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Findings from a study on how natto intake might lower anxiety

A society where individuals are healthier and less stressed may be created, according to research from Osaka Metropolitan University.
One such dish may be Japanese natto, which is produced from softened soybeans that have been cooked or steam-fermented with the bacterium Bacillus subtilis var. natto.
'Journal of Applied Microbiology' published the research. Bacillus subtilis var. natto is present in the human stomach and intestines, as well as in plants, animals, and soil. The bulk of the natto eaten in Japan is made with the miyagino variety.
Under the supervision of Professor Eriko Kage-Nakadai, a research team from the Graduate School of Human Life and Ecology used Caenorhabditis elegans worms to investigate the host's longevity.
The researchers discovered that Caenorhabditis elegans fed Bacillus subtilis var. natto lived noticeably longer than those fed the standard diet. They also clarified that Bacillus subtilis var. natto had an impact on the p38 MAPK pathway and insulin/IGF-1-like signalling pathway, which are known to be involved in innate immunity and lifespan. They also looked at the relationship between stress tolerance and lifespan and discovered that UV light and oxidative stress resistance is improved.
“For the first time, we were able to demonstrate the potential for lifespan-extension effects of Caenorhabditis elegans through the ingestion of Bacillus subtilis var. natto,” said Professor Nakadai in his conclusion. If we can adapt this study to people, we anticipate that further mammalian trials and epidemiological studies will contribute to the realization of a healthier and longer-living civilization.

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