Preliminary studies on in vitro and in vivo thrombolytic activities of thrombolytic enzyme from an induced Bacillus subtilis strain

Journal of Sichuan University (Medical Science)

Volumn 36, Issue 1, 2005, Pages 93-96

  Yu, R ^a   Qi, H ^a   Zhang, T ^a   Wu, W T ^a  

^a CHINA PHARMACEUTICAL UNIVERSITY   (China)

Author keywords

Bacillus subtilis thrombolytic enzyme; Oral thrombolytic drug; Rat thrombosis model

Indexed keywords

BACTERIAL ENZYME; FIBRIN; FIBRIN DEGRADATION PRODUCT; FIBRINOGEN; FIBRINOLYTIC AGENT; PEPTIDE; PLASMINOGEN;

ANIMAL EXPERIMENT; ANIMAL MODEL; ARTICLE; BACILLUS SUBTILIS; BACTERIAL STRAIN; BACTERIUM CULTURE; CONTROLLED STUDY; CULTURE MEDIUM; ENZYME ACTIVITY; ENZYME ASSAY; ENZYME ISOLATION; ENZYME MECHANISM; ENZYME PURIFICATION; EXPERIMENTAL MODEL; FIBRINOLYSIS; HEATING; IN VITRO STUDY; IN VIVO STUDY; NONHUMAN; PARTIAL THROMBOPLASTIN TIME; PHARMACODYNAMICS; POLYACRYLAMIDE GEL ELECTROPHORESIS; PROTEIN HYDROLYSIS; RAT; RAT STRAIN; TECHNIQUE; VEIN THROMBOSIS;

EID: 12744254016     PISSN: 1672173X     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (9)

1. Sumi H, Hamada H, Tsushima H, et al. A novel fibrinolytic enzyme (nattokinase) in the vegetable cheese Nattoa, a typical and popular soybean food in the Japanese diet. Experimentia, 1987;43(10):1110.
2. Sumi H, Hamada H. Fibrinolytic effect of the Japanese traditional Food "Natto" (Nattokinase). Thromb Haemostas, 1989;62(2):549.