Natto knowledge popularization

Natto originated in China's Qin and Han Dynasties. It is a traditional fermented food. It was introduced into Japan when the eminent monk Jianzhen crossed the East during the Tang Dynasty. According to the customs of Japan, natto gradually evolved into natto. It is considered to be the "secret recipe" for Japanese longevity and has been eaten for more than 1000 years.

Natto is not only nutritious, but also has the function of disease prevention and health care.

The physiologically active substances in natto endow it with a variety of health functions, such as dissolving thrombus, anti-cancer, lowering blood pressure, lowering cholesterol, antibacterial and anti-inflammatory, anti-oxidation, delaying aging, regulating intestine, preventing osteoporosis and so on. In particular, the proof of the thrombolytic effect of natto makes the key protection function of natto highly valued by the food and nutrition circles and medical circles all over the world. Natto has become the first choice for the prevention and improvement of cardiovascular and cerebrovascular diseases.

Nattokinase and two and a half experiments

In 1980, Dr. Xu Jianyang, a Japanese cardio cerebrovascular expert who worked on thrombolytic drugs in Chicago, saw natto brought from his hometown on the dinner table. He suddenly remembered that natto was not fermented by fibrin? The most stubborn part of the thrombus is fibrin. Maybe natto contains substances that melt fibrin. At 2:30 p.m., he added the substance extracted from natto mycelium to the artificial thrombus. At 5:30 p.m., a miracle happened. The thrombus was dissolved by 2cm. However, it took nearly two days to dissolve 2cm in the experiment of hemolytic thrombus with urokinase, that is, the rate of dissolving thrombus with this extracted substance was 19 times that of urokinase. This is the famous "2:30 PM" experiment in the history of thrombolytic drug research.

It is necessary to see that Dr. Yangxing named the effective substance of hemolytic thrombus in natto kinase. It is because nattokinase helps the human blood vessel grow at an age of adverse effects, which greatly reduces the incidence rate and mortality of thrombosis, the world's number one health killer.

Health care function of natto

I.Thrombolysis

Nattokinase produces tissue plasminogen activator (t-PA) by stimulating endothelial cells of blood vessels. T-PA activates plasminogen into plasmin and dissolves fibrin, that is, dissolves thrombus. At the same time, it activates urokinase into urokinase in human body. Urokinase and t-PA jointly activate plasminogen, resulting in thrombolytic effect. Compared with other thrombolytic drugs, nattokinase has the highest safety, wide sources, high efficiency, natural, non-toxic, high safety, no side effects and is easy to be absorbed by the human body.

II. Anticancer

Natto contains more and more anticancer substances than raw soybeans, which can effectively prevent breast cancer, colorectal cancer and other cancers. Natto contains many active substances. It often removes carcinogenic substances in the body and prevents cancer. Besides, natto is also rich in Bacillus natto. Natto itself can also effectively destroy or kill cancer cells, and stimulate the immune system to induce interferon production. It can inhibit cancer.

III. antibacterial disinfection

Natto plays an antibacterial and disinfection role in natto is a large number of natto bacteria and their metabolites contained in the viscous substances around natto. Natto bacteria is a "recognized safe" microorganism. It is a probiotic bacteria that meets the needs of human intestine and can produce a variety of antibacterial substances in human gastrointestinal tract.

IV. prevention of osteoporosis

People constantly metabolize bone during growth to meet the needs of human body for internal and external growth environment. Natto is rich in vitamin k2100g. Natto contains about 1000 μ G vitamin K2 can promote the formation of bone protein, which can form bone together with calcium and increase bone mineral density, so as to effectively prevent and treat osteoporosis.

V. anti aging and anti-oxidation

Natto extract contains a lot of antioxidant substances. Regular consumption can prevent the damage caused by oxidative substances to human body. Regular consumption of natto can adjust the balance of water and fat on the surface of skin cells, promote blood circulation, improve skin elasticity, make skin smooth and soft, and achieve the effect of delaying aging.

VI. lowering blood pressure

The viscous substances around natto contain ACE inhibitory peptide, which can reduce blood pressure. It is a membrane-bound dipeptide carboxylase. It plays an important role in the regulation of blood pressure in the renin-angiotensin system and kallikrein kinin system, which are antagonistic to each other.

VII. Regulate the intestines and stomach

When soybeans are fermented, the content of triglyceride and hemicellulose in soybeans can be reduced by about 2%. Therefore, when soybeans are fermented, the content of triglyceride and hemicellulose can be prevented from increasing by about 2%. In addition, after eating natto, natto germinates and proliferates in the human intestine. It can live in the intestine for several weeks, secrete various enzymes and vitamins, promote the proliferation of bifidobacteria, regulate the microecological balance of intestinal flora and ensure the normal intestinal function. Studies by Wu Dehua and others have shown that natto bacteria can be fixed in the intestine after passing through the human digestive tract, which plays an important role in maintaining and regulating the intestinal microecological balance.

Reference:

[1] Yang Wei, natto and its health care function, Jilin agriculture, 2011, (02)

[2] Nan zhirun, Hou Lei, Ren Ying, fan Lisheng, Li Liyuan, Tian huaize, research and application of natto and its products, Shanxi Agricultural Science 2017, (10)

[3] Nie bingxiu, Gu Yue, Zhang Chengtai, Ji Ruixue, Ren Jieping, Cao Rongan, "health care efficacy and application prospects of natto", grain processing, 2021, (01)