Natto and miso: an overview on their preparation bioactive components and health-promoting effects

N. Oshiro, . and S. K. Wong, . and H. T. Chan, . and E. W. C. Chan, . and M. Kezuka, . Natto and miso: an overview on their preparation bioactive components and health-promoting effects. pp. 446-452. ISSN 2550-2166

Natto and miso are two major traditional fermented soy foods in Japan. Natto is prepared by fermenting cooked soybeans with Bacillus subtilis natto. The beans of natto have a sticky outlook slippery texture sour aroma and nutty flavour. Bioactive components of natto are nattokinase bacillopeptidase F vitamin K2 dipicolinic acid and -polyglutamic acid. Miso is a fermented soybean paste widely used to make miso soup. The paste is produced by fermenting cooked soybeans with koji (steamed rice inoculated with Aspergillus oryzae). Bioactive compounds of miso include isoflavones and phenolic acids. In this review the preparation bioactive components and health-promoting properties of natto and miso are highlighted. Sources of information referred were from Google Scholar J-Stage Science Direct PubMed PubMed Central and PubChem

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Abstract

Natto and miso are two major traditional fermented soy foods in Japan. Natto is prepared by fermenting cooked soybeans with Bacillus subtilis natto. The beans of natto have a sticky outlook slippery texture sour aroma and nutty flavour. Bioactive components of natto are nattokinase bacillopeptidase F vitamin K2 dipicolinic acid and -polyglutamic acid. Miso is a fermented soybean paste widely used to make miso soup. The paste is produced by fermenting cooked soybeans with koji (steamed rice inoculated with Aspergillus oryzae). Bioactive compounds of miso include isoflavones and phenolic acids. In this review the preparation bioactive components and health-promoting properties of natto and miso are highlighted. Sources of information referred were from Google Scholar J-Stage Science Direct PubMed PubMed Central and PubChem

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Item Type:	Article
AGROVOC Term:	Miso
AGROVOC Term:	Soybeans
AGROVOC Term:	Fermented foods
AGROVOC Term:	Vitamins
AGROVOC Term:	Vitamin k
AGROVOC Term:	Isoflavones
AGROVOC Term:	Phenolic acids
AGROVOC Term:	Soybean products
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/10498

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