Soybean »
Natto
How to submit an article:
- 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.
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.

Improvement of Estrogen Deficiency Symptoms by the Intake of Long-Term Fermented Soybeans (Doenjang) Rich in Bacillus Species through Modulating Gut Microbiota in Estrogen-Deficient Rats
2023 Mar 08 Foods Zhang T, Yue Y, Jeong SJ, Ryu MS, Wu X, Yang HJ, et al.
Animal Study Experimental Study Oestrogen Menopause Natto Miso Bacillus Gut MicrobiotaLong-term intake of traditionally made Doenjang, particularly high in certain species, may improve symptoms of estrogen deficiency more effectively than unfermented soybeans.

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 MisoNatto 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.

Fermented soy products intake and risk of cardiovascular disease and total cancer incidence: The Japan Public Health Center-based Prospective study
2020 Sep 04 European Journal of Clinical Nutrition Nozue M, Shimazu T, Charvat H, Mori N, Mutoh M, Sawada N, et al.
The study concludes that in women, there is a significant inverse association between the intake of fermented soy products, specifically natto, and the risk of CVD. However, no significant associations were observed between any soy product and the risk of CVD in men or total cancer in both sexes.
Cohort Study Cardiovascular Disease SoybeanResearch insights are moderated by the Research Hub team and offer an at-a-glance overview of interesting research findings.

2023 Foods
Long-term intake of traditionally made Doenjang, particularly high in certain species, may improve symptoms of estrogen deficiency more effectively than unfermented soybeans.
Animal Study Bacillus Gut Microbiota Menopause Miso Oestrogen
Improvement of Estrogen Deficiency Symptoms by the Intake of Long-Term Fermented Soybeans (Doenjang) Rich in Bacillus Species through Modulating Gut Microbiota in Estrogen-Deficient Rats
Zhang T, Yue Y, Jeong SJ, Ryu MS, Wu X, Yang HJ, et al.

2021 Food Research
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 and miso: an overview on their preparation, bioactive components and
health-promoting effects
Chan EWC, Wong SK, Kezuka M, Oshiro N, Chan HT
Review Articles
Review articles summarise and critically evaluate the current state of research on a specific topic or field by synthesising multiple primary research studies.
Clinical Trials
Clinical trials are research studies that involve people and are conducted to evaluate the safety and efficacy of new treatments or interventions, such as drugs, medical devices, or behavioural therapies.
Study Protocols
Published study protocols are detailed plans that outline the objectives, methodology, statistical analyses, and organisation of a research study that have been made publicly available for others to review and use as a reference.
Presentation Slides

Animal Study
Long-term intake of traditionally made Doenjang, particularly high in certain species, may improve symptoms of estrogen deficiency more effectively than unfermented soybeans.
Zhang T, Yue Y, Jeong SJ, Ryu MS, Wu X, Yang HJ, Li C, Jeong DY, Park S

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.
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 Natto" 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 Natto" 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 Natto" 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 Animal Study published in 2023 in the journal Foods found that Long-term intake of traditionally made Doenjang, particularly high in certain species, may improve symptoms of estrogen deficiency more effectively than unfermented soybeans. The study involved using four different types of traditionally made Doenjang (TMD), distinguished based on the quantities of certain species and biogenic amines they contained. These were used to observe possible alterations in energy, glucose, and lipid metabolism in estrogen-deficient female rats via potential modification of the gut microbiota. This involved comparing a control group of rats that underwent ovary removal with five other groups that were supplemented with different types of TMD and cooked soybeans. The outcomes revealed that weight gain and visceral fat mass were lower and lean body mass was higher in the TMD and cooked soybean intake groups compared to the control group, however, these figures were not as good as those in the normal control group. Additionally, the hepatic triglyceride content was lower with TMD intake. It was further observed that the intestinal health significantly improved in the TMD groups, and some groups revealed more improvements than others. Concerning gut microbiota, certain groups showed an increase in certain types of organisms, suggesting a benefit from high amounts of the specific species in TMD. The study inferred that TMD rich in certain species correlates positively with the regulation of estrogen-related markers.
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.
Moderation Tools
Topic
Sign In
Users not signed in are limited to viewing the 5 most recent items of content.