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

DOI Web Site
  • 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

Bibliographic Information

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

Search this article

Description

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.

Journal

Keywords

Details 詳細情報について

Report a problem

Back to top