Miso

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Chinese Medicine Research Hub

Review Article

Natto and Miso, Japanese fermented soy foods, contain health-promoting bioactive components, including nattokinase, bacillopeptidase F, vitamin K2, dipicolinic acid, γ-polyglutamic acid, isoflavones, and phenolic acids.

2021 Food Research Natto and miso: an overview on their preparation, bioactive components and health-promoting effects
Chan EWC, Wong SK, Kezuka M, Oshiro N, Chan HT

Chinese Medicine Research Hub

Animal Study

Traditional fermented products made from soybeans and rice, commonly consumed in the Japanese diet, show significant potential in preventing the progression of fatty liver disease.

2021 Foods Protection of Fatty Liver by the Intake of Fermented Soybean Paste, Miso, and Its Pre-Fermented Mixture
Kanno R, Koshizuka T, Miyazaki N, Kobayashi T, Ishioka K, Ozaki C, Chiba H, Suzutani T

Executive Summary

Write an executive summary in the form of a blog article on the topic of "Research into Chinese medicine treatment for Miso" summarising the research below and using language that can be easily understood by patients and avoiding medical jargon using a professional and caring tone of voice.

Write an executive summary in the form of a blog article on the topic of "Researched Chinese medicine treatments for Miso" summarising the research below in an objective and easy to understand way, and using language that can be easily understood by patients. Group the article into Chinese medicine treatments first, followed by nutrition and other treatments. Avoid using medical jargon and use a professional and caring tone of voice.

Write me a concise but easy to understand executive summary on the topic of "Chinese medicine treatments for Miso" based on the following research that I will give you. Your summary should be 2 paragraphs long in Australian English spelling and include references to the studies.

A Review Article published in 2021 in the journal Food Research found that Natto and Miso, Japanese fermented soy foods, contain health-promoting bioactive components, including nattokinase, bacillopeptidase F, vitamin K2, dipicolinic acid, γ-polyglutamic acid, isoflavones, and phenolic acids. The process of preparing natto involves fermenting cooked soybeans with Bacillus subtilis natto. This gives the soybeans a sticky appearance, a slippery texture, a sour aroma and a nutty flavour, and results in the production of bioactive components such as nattokinase, bacillopeptidase F, vitamin K2, dipicolinic acid, and γ-polyglutamic acid. Miso, on the other hand, refers to a paste produced by fermenting cooked soybeans with koji, which is steamed rice inoculated with Aspergillus oryzae. The health benefits of these bioactive components, produced during the fermentation process of both natto and miso, have been identified and accentuated. These components add value to traditional soy foods, boosting their potential in promoting health. The wealth of bioactive nutrients in these foods indicate the reiterate the importance of traditional fermented foods in dietary practices.

A Animal Study published in 2021 in the journal Foods found that Traditional fermented products made from soybeans and rice, commonly consumed in the Japanese diet, show significant potential in preventing the progression of fatty liver disease. In the study, C57BL/6J mice were first acclimated for two weeks. Following this period, they were segregated into groups and fed on different diets for a duration of 20 weeks. These diets included a Normal Diet (ND), a High-Fat Diet (HFD), an HFD containing 5% of the fermented soybean and rice product (denoted as HFD+M), and an HFD with 5% of a pre-fermented form of the product (HFD+PFM). The focus was on assessing the impact of these diets on the development of fatty liver disease in the subjects. The mice consuming solely the high-fat diet developed the symptoms of a typical fatty liver, as anticipated. However, the mice fed with diets that included either the fermented soybean and rice product or its pre-fermented variety showed a substantial reduction in the progression of the fatty liver disease, notably in the female subjects. This was observed in terms of diminished liver weight. Moreover, a decrease was noted in the levels of leptin and resistin, hormones linked with obesity and insulin resistance, in the serum of these groups. The male subjects also showed resistance against fatty liver disease progression upon the consumption of these diets. This study therefore demonstrates the value of including such traditional fermented food products in the diet as possible deterrents against lifestyle-induced ailments like metabolic syndrome.

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