Research Articles
Published research studies are articles that present the findings of original research that has undergone a peer-review process and has been made publicly available in scholarly journals, books or other media.
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- Registered users can submit any published journal article that has a unique DOI (Digital Object Identifier) name or link to Research Hub.
- For example, you can paste the full DOI link:
https://doi.org/10.1109/5.771073 or just the DOI name: 10.1109/5.771073 into the field above and click submit.
- The person who is first to submit a valid article to Research Hub will forever be credited for it, and every article submission earns you +6 Research Points.
Natto and miso: an overview on their preparation, bioactive components and
health-promoting effects
2021 Jun 30 Food Research Chan EWC, Wong SK, Kezuka M, Oshiro N, Chan HT
Review Article Natto Isoflavone Miso Vitamin K2 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.
Research Insights
Insights are moderated by the Research Hub team and offer an at-a-glance overview of interesting research findings.
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.
Review Article Isoflavone Miso Natto
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.
View Article
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Presentation Slides
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
Executive Summary
Write an executive summary in the form of a blog article on the topic of "Research into Chinese medicine treatment for Vitamin K2" 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 Vitamin K2" 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 Vitamin K2" 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.
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.