{"title":"纳豆枯草芽孢杆菌及其亚种化合物的生物学功能","authors":"Taiki Miyazawa, Chizumi Abe, Maharshi Bhaswant, Ryoichi Ikeda, Ohki Higuchi, Teruo Miyazawa","doi":"10.1002/fbe2.12036","DOIUrl":null,"url":null,"abstract":"<p>Natto, fermented food produced by <i>Bacillus subtilis</i> natto (<i>B. subtilis</i> 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 <i>B. subtilis</i> 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) <i>B. subtilis</i> and its subspecies, (2) <i>B. subtilis</i> natto. Overall, natto is a natural source of bioactive compounds and is expected to be applied to functional foods.</p>","PeriodicalId":100544,"journal":{"name":"Food Bioengineering","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2022-12-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fbe2.12036","citationCount":"0","resultStr":"{\"title\":\"Biological functions of compounds from Bacillus subtilis and its subspecies, Bacillus subtilis natto\",\"authors\":\"Taiki Miyazawa, Chizumi Abe, Maharshi Bhaswant, Ryoichi Ikeda, Ohki Higuchi, Teruo Miyazawa\",\"doi\":\"10.1002/fbe2.12036\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>Natto, fermented food produced by <i>Bacillus subtilis</i> natto (<i>B. subtilis</i> 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 <i>B. subtilis</i> 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) <i>B. subtilis</i> and its subspecies, (2) <i>B. subtilis</i> natto. Overall, natto is a natural source of bioactive compounds and is expected to be applied to functional foods.</p>\",\"PeriodicalId\":100544,\"journal\":{\"name\":\"Food Bioengineering\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2022-12-07\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://onlinelibrary.wiley.com/doi/epdf/10.1002/fbe2.12036\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Food Bioengineering\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1002/fbe2.12036\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Bioengineering","FirstCategoryId":"1085","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1002/fbe2.12036","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Biological functions of compounds from Bacillus subtilis and its subspecies, Bacillus subtilis natto
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.
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