Электронный научный журнал

This article examines how the centuries-old philosophy of Japanese cuisine (Washoku)—from natto fermentation to the isolated fifth taste of umami—correlates with modern science on peptide-mediated regulation of aging and the phenomenon of longevity. It is demonstrated that peptides derived from seafood and soy are not isolated supplements but operate in synergy with traditional practices: hara hachi bu (80% satiety) and meal sequencing. For instance, fermented products (natto, miso) contain bioactive peptides—specifically soy peptides bearing the leucine-arginine motif—which directly stimulate intestinal L-cells, increasing GLP-1 secretion by 40% compared to non-fermented soy. Thus, the Japanese dietary model represents not merely a collection of foods, but an evolutionarily honed strategy of peptide-based metabolic modulation in which fermentation and behavioral practices synergistically potentiate GLP-1-dependent mechanisms of healthy aging.