{"id":4078,"date":"2023-04-18T10:21:13","date_gmt":"2023-04-18T10:21:13","guid":{"rendered":"https:\/\/csiag.de\/?p=4078"},"modified":"2023-04-18T10:26:19","modified_gmt":"2023-04-18T10:26:19","slug":"natto-nattoquinasa-y-proteinas-de-espiga","status":"publish","type":"post","link":"https:\/\/csiag.de\/es\/blog\/2023\/04\/18\/natto-nattokinase-und-spike-proteine\/","title":{"rendered":"Natt\u014d \u2013 Nattokinase y la prote\u00edna de pico"},"content":{"rendered":"<span class=\"span-reading-time rt-reading-time\" style=\"display: block;\"><span class=\"rt-label rt-prefix\">Tiempo de leer<\/span> <span class=\"rt-time\"> &lt; 1<\/span> <span class=\"rt-label rt-postfix\">minuto<\/span><\/span>\n<p>El natt\u014d es un plato tradicional japon\u00e9s elaborado con habas de soja hervidas. Estas se envuelven despu\u00e9s en paja de arroz. El contenido <em>bacilo subtilis<\/em> (tambi\u00e9n conocido como bacilo del heno; grampositivo, de crecimiento anaer\u00f3bico) provoca la fermentaci\u00f3n de las habas de soja cocidas, lo que da lugar, entre otras cosas, a la producci\u00f3n de nattocinasa.<\/p>\n\n\n\n<p>La fermentaci\u00f3n produce alrededor de 124 veces la cantidad de <em>Vitamina K2<\/em>vitaminas del <em>Complejo vitam\u00ednico B<\/em>la enzima fibrinol\u00edtica y amilol\u00edtica perteneciente a las serina proteasas <em>Nattoquinasa<\/em>agentes antibacterianos contra Escherichia coli y Helicobacter pylori <em>\u00c1cido dipicol\u00ednico<\/em>el polisac\u00e1rido <em>Levan<\/em> y <em>Amon\u00edaco<\/em>pero su contenido no debe superar 0,2 % por razones de sabor. Otros ingredientes no identificados inhiben la comunicaci\u00f3n intracelular y pueden contribuir a prevenir la formaci\u00f3n de c\u00e9lulas cancerosas.<\/p>\n\n\n\n<p>El componente <em>Nattoquinasa<\/em> investigadores dedicaron un <a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC9458005\/?utm_source=substack&amp;utm_medium=email\" target=\"_blank\" rel=\"noreferrer noopener\">estudiar<\/a> de agosto de 2022, publicado en la Biblioteca Nacional de Medicina - Centro Nacional de Informaci\u00f3n Biotecnol\u00f3gica, y demostr\u00f3, entre otras cosas, que la enzima <em>Nattoquinasa<\/em> es capaz de degradar la prote\u00edna espiga del SARS-CoV-2.<\/p>\n\n\n\n<p>M\u00e1s informaci\u00f3n complementaria <a href=\"https:\/\/www.mdpi.com\/article\/10.3390\/molecules27175405\/s1\" target=\"_blank\" rel=\"noreferrer noopener\">aqu\u00ed<\/a> disponible para su descarga.<\/p>","protected":false},"excerpt":{"rendered":"<p><span class=\"span-reading-time rt-reading-time\" style=\"display: block;\"><span class=\"rt-label rt-prefix\">Tiempo de leer<\/span> <span class=\"rt-time\"> &lt; 1<\/span> <span class=\"rt-label rt-postfix\">minuto<\/span><\/span>El natt\u014d es un plato tradicional japon\u00e9s elaborado con habas de soja hervidas. A continuaci\u00f3n, se envuelven en paja de arroz. El bacilo subtilis (tambi\u00e9n conocido como bacilo del heno; grampositivo, de crecimiento anaer\u00f3bico) contenido en la paja de arroz provoca la fermentaci\u00f3n de las habas de soja cocidas, lo que da lugar a la producci\u00f3n de nattocinasa, entre otras cosas. La fermentaci\u00f3n produce unas 124 veces la cantidad de vitamina K2, otras vitaminas del complejo vitam\u00ednico B,...&nbsp;<a href=\"https:\/\/csiag.de\/es\/blog\/2023\/04\/18\/natto-nattokinase-und-spike-proteine\/\" rel=\"bookmark\">Vaciar m\u00e1s \"<span class=\"screen-reader-text\">Natt\u014d \u2013 Nattokinase y la prote\u00edna de pico<\/span><\/a><\/p>","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_lmt_disableupdate":"","_lmt_disable":"","neve_meta_sidebar":"","neve_meta_container":"","neve_meta_enable_content_width":"","neve_meta_content_width":0,"neve_meta_title_alignment":"","neve_meta_author_avatar":"","neve_post_elements_order":"","neve_meta_disable_header":"","neve_meta_disable_footer":"","neve_meta_disable_title":"","footnotes":""},"categories":[628,316,354,1453],"tags":[1458,1459,1463,1461,1457,1462,1465,1464,1454,1455,30,1456,1468,1469,47,1470,1467,1466],"class_list":["post-4078","post","type-post","status-publish","format-standard","hentry","category-corona","category-corona-blog","category-medizin-gesundheit","category-nattokinase","tag-amylolytisch","tag-amylolytische-enzym-nattokinase","tag-dipicolinsaeure","tag-escherichia-coli","tag-fibrinolytische","tag-helicobacter-pylori","tag-krebszellen","tag-levan","tag-natto","tag-nattokinase","tag-sars-cov-2","tag-serinprotease","tag-soja","tag-sojabohne","tag-spike-protein","tag-studie","tag-vitamin-b-komplex","tag-vitamin-k2"],"acf":[],"modified_by":"Achim Goerner","_links":{"self":[{"href":"https:\/\/csiag.de\/es\/wp-json\/wp\/v2\/posts\/4078","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/csiag.de\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/csiag.de\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/csiag.de\/es\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/csiag.de\/es\/wp-json\/wp\/v2\/comments?post=4078"}],"version-history":[{"count":0,"href":"https:\/\/csiag.de\/es\/wp-json\/wp\/v2\/posts\/4078\/revisions"}],"wp:attachment":[{"href":"https:\/\/csiag.de\/es\/wp-json\/wp\/v2\/media?parent=4078"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/csiag.de\/es\/wp-json\/wp\/v2\/categories?post=4078"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/csiag.de\/es\/wp-json\/wp\/v2\/tags?post=4078"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}