The Antithrombotic and Fibrinolytic Effect of Natto in Hypercholesterolemia Rats
نویسندگان
چکیده
Antithrombotic and fibrinolytic activity of natto was evaluated on platelet aggregation in vitro and in vivo. Natto showed inhibitory effects on platelet aggregation induced by adenosine 5'diphosphate (ADP) and collagen. Orally administered natto also showed fibrinolytic activity in hypercholesterolemia rats. Normal levels of natto, when administered for four weeks, shortened euglobulin clot lysis time (ECLT) and prolonged partial thromboplastin time (PATT) significantly compared to non-treated group. In addition, the natto treatment decreased total cholesterol in serum. These results showed that intake of normal levels of natto can elicit antithrombotic and fibrinolytic effects, suggesting its consumption may improve blood circulation.
منابع مشابه
A newly derived protein from Bacillus subtilis natto with both antithrombotic and fibrinolytic effects.
Natto, steamed soybeans fermented by Bacillus subtilis natto, is a traditional Japanese food. We derived a purified protein layer, called NKCP as a trade mark, from B. subtilis natto fermentation. In the present study, we examined the fibrinolytic and antithrombotic effects of NKCP and identified its active component to clarify the fibrinolytic effect of NKCP observed in preliminary clinical tr...
متن کاملDetermination of the Thrombolytic Activity of Natto Extract
INTRODUCTION Bacillus subtilis, the species to which natto bacillus belongs, has been reported to secrete several proteases extracellularly during growth (1-4). Among these proteases, the physiological activity or clinical applications of antithrombotic substances contained in natto, such as the peptidase subtilisin, have been reported (5-8). Based on the results of this research, functional fo...
متن کاملNattokinase: An Oral Antithrombotic Agent for the Prevention of Cardiovascular Disease
Natto, a fermented soybean product, has been consumed as a traditional food in Japan for thousands of years. Nattokinase (NK), a potent blood-clot dissolving protein used for the treatment of cardiovascular diseases, is produced by the bacterium Bacillus subtilis during the fermentation of soybeans to produce Natto. NK has been extensively studied in Japan, Korea, and China. Recently, the fibri...
متن کاملLipid-Lowering Effect of Nattokinase in Patients with Primary Hypercholesterolemia
Background: Nattokinase is a fibrinolytic enzyme isolated from the vegetable cheese natto. Although research suggests that nattokinase has beneficial effects on lipid metabolism, there is no clinical data on its effects in human patients with hypercholesterolemia. Methods: Thirty patients with primary hypercholesterolemia given instruction on a low cholesterol diet and treated with 400 mg (4000...
متن کاملPurification and characterization of nattokinase from Bacillus subtilis natto B-12.
Bacillus subtilis natto B-12 was isolated from natto, a traditional fermented soybean food in Japan. A fibrinolytic enzyme (B-12 nattokinase) was purified from the supernatant of B. subtilis natto B-12 culture broth and showed strong fibrinolytic activity. The enzyme was homogenously purified to 56.1-fold, with a recovery of 43.2% of the initial activity. B-12 nattokinase was demonstrated to be...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
عنوان ژورنال:
دوره 17 شماره
صفحات -
تاریخ انتشار 2012