Polyglutamic acid from fermented natto soy. Forms a hydrating film and holds water more efficiently than hyaluronic acid.
Topical application
CWeak evidence. In vitro data, open-label studies, or expert consensus.
Japanese brands favor natto gum for a visible lifting effect right after application. Long-term data stays limited to marketing publications.
Natto Gum (Polyglutamic Acid) is a polymer of L-glutamic acid, a by-product of soybean fermentation by Bacillus subtilis in the production of traditional Japanese natto. In cosmetics – a powerful humectant. Mechanism. Binds water 4–5 times more efficiently than hyaluronic acid by mass. Forms an invisible film on the skin that retains moisture. In parallel inhibits hyaluronidase, protecting endogenous hyaluronic acid from degradation. Where applied. Korean and Japanese moisturizing serums and creams. In Europe – in niche lines, less in mass market. Concentration 0.1–2%. Evidence base. Few clinical RCTs – Bem 2003 (n=20) showed 50% skin moisturization increase 2 hours after 0.5% natto gum application. Long-term evidence is still insufficient. Safety. Hypoallergenic (the soy allergen is processed by fermentation), non-comedogenic. Pregnancy and lactation – topically safe.
Irritation potential
LowAllergen risk
LowPregnancy
SafeSuitable for
The Evigrade extension adds an evidence panel to Wildberries, Goldapple, Letu, iHerb, Sephora and 12 more stores. This ingredient and every other one in the product show evidence-tier, allergen risk and pregnancy/lactation flags at a glance.
Natto Gum is considered safe during pregnancy at typical cosmetic concentrations. Systemic absorption through the skin is minimal.
Natto Gum suits: normal, dry, oily, combination, sensitive.
Polyglutamic acid from fermented natto soy.
The INCI name is Natto Gum. It may also appear as: Polyglutamic Acid, Bacillus/Soybean Ferment Extract.
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