Many studies have shown that natto in Japan contains a unique nattokinase that has the functions of thrombolysis, lowering blood pressure, and preventing diabetes. The raw materials, production strains, and even the production processes are very similar to the traditional Chinese food - soybean meal. If the two are one substance or belong to the same kind of substance, does the soybean meal also have the above-mentioned health care function of natto in Japan? Will the market prospect of soybean meal have great development value? With these questions, the reporter interviewed a few days ago. Professor Zhang Bingwen from the Department of Food Science at Jinan University has studied this issue. Japanese natto and Chinese pods are twin sisters According to Professor Zhang, Japanese natto and Chinese soybean meal are indeed a substance. Strictly and vividly speaking, Japanese natto and Chinese bacteria-type soybean meal are just twin sisters. Soybean meal was originally founded in China, formerly known as "Yuyao". In ancient times, soybean was called "è½". According to the "Chinese Chemical History" explanation, "Youshun" is the meaning of soybeans cooked and after claustrophobic fermentation. It was later renamed. Soybean meal. Soybean meal has a long history in China and it is enduring, and was introduced to Japan at the latest in the Tang Dynasty. According to "The Tang Dynasty Monk Dongzheng Biography" written by the Japanese Real People Yuankai, Narrative Jianzheng Monk Dong Duo prepared the materials: "Prepare the sea food. Red and green rice, rouge 100 stone, sweet and oyster 30 stone ..." Because our country The soybean meal from its production process can be divided into two major categories of mold-type soybean meal and bacteria-type soybean meal, and the bacteria-type bean meal and Japanese-natto-fermented bacteria are also called the Bacillus subtilis strain, so the bacteria in our country The bean paste and Japanese natto are more appropriate for twin sisters. In China, there are rhizome-type soybean meal, Aspergillus oryzae-type soybean meal, and Mucormycin-type soybean meal. Bacterial type soybean meal is produced by using Bacillus subtilis at a higher temperature and breeding on steamed soybeans. With its strong protease, it produces foods with unique flavors and specific functionalities. Its greatest feature is the production of viscous substances and can be drawn. Japanese natto that makes natto is also Bacillus subtilis. In 1905, Chimura discovered the characteristic of “brushed†Bacillus subtilis that was propagated on natto, and was proposed as a “species†named Bacillus natto. However, many later professionals studied the physiological and biochemical characteristics of Bacillus natto and concluded that their physiological and other properties are the same as those of Bacillus subtilis. Therefore, the Bertie manual 6th edition still includes Bacillus natto in Bacillus subtilis. To date, Natto bacterium has not been classified as an independent strain in the world, but it is still customarily referred to as natto bacillus. The traditional health functions of Japanese natto and Chinese soybean meal For the health function of Natto in Japan, Professor Zhang said that as early as in the Edo period, natto was a well-known health food that could be used to cure wind evils and sober up, but also used to prevent and treat cardiovascular and cerebrovascular diseases. According to the 18th century Japan, Natto contained in the "Bai Zhao Shi Jian" can adjust the stomach, promote appetite and detoxify. The National Natto Cooperative Syndrome Association's compilation of "History of Natto Evolution" contains the role of natto extended to its efficacy. With regard to the role of Nattokinase in thrombolysis, Prof. Zhang Bingwen chanted. At the beginning, Japan had to meet with Konoharu (Japan Brewing Association) to find that there was an enzyme with strong fibrinolytic activity - nattokinase (referred to as NK) in natto. The study of thrombolytic activity of NK by animal thrombosis model found that NK not only inhibited the formation of thrombus, but also had a strong thrombolytic effect. This will play a pioneering role in the future development of nattokinase in Japan as the second generation thrombolytic drug developed by biotechnology. In addition, through similar tests, professionals also discovered the efficacy of natto in lowering blood pressure and treating diabetes. China's soy products - soybean meal in traditional Chinese medicine is a Chinese medicine, but also a traditional fermented soybean food, the Ministry of Health as the first batch of medicine and food products. Such as proprietary Chinese medicine Yinqiaojiedu tablets, Lingshujiedu tablets contain pods. It has won high honors in the international market with its special flavor and unique nutrition and health effects. As early as in the first Chinese Pharmacopoeia "Compendium of Materia Medica," Li Shizhen pointed out that: Soybean meal has appetizers to increase food, digestion and stagnation, sweating and relieving the symptoms, Chufan and asthma, expelling wind and dispelling cold, disposing of water and soil, dispelling mountain qi and other curative effects . And the compatibility of soybean meal and other drugs is described in detail: “Black beans are flat, and if you make it, it is warm, so you can rise up and down, get onions and sweat, you can get salt and spit, you have to control the wind, and you have to cure it. Garlic is to stop bleeding, but it can also dehydrate when fried." However, with the advancement of science and changes in people’s perceptions of food consumption, due to the high salt content of soybean meal and its low taste and taste, most of them are used as seasonings, resulting in weak competitiveness in the international market. The result of the declining sales situation. In addition, in the long-term practice, although our country’s people have found that the soybean meal products have good health care functions, they are sparse in textual summaries and lack theoretical foundations. As a result, the research on Chinese cardamom health care and medical care has not been able to rise to modern life science and technology. Theoretical treasure house. How to learn from Japan's research on natto and develop Chinese pods Professor Zhang seems to have long thoughts about this issue. He first analyzed the nutrient components of soybean meal and soybean that were absorbed and used by people: Trypsin inhibitors in soybean can inhibit the activity of trypsin in the small intestine. This will prevent the digestion, absorption, and utilization of the protein. Soybeans contain 5% of cellulose. These celluloses form a cell membrane that surrounds proteins, making proteins less accessible to digestive enzymes and reducing digestibility. When whole grains are eaten, their protein digestibility is only 60%. In the process of fermentation of soybean meal, the protease in the microorganisms partially hydrolyzes the protein of the raw soybean, so when the fermentation is mature, the content of water-soluble nitrogen can be increased, and the hardness of the soybean can be reduced, and the protease can be more easily contacted with the protein to produce a series of hydrolysis. The intermediate products, such as quinones, peptides, amino acids, etc., these low-molecular-weight proteins can be absorbed directly into the intestinal mucosa without digestion, which is very beneficial to patients with digestive power and digestive dysfunction. . It also compares the superiority of soybeans with the fact that the fermentation process destroys trypsin inhibitors, cellulase hydrolyzes cellulose to monosaccharides, eliminates the presence of soy absorption barriers in this area, and enhances people’s influence on bean bats. The digestive rate raised. From the production of raw materials, the production of strains, to the production process of Chinese bacteria-type soybean meal are very similar to Japan's natto, but the reputation of its health care effectiveness and market effect is a thousand miles away from it? Professor Zhang talked about his views from two aspects. First, nattokinase is obtained from the fermentation of natto bacteria and can be produced on a large scale. In addition, nattokinase is stable, easy to purify and inexpensive, has the safety and feasibility of being eaten by people for a long time, and it also becomes a An ideal biochemical drug for the prevention and treatment of embolism creates conditions, and lays the foundation for extensive and in-depth research of natto, making its role and efficacy well known and deeply rooted. Second, although China's soybean meal has a long history, its functional ingredients are rarely studied. Because it has only been used as a traditional nutrient seasoning for a long time, its processing scope is too narrow, and its products have not been systematically developed, leaving its own nutrients and active ingredients not Fully tapped, these have limited the expansion of China's soybean meal identification range and the development of market prospects. To sum up, we must work hard in two ways to make China's bean curd to follow the footsteps of Japan’s natto. First, we have taken a vivid and flexible approach to the superiority and health care function of China's soybean meal in history, making it accessible to the Chinese people and even to the international consumer groups, and reawakening people’s “memorable memories†of Chinese bean pods. The second and key step is that Chinese pods should not only be used as seasoning foods, but also should be developed into new health (functional) foods, such as enhancing disease resistance, anti-aging, preventing cancer, lowering blood lipids, etc. A large number of food companies are required to complete this work. On the other hand, in order to make pupa, a high-quality health-care raw material, better for the people, we will guide the above-mentioned work and at the same time guide the relevant soybean meal production companies in close cooperation with the development of soymilk glucokinase thrombolysis and soybean meal functional new foods. Soybean isoflavones are transformed into isoflavones and other aspects. To carry out this research will have important practical value for improving the quality, grade, and international market competitiveness of traditional fermented soybean food in China. 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