Polyamorous for Polyamines

New micronutrients are being discovered all the time, and "good nutrition" is based on so much more than merely what is listed on a food label. Natto is rich in yet another micronutrient contributing to its “superfood” status; polyamines. Polyamines are organic compounds essential for cell growth. Their exact function is unknown, but new research links high levels of polyamines with anti-aging effects! Amazingly, polyamines can be absorbed directly from the food we eat (1), like natto.

Spermidine & spermine are well studied polyamines found in natto with many potential health benefits.

High concentrations of polyamines are found in soybeans. Polyamines are also increased by fermentation….hence natto, fermented soybeans, may be the perfect whole food for providing these nutrients.

Polyamines are thought to be anti-inflammatory compounds. One theory of aging holds that our body's response to chronic inflammation is what "ages" us. Thus, decreasing the amount of inflammation in the body may delay and minimize the aging effects of time. One molecule Tumor Necrosis Factor (TNF) which is increased in certain cancers, inflammatory bowel disease and other autoimmune conditions, is inhibited by two polyamines (spermine and spermidine) by inhibiting TNF from stimulated immune system cells (2). Therefore dietary polyamine intake may decrease inflammation in the body.

We don't like to use this term, but polyamines may have "anti-aging," properties by preserving organ health and function. For example, in one experimental study in which mice were fed a polyamine rich diet lived longer and had fewer markers of aging (hardening and thickening of the kidney tubules) than did mice who were polyamine deprived. In other words, polyamine intake seemed to delay the progression of aging (3).

Mary Badon, MD MBA, who co-authored this blog post.

References: (1) J Nutr Sci Vitaminol (Tokyo). 2009 Aug;55(4):361-6. Long-term oral polyamine intake increases blood polyamine concentrations. Soda K1, Kano Y, Sakuragi M, Takao K, Lefor A, Konishi F. 2. J Exp Med. 1997 May 19;185(10):1759-68. (2) Spermine inhibits proinflammatory cytokine synthesis in human mononuclear cells: a counterregulatory mechanism that restrains the immune response. Zhang M1, Caragine T, Wang H, Cohen PS, Botchkina G, Soda K, Bianchi M, Ulrich P, Cerami A, Sherry B, Tracey KJ. 3. Exp Gerontol. 2009 Nov;44(11):727-32. doi: 10.1016/j.exger.2009.08.013. Epub 2009 Sep 6. (3) Polyamine-rich food decreases age-associated pathology and mortality in aged mice. Soda K, Dobashi Y, Kano Y, Tsujinaka S, Konishi F. (4) Biosci Biotechnol Biochem. 1997 Sep;61(9):1582-4. Polyamine content of ordinary foodstuffs and various fermented foods. Okamoto A1, Sugi E, Koizumi Y, Yanagida F, Udaka S.

NYrture New York Natto's Spiral

NYrture's logo is a derivative of a mathematical function known as a Fermat's spiral, often found in nature.

The Fermat (or parabolic) spiral is a well-studied geometric shape/function described by the mathematical equation: r2 = a2θ. [1; sorry, 2's here meant to be superscripted]. Anyway, the really cool thing about this spiral is that it is such a ubiquitous pattern in the natural world, particularly in the shape of plants and flowers as shown above.

"In disc phyllotaxis, as in the sunflower and daisy, the mesh of spirals occurs in Fibonacci numbers because divergence (angle of succession in a single spiral arrangement) approaches the golden ratio. The shape of the spirals depends on the growth of the elements generated sequentially... The angle 137.508° is the golden angle which is approximated by ratios of Fibonacci numbers.", to quote directly from Wikipedia, whose links here are useful to explain this better than I could [2].

Superimposing two reflected versions of Fermat's spiral (left) produces this beautiful and somehow familiar-feeling shape (right). [3]

I love the ying-yang center of this shape and the lack of closure in the circle formed around it, spinning indefinitely outwards. The dual nature of the shape reflects the fact that NYrture New York Natto is created from only TWO simple ingredients: GMO-free soybean and Bacillus subtilis bacteria.

Also, the slightly irregularly shaped dots which form our spiral logo are meant to represent both the soybeans and bacteria which make up NYrture New York Natto.

References: (1) Maths History UK (2) Wikipedia [Fermat Spiral]  (3) MathWorld

NYrture New York Natto's Home

Starting a new food business from scratch is a daunting task for anyone. Thankfully, a growing phenomenon of cooperative kitchen sharing is making it a bit easier for many start-ups like NYrture.  We are very lucky to be part of one such community at the Organic Food Incubator, located in Long Island City, Queens (update: OFI has now moved to a bigger and better location in nearby NJ).

A factory tour of the Organic Food Incubator in Long Island City, New York. The Organic Food Incubator has housed more than 70 companies since it began three years ago.

The Subtle Beauty of Bacillus Subtilis (Part V)

Thanks to Bacillus subtilis fermentation, natto may be THE most concentrated known food source of Vitamin K2 (1). Vitamin K2 is increasingly being recognized as a critical micronutrient which most people are not getting enough of through our modern eating habits. Vitamin K2 is vital to both bone and cardiovascular health.

Vitamin K2 (menaquinone) is distinct from Vitamin K1 and has additional, different functions & health benefits.

Most of us appreciate already the importance of calcium in the diet; however, calcium can do as much harm than good if not appropriately transported from food (via the bloodstream) to bones. It is emerging that perhaps the most important function of Vitamin K2 is to help deliver and deposit calcium to right places in the body (skeleton). Lack of Vitamin K2 can lead to accumulation of calcium in blood vessels, (calcification) and therefore, development of heart disease and osteoporosis. A large body of credible in vitro, in vivo, and epidemiological studies support the notion that increasing dietary Vitamin K2 intake is highly beneficial in promoting both heart and bone health (2,3,4).

This video is a bit long but is an excellent, detailed discussion of Vitamin K2's health benefits...

http://articles.mercola.com/sites/articles/archive/2015/06/28/vitamin-k2-health-benefits.aspx?x_cid=youtube Natural health expert and Mercola.com founder Dr. Joseph Mercola and Dr. Dennis Goodman talk about why vitamin K2 is as important as vitamin D.

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Read Part I, Part II, Part III, Part IV & Part V of our Bacillus Subtilis series.

References: (1) http://www.scientificamerican.com/article/vitamin-k-and-natto-what-s-the-connection/ (2) http://chriskresser.com/vitamin-k2-the-missing-nutrient/ (3) Tsukamoto, Y. et al.(2000) Intake of fermented soybean (natto) increases circulating vitamin K2 (menaquinone-7) and gamma-carboxylated osteocalcin concentration in normal individuals. J Bone Miner Metab. 2000;18(4):216-22. http://www.ncbi.nlm.nih.gov/pubmed/10874601. (4) Beulens, JW et al. (2010) The role of menaquinones (vitamin K₂) in human health. Br J Nutr. 2013 Oct;110(8):1357-68.

The Subtle Beauty of Bacillus Subtilis (Part IV)

Yet another gift from Bacillus subtilis found inside natto is a medicinal enzyme called "nattokinase". This protein is made by the bacteria during fermentation of natto and is not found in other soy-based foods (1). Nattokinase is commonly taken as a drug/supplement blood thinner or blood clotting inhibitor as an alternative therapy for cardiovascular disease and stroke prevention (2).

A graphic representation of the protein crystal structure of nattokinase enzyme (5)

Nattokinase (for biogeeks, despite its name) is a proteolytic enzyme (serine protease), meaning it functions in breaking down proteins (3). All proteins are made of chains of amino acids, precisely ordered in a genetically programmed sequence. Serine proteases (which themselves are also proteins) are designed to recognize and disassemble certain kinds of target proteins by cleaving them within a particular set sequence of amino acids (containing a serine residue) (4). Nattokinase has been found to target and break down target human proteins involved in blood clotting; thus acting as a natural inhibitor of blood clot formation or "blood thinner".

A view of amyloid protein fibrils (fibers) via atomic force microscopy. Image from Cambridge University PhysBio Research Group (http://www.physbio.group.cam.ac.uk)

Incredibly, nattokinase's potential usefulness doesn't stop there. Many scientists from around the world have also seen that nattokinase may also be effective at inhibiting more kinds of unwanted protein aggregations (in addition to blot clot formation) within the human body. For example, Alzheimer's disease is well known to be associated with the abnormal accumulation of amyloid protein fibers and plaques in the brain. Nattokinase has been shown to be capable of breaking down these amyloid fibrils! (5)

Nattokinase is actually being studied as a potential drug therapy for multiple human amyloid disorders involving pathogenic protein fiber formation including: Alzheimer's (beta-amyloid fibrils), diabetes (insulin fibers) and prion diseases (prion peptide polymers) (2).

Amazing to find Nattokinase pills on the shelf at Whole Foods (pictured here) as well as most health food stores--not one but multiple brands! But no natto?!

Nattokinase enzyme can be extracted from natto or now made by bacteria alone, and is commonly sold in pill form as shown above at Whole Foods. It's not cheap and, like probiotic supplements, it's unlikely that this shelf-stable, isolated form of nattokinase is as active as the protein coming from live Bacillus in natto food. Why, oh why not just eat fresh, delicious, nutritious and less expensive natto?

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Read Part I, Part II, Part III, Part IV & Part V of our Bacillus Subtilis series.

References: (1) Fujita, M.; Nomura, K.; Hong, K.; Ito, Y.; Asada, A.; Nishimuro, S. (1993). "Purification and Characterization of a Strong Fibrinolytic Enzyme (Nattokinase) in the Vegetable Cheese Natto, a Popular Soybean Fermented Food in Japan". Biochemical and Biophysical Research Communications 197 (3): 1340–1347. doi:10.1006/bbrc.1993.2624. PMID  (2) Wikipedia [Nattokinase] https://en.wikipedia.org/wiki/Nattokinase (3) Wikipedia [serine protease]: https://en.wikipedia.org/wiki/Serine_protease (4) Yanagisawa, Y.; Chatake, T.; Chiba-Kamoshida, K.; Naito, S.; Ohsugi, T.; Sumi, H.; Yasuda, I.; Morimoto, Y. (2010). "Purification, crystallization and preliminary X-ray diffraction experiment of nattokinase fromBacillus subtilis natto". Acta Crystallographica Section F Structural Biology and Crystallization Communications 66 (12): 1670–1673. (5) Hs,u R.L. et al. (2009).Amyloid-degrading ability of nattokinase from Bacillus subtilis natto. J Agric Food Chem. 2009 Jan 28;57(2):503-8. doi: 10.1021/jf803072r.