Natto extract, a Japanese fermented soybean food, directly inhibits viral infections including SARS-CoV-2 in vitro

• Published in: Biochemical and biophysical research communications Vol. 570; pp. 21 - 25
• Main Authors: Oba, Mami, Rongduo, Wen, Saito, Akatsuki, Okabayashi, Tamaki, Yokota, Tomoko, Yasuoka, Junko, Sato, Yoko, Nishifuji, Koji, Wake, Hitoshi, Nibu, Yutaka, Mizutani, Tetsuya
• Format: Journal Article
• Language: English
• Published: United States Elsevier Inc 17.09.2021; The Authors. Published by Elsevier Inc
• Subjects: Animals; Antiviral effect; Bacillus subtilis; BHV-1; Bovine alphaherpesvirus 1; Cattle; Cells, Cultured; Chlorocebus aethiops; COVID-19 - metabolism; COVID-19 - pathology; COVID-19 - virology; COVID-19 Drug Treatment; fermentation; Glycine max - chemistry; Glycoprotein D; glycoproteins; heat inactivation; Herpesviridae Infections - drug therapy; Herpesviridae Infections - metabolism; Herpesviridae Infections - pathology; Herpesviridae Infections - virology; Herpesvirus 1, Bovine - drug effects; Herpesvirus 1, Bovine - isolation & purification; Herpesvirus 1, Bovine - pathogenicity; Humans; natto; Plant Extracts - chemistry; Plant Extracts - pharmacology; point mutation; proteinase inhibitors; proteolysis; Receptor binding domain; SARS-CoV-2; SARS-CoV-2 - drug effects; SARS-CoV-2 - isolation & purification; SARS-CoV-2 - pathogenicity; serine proteinases; Severe acute respiratory syndrome coronavirus 2; Soy Foods; soybeans; Viral Proteins - antagonists & inhibitors; Viral Proteins - metabolism; Western blotting; BHV-1; Glycoprotein D; SARS-CoV-2; Antiviral effect; Receptor binding domain; Bacillus subtilis

Natto, a traditional Japanese fermented soybean food, is well known to be nutritious and beneficial for health. In this study, we examined whether natto impairs infection by viruses, such as severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) as well as bovine herpesvirus 1 (BHV-1). Interes...