How eating natto might help to distress

Newswise — As the saying states, good health is equivalent to abundant riches, and recent studies reveal that achieving a thriving, relaxed community is attainable by incorporating affordable, recognizable nourishment. One potential example is natto, a Japanese delicacy created from cooked or steamed soybeans that undergo fermentation with Bacillus subtilis var. natto, a specific bacterium. Bacillus subtilis var. natto naturally exists in the earth, flora, fauna, as well as the gastrointestinal tract of humans. The majority of natto enjoyed in Japan originates from the Miyagino variety.

Under the guidance of Professor Eriko Kage-Nakadai from the Graduate School of Human Life and Ecology at Osaka Metropolitan University, a team of researchers conducted a study investigating the impact of consuming Bacillus subtilis var. natto on the lifespan of the host organism using Caenorhabditis elegans, a type of worm. The findings revealed a noteworthy extension in the lifespan of Caenorhabditis elegans that were fed Bacillus subtilis var. natto in comparison to those fed a standard diet. The study further shed light on the involvement of the p38 MAPK pathway and the insulin/IGF-1-like signaling pathway, which are recognized contributors to innate immunity and longevity, in mediating the lifespan-enhancing effects induced by Bacillus subtilis var. natto. Additionally, the researchers investigated stress tolerance, a characteristic associated with longevity, and discovered an augmentation in resistance against UV light and oxidative stress among the organisms.

Professor Nakadai expressed her conclusion, stating, "This study marks the first instance where we have successfully demonstrated the potential of Bacillus subtilis var. natto to extend the lifespan of Caenorhabditis elegans. We are optimistic that future investigations involving mammals and epidemiological studies will aid in the realization of a healthy and longevity-promoting society if we can extrapolate these research findings to humans."

The research results were published online in the Journal of Applied Microbiology on April 20, 2023.