Description
| Le nattō est une préparation japonaise à base de soja ou d’une autre légumineuse (lentilles, pois chiches…) fermentée plusieurs jours à l’aide d’une bactérie: Bacillus subtilis var. natto.
Il en résulte des graines de soja collantes recouvertes d’un épais mucilage blanc brunâtre et odorant. De plus, ce super-aliment japonais a un aspect bizarre pour les occidentaux que tout le monde ne peut pas apprécier. |
Nattō is a Japanese preparation based on soy or another legume (lentils, chickpeas…) fermented for several days using a bacterium: Bacillus subtilis var. natto.
The result is sticky and soybeans covered with thick brownish-white mucilage and a strange odor. Moreover, this Japanese superfood has an unpleasant appeal for and a texture that not everyone can develop. |
| Mais pourquoi donc manger quelque chose de si bizarre…? Parce que c’est bon… Parce que c’est beau… |
But why eat something so weird…? Because it’s good… Because it’s beautiful… |
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JNKA is committed to PR edification for general consumers and promotion of health food, excepting Natto itself, through providing accurate information necessary for people’s health, including the scientific information on Natto derived functional food such as Nattokinase, Vitamin K2 (Menaquinose-7), Bacillus subtilis natto and its quality and safety as material. |
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Bacillus subtilis, Dr Ann Yonetani, microbiologiste et productrice de natto, fondatrice de l’entreprise NYrture Food, basée à Brooklyn (USA) nous parle de ses façons préférées de préparer le natto, examine les associations culinaires traditionnelles et nouvelles, et analyse la science qui se cache derrière le natto.
| The Power of Natto, a Japanese Superfood – Medical Frontiers NHK WORLD-JAPAN |
From Fang & al. (2023)
Adapté de Fang & al. (2023) par DJE designs
Aliments similaires au natto en Asie du Sud-Est continentale et Himalayas.
Source: Yokoyama, S. (2014) Natto no Kigen [The Origin of Natto]. Tokyo: NHK Publishing, p.56.
| Quelques pistes de recherche – A few research leads |
Afzaal, M., Saeed, F., Islam, F., Ateeq, H., Asghar, A., Shah, Y. A., Ofoedu, C. E., & Chacha, J. S. (2022). Nutritional health perspective of natto: A critical review. Biochemistry Research International, 2022, 1–9. https://doi.org/10.1155/2022/5863887
Chettri, R., & Tamang, J. P. (2014). Functional Properties o fTungrymbai and Bekang, naturally fermented soybean foods of North East India. International Journal of Fermented Foods, 3(1), 87. https://doi.org/10.5958/2321-712x.2014.01311.8
Chukeatirote, E. (2015). Thua nao: Thai fermented soybean. Journal of Ethnic Foods, 2(3), 115–118. https://doi.org/10.1016/j.jef.2015.08.004
Chukeatirote, E., Dajanta, K., & Apichartsrangkoon, A. (2012). Thua Nao. In Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition (pp. 131–138). CRC Press. http://dx.doi.org/10.1201/b12055-10
Chukeatirote, E., Phongtang, W., Kim, J., Jo, A., Jung, L.-S., & Ahn, J. (2018). Significance of bacteriophages in fermented soybeans: A review. Biomolecular Concepts, 9(1), 131–142. https://doi.org/10.1515/bmc-2018-0012
Fang, M., Yuan, B., Wang, M., Liu, J., & Wang, Z. (2023). Nattokinase: Insights into biological activity, therapeutic applications, and the influence of microbial fermentation. Fermentation, 9(11), 950. https://doi.org/10.3390/fermentation9110950
Future of alkaline-fermented foods for traditional markets. (2014). In Handbook of Indigenous Foods Involving Alkaline Fermentation (pp. 588–591). CRC Press. http://dx.doi.org/10.1201/b17195-14
Gharieb, M. M., Rizk, A., & Elfeky, N. (2024). Anticandidal activity of a wild Bacillus subtilis NAM against clinical isolates of pathogenic Candida albicans. Annals of Microbiology, 74(1). https://doi.org/10.1186/s13213-024-01764-9
Geleijnse, J. M., Vermeer, C., Grobbee, D. E., Schurgers, L. J., Knapen, M. H. J., van der Meer, I. M., Hofman, A., & Witteman, J. C. M. (2004). Dietary intake of menaquinone is associated with a reduced risk of coronary heart disease: The Rotterdam study. The Journal of Nutrition, 134(11), 3100–3105. https://doi.org/10.1093/jn/134.11.3100
Gopikrishna, T., Suresh Kumar, H. K., Perumal, K., & Elangovan, E. (2021). Impact of Bacillus in fermented soybean foods on human health. Annals of Microbiology, 71(1). https://doi.org/10.1186/s13213-021-01641-9
Goto, A., & Kunioka, M. (1992). Biosynthesis and Hydrolysis of Poly(γ-glutamic acid) fromBacillus subtilisIF03335. Bioscience, Biotechnology, and Biochemistry, 56(7), 1031–1035. https://doi.org/10.1271/bbb.56.1031
Handbook of fermented functional foods (pp. 267–290). (2008b). CRC Press. http://dx.doi.org/10.1201/9781420053289
Harmayani, E., Anal, A. K., Wichienchot, S., Bhat, R., Gardjito, M., Santoso, U., Siripongvutikorn, S., Puripaatanavong, J., & Payyappallimana, U. (2019). Healthy food traditions of Asia: Exploratory case studies from Indonesia, Thailand, Malaysia, and Nepal. Journal of Ethnic Foods, 6(1). https://doi.org/10.1186/s42779-019-0002-x
Hashimoto, T., Yahiro, T., Khan, S., Kimitsuki, K., Hiramatsu, K., & Nishizono, A. (2023). Bacillus subtilis Bacteremia from Gastrointestinal Perforation after Natto Ingestion, Japan. Emerging Infectious Diseases, 29(10). https://doi.org/10.3201/eid2910.230084
Homma, K., Wakana, N., Suzuki, Y., Nukui, M., Daimatsu, T., Tanaka, E., Tanaka, K., Koga, Y., Nakajima, Y., & Nakazawa, H. (2006). Treatment of natto, a fermented soybean preparation, to prevent excessive plasma vitamin K concentrations in patients taking warfarin. Journal of Nutritional Science and Vitaminology, 52(5), 297–301. https://doi.org/10.3177/jnsv.52.297
Iwamoto, A., Nakamura, T., Narisawa, N., Kawasaki, Y., Abe, S., Torii, Y., Senpuku, H., & Takenaga, F. (2018). The Japanese fermented food natto inhibits sucrose-dependent biofilm formation by cariogenic streptococci. Food Science and Technology Research, 24(1), 129–137. https://doi.org/10.3136/fstr.24.129
Juanola-Falgarona, M., Salas-Salvadó, J., Martínez-González, M. Á., Corella, D., Estruch, R., Ros, E., Fitó, M., Arós, F., Gómez-Gracia, E., Fiol, M., Lapetra, J., Basora, J., Lamuela-Raventós, R. M., Serra-Majem, L., Pintó, X., Muñoz, M. Á., Ruiz-Gutiérrez, V., Fernández-Ballart, J., & Bulló, M. (2014). Dietary intake of vitamin K is inversely associated with mortality risk. The Journal of Nutrition, 144(5), 743–750. https://doi.org/10.3945/jn.113.187740 Erratum for Juanola-Falgarona et al. https://doi.org/10.3945/jn.115.228361
Kada, S., Yabusaki, M., Kaga, T., Ashida, H., & Yoshida, K. (2008). Identification of two major ammonia-releasing reactions involved in secondary natto fermentation. Bioscience, Biotechnology, and Biochemistry, 72(7), 1869–1876. https://doi.org/10.1271/bbb.80129
Kozioł-Kozakowska, A., & Maresz, K. (2022). The impact of vitamin K2 (menaquionones) in children’s health and diseases: A review of the literature. Children, 9(1), 78. https://doi.org/10.3390/children9010078
Kubo, Y., Noguchi, T., & Kimura, K. (2021). Storage temperature and quality changes of natto. Food Science and Technology Research, 27(3), 497–504. https://doi.org/10.3136/fstr.27.497
Kurosawa, Y., Nirengi, S., Homma, T., Esaki, K., Ohta, M., Clark, J. F., & Hamaoka, T. (2015). A single-dose of oral nattokinase potentiates thrombolysis and anti-coagulation profiles. Scientific Reports, 5(1). https://doi.org/10.1038/srep11601
Lan, G., Li, C., He, L., Zeng, X., & Zhu, Q. (2020). Effects of different strains and fermentation method on nattokinase activity, biogenic amines, and sensory characteristics of natto. Journal of Food Science and Technology, 57(12), 4414–4423. https://doi.org/10.1007/s13197-020-04478-3
Liu, Y., Han, Y., Cao, L., Wang, X., & Dou, S. (2021). Analysis of main components and prospects of natto. Advances in Enzyme Research, 09(01), 1–9. https://doi.org/10.4236/aer.2021.91001
Masahito Hitosugi, Masashi Ikeda, Xia Zhu, Hisayoshi Kato, Kazunobu Omura, Toshiaki Nagai, Shogo Tokudome, Anticoagulant and fibrinolytic effects of functional food materials produced by Bacillus subtilis natto, Journal of Japanese Society of Biorheology, 2007, Volume 21, Issue 1, Pages 35-40, https://doi.org/10.11262/jpnbr1987.21.1_35
McIntyre, L. (editor), A. Trmčić, K. Paphitis, N. Parto and the Fermented Foods working group. (2023). Safety of fermented foods. Assessing risks in fermented food processing practices and advice on how to mitigate them. Section 3.8 Natto.
Environmental Health Services, BC Centre for Disease Control. November 2023.
Milner, M., & Makise, K. (2002). Natto and its active ingredient nattokinase: A potent and safe thrombolytic agent. Alternative and Complementary Therapies, 8(3), 157–164. https://doi.org/10.1089/107628002760091001
Nagai, T., & Yamasaki, F. (2009). Bacillus subtilis (natto) Bacteriophages Isolated in Japan. Food Science and Technology Research, 15(3), 293–298. https://doi.org/10.3136/fstr.15.293
Nagata, C., Wada, K., Tamura, T., Konishi, K., Goto, Y., Koda, S., Kawachi, T., Tsuji, M., & Nakamura, K. (2017). Dietary soy and natto intake and cardiovascular disease mortality in Japanese adults: The Takayama study. The American Journal of Clinical Nutrition, 105(2), 426–431. https://doi.org/10.3945/ajcn.116.137281
Shahzad, R., Shehzad, A., Bilal, S., & Lee, I.-J. (2020). Bacillus amyloliquefaciens RWL-1 as a New Potential Strain for Augmenting Biochemical and Nutritional Composition of Fermented Soybean. Molecules, 25(10), 2346. https://doi.org/10.3390/molecules25102346
Shrestha, A. K., Dahal, N. R., & Ndungutse, V. (2013). Bacillus fermentation of soybean: A review. Journal of Food Science and Technology Nepal, Vol.6, 1–9. https://doi.org/10.3126/jfstn.v6i0.8252
Sumi, H., Yanagisawa, Y., Yatagai, C., & Saito, J. (2004b). Natto Bacillus as an Oral Fibrinolytic Agent: Nattokinase Activity and the Ingestion Effect of Bacillus subtilis natto. Food Science and Technology Research, 10(1), 17–20. https://doi.org/10.3136/fstr.10.17
Sumi, H., Ikeda, S., & Ohsugi, T. (2009). Increasing the production of nattokinase and vitamin K2 in natto with dipicolinic acid. The Open Food Science Journal, 3(1), 10–14. https://doi.org/10.2174/1874256400903010010
Suriyanoi, K., Chumpurat, P., Beamon, R. A., Suvegoon, W., Suksai, U., & Chukeatirote, E. (2018). Microbiological quality of commercial Thua Nao, a Thai fermented soybean product. Pharmaceutical Sciences Asia, 45(4), 231–235. https://doi.org/10.29090/psa.2018.04.017.0061
Tamang, J. P., Kharnaior, P., Pariyar, P., Thapa, N., Lar, N., Win, K. S., Mar, A., & Nyo, N. (2021). Shotgun sequence-based metataxonomic and predictive functional profiles of Pe poke, a naturally fermented soybean food of Myanmar. PLOS ONE, 16(12), e0260777. https://doi.org/10.1371/journal.pone.0260777
Wang, C., Chen, J., Tian, W., Han, Y., Xu, X., Ren, T., Tian, C., & Chen, C. (2023). Natto: A medicinal and edible food with health function. Chinese Herbal Medicines, 15(3), 349–359. https://doi.org/10.1016/j.chmed.2023.02.005
Wang, Y., Xiang, F., Zhang, Z., Hou, Q., & Guo, Z. (2021). Characterization of bacterial community and flavor differences of different types of Douchi. Food Science & Nutrition, 9(7), 3460–3469. https://doi.org/10.1002/fsn3.2280
Wei, Q., Wolf‐Hall, C., & Chang, K. C. (2001). Natto characteristics as affected by steaming time, bacillus strain, and fermentation time. Journal of Food Science, 66(1), 167–173. https://doi.org/10.1111/j.1365-2621.2001.tb15601.x
Yang, Y., Lan, G., Tian, X., He, L., Li, C., Zeng, X., & Wang, X. (2021). Effect of fermentation parameters on natto and its thrombolytic property. Foods, 10(11), 2547. https://doi.org/10.3390/foods10112547
Ying-ying Ma, Qing-bin Liu, Xiao-qing Zhou & Jian-gang Yang (2015). Optimization and preservation of Natto manufacturing technique. Advances in Applied Science Research, 2015, 6(7):130-136, Pelagia Research Library. Retrieved November 29, 2023, from https://www.primescholars.com/articles/optimization-and-preservation-of-natto-manufacturing-technique.pdf
Yuan, L., Liangqi, C., Xiyu, T., & Jinyao, L. (2022). Biotechnology, bioengineering and applications of bacillus nattokinase. Biomolecules, 12(7), 980. https://doi.org/10.3390/biom12070980
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