Hong, C., Chen, Y., Li, L., Chen, S. and Wei, X. (2017) Identification of a Key Gene Involved in Branched-Chain Short Fatty Acids Formation in Natto by Transcriptional Analysis and Enzymatic Characterization in Bacillus subtilis. Journal of Agricultural and Food Chemistry, 65, 1592-1597.
https://doi.org/10.1021/acs.jafc.6b05518

has been cited by the following article:

• TITLE: Analysis of Main Components and Prospects of Natto

  AUTHORS: Yanchun Liu, Yanxia Han, Lingli Cao, Xiuling Wang, Shijuan Dou

  KEYWORDS: Natto, Nattokinase, Cardiovascular and Cerebrovascular Diseases, Functional Food

  JOURNAL NAME: Advances in Enzyme Research, Vol.9 No.1, March 24, 2021

  ABSTRACT: The word “natto” originated from Japan, which was known as stinky bean, salt bean or silk bean in Chinese folk. Natto contains multiple functional components, including nattokinase, soybean isoflavone, γ-polyglutamic acid, vitamin K2, biogenic amines, SOD, small-molecule polypeptide, which has good preventive and curative effects for many diseases, such as cardiovascular and cerebrovascular diseases, hyperlipidemia, hypertension, menopausal symptoms and hypoimmunity. Along with the aging population in the world and China, it is urgent to improve the quality of life. It is necessary to enhance the understanding of natto-related knowledge, expand propaganda power, accept natto consciously and eat natto frequently, which is good for our health and helps our country to build a healthy and harmonious society. This review will descript the development, components, functions and prospects of natto, which help us to offer theoretical basis for promoting natto industry.