Recent Advances in Natto as a Functional Food and Its Potential for Supporting Health

Yuliatin Hasfiani; Nia Ulfa Madani

doi:10.55681/aohj.v2i4.528

Authors

Yuliatin Hasfiani Institut Teknologi dan Kesehatan Aspirasi
Nia Ulfa Madani Institut Teknologi dan Kesehatan Aspirasi

DOI:

https://doi.org/10.55681/aohj.v2i4.528

Keywords:

Bioactive compounds, fermentation, functional food, natto, nattokinase

Abstract

Natto is a traditional fermented soybean product rich in bioactive compounds, making it a promising functional food. This review aims to examine recent advances in natto research, with a particular focus on the fermentation process, bioactive compound transformation, health benefits, product innovation, and future development prospects. A systematic literature review was conducted using publications published between 2012 and 2026, retrieved from Scopus, PubMed, ScienceDirect, SpringerLink, and Google Scholar. The findings indicate that fermentation enhances nutrient bioavailability and generates a wide range of bioactive compounds, including nattokinase, vitamin K₂, γ-polyglutamic acid, and bioactive peptides, which contribute to fibrinolytic, antithrombotic, antihypertensive, antioxidant, anti-inflammatory, and gut microbiota-modulating activities. Furthermore, natto has been developed into various functional food products and dietary supplements. Nevertheless, standardization of the fermentation process and stronger evidence from well-designed clinical trials are still required to support its application as an evidence-based functional food. Overall, natto demonstrates considerable potential for the prevention of degenerative diseases and offers promising prospects for the advancement of the modern fermented food industry.

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References

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