Nutritional and healthy lipid/protein products development in Japan

Traditional Japanese fermented foods, particularly those made from soybeans, such as natto, miso, and soy sauce, have been an integral part of the Japanese diet for centuries. Fermentation not only extends shelf life but also enhances flavor, improves digestibility, and generates bioactive compounds with potential health benefits. Growing interest in Japanese cuisine has led to research into these benefits, especially in fermented foods as sources of bioactive peptides. Recent studies have identified bioactive peptides in these foods that may support cognitive function and overall health. In particular, research on natto has revealed the presence of unique bioactive peptides with potential brain health benefits. These findings are driving the development of new functional food products to meet the increasing demand for health-oriented diets. This presentation will explore the health benefits of fermentation and highlight key bioactive peptides and their mechanisms of action, with a focus on natto. By combining traditional fermentation techniques with modern food science, this talk will contribute to the discussion on emerging trends in functional food development in Japan.