught as a professor at the Department of Physiological Chemistry, the College of Science and Industrial Technology, and Kurashiki University of Science and Arts. In addition, he is the director of a government organization, JTTAS, and is also known as “Dr. Natto” in the media.
Department of Physiological Chemistry, College of Science and Industrial Technology, Kurashiki University of Science and Arts.
Dr. Hiroyuki Sumi.
“The world pays attention to NATTO, which contributes to the longevity of the Japanese”
Recently, due to the Western diet, the incidence of thrombosis such as myocardial infarction and cerebral infarction has been increasing among the Japanese.
Natto, which has been popular in Japan for a long time, is getting a lot of attention as a clot lysing (breaking down) food. Around the world, there is growing interest that natto contains the fibrinolytic enzyme nattokinase and pyrazine, which contribute to the longevity of the Japanese. We interviewed Professor Hiroyuki Sumi, also known as “Dr. Natto”, about the health benefits of natto.
Why did you start your research into the effects of natto?
Dr. Sumi: Currently, the fibrinolytic enzymes used in medicine are urokinase, which is derived from human urine, and TAP (tissue plasminogen activator), which is derived from cancer cells (melanomas). However, when I studied thrombosis in Chicago, USA, only urokinase was available. In Europe, streptokinase and staphylokinase, whose protein components are derived from bacteria, have been discovered. I have found that injections of these enzymes can be used to treat myocardial infarction and cerebral infarction (ischemic stroke) if used early.
In an experiment done out of sheer curiosity, I discovered that natto contains a strong enzyme that lyses the clot.
I am Japanese and eat natto regularly, so one day I took some natto to my lab. This was in 1980. I used to prepare clots in a lab tube and measure their strength by adding urokinase to them, but that day I added natto. I found that natto contains a strong fibrinolytic enzyme, judging by the large area of broken blood clots. After returning to Japan, I repeated various experiments, and was the first to present the results of my research in 1986 year. NHK and various newspapers have reported my discovery of an enzyme called nattokinase. And before I knew it, I became a “Dr. Natto”. Initially, I was interested in fermentation. After I graduated from the Faculty of Fermentation Technology at Yamanashi University, I entered the Faculty of Medicine because I wanted to further my research on enzymes. In the field of fermentation, Japanese technology is the most advanced in the world..jpg)
I think this is the area where we can achieve the most outstanding results.
I continued my research on natto because I wanted to study something that was of particular interest to me, and because I had already discovered food enzymes that lyse clot. I have studied over 200 products from all over the world. They do not contain an enzyme that has a stronger fibrinolytic activity than nattokinase. As a result, I have found that natto is the most effective clot lysis (breakdown) food. In addition, natto is a food that is completely safe (there are contraindications – autocorrect) for eating.
Can nattokinase be made from something other than soy?
Dr. Sumi: Yes, black beans can be used in place of soybeans, and natto can also be made from adzuki beans and kidney beans. Even seeds will do. However, Bacillus natto breeds best on soybeans. Soy protein appears to help produce nattokinase more efficiently.
What are the functions of nattokinase and vitamin K2 found in natto?
Dr.
Sumi: It is said that natto became popular during the Edo period, and that the voice of natto vendors was constantly heard in Edo City. Regarding the effects of natto, there is a lot of talk about its effectiveness for the stomach and flu, as well as for helping women in childbirth. This is because natto has a high nutritional value and is easy to digest. In addition, natto has an antibacterial effect. In the old days, food poisoning was very common and people used natto to prevent cholera, typhoid and dysentery.
Natto has high antibacterial activity and also contains dipicolinic acid, which inhibits O-157 (diarrheal E. coli).
In the cookbook of the Edo period, it is written that natto neutralizes poisons and stimulates zhor. Neutralization of poisons refers to antibacterial effects. It has recently been discovered that natto contains dipicolinic acid, which suppresses O-157, and that natto has an antibiotic effect. Natto inhibits the growth of harmful bacteria while encouraging the growth of beneficial bacteria such as Lacto bacillus. Recently, the Japanese diet has become similar to the American one, and as a result, the incidence of thrombosis in Japan has increased. The frequency of thrombosis of the heart and brain in a compartment is higher than from cancer. Natto has gained attention as a food that helps prevent senile dementia, which is a type of thrombosis, as nattokinase lyses the clot gradually when natto is taken over a very long time, as opposed to when taken by injection.
Vitamin K2 contained in natto is essential for the prevention of osteoporosis.
Natto contains another beneficial ingredient called vitamin K2. It is known that 60% of women over the age of 60 suffer from osteoporosis, which helps prevent vitamin K2 (menaquinone). A number of studies show that in order to maintain healthy bones, it is important to get calcium and vitamin D from milk. Recently, however, it has been discovered that a protein called osteocalcin acts as a kind of glue that helps guide calcium to the bones, and that vitamin K2 is needed to make this protein. In addition, according to the results of a recent epidemiological study, the amount of vitamin K2 in the body of people who suffer from osteoporosis is less than in healthy people.
Getting enough vitamin K2 is not a problem for healthy people, because they have E. coli, which constantly produces vitamin K2 in the digestive tract. However, as people get older or take medications containing antibiotics, this bacterium weakens and produces less vitamin K2. It is becoming clear that vitamin K2 produced by this bacterium is closely related to the prevention of osteoporosis, and the Ministry of Health and Welfare of Japan has approved vitamin K2 as a drug for osteoporosis. Unlike natto, yeast, lactobacilli, and koji do not contain vitamin K2, which is supplied by the bacterium (natto that ferments). Bacillus natto is a unique bacterium that people can take in its pure form. Therefore, natto is receiving considerable attention as one of the few food sources containing vitamin K2.
One of the vitamers of vitamin K2 contained in natto (author’s note) has the chemical name menaquinone 7. Currently, menaquinone 4 is synthesized for use in medicines. When blood components are analyzed, the vitamin that occurs more frequently in healthy people than in people with osteoporosis is menaquinone 7. The absence of menaquinone 7 is the cause of osteoporosis. Since Bacillus natto produces menaquinone 7, taking natto helps prevent osteoporosis. It is important to get the basic components of bones from milk and shiitake, but vitamin K2 is also essential. Menaquinone 7 has only recently appeared in the database of the agency for science and technology, and samples are not yet for sale.
It is possible to get enough vitamin K2 from one packet (100 g) of natto.
One hundred grams of natto contains approximately 1000 mcg of menaquinone 7. A normal person should consume 1 mcg per 1 kg of body weight per day, which means that a person of 60 kg should consume 60 mcg of menaquinone 7. Therefore, 10 g of natto covers the body’s request with a margin to menaquinone. If the colon bacteria colonies are weakened, a bag of natto will supply enough menaquinone 7.
Blood levels of menaquinone 7 were measured for people in Tokyo, Osaka and London. People in the Kansai area (Osaka) have only half the amount of menaquinone 7 compared to people in the Kanto area (Tokyo). This is because people in the Kansai area eat natto less frequently. Of course, people in London have even less menaquinone 7. Recent epidemiological studies have shown that people who regularly eat natto have large amounts of menaquinone 7 in their blood. This fact was also confirmed systematically. Thus, there is scientific evidence that eating natto helps prevent osteoporosis. In addition, natto contains isoflavones. A packet of natto contains 50 mg of isoflavones, which is the minimum amount recommended in the US for cancer prevention. In the United States, the incidence of prostate cancer is 15 times higher than in Japan, and natto is also considered in connection with the prevention of prostate and breast cancer. In addition, isoflavones have the same effect as female hormones, which suggests that the female soy hormone has an effect similar to that of a human.
In terms of antioxidant activity, fermented soybeans are approximately four times higher than the antioxidant capacity of unfermented soybeans. This is because Bacillus natto produces a particular antioxidant. The nature of this antioxidant has not yet been elucidated (isoflavone).
Although some people don’t like the taste and stickiness of natto, do you think it’s important for everyone to consume enough natto?
Dr. Sumi: The components of natto are effective in preventing diseases such as thrombosis, so I think its use may be due to medical reasons. In Japan, medicine works to treat diseases, not to prevent them. Therefore, I think that more and more disease prevention products will be developed in the near future.
As a result of attempts to make natto more acceptable (taste, smell and safety), the sum of its effective components has decreased.
An attempt to make natto more “acceptable” to people in the Kansai region of Japan resulted in a highly degenerate strain.
This natto has a weaker smell and is less sticky. When the American authorities occupied Japan in 1945, they banned the sale of natto because they thought cholera and typhoid were often caused by such rotten food. Since then, about three types of purely cultivated sticks have been used to produce natto. As a result, natto became tastier and safer, but on the other hand, the amount of antibacterial material, vitamin K2, and nattokinase decreased. Comparing Report 1936 about the components of natto and its activity with the current data, it was found that the antibacterial component was drastically reduced.
Natto seems to be becoming popular all over the world as an ideal food, right?
Dr. Sumi: Natto is compatible with the bacteria in the human body, and vice versa, people need the bacillus natto bacteria to keep their digestive system in good condition. Natto contains one million to one billion active bacteria per gram. Bacillus natto is a medicine approved by the Ministry of Health and Welfare (Japan).
And gastroenterologists consider bacillus natto acceptable for prevention and treatment. Natto has been used as a natural medicine for many years.
Natto has attracted great interest around the world as a food that promotes longevity.
Soybeans are known as “vegetable cheese” overseas, and dried natto, which was developed about ten years ago, is used by JAL (Japanese Airlines) as an in-flight beer snack. An international conference on disease prevention using soy was held in the US, where there is currently a big natto boom. Since Japan has the highest average life expectancy in the world, people in the US are interested in this mystery food, natto, which is not eaten outside of Japan. For the first time, natto was mentioned in an English scientific journal in 1896 year. Since then, over a century has passed, and natto has sparked worldwide interest as a food for longevity.
Original Article:
https://www.jafra.gr.jp/eng/sumi.html
Benefits of Nattokinase for Sinus Health｜ iHerb Blog
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Nattokinase is a promising treatment for airway inflammation, asthma and nasal polyps
Chronic inflammation of the nose and sinuses or chronic rhinosinusitis (CRS) is one of the most common chronic diseases in adults. It is characterized by persistent symptomatic inflammation of the mucous membrane and sinuses. A recent study shows that nattokinase, an enzyme derived from the traditional fermented Japanese food natto, may be incredibly powerful in treating this disease. The essence of the revolutionary discovery is that CRS, which usually does not respond to conventional drugs, can respond to nattokinase.
Nattokinase is produced by adding the bacteria Bacillus natto to boiled soybeans. Bacteria try to digest soybeans and secrete an enzyme. The most popular and scientifically based use of nattokinase is due to its powerful fibrinolytic (“thickening”) effect. This means that it destroys fibrinogen, a component of blood clots and atherosclerotic plaques.
Elevated fibrinogen levels are an obvious risk factor for cardiovascular disease. In fact, there is a stronger association between CVD mortality and fibrinogen levels than between such mortality and cholesterol levels.
The researchers decided to study the effects of nattokinase in CRS because excessive deposition of fibrin in the nasal mucosa is a factor in causing CRS and plays a key role in the formation of the so-called polyps that often occur in this disease.
Overview of Nattokinase in Cardiovascular Diseases
Nattokinase was first discovered by Dr. Hiroyuki Sumi in 1980 when he was researching various drugs at the University of Chicago for their ability to destroy blood clots. On an unexpected impulse, he put some natto into the clotted petri dish. To his surprise, the clot completely dissolved after 18 hours. This was a much shorter time than the dissolution time under the influence of drugs with which he worked. After that, he continued to work on the isolation of nattokinase and the study of its properties.
Clinical studies have shown that nattokinase:
- dissolves excess fibrin in blood vessels, improves blood circulation, dissolves blood clots and reduces the risk of severe thrombosis;
- lowers LDL (bad) cholesterol and increases HDL (good) cholesterol;
- reduces blood viscosity, improves blood flow and lowers blood pressure.
Its ability to promote blood vessel health has been established with a high degree of confidence in a double-blind study of patients with high blood pressure. In this study, 73 patients with untreated baseline moderate high blood pressure 130-159/100-120 mmHg Art. were randomized to receive either nattokinase (2000 food units/capsule daily) or placebo. After 8 weeks, subjects in the nattokinase supplementation group experienced significant decreases in systolic blood pressure (5.5 mmHg) and diastolic blood pressure (2.84 mmHg) compared to subjects in the nattokinase supplementation group. placebo. A typical dose of nattokinase is 100 mg (2000 FU) once or twice a day.
Nattokinase is beneficial for the respiratory tract
The benefits of nattokinase are not limited to the cardiovascular system, as excessive fibrin formation is a symptom of many other diseases. That is why researchers at Fukaya University in Japan decided to investigate the potential of nattokinase in the treatment of CRS, nasal polyps and asthma. To do this, they took pieces of nasal polyps from CRS patients and incubated them with either saline or nattokinase at 37°C for 24 hours. The researchers then assessed the presence of fibrin in the collected tissue from the nasal polyp to determine if nattokinase was able to destroy it. To study the effect of nattokinase on respiratory tract mucus, nasal discharge and sputum in patients with CRS and asthma, respectively, incubation with nattokinase in solution at 37°C for 1 hour was performed.
The results showed that nattokinase was effective in shrinking nasal polyp tissue by destroying fibrin. The researchers also found that the viscosity of nasal discharge and sputum in patients with CRS and asthma, respectively, decreased significantly when incubated with nattokinase solution.
The authors concluded that nattokinase may be an effective drug for patients with CRS and asthma because it causes fibrin breakdown.
Comment
One of the most important features of the nasal passages, sinuses and healthy airways is the elasticity and fluidity of airway secretions. If the mucus is too thick and sticky, it stimulates inflammation, blocks the airways, causes polyps, and makes breathing difficult. The above suggests that nattokinase can improve these secretions and, as a result, reduce airway inflammation and polyp formation, as well as promote easier breathing. This effect is similar to that of other enzymes such as bromelain and serrapeptase. In addition, this suggests that nattokinase may also have a significant positive effect in the treatment of other diseases not associated with CRS, such as chronic obstructive pulmonary disease (COPD), bronchitis and sinusitis.
A typical dose of nattokinase is 100 mg (2000 FU) once or twice a day.