Zhang Lei^{1, 2,}, Li Chuang³

Natto is a traditional fermented functional food to adjust intestinal function and exert fibrinolytic effect. Additionally, natto is one of the few fermented foods that can be eaten directly. Microbial contamination is the biggest challenge for both the fermentation process and the end products. So that the microbial safety of natto is particularly crucial. Radiation is a sterilization technique, widely used in food processing. Irradiation is a viable safety measure. However, the question of whether irradiation preserves natto’s intrinsic functionality in animal experiments still lies in a research vacuum. We compare the effects of feeding irradiated and non-irradiated natto on blood parameters and coagulation in mice using a thrombosis model. Thrombus dissolution was observed through carotid artery sections. We found that, whether feeding irradiated or non-irradiated natto, for 20 days the thrombosis was resolved , with blood parameters and coagulation indices returning to normal. But the recovery was more pronounced in the irradiated group. Specifically, the irradiated group achieved normalization of Gran# and Lymph% at 10 days, while the control group required 20 days. Gut microbiota analysis revealed that, after 10-20 days, the irradiated group saw Bacteroidota increase from 36% to 46% and Bacillota decrease from 42% to 35%. In the control group, Bacteroidota decreased from 30% to 23%, Bacillota increased from 15% to 52%, and Chlamydiota decreased from 23% to 0.4%. The irradiated group's gut microbiota showed greater stability than the control group with significantly lower abundances of TMAO-related genera such as Lachnospirales, Erysipelotrichia, and Odoribacter, which may contribute to enhanced thrombus resolution.

irradiation, thrombus mice model, blood parameters, coagulation indicators, intestinal microbiota