Journal of the Society of Materials Engineering for Resources of Japan
Online ISSN : 1884-6610
Print ISSN : 0919-9853
Original Papers
Studies on the Anticancer Mechanisms of the Natto Extract
Shiori HATAKEYAMAMayu KAFUKUTomoya OKAMOTOYuka KAKIZAKINana SHIMASAKINozomi FUJIEShohta TAKAHASHIMasahiro NAKAYAMAHiroyuki TAGAWAAtsushi KOMATSUDAEwa GRAVEHideki WAKUIHideaki ITOH
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Volume 27 (2016) Issue 1_2 Pages 15-19

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Abstract

We have investigated anti-cancer properties of Natto, a traditional Japanese food made from soybeans fermented with bacillus subtilis. The protein related ingredient was partially purified from Natto using an ammonium sulphate fractionation and added to HeLa cells. As a result, all cancer cells perished the next day. On the other hand, if only a protein related extract from boiled beans and fermented soybean bacterium was added, there were no changes in cell growth. We purified and investigated amino acid sequence of anti-cancer peptide from Natto using Butyl Sepharose column chromatography of 5-kDa peptide. The peptide appeared to be a new antibacterial peptide.

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© 2016 The Society of Materials Engineering for Resources of JAPAN
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