Changes in Bioactive Components During Natto Fermentation and Their Health Benefits

Abstract

Natto is a traditional Japanese fermented food made from soybeans, and various health benefits have been attributed to its fermentation-derived metabolites, such as nattokinase and vitamin K₂. Cohort studies conducted in Japan have reported associations between natto consumption and reduced risks of various diseases, such as cardiovascular disease, osteoporosis, and dementia. We have investigated the effects of natto and natto-derived peptides on cognitive function using mouse models exhibiting cognitive decline. This review outlines the compositional changes occurring in natto during fermentation, the physiological functions of the bioactive components, and the findings of research on cognitive function, thereby exploring the potential contribution of natto consumption to health maintenance and disease prevention.