Breakthrough: This fermented Japanese superfood can inhibit SARS-CoV-2 infections, researchers find
https://www.newstarget.com/2021-07-27-fermented-japanese-dish-inhibits-covid-infection.html
Natto extract degrades key region of SARS-CoV-2 spike protein
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.
Published Tuesday, July 13, in 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.