Natto progress of current research and application

Natto progress of current research and application

Abstract: This paper describes the types and characteristics of Bacillus natto, Bacillus natto and reviewed a variety of health functions of fermentation products, such as thrombolytic, anti-cancer, lowering blood pressure, anti-bacterial, regulate intestinal micro and so on, and Na beans bacteria Food Processing , Probiotics and nattokinase, antibiotics, etc. The status of research and development, summarized and future prospects. Natto (Natto) is a Japanese traditional fermented soybean food. Since 1987, strong thrombolytic kinase found in natto - Nattokinase has caused natto wide attention around the world. Natto is not only unique flavor and rich nutrition, but also due to a variety of health functions [1], known as "super Health Food . "In recent years, Chinese scholars have done a lot of research on the Japanese natto, natto, fermented from the isolation and identification of pure strains to physical health benefits of natto, functional metabolic constituents of high-yield characteristics of enzymes or a metabolic product, natto and other genetically engineered bacterial strains has made good progress in many aspects.

In this paper, pure natto bacteria types, physiological function and application of Research, summarized and future research are put forward. 1 natto origin, type and characteristics Traditional production of natto is fermented using rice straw as a source of agents will be cooked soybeans wrapped with straw after cooling a high temperature and humidity where the natural fermentation of 1 ~ 2d, such as soy surface of a white mucus like material can. Currently in Japan, natto basically industrialized food production, continuous and commercialization. Sawamura is the first screening of Bacillus natto Bacillus natto named research scholars, Muto was found that bacteria belonging to Bacillus subtilis natto is, for the aerobic-type Gram-positive bacteria. Since 1934, Faculty of Agriculture, Hokkaido University professor and a half exercise will be the first successful separation of pure sodium sugar pea (BacillusnattoNo.1) used for industrial production of natto, it has been known primarily associated with the production of pure natto bacteria [ 2] include: BacillussubtilsIFO3007, BacillusnattoSawamura06, BacillusnattoSawamuraIFO3339 so. Important feature of the genus Bacillus subtilis is able to secrete various extracellular enzymes, including protease, Starch Enzyme, glutamic acid GTP (GTP), lipase, invertase and fructan phytase enzyme secreted by Bacillus natto Bacillus subtilis secretion than the same enzyme activity several times higher. With Bacillus natto, which can be tolerant, high temperature (100 ) and resistance to compression, in the acidic gastric environment can maintain a high degree of stability, the proliferation in the gastrointestinal tract not only in the rapidly developing changes in the upper intestinal tract as having the metabolic role of nutrition type cells.

Natto nutrition do not ask, can colonize the intestinal tract in humans, on human intestinal microflora balance is a very important role. 2 natto the main physiological role of health Has been shown that in addition to traditional fermented natto products Bean products Advantages compared with the soy, but also reflects the good health role and physiological function [3]. First anti-cancer. Natto contains a large amount of genistein (Genistein) and genistin (Genistin), while genistein is the cancer of the main active ingredient. Therefore, intake of natto can reduce the incidence of cancer. Second, anti-oxidation. Hattori of natto in the rough Antioxidants Unsaturated fatty acid extracts showed antioxidant and cellular effects of vitamin E with quite the same quality or better. In addition to unfermented soybean and natto contrast test showed that natto can inhibit fat oxidation 91%, without inhibiting the fermentation of only 13%. Third, lower blood pressure.

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