Food Science and Technology Research
Online ISSN : 1881-3984
Print ISSN : 1344-6606
ISSN-L : 1344-6606
Technical papers
Natto Bacillus as an Oral Fibrinolytic Agent: Nattokinase Activity and the Ingestion Effect of Bacillus subtilis natto
Hiroyuki SUMIYasuhide YANAGISAWAChieko YATAGAIJosuke SAITO
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JOURNAL OPEN ACCESS

2004 Volume 10 Issue 1 Pages 17-20

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Abstract
Extraction of nattokinase, a fibrinolytic enzyme in natto bacillus, was attempted by the following 4 methods: 1) extraction with saline, 2) treatment with the organic solvents acetone, toluene and hexane prior to extraction, 3) alkaline treatment at pH 11.0 and, 4) autolysis in the presence of 0.1% NaN3 at 4\\xa1 C. Each fraction showed not only a strong fibrinolytic activity, but also H-D-Val-Leu-Lys-pNA and Suc-Ala-Ala-Pro-Phe-pNA amidolytic activities. Doses of 50–200 mg/kg natto bacillus (11011 active cells/g) were orally administered for rat experimental pulmonary thrombosis and to healthy human volunteers. A decrease in thrombus count and plasma euglobulin lysis time (ELT), as well as an increase in tissue plasminogen activator (t-PA), indicate that natto bacillus serves to activate plasma fibrinolysis in vivo.
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© 2004 by Japanese Society for Food Science and Technology

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