Results 31 to 40 of about 10,385 (202)

Effects of natto extract on endothelial injury in a rat model [PDF]

, 2010
Vascular endothelial damage has been found to be associated with thrombus formation, which is considered to be a risk factor for cardiovascular disease. A diet of natto leads to a low prevalence of cardiovascular disease. The aim of the present study was
Chang, Chin-Hsien, Chang, Yen-Lin, Chen, Kuo-Ti, Chiu, Ya-Huang, Hsieh, Ching-Liang, Kuo, Yi-Wen, Lee, Tsong-Hai, Wang, Chao-Hung, Wu, Chang-Jer   +8 more
core   +1 more source

Preparation of peanut natto fermented by Bacillus subtilis and analysis of volatile flavor substances [PDF]

Zhongguo niangzao
Peanut natto was prepared by fermentation with Bacillus subtilis using peanut as raw material. The fermentation process of peanut natto was optimized by single factor tests and response surface tests using the comprehensive score of sensory score and ...
WANG Qin, WANG Ningwei, LI Wenjun, HU Ao, GUO Bingbing, LIU Jingying, GUAN Yexia, LI Wei
doaj   +1 more source

Comparison of Structural Characteristics and Major Biological Activities of Polysaccharides from Soybean and Natto [PDF]

Shipin Kexue
In this study, crude polysaccharides from soybean and natto were prepared by water extraction followed by ethanol precipitation. The chemical compositions, structural characteristics, water solubility, water-holding capacity (WHC) and fat-binding ...
XU Mengyue, DING Zeyu, LI Jinpeng, WANG Can, WANG Mingyang, LIU Qin, ZENG Changli, WANG Hongbo
doaj   +1 more source

Effect of Fermentation Parameters on Natto and Its Thrombolytic Property

Foods, 2021
Natto is a popular food because it contains a variety of active compounds, including nattokinase. Previously, we discovered that fermenting natto with the combination of Bacillus subtilis GUTU09 and Bifidobacterium animalis subsp. lactis BZ25 resulted in
Yun Yang, Guangqun Lan, Xueyi Tian, Laping He, Cuiqin Li, Xuefeng Zeng, Xiao Wang   +6 more
doaj   +1 more source

Effect of Super Sweet Corn on the Processing and Flavour of High Protein Natto

Shipin gongye ke-ji, 2023
Natto is rich in nutrients and has many beneficial effects on the human body, but it has a harsh ammonia taste that makes it difficult to be accepted by people.
Lele CHEN, Junkai WU, Yiyi WANG, Linhong YIN   +3 more
doaj   +1 more source

Effect of black soybean natto extract (Glycine soja) on reproduction system of hypercholesterolemia male mice

Asian Pacific Journal of Reproduction, 2016
Objective: To analyze the effect of black soybean natto treatment on the recovery of the reproduction system in hypercholesterolemic male mice model.
Abdul Gofur, Sri Rahayu Lestari
doaj   +1 more source

Natto consumption suppresses atherosclerotic plaque progression in LDL receptor-deficient mice transplanted with iRFP-expressing hematopoietic cells

Scientific Reports, 2023
Natto, known for its high vitamin K content, has been demonstrated to suppress atherosclerosis in large-scale clinical trials through a yet-unknown mechanism. In this study, we used a previously reported mouse model, transplanting the bone marrow of mice
Takeshi Kawamata, Arata Wakimoto, Takanobu Nishikawa, Masaya Ikezawa, Michito Hamada, Yuri Inoue, Kaushalya Kulathunga, Filiani Natalia Salim, Maho Kanai, Teppei Nishino, Kyle Gentleman, Chang Liu, Bryan J. Mathis, Nozomu Obana, Shinji Fukuda, Satoru Takahashi, Yuki Taya, Satoshi Sakai, Yuji Hiramatsu   +18 more
doaj   +1 more source

Safety evaluation of the food enzyme subtilisin from the genetically modified <i>Bacillus paralicheniformis</i> strain AP-GKY. [PDF]

EFSA J
Abstract The food enzyme subtilisin (serine endopeptidase; EC 3.4.21.62) is produced with the genetically modified Bacillus paralicheniformis strain AP‐GKY by Kerry Ingredients & Flavours Ltd. The production strain met the requirements for the qualified presumption of safety (QPS). The food enzyme was considered free from viable cells of the production
EFSA Panel on Food Enzymes (FEZ), Zorn H, Barat Baviera JM, Bolognesi C, Catania F, Gadermaier G, Greiner R, Mayo B, Mortensen A, Roos YH, Solano MLM, Van Loveren H, Vernis L, Peluso S, Fraguas CF, Precup G, Liu Y.   +16 more
europepmc   +2 more sources

Determination of 14 Isoflavone Isomers in Natto by UPLC-ESI-MS/MS and Antioxidation and Antiglycation Profiles

Foods, 2022
Natto is a famous traditional fermented food, but the influence of the fermentation process on the content and composition of soybean isoflavones and nutritional value is still unclear.
Aoli Xiang, Jingyi Wang, Bijun Xie, Kai Hu, Mengting Chen, Zhida Sun   +5 more
doaj   +1 more source

Problem-Solving Exercise for Undergraduate Students Involving the Japanese Fermented Food Natto

Journal of Microbiology & Biology Education, 2019
Natto is a traditional Japanese food made from soybeans fermented by Bacillus subtilis natto. Because natto is high in protein and contains healthful bacteria, dieticians and producers have campaigned for higher consumption of natto in areas such as ...
Yoko Yoshiyama, Jun Shima, Toru Fushiki
doaj   +1 more source