{"id":4078,"date":"2023-04-18T10:21:13","date_gmt":"2023-04-18T10:21:13","guid":{"rendered":"https:\/\/csiag.eu\/?p=4078"},"modified":"2023-04-18T10:26:19","modified_gmt":"2023-04-18T10:26:19","slug":"natto-nattokinase-og-spikeproteiner","status":"publish","type":"post","link":"https:\/\/csiag.eu\/nb\/blog\/2023\/04\/18\/natto-nattokinase-und-spike-proteine\/","title":{"rendered":"Natt\u014d - Nattokinase og spike-proteinet"},"content":{"rendered":"<span class=\"span-reading-time rt-reading-time\" style=\"display: block;\"><span class=\"rt-label rt-prefix\">Lesetid<\/span> <span class=\"rt-time\"> &lt; 1<\/span> <span class=\"rt-label rt-postfix\">Minutt<\/span><\/span>\n<p>Natt\u014d er en tradisjonell japansk rett laget av kokte soyab\u00f8nner. Disse pakkes deretter inn i risstr\u00e5. Retten inneholder <em>bacillus subtilis<\/em> (ogs\u00e5 kjent som h\u00f8ybaciller; grampositiv, anaerob vekst) for\u00e5rsaker fermentering av kokte soyab\u00f8nner, noe som blant annet resulterer i produksjon av nattokinase.<\/p>\n\n\n\n<p>Fermentering produserer rundt 124 ganger s\u00e5 mye <em>Vitamin K2<\/em>vitaminer fra <em>Vitamin B-kompleks<\/em>det fibrinolytiske og amylolytiske enzymet som tilh\u00f8rer serinproteasene <em>Nattokinase<\/em>antibakterielle midler mot Escherichia coli og Helicobacter pylori <em>Dipikolinsyre<\/em>polysakkaridet <em>Levan<\/em> og <em>Ammoniakk<\/em>men innholdet b\u00f8r ikke overstige 0,2 % av smaksmessige \u00e5rsaker. Andre uidentifiserte ingredienser hemmer intracellul\u00e6r kommunikasjon og kan bidra til \u00e5 forebygge dannelse av kreftceller.<\/p>\n\n\n\n<p>Komponenten <em>Nattokinase<\/em> forskere dedikerte en <a href=\"https:\/\/www.ncbi.nlm.nih.gov\/pmc\/articles\/PMC9458005\/?utm_source=substack&amp;utm_medium=email\" target=\"_blank\" rel=\"noreferrer noopener\">Studie<\/a> fra august 2022, publisert i National Library of Medicine - National Center of Biotechnology Information, og viste blant annet at enzymet <em>Nattokinase<\/em> er i stand til \u00e5 bryte ned spikeproteinet i SARS-CoV-2.<\/p>\n\n\n\n<p>Ytterligere tilleggsinformasjon er tilgjengelig <a href=\"https:\/\/www.mdpi.com\/article\/10.3390\/molecules27175405\/s1\" target=\"_blank\" rel=\"noreferrer noopener\">her<\/a> tilgjengelig for nedlasting.<\/p>","protected":false},"excerpt":{"rendered":"<p><span class=\"span-reading-time rt-reading-time\" style=\"display: block;\"><span class=\"rt-label rt-prefix\">Lesetid<\/span> <span class=\"rt-time\"> &lt; 1<\/span> <span class=\"rt-label rt-postfix\">Minutt<\/span><\/span>Natt\u014d er en tradisjonell japansk rett laget av kokte soyab\u00f8nner. Disse pakkes deretter inn i risstr\u00e5. Bacillus subtilis (ogs\u00e5 kjent som h\u00f8ybacillus; grampositiv, anaerob vekst) som finnes i risstr\u00e5et, f\u00e5r de kokte soyab\u00f8nnene til \u00e5 fermentere, noe som blant annet resulterer i produksjon av nattokinase. Fermenteringen produserer omtrent 124 ganger s\u00e5 mye vitamin K2, andre vitaminer fra B-vitaminkomplekset,...&nbsp;<a href=\"https:\/\/csiag.eu\/nb\/blog\/2023\/04\/18\/natto-nattokinase-und-spike-proteine\/\" rel=\"bookmark\">Les mer \"<span class=\"screen-reader-text\">Natt\u014d - Nattokinase og spike-proteinet<\/span><\/a><\/p>","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_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"],"modified_by":"Achim Goerner","_links":{"self":[{"href":"https:\/\/csiag.eu\/nb\/wp-json\/wp\/v2\/posts\/4078","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/csiag.eu\/nb\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/csiag.eu\/nb\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/csiag.eu\/nb\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/csiag.eu\/nb\/wp-json\/wp\/v2\/comments?post=4078"}],"version-history":[{"count":0,"href":"https:\/\/csiag.eu\/nb\/wp-json\/wp\/v2\/posts\/4078\/revisions"}],"wp:attachment":[{"href":"https:\/\/csiag.eu\/nb\/wp-json\/wp\/v2\/media?parent=4078"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/csiag.eu\/nb\/wp-json\/wp\/v2\/categories?post=4078"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/csiag.eu\/nb\/wp-json\/wp\/v2\/tags?post=4078"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}