Activation of fibrinolysis (nattokinase) induced by dipicolinic acid and related compounds

Food Science and Technology Research

Volumn 12, Issue 2, 2006, Pages 152-155

  Ikeda, Shiori ^a   Ohsugi, Tadanori ^a   Sumi, Hiroyuki ^a  

^a KURASHIKI UNIVERSITY OF SCIENCE AND THE ARTS   (Japan)

Author keywords

Blood coagulation; Dipicolinic acid; Fibrinolysis; Natto; Platelet aggregation

Indexed keywords

BACILLUS SUBTILIS; BACTERIA (MICROORGANISMS);

EID: 33750324140     PISSN: 13446606     EISSN: None     Source Type: Journal    
DOI: 10.3136/fstr.12.152     Document Type: Article

References (11)

1. st" Edition, Gijutsudo Shuppan, Tokyo, pp. 73-74 (in Japanese).
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3. Sumi, H. (1994). Structure and fibrinolytic properties of nattokinase. In "Basic and clinical aspects of Japanese traditional food Natto," ed. by Sumi, H., vol. 1, Japan Technology Transfer Association, Tokyo, pp. 49-56.
4. Sumi, H. (1997). Bacillus subtilis natto and its antibacterial activity. In "New food materials and functions," CMC, Tokyo, pp. 190-196 (in Japanese).
5. Sumi, H. and Asano, T. (2001). Production of nattokinase, vitamin K2 and amino acids, through the fermentation of barley by Bacillus subtilis natto. Nippon Kasei Gakkaishi, 52, 937-942 (in Japanese).
6. Sumi, H., Banba, T. and Kishimoto, N. (1996). Enzymes for the activation of pro-urokinase contained in natto and their fibrinolytic activity. Nippon Shokuhin Kagaku Kogakkaishi, 43, 1124-1127 (in Japanese).
7. Sumi, H., Hamada, H., Nakanishi, K. and Hiratani, H. (1990). Enhancement of fibrinolytic activity in plasma by oral administration of nattokinase. Acta Haematol., 84, 139-143.
8. Sumi, H., Hamada, H., Tsushima, H. and Mihara, H. (1988). A novel strong fibrinolytic enzyme in the vegetable cheese "Natto". Presented at 9th International Congress on Fibrinolysis, Amsterdam, p. 67.
9. Sumi, H., Hamada, H., Tsushima, H., Mihara, H. and Muraki, H. (1987). A novel fibrinolytic enzyme (nattokinase) in the vegetable cheese Natto; a typical and popular soybean in food of the Japanese diet. Experientia, 43, 1110-1111.
10. Sumi, H., Nakajima, N. and Taya, N. (1993). Measurement method for the activity of nattokinase, a fibrinolytic enzyme. Nippon Jozo Kyokai Zasshi, 88, 482-486 (in Japanese).
11. Sumi, H. and Ohsugi, T. (1999). Dipicolinic acid, an antibacterial component contained in natto and in Bacillus subtilis natto. J. Soc. Biosci. Biotech. Agri., 73, 1289-1291 (in Japanese).