Journal of Japanese Society of Biorheology
Online ISSN : 2186-5663
Print ISSN : 0913-4778
Anticoagulant and fibrinolytic effects of functional food materials produced by Bacillus subtilis natto
Masahito HitosugiMasashi IkedaXia ZhuHisayoshi KatoKazunobu OmuraToshiaki NagaiShogo Tokudome
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Volume 21 (2007) Issue 1 Pages 35-40

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Abstract

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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