Abstract
When opening a steaming container of natto, a pungent aroma wafts out as fine, sticky strands stretch from the soybeans. Natto, a popular traditional Japanese food known for being nutritious, is made by fermenting soybeans with Bacillus subtilis. The bacteria feast on the beans, producing the γ-polyglutamic acid (γ-PGA) that gives natto its gooey, stringy texture. The acid also has health benefits, suppressing blood glucose and insulin levels after a meal, according to research presented by Masuko Kobori, a nutrition researcher at Japan’s National Agriculture and Food Research Organization, during a talk last week at the American Chemical Society Fall 2021 meeting. The researchers measured the γ-PGA levels in various preparations of natto. Stickier natto tended to have higher levels of γ-PGA. Kobori’s team recruited a group of nondiabetic men and women who showed above-average blood glucose levels after eating a bowl of rice. They fed subjects a series of
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
