Anticoagulant and fibrinolytic effects of functional food materials produced by Bacillus subtilis natto

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  • Hitosugi Masahito
    Department of Legal Medicine, Dokkyo Medical University School of Medicine
  • Ikeda Masashi
    Institute for Medical Science, Dokkyo Medical University School of Medicine
  • Zhu Xia
    Research and Development Division, Daiwa Pharmaceutical Company, Ltd
  • Kato Hisayoshi
    Research and Development Division, Daiwa Pharmaceutical Company, Ltd
  • Omura Kazunobu
    Department of Legal Medicine, Dokkyo Medical University School of Medicine
  • Nagai Toshiaki
    Department of Legal Medicine, Dokkyo Medical University School of Medicine
  • Tokudome Shogo
    Department of Legal Medicine, Dokkyo Medical University School of Medicine

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  • Anticoagulant and fibrinolytic effects of functional food materials produced by <I>Bacillus subtilis natto</I>

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We compared the anticoagulant and fibrinolytic effects of the major functional food products generated by Bacillus subtilis natto. We analyzed NSK-SDR and NKCPR powders that consist mainly of nattokinase and bacillopeptidase F, respectively. The specific activity of the plasmin-like activity of NKCPR H was about 2.5-fold higher than that of NSK-SDR. Although both NSK-SDR and NKCPR reduced fibrin monomer levels in human blood, the anticoagulant effect of NKCPR was over 100-fold higher than that of NSK-SDR. Dietary supplements with anticoagulant and fibrinolytic effects might play an important role in preventing thrombotic diseases.

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