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
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