Natto : Japanese Soy Fermented Food and Rich in Benefits
Hai Nutrilicious!
Meet again with Giziklopedia.
So, on this occasion, what are we talking about?
Well, this time Giziklopedia will discuss Natto.
Have you often heard about natto, right? But do you know what are the benefits of consuming natto?
If not, let’s just look at the explanation!!!
Natto is a food fermented by soybean seeds originating from Japan. Natto’s history is believed to have been discovered accidentally in the Tohoku region of Japan in the eleventh century when soybeans were boiled and then accidentally eaten and turned out to have a good taste. However, there are also those who estimate that natto originated in Yunnan province in China.1
Natto consumption is usually eaten together with rice, miso soup, and pieces of leeks in the morning as a breakfast menu. Natto has a sticky appearance, slippery texture, sour aroma and has a distinctive smell and taste due to the fermentation process that occurs in soybeans. Therefore, most foreigners or non-natives of Japan are many who do not like natto, but not a few are also interested in feeling it.1
Making natto requires bacteria in the fermentation process. The bacteria responsible for natto fermentation are the bacteria Bacillus subtilis natto. The bacterium Bacillus subtilis natto belongs to gram-positive and catalase-positive bacteria, rod-shaped, with a length of about 4-10 micrometers (μm) and a diameter of 0.25-1.0 μm.2
In the process of making natto, the soybeans to be used are soaked first, then steamed or boiled, followed by a fermentation process for approximately 16 hours at a temperature of 40oC. The fermentation process is activated by the bacterium Bacillus subtilis natto which has a relatively high heat tolerance of about 40-50oC. Soybeans as a raw material for making natto contain amino acids and aglicon isoflavone compounds that are beneficial for human health. Isoflavones are known to reduce DNA damage from cyclophosphamide suppressing lipoprotein oxidation and reducing the risk of cardiovascular disease.1,2
Natto contains the enzymes Nattokinase, amylase, lipase, sucrose, protease, cellulase, catalase, and pyrazin. The enzyme nattokinase has anti-thrombotic activity that can be used for the treatment of cardiovascular diseases. Natto is very nutritious and has various health benefits, including strengthening bones, making the heart healthier, improving the immune system, containing anti-hypertension, inhibiting the oxidation of low-density lipoprotein (LDL), anti-thrombotic, anti-postprandial diabetes, and anti-aging. In addition, natto also has almost twice as much calcium and contains much more vitamin E. When compared to boiled soybeans, natto has more vitamin K content, especially vitamin K2 which is rarely found in other foods. Vitamin K is known to have an important role in osteogenesis and the blood clotting process.1,3,4,5
How? Already know more about natto right.. Consuming natto has various benefits that are good for the body, but remember in consuming it still should not be in excessive amounts, because something excessive is not good!
DAFTAR PUSTAKA
- Chan EWC, Wong SK, Kezuka M, Oshiro N, Chan HT. Natto and miso: An overview on their preparation, bioactive components and health-promoting effects. Food Research. 2021;1–7.
- Sahirman S. Analisis Protein Dan Asam Amino Natto, Makanan Fermentasi Kedelai Kuning Oleh Basillus Subtillis Natto. Jurnal Ilmu Pangan Halal [Internet]. 2019;1(2):55–8.
- Sumarsih S, Baktir A, Khairunnisa F, Harsini M, Purwaningsih A, Wafiroh S, et al. Sosialisasi Manfaat Dan Pembuatan Natto Dan Soy Yogurt Melalui Kegiatan Webinar Dan Praktek. Jurnal ABDI Media Pengabdian Kepada Masyarakat. 2021;7(1):103–7.
- Weng Y, Yao J, Wang SS, Yueju K. Nattokinase: An Oral Antithrombotic Agent for thePrevention of Cardiovascular Disease. International Journal of Molecular Sciences. 2017;18(523):1–13.
- Pradhananga M. Effect of processing and soybean cultivar on natto quality using response surface methodology. Food Science and Nutrition. 2019;7(1):173–82.