Fermented soy products intake and risk of cardiovascular disease and total cancer incidence: The Japan Public Health Center-based Prospective study

Nozue, Miho; Shimazu, Taichi; Charvat, Hadrien; Mori, Nagisa; Mutoh, Michihiro; Sawada, Norie; Iwasaki, Motoki; Yamaji, Taiki; Kokubo, Yoshihiro; Yamagishi, Kazumasa; Iso, Hiroyasu; Tsugane, Shoichiro

doi:10.1038/s41430-020-00732-1

Cited by 23 publications

(26 citation statements)

References 43 publications

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“…Table 1 represents the characteristics, nutritional value, and health benefits of some commonly used fermented soy foods. A large body of research evidence has indicated the protective role of fermented soybeans against inflammatory disorders such as cancer, type-2 diabetes, cardiovascular diseases, and neurodegenerative diseases [160,180]. Isoflavones are mainly responsible for the anti-inflammatory activity of fermented soy products [160].…”

Section: Fermented Soy Productsmentioning

confidence: 99%

Anti-Inflammatory and Immunomodulatory Properties of Fermented Plant Foods

et al. 2021

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Fermented plant foods are gaining wide interest worldwide as healthy foods due to their unique sensory features and their health-promoting potentials, such as antiobesity, antidiabetic, antihypertensive, and anticarcinogenic activities. Many fermented foods are a rich source of nutrients, phytochemicals, bioactive compounds, and probiotic microbes. The excellent biological activities of these functional foods, such as anti-inflammatory and immunomodulatory functions, are widely attributable to their high antioxidant content and lactic acid-producing bacteria (LAB). LAB contribute to the maintenance of a healthy gut microbiota composition and improvement of local and systemic immunity. Besides, antioxidant compounds are involved in several functional properties of fermented plant products by neutralizing free radicals, regulating antioxidant enzyme activities, reducing oxidative stress, ameliorating inflammatory responses, and enhancing immune system performance. Therefore, these products may protect against chronic inflammatory diseases, which are known as the leading cause of mortality worldwide. Given that a large body of evidence supports the role of fermented plant foods in health promotion and disease prevention, we aim to discuss the potential anti-inflammatory and immunomodulatory properties of selected fermented plant foods, including berries, cabbage, and soybean products, and their effects on gut microbiota.

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Section: Fermented Soy Productsmentioning

confidence: 99%

Anti-Inflammatory and Immunomodulatory Properties of Fermented Plant Foods

et al. 2021

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“…Natto is known to be one of the most traditional and unique foods in Japan and is produced by fermenting steamed soybeans with Bacillus subtilis . Traditionally, Japanese people have assumed that natto is beneficial for their health, and in recent years, research studies have revealed scientific evidence for this belief [ [3] , [4] , [5] ]. However, antiviral properties of natto were not well studied except for surfactin, a cyclic lipopeptide antibiotic [ [6] , [7] , [8] ].…”

Section: Introductionmentioning

confidence: 99%

Natto extract, a Japanese fermented soybean food, directly inhibits viral infections including SARS-CoV-2 in vitro

Oba¹,

Wen

Saito

et al. 2021

Biochemical and Biophysical Research Communications

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Natto, a traditional Japanese fermented soybean food, is well known to be nutritious and beneficial for health. In this study, we examined whether natto impairs infection by viruses, such as severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) as well as bovine herpesvirus 1 (BHV-1). Interestingly, our results show that both SARS-CoV-2 and BHV-1 treated with a natto extract were fully inhibited infection to the cells. We also found that the glycoprotein D of BHV-1 was shown to be degraded by Western blot analysis and that a recombinant SARS-CoV-2 receptor-binding domain (RBD) was proteolytically degraded when incubated with the natto extract. In addition, RBD protein carrying a point mutation (UK variant N501Y) was also degraded by the natto extract. When the natto extract was heated at 100 °C for 10 min, the ability of both SARS-CoV-2 and BHV-1 to infect to the cells was restored. Consistent with the results of the heat inactivation, a serine protease inhibitor inhibited anti-BHV-1 activity caused by the natto extract. Thus, our findings provide the first evidence that the natto extract contains a protease(s) that inhibits viral infection through the proteolysis of the viral proteins.

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“…These unique foods may have helped reduce the risks of mortality, disability, and dementia, as it has been reported that these foods are related to decreased risks of all-cause and CVD mortality, CVD morbidity, incident disability, cognitive decline, and dementia [ 41 , 42 , 43 , 44 , 45 , 46 , 47 ]. In addition, the healthy foods that compose the Japanese dietary pattern include various beneficial nutrients, for instance, vegetables contain potassium, carotenoids, vitamin C, fiber, antioxidants, and flavonoids [ 48 , 49 ], fish contain DHA, EPA, and very-long-chain fatty acids [ 50 , 51 , 52 ], soybean products contain isoflavane [ 53 , 54 ], seaweeds contain dietary fiber [ 44 ], and green tea contains polyphenol catechins with antioxidative activity [ 30 , 55 ]. These nutrients have been reported to have preventive effects on non-communicable diseases that may cause disability and dementia.…”

Section: Discussionmentioning

confidence: 99%

Japanese Diet and Mortality, Disability, and Dementia: Evidence from the Ohsaki Cohort Study

Matsuyama

Shimazu²,

Tomata

et al. 2022

Nutrients

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The Japanese dietary pattern has long been discussed as one of the factors behind the longevity of Japanese people. However, the health benefits of the Japanese dietary pattern have not been fully elucidated. We published the first report in the world regarding the relation between the Japanese dietary pattern and cardiovascular disease mortality in 2007 using cohort studies including Japanese residents of Ohsaki City, Miyagi Prefecture, Japan. Since then, we have developed the Japanese Diet Index (JDI) that was based on previous findings to assess the degree of the Japanese dietary pattern and to advance the evidence on the health effects of the Japanese dietary pattern. So far, we have explored the associations between the JDI score (in quartiles) and various outcomes. For all-cause mortality, in comparison to Q1 (the lowest), the multivariable hazard ratios (HRs) and 95% confidence intervals (95%CIs) were 0.92 (0.85–1.00) for Q2, 0.91 (0.83–0.99) for Q3, and 0.91 (0.83–0.99) for Q4 (the highest). For functional disability, the multivariable HRs (95%CIs) were 0.94 (0.81–1.09) for Q2, 0.90 (0.77–1.05) for Q3, and 0.79 (0.68–0.92) for Q4. For dementia, the multivariable HRs (95%CIs) were 0.88 (0.74–1.05) for Q2, 0.87 (0.73–1.04) for Q3, 0.79 (0.66–0.95) for Q4. In addition, people with higher adherence to the Japanese dietary pattern also showed decreases in disability and dementia risks. The purpose of this article was to review all six papers, summarize the health effects of the Japanese dietary pattern, and discuss implications for future research.

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Fermented soy products intake and risk of cardiovascular disease and total cancer incidence: The Japan Public Health Center-based Prospective study

Cited by 23 publications

References 43 publications

Anti-Inflammatory and Immunomodulatory Properties of Fermented Plant Foods

Anti-Inflammatory and Immunomodulatory Properties of Fermented Plant Foods

Natto extract, a Japanese fermented soybean food, directly inhibits viral infections including SARS-CoV-2 in vitro

Japanese Diet and Mortality, Disability, and Dementia: Evidence from the Ohsaki Cohort Study

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