Subtilisin NAT, a subtilisin-like serine protease present in fermented soybean “natto” extract, inhibits <i>Streptococcus mutans</i> biofilm formation
-
- Yokoyama Tomoki
- Department of Food Bioscience and Biotechnology, College of Bioresource Sciences, Nihon University
-
- Nakamura Tomoyo
- Department of Food Bioscience and Biotechnology, College of Bioresource Sciences, Nihon University
-
- Kimijima Manami
- Department of Food Bioscience and Biotechnology, College of Bioresource Sciences, Nihon University
-
- Mandokoro Kengo
- Department of Food Bioscience and Biotechnology, College of Bioresource Sciences, Nihon University
-
- Tokumaru Mizuki
- Department of Food Bioscience and Biotechnology, College of Bioresource Sciences, Nihon University
-
- Takatsuka Ayami
- Department of Food Bioscience and Biotechnology, College of Bioresource Sciences, Nihon University
-
- Narisawa Naoki
- Department of Food Bioscience and Biotechnology, College of Bioresource Sciences, Nihon University
-
- Kobayashi Rika
- Department of Food Bioscience and Biotechnology, College of Bioresource Sciences, Nihon University
-
- Takenaga Fumio
- Department of Food Bioscience and Biotechnology, College of Bioresource Sciences, Nihon University
Description
<p>Our previous study indicated that the water-soluble extract obtained from commercially available natto products inhibited the sucrose-dependent cariogenic biofilm formation of Streptococcus mutans. This inhibitory effect correlated with the protease activity levels of the extract. Subtilisin NAT (nattokinase), a subtilisin-like serine protease, is a dominant protease found in natto products. In this study, we investigated the effect of natto products produced by a subtilisin NAT-deficient mutant (aprN−) of the Bacillus subtilis strain NBRC16449 on S. mutans biofilm formation. The mutation decreased the γ-poly glutamic acid (γ-PGA) levels and reduced protease activity in natto products. A significant reduction of the inhibitory effect was observed in the extract from natto products prepared with the aprN− strain. The γ-PGA obtained from the natto products did not affect biofilm formation. We propose that subtilisin NAT plays a major role in biofilm inhibition induced by natto extract.</p>
Journal
-
- Food Science and Technology Research
-
Food Science and Technology Research 27 (3), 537-542, 2021
Japanese Society for Food Science and Technology
- Tweet
Details 詳細情報について
-
- CRID
- 1390006982830737408
-
- NII Article ID
- 130008055739
-
- ISSN
- 18813984
- 13446606
-
- Text Lang
- en
-
- Data Source
-
- JaLC
- Crossref
- CiNii Articles
- OpenAIRE
-
- Abstract License Flag
- Disallowed
