VPB0639 - Strong Fibrinolysis with New Fermented Foods (Mung Bean Natto and Natto Miso)

Background: Nattokinase, a thrombolytic enzyme contained in natto, is a single-stranded polypeptide consisting of 275 residues, and increases fibrin degradation product (FDP) or tissue plasminogen activator (t-PA) by oral administration even in vivo.

Aims: When Bacillus subtilis natto was bred on 11 different substrates, it was confirmed that mung bean showed particularly strong nattokinase activity and that it was also possible to make natto miso.

Methods: Mung bean natto was fermented at 41ºC using mung bean and Bacillus subtilis natto in the usual manner. Natto miso was fermented at room temperature by mixing dried natto with the same amount of dried rice jiuqu and 0-25% saline solution.

Results: Mung beans had the highest fibrinolytic activity among the 11 types of substrates, and corn and brown rice had the lowest. The vitamin K content of mung bean natto was 44.1µg, which is the amount of K1 per 100g of dry weight, and 3.97mg of K2 was newly produced by fermentation. After drying at 50ºC, vitamin A (27µg/100g), β-carotene (160µg/100g), γ-tocopherol (8.3mg/100g), etc. were detected together with nattokinase.
Excellent natto miso was obtained by fermenting natto at room temperature for 6 months in the presence of rice jiuqu and saline solution. In addition, there was almost no activity without salt, and it was found that salt works to stabilize nattokinase. The final product had a nattokinase activity of 120,000 IU (urokinase equivalent)/100g. The vitamin K2 content of natto miso was 526µg or more per 100g, which was strong enough to meet the daily requirement for adult males at 10g.

Conclusion(s): Strong fibrinolytic enzymes were found in mung bean natto and natto miso. These fermented foods are excellent functional materials that Japanese people can easily eat anywhere, but what is noteworthy is that they are all inexpensive.