Reactions Science Videos | September 24, 2018
It’s a much-loved, protein-packed Japanese food standby. It’s also made of slimy, stinky soybeans. By popular request, this week Reactions is all about the chemistry of natto.
Bamforth CW and Ward RE (ed.) (2014). The Oxford handbook of food fermentations, pp. 584-585. Oxford, UK: Oxford University Press.
Obsessed: Getting Funky With Natto
Miso & Natto
History of Natto and Its Relatives (1405-2012)
Inhibitory Effect of Natto, A Kind of Fermented Soybeans, on LDL Oxidation in Vitro
Nattokinase Atherothrombotic Prevention Study (NAPS)
Nattokinase: A Promising Alternative in Prevention and Treatment of Cardiovascular Diseases
Amyloid-Degrading Ability of Nattokinase from Bacillus subtilis Natto
Vitamin K2 regulation of bone homeostasis is mediated by the steroid and xenobiotic receptor SXR
Spores of Bacillus subtilis: their resistance to and killing by radiation, heat and chemicals
Ever wonder why dogs sniff each others' butts? Or how Adderall works? Or whether it's OK to pee in the pool? We've got you covered: Reactions a web series about the chemistry that surrounds you every day.
Produced by the American Chemical Society.