Natto, a Japanese food made from fermented soybeans, has been found to have life-extending effects. This may be one of the reasons why people in Japan tend to live longer. Researchers from the Osaka Metropolitan University have published a study in the Journal of Applied Microbiology, which shows that Natto positively affects health and longevity by contributing to stress relief. The easily accessible and affordable food is made from soybeans that are softened by cooking or steaming and then fermented with the Bacillus subtilis var. natto bacterium. This bacterium is found in various environments, including the human gut microbiome, which has been identified as a key factor in longevity.
The researchers conducted a study on the effects of Bacillus subtilis var. natto on the lifespan of Caenorhabditis elegans, a type of roundworm. They found that those fed with the bacterium had a significantly longer lifespan than those on a standard diet. The study also showed that Natto increased stress resistance in the roundworms, which is known to correlate with longevity. The insulin/IGF and p38 MAPK signaling pathways were found to be involved in the life-extending effects of the bacteria.
The study’s lead author, Eriko Kage-Nakadai, hopes that future experiments on mammals and epidemiological studies will contribute to a healthier and longer-lived society. The bacteria found in Natto also strengthened the roundworms’ resistance to UV light and oxidative stress. This research provides further evidence of the health benefits of a healthy diet, including the consumption of fermented foods like Natto.
