Biological functions of compounds from Bacillus subtilis and its subspecies, Bacillus subtilis natto

被引：7

作者：

Miyazawa, Taiki ^{[1
]}

Abe, Chizumi ^{[1
]}

Bhaswant, Maharshi ^{[1
]}

Ikeda, Ryoichi ^{[2
]}

Higuchi, Ohki ^{[1
,3
]}

Miyazawa, Teruo ^{[1
]}

机构：

[1] Tohoku Univ, New Ind Creat Hatchery Ctr NICHe, 6-6-10 Aramakiaza Aoba,Aoba Ku, Sendai, Miyagi 9808579, Japan

[2] Asahimatsu Foods Co Ltd, Food Res Lab, Iida, Nagano, Japan

[3] Biodynam Plant Inst Co Ltd, Sapporo, Hokkaido, Japan

来源：

FOOD BIOENGINEERING | 2022年 / 1卷 / 3-4期

关键词：

antimicrobial; Bacillus subtilis natto; fermented food; health benefits; natto; GAMMA-GLUTAMIC ACID; POTENTIAL APPLICATION; FOOD; LEVAN; NATTOKINASE; CELLS; WB600;

D O I：

10.1002/fbe2.12036

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Natto, fermented food produced by Bacillus subtilis natto (B. subtilis natto), is widely consumed around the world, and its potential health functions are attracting attention. Natto has been reported to have a variety of bioactive compounds such as levan, menaquinone-7, nattokinase, and others. Such bioactive compounds produced by B. subtilis natto are deeply involved in the function of natto, because they are consequently contained in natto. This review summarizes bioactive compounds and its functions of (1) B. subtilis and its subspecies, (2) B. subtilis natto. Overall, natto is a natural source of bioactive compounds and is expected to be applied to functional foods.

引用

页码：241 / 251

页数：11

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