Natto Fermented Powder

Natto Fermented Powder is derived from natto, a traditional Chinese and Japanese food, made from soybeans fermented with Bacillus subtilis. Natto powder is a processed derivative of fermented soybeans that retains a significant portion of the nutritional and bioactive properties of whole Natto, including nattokinase, vitamin K₂, isoflavones, and the resilient spores of Bacillus subtilis var. natto. The powder form offers advantages such as reduced viscosity, modified flavor, enhanced stability, versatile application, and potential for targeted delivery. The heat resistance and robust nature of the Bacillus subtilis spores contribute to the product's stability and potential probiotic benefits. Careful processing is essential to optimize the retention of heat-sensitive bioactive compounds.

The discovery of it originated from a famous experiment, the "2:30 experiment". In 1980, Japanese cardiovascular expert Dr. Hiroyuki Sumi accidentally discovered that the extract from natto could dissolve blood clots while studying thrombolytic drugs. He added natto extract to artificial blood clots at 2:30 p.m. and planned to observe the results the next day, but at 5:30 p.m., he found that the blood clot had dissolved by 2 cm, while it usually takes nearly two days to dissolve a blood clot of the same length using urokinase. This discovery shocked the world. Its main functions include anti-oxidation, regulating blood lipids, and improving brain blood circulation.

Natto is a traditional Japanese food product derived from the fermentation of soybeans ( Glycine max) by Bacillus subtilis var. natto. This fermentation process yields a nutritionally dense food with various health-promoting properties. The principal nutritional components of Natto are detailed below:

Natto is a significant source of high-quality protein, providing approximately 19 grams per 100 grams. The fermentation process facilitates the proteolysis of soybean proteins into more readily absorbable peptides and free amino acids. The amino acid profile encompasses 18 distinct amino acids, including the eight essential amino acids: tryptophan, phenylalanine, threonine, leucine, isoleucine, methionine, valine, and lysine.

The lipid content of Natto is approximately 11 grams per 100 grams, with a preponderance of unsaturated fatty acids, notably linoleic acid (an omega-6 fatty acid) and alpha-linolenic acid (an omega-3 fatty acid). The consumption of these unsaturated fatty acids is associated with a reduction in low-density lipoprotein cholesterol (LDL-C) levels, thereby potentially mitigating the risk of cardiovascular diseases.

Natto contains approximately 13 grams of carbohydrates per 100 grams, including a substantial amount of dietary fiber, measured at 5.4 grams per 100 grams. Dietary fiber plays a crucial role in promoting intestinal motility, improving digestive function, and is inversely correlated with the risk of obesity, cardiovascular disease, and certain types of cancer.

Natto stands out as an exceptional source of vitamin K₂ (menaquinone-7), with significant concentrations per 100 grams. Vitamin K₂ is critical for bone health, facilitating the carboxylation of osteocalcin and matrix Gla protein, thereby contributing to bone mineralization and reduced fracture risk. Furthermore, Natto contains notable amounts of other vitamins, including vitamin B₂ (riboflavin), vitamin B₆ (pyridoxine), vitamin B₁₂ (cobalamin), and vitamin E (tocopherols). Notably, the fermentation process leads to a substantial increase in vitamin B₂ content, exceeding that of unfermented soybeans by more than sixfold.

Natto is a rich source of essential minerals. Per 100 grams, it provides approximately 217 milligrams of calcium, 729 milligrams of potassium, and 8.60 milligrams of iron. These minerals are indispensable for maintaining normal physiological functions throughout the body.

Nattokinase: This serine protease is a key enzyme produced during Natto fermentation. It exhibits potent fibrinolytic activity, capable of dissolving blood clots (thrombi) and potentially preventing atherosclerosis and cardiovascular events.

Isoflavones: These phytoestrogens, including daidzein, genistein, and glycitein, are present in Natto and possess a range of biological activities, including antioxidant, anti-inflammatory, and potential anti-carcinogenic effects. They have been implicated in the prevention of hormone-dependent cancers (e.g., breast and prostate), alleviation of menopausal symptoms, and mitigation of osteoporosis.

Gamma-Polyglutamic Acid (γ-PGA): This unique biopolymer is the primary component of the viscous, sticky texture characteristic of Natto. It exhibits moisturizing and antimicrobial properties and can also serve as a protective agent for probiotics.

Natto contains significant amounts of oligosaccharides and crude polysaccharides, which have demonstrated various biological activities, including anti-tumor, anti-hepatitis, and antioxidant effects. The probiotics and enzymes generated during the fermentation process contribute to the modulation of the gut microbiota and may enhance nutrient absorption.

Conclusion:

In summary, Natto is a nutritionally dense fermented food product characterized by a comprehensive profile of macronutrients, micronutrients, and bioactive compounds. Its consumption offers a range of potential health benefits, making it a valuable dietary component for diverse populations. The concentrated form, Soybean Natto Powder, provides a convenient way for diverse populations to easily incorporate these nutritional advantages into their diets.

Soybean Natto Powder, when produced using appropriate low-temperature drying methods (e.g., freeze-drying), effectively preserves the key bioactive compounds and nutritional profile of whole Natto. This includes:

Nattokinase: The fibrinolytic enzyme with potential antithrombotic and cardiovascular benefits remains active if processing temperatures are controlled.

Vitamin K₂ (Menaquinone-7): A significant source of this vitamin crucial for bone health and calcium metabolism is retained.

Isoflavones: These phytoestrogens with antioxidant, anti-inflammatory, and potential anti-carcinogenic properties are present.

γ-Polyglutamic Acid (γ-PGA): The unique biopolymer responsible for Natto's viscosity, potentially contributing to hydration and other biological activities.

Probiotics (Bacillus subtilis var. natto spores): The resilient spores of the fermentation bacteria survive the drying process and can potentially germinate in the gut, contributing to gut health.

Essential Amino Acids and Peptides: The readily absorbable protein components resulting from fermentation are preserved.

Dietary Fiber: The fiber content of soybeans is largely retained.

Minerals: Minerals such as calcium, potassium, and iron remain present.

The process of converting Natto into powder form significantly reduces or eliminates the characteristic stringy, viscous texture of whole Natto, primarily due to the disruption of the long-chain γ-PGA molecules. This makes it more palatable and easier to incorporate into various food and beverage applications.

While retaining the fundamental umami and fermented notes of Natto, the powder form often exhibits a less intense and more manageable flavor profile compared to the fresh product. This can be advantageous for individuals who find the strong flavor of whole Natto unappealing.

The reduced moisture content in Natto powder significantly enhances its stability and extends its shelf life compared to fresh Natto, which is prone to spoilage. This allows for easier storage, transportation, and integration into manufactured food products.

Soybean Natto powder's altered texture and more subtle flavor make it a versatile ingredient that can be easily incorporated into a wide range of food and beverage products, including smoothies, protein shakes, baked goods, soups, and dietary supplements, without the textural challenges of whole Natto.

The powder form allows for precise dosage and potential encapsulation for targeted delivery of its bioactive components, such as nattokinase or vitamin K₂, in nutraceutical applications.

As highlighted for the whole Natto, Bacillus subtilis var. natto forms highly resistant spores. These spores can generally survive moderate heat processing during powder production and subsequent incorporation into food products. However, prolonged exposure to high temperatures may still lead to a reduction in viable spores and potential degradation of heat-sensitive components like nattokinase. Optimal processing conditions are crucial to preserve the intended functionalities.

The inherent robustness of Bacillus subtilis var. natto spores contributes to the survivability of the beneficial bacteria through various environmental stresses, including the acidic environment of the stomach, potentially allowing them to reach the intestines and exert their probiotic effects.

Potential Fibrinolytic Activity

Nattokinase, an enzyme present in Natto powder, has demonstrated in vitro and some in vivo evidence of fibrinolytic activity, suggesting a potential role in the breakdown of fibrin, a component of blood clots. Further well-controlled human studies are needed to fully elucidate its efficacy, speed of action, and duration in various physiological contexts. While it may influence thrombus-decomposing enzymes, more research is required to confirm the specific mechanisms and clinical significance of these interactions.

Potential Role in Blood Pressure Management:

Some research suggests that long-term consumption of nattokinase may contribute to modest reductions in blood pressure in individuals with hypertension. However, the evidence is not conclusive, and the magnitude of the effect can vary. Individuals with high blood pressure should consult with healthcare professionals for appropriate management strategies.

Antioxidant Properties:

Natto powder contains compounds like isoflavones and vitamin E, which exhibit antioxidant activity in vitro by neutralizing free radicals. The extent to which these properties provide significant protection against oxidative stress and support cellular health in vivo requires further investigation in human studies.

Potential Influence on Blood Lipids:

Preliminary studies indicate that components in Natto powder may have a role in modulating blood lipid profiles, potentially contributing to lower LDL cholesterol and increased HDL cholesterol levels. However, more robust clinical trials are necessary to confirm these effects and their clinical relevance.

Potential Support for Digestive Health:

The presence of Bacillus subtilis var. natto spores in Natto powder may contribute to gut health by potentially acting as a probiotic, helping to maintain intestinal balance. Further research is needed to determine the extent of its impact on digestive and immune function.

Dietary Supplement Industry

For its nattokinase content, natto is a significant ingredient in the dietary supplement market (estimated at a substantial market share). It is primarily marketed to support cardiovascular health based on its potential fibrinolytic and blood viscosity-reducing properties, although the strength of human evidence for these effects requires ongoing evaluation.

Pharmaceutical Research

Nattokinase is an area of active research in the pharmaceutical field for its potential as a thrombolytic agent in the prevention and treatment of cardiovascular diseases. While promising, its widespread use as a mainstream thrombolytic drug is not yet established, and further rigorous clinical trials and regulatory approvals are necessary.

Health Care Products Industry

Natto powder is increasingly popular in the healthcare products sector, driven by consumer interest in its purported thrombolytic and anticoagulant effects. However, the scientific evidence supporting these effects at typical dosages in healthcare products needs to be carefully considered.

Functional Food Industry

Natto powder is being incorporated into a growing range of functional foods aimed at health-conscious consumers. As a functional ingredient, nattokinase and other components of Natto powder are experiencing increasing demand in this rapidly evolving market.

Food Industry and Biotechnology

Natto powder offers various applications in the food industry. While Bacillus subtilis var. natto is the primary source for Natto powder and its key enzyme nattokinase, research into alternative microbial sources for similar enzymes exists within biotechnology, potentially expanding future applications.

Our nattokinase is derived from carefully selected high-quality natto, which is naturally fermented by Bacillus natto to ensure the purity and naturalness of the raw materials. Advanced biotechnology ensures that each batch of products meets the highest quality standards. Industry-leading extraction technology is used to ensure the high purity and biological activity of the product. We always put the needs of our customers first. Our sales and customer service teams are always ready to provide you with professional advice and thoughtful service. If you have any questions, or you need free samples, please send an email to: elsa.marketing@jiuybiotech.com

Here are our packaging and shipping methods for your reference:
 

1. Selected Raw Materials
Our plant extracts are sourced from premium plants from all over China, grown in a pollution-free environment to obtain the purest, highest quality raw materials.
2. Cutting-edge technology & superior craftsmanship
Adopt advanced extraction technology and strict production processes, including fermentation, organic solvent extraction, freeze drying, microwave-assisted extraction, etc., to maximize the retention of active ingredients in plants. The production process complies with GMP standards to ensure product consistency and reliability.

3. Authoritative certification
Soybean Natto Powder's safety and effectiveness have been proven through extensive scientific research and third-party authoritative certification. The active ingredient content will be marked on the product label for your reference.

4. Quick response & stable supply
We promise to respond quickly to your order needs and ensure that your orders can be delivered in a timely and safe manner through an efficient logistics system. Strong production capacity can ensure a stable supply of products.
 

5. Customer First
We always put customer needs first. Our sales and customer service teams are always ready to provide you with professional advice and thoughtful service. We believe that good service is the cornerstone of building a long-term cooperative relationship.

Production and operation licenses, cGMP, ISO9001 quality management system certification, ISO22000 food safety management system, HACCP certification, U.S. FDA inspection certification, halal certification, Kosher certification, etc. In the field of plant extract, Jiuyuan complies with relevant standards and requirements in the production, development, and sales links.

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