Open AccessNatto and miso: an overview on their preparation, bioactive components and health-promoting effects
Author(s) -
E.W.C. Chan,
Siewsun Wong,
M. Kezuka,
Naomasa Oshiro,
Henry Chan
Publication year - 2021
Publication title -
food research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.218
H-Index - 7
ISSN - 2550-2166
DOI - 10.26656/fr.2017.5(3).587
Subject(s) - food science , fermentation , monascus , aspergillus oryzae , fermentation in food processing , chemistry , isoflavones , biology , lactic acid , biochemistry , bacteria , genetics
Natto and miso are two major traditional fermented soy foods in Japan. Natto is preparedby fermenting cooked soybeans with Bacillus subtilis natto. The beans of natto have asticky outlook, slippery texture, sour aroma and nutty flavour. Bioactive components ofnatto are nattokinase, bacillopeptidase F, vitamin K2, dipicolinic acid and γ-polyglutamicacid. Miso is a fermented soybean paste widely used to make miso soup. The paste isproduced by fermenting cooked soybeans with koji (steamed rice inoculated withAspergillus oryzae). Bioactive compounds of miso include isoflavones and phenolic acids.In this review, the preparation, bioactive components, and health-promoting properties ofnatto and miso are highlighted. Sources of information referred were from GoogleScholar, J-Stage, Science Direct, PubMed, PubMed Central and PubChem