Kennel Kelp Holistic Healing Hour Fermented Foods for Fighting Viruses

Grandpa Bill reviews-Peer-Reviewed Publication-cited-https://www.eurekalert.org/news-releases/904153

TOKYO UNIVERSITY OF AGRICULTURE AND TECHNOLOGY- 

Natto, a fermented soybean dish typically served for breakfast in Japan, can inhibit the ability of SARS-CoV-2 — the virus that causes COVID-19 — to infect healthy cells, according to a study by Japanese researchers.

The journal Biochemical and Biophysical Research Communications, the study showed that unheated natto extract degraded the receptor-binding domain (RBD), a key region of the spike protein that studs the outer surface of SARS-CoV-2.

The RBD is especially important because the virus uses it to anchor to a receptor on the surface of certain cells before infecting them.

Moreover, the researchers confirmed that the unheated natto extract had the same effects on the RBD of some of the mutated strains of SARS-CoV-2, particularly the alpha variant. This variant was first detected in the United Kingdom in September 2020. It was then detected in the U.S. three months later. 

Natto is a traditional Japanese dish made by fermenting soybeans with Bacillus subtilis, a bacterium typically found in soil and vegetation. It is a staple in the diets of people who are least likely to die from stroke and cardiovascular disease, which is why it is thought to contribute to longer, healthier lives across Japan.For their study, the researchers examined whether natto can impair infection by SARS-CoV-2 and bovine herpesvirus 1 (BHV-1), a major pathogen of cattle that causes severe respiratory infection.

The researchers prepared two natto extracts. One of the extracts was heated at 100 degrees Celsius for 10 minutes. They applied the extracts to sets of lab-cultured cells from cattle and humans. One set of human cells was infected with SARS-CoV-2 and one set of cattle cells was infected with BHV-1.

The results showed that SARS-CoV-2 and BHV-1 lost the ability to infect cells when treated with the unheated natto extract. However, treating the viruses with the heated extract had no effect.

The researchers attributed the effects of the unheated natto extract on the viruses to proteases – proteins that metabolize other proteins – in the extract but further studies are needed to confirm this.

Tetsuya Mizutani, director of the Center for Infectious Disease Epidemiology and Prevention Research at the Tokyo University of Agriculture and Technology, the proteases in the extract appeared to “digest” the RBD on the spike protein of SARS-CoV-2.

 heating the extract causes the proteases to break down and lose their ability to digest the RBD, thereby allowing the virus to remain infectious, added Mizutani.

Proper nutrition and hydration are vital. People who eat a well-balanced diet tend to be healthier with stronger immune systems and lower risk of chronic illnesses and infectious diseases.a variety of fresh and unprocessed foods every day to get the vitamins, minerals, dietary fibre, protein and antioxidants your body needs.Drink enough water. https://tourmalinespring.com/?rfsn=3081786.b5dc92

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