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| - Inhibitory Effect of Natto, A Kind of Fermented Soybeans, onLDL Oxidation in Vitro
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| - The oxygen radical scavenging activity of natto (fermented soybeans) and its inhibitory effect on theoxidation of rat plasma low-density lipoprotein (LDL) in vitro were investigated to evaluate theusefulness of the antioxidant properties of natto, which has been shown to have antioxidant activity.Natto was separated into three water-soluble fractions: high-molecular-weight viscous substance(HMWVS; Mw > 100 000), low-molecular-weight viscous substance (LMWVS; Mw < 100 000), andsoybean water extract (SWE). LMWVS had the strongest radical scavenging activity for hydroxyland superoxide anion radicals, as assessed by electron spin resonance. The increase of conjugateddienes in LDL oxidized by copper and an azo pigment was depressed by the addition of LMWVSand SWE. These results demonstrate that natto fractions have inhibitory effects on LDL oxidation asa result of their radical scavenging activity. Keywords: Natto (fermented soybeans); antioxidant; ESR; LDL; conjugated dienes; oxygen radicalscavenging activity
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