natto 125g

In Japan, natto is traditionally mixed with spring onions, mustard and/or soy sauce and served as a side dish with rice. A delicious alternative is to combine natto with olive oil and pour it over pasta or salad.

The most striking component of natto is its sticky consistency, mucin, a substance made from γ-polyglutamic acid (γ-PGS or γ-PGA) and polysaccharides. This biopolymer is responsible for the greasy and sticky texture of natto and forms a protective mucus film on the mucous membranes and the digestive tract. This mucus film serves to protect the mucous membranes from dehydration, irritants and pathogens and has an anti-inflammatory effect, thus contributing to the general health of the body.

Furthermore, gamma polyglutamic acid improves the bioavailability and absorption of calcium. In combination with vitamin K2-MK7, which is also naturally produced in natto, it counteracts osteoporosis, improves bone density and strengthens teeth. At the same time, it counteracts arteriosclerosis. Incidentally, vitamin K2 is formed in natto in the MK7 all-trans variant, which is vitamin K2 in the molecular structure with the highest bioavailability and longest half-life in the blood.

Bacillus subtilis, the culture used to ferment natto, also produces natural nattokinase, an enzyme that belongs to the protease family and breaks down proteins. Nattokinase has fibrinolytic properties and can dissolve blood clots and acts as a blood thinner. Studies have also shown that nattokinase lowers LDL cholesterol levels. Natto therefore has many valuable properties that benefit the cardiovascular system, blood circulation, blood vessels and blood pressure.

In addition to improving calcium absorption, natto also improves digestion overall. Natto, like many ferments, is rich in enzymes and B vitamins that directly support the metabolisation of food. In addition, the poly- and oligosaccharides contained in natto have a prebiotic effect, i.e. they support the development and maintenance of the microbiota. Scientific studies have found that the fructooligosaccharides (FOS) β-(2→6)-levan-type FOSs contained in natto work better than commercially produced β-(2→1)-FOSs. These and other fibres in natto also help to improve peristalsis and bowel movements and reduce the risk of intestinal infections and other intestinal diseases.

Natto is an excellent source of plant-based protein and contains all nine essential amino acids. It is therefore a good choice for a vegetarian or vegan diet to cover protein requirements. Unlike koji or tempeh, which are based on noble mould, natto is produced with the help of the bacteria Bacillus subtilis. Japanese studies have shown that it has an antagonistic relationship with Candida albicans and inhibits its growth. 

Soybeans* (Erding), B. subtilis

*certified organic

DE-ÖKO-070 (organic control body)

You can find out more about our raw materials here.