In commercially obtained
natto, 12 kinds of cereal and
okara-natto preparations, both elastase and nattokinase activities were found. Particularly, in the natto preparations fermented with broad beans, soybeans, or green beans showed much stronger elastase activity, and it was also confirmed in
Bacillus natto cells after ultrasonication.
Using the commercially obtained nattokinase and
natto extract, elastase activity in the eluate of isoelectricfocussing was parallel to that of nattokinase activity. Highly purified natto-elastase was proved to be identical to nattokinase by p
I (about 8.7, isoelectric focussing), molecular weight (about 20, 000, gel filtration), and also by NH
2-terminal amino acid sequence (21 residues) identified by Edmans method.
抄録全体を表示