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

Abstract

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