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Inhibitory Effect of Natto, A Kind of Fermented Soybeans, on LDL Oxidation in Vitro

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Biotechnology Section, Aomori Advanced Industrial Technology Center, 4-11-6, Daini-tonyamachi, Aomori 030-0113, Japan, and Food Research and Development Laboratories, Taishi Foods Co., Ltd., 25-1 Shimomaegawara, Osaka, Towada 034-0041, Japan
Cite this: J. Agric. Food Chem. 2002, 50, 12, 3592–3596
Publication Date (Web):May 4, 2002
https://doi.org/10.1021/jf011718g
Copyright © 2002 American Chemical Society
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    Abstract

    The oxygen radical scavenging activity of natto (fermented soybeans) and its inhibitory effect on the oxidation of rat plasma low-density lipoprotein (LDL) in vitro were investigated to evaluate the usefulness of the antioxidant properties of natto, which has been shown to have antioxidant activity. Natto was separated into three water-soluble fractions:  high-molecular-weight viscous substance (HMWVS; Mw > 100 000), low-molecular-weight viscous substance (LMWVS; Mw < 100 000), and soybean water extract (SWE). LMWVS had the strongest radical scavenging activity for hydroxyl and superoxide anion radicals, as assessed by electron spin resonance. The increase of conjugated dienes in LDL oxidized by copper and an azo pigment was depressed by the addition of LMWVS and SWE. These results demonstrate that natto fractions have inhibitory effects on LDL oxidation as a result of their radical scavenging activity.

    Keywords: Natto (fermented soybeans); antioxidant; ESR; LDL; conjugated dienes; oxygen radical scavenging activity

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     To whom correspondence should be addressed (tel +81-17-739-9676; fax +81-17-739-9613; e-mail [email protected]).

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     Aomori Advanced Industrial Technology Center.

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     Taishi Foods Co., Ltd.

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