Traditional Japanese food may hold building blocks of COVID-19 treatments

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“We found what appears to be a protease or proteases — proteins that metabolize other proteins — in the natto extract directly digests the receptor binding domain on the spike protein in SARS-CoV-2,” Mizutani said, noting that the protease appears to break down in heat, losing the ability to digest proteins and letting the virus remain infectious.

Mami Oba, Wen Rongduo, Akatsuki Saito, Tamaki Okabayashi, Tomoko Yokota, Junko Yasuoka, Yoko Sato, Koji Nishifuji, Hitoshi Wake, Yutaka Nibu, Tetsuya Mizutani, Natto extract, a Japanese fermented soybean food, directly inhibits viral infections including SARS-CoV-2 in vitro, Biochemical and Biophysical Research Communications,Volume 570,2021,Pages 21-25,ISSN 0006-291X,

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