Eating Japanese natto beans could help prevent coronavirus from infecting other cells, research has found.
A study led by the Tokyo University of Agriculture and Technology (TUAT), found extracts from the sticky, tart Japanese food made from fermented soybeans, break down spike proteins on the coronavirus’s surface, stopping it from infecting other cells.
One extract was combined in test tubes with the Sars-CoV-2 virus and was found to prevent infection of cultured cells.
The trial was repeated with two other transmissible Covid variants: N501Y first identified in China, which was found to prevent infection of cultured cells, and N501Y first detected in the UK, which had similar results.
However, the enzyme was not sufficient in stopping infection once it was heated beyond a certain temperature.
Scientists believe more than one enzyme may be involved in the process, but have yet to identify the exact molecular mechanism that damages the spike proteins.
Tetsuya Mizutani, the TUAT researcher and author of the study, told the Mainichi Shimbun newspaper: “Further verification is needed to determine whether it could be a method to prevent an increase in the number of infected people if there are antiviral properties in the food product.”
The experiments found that the natto enzyme also limited infection of the BHV-1 virus, which has caused respiratory disease outbreaks in cattle herds globally.
Natto is considered a healthy food in Japan and is said to help boost immune systems and improve gut health.
“Traditionally, Japanese people have assumed that natto is beneficial for their health,” said Mr Mizutani. “In recent years, research studies have revealed scientific evidence for this belief”.
The results of the study were published in the online edition of the Biochemical and Biophysical Research Communications journal last week.
