Natto extract was found to inhibit infection with the new coronavirus in experiments at the cultured cell level.Tokyo University of Agriculture and Technology, Miyazaki University, Takano Foods Co., Ltd. have revealed in joint research.
In this study, substances contained in the extract prepared from natto ("Wow Natto S-903" by Takano Foods Co., Ltd.) in an experiment using cultured cells in the laboratory are present on the surface of the new coronavirus particles. They found that they degraded the receptor-binding region of the spike protein, and as a result, found that the natto extract inhibits the infection of cultured cells with the new coronavirus.In vitro experiments confirmed that the receptor-binding region of the spike protein of the British strain (alpha strain), which is a mutant strain of the new coronavirus, is also degraded by the natto extract.
It was also clarified that the natto extract also decomposes the surface glycoprotein of bovine herpesvirus type I virus and inhibits infection to cultured cells.
The substances thought to be present in the natto extract that bring about these effects are at least one of the proteolytic enzymes, considering the fact that the protein of the virus cannot be decomposed by heat treatment and the results of experiments using an inhibitor of the proteolytic enzyme. The research group believes that it contains one serine protease.
This study is an experiment using cultured cells, and it has not been shown that eating natto can prevent viral infection.However, to date, there have been few cases in which the direct antiviral effect of foods has been shown.
Natto is a traditional health food in Japan, and although there have been reports of effects such as increasing immunity and eliminating blood clots, the value of traditional foods such as natto has been reaffirmed even in an emergency. It seems to be the result.