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Nattokinase as a functional food ingredient:therapeutic applications and mechanisms in age-related diseases
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作者 Hao Wu Qian Zhang +3 位作者 Hao Suo Feng Xu Wanxu Huang Dan Ohtan Wang 《Food Science and Human Wellness》 SCIE CAS CSCD 2024年第5期2401-2409,共9页
Consumption of natto,a traditional eastern Asian food made of fermented soybeans by Bacillus subtilis,has long been linked to healthy aging and longer human lifespan.As the key thrombolytic ingredient of natto,the ser... Consumption of natto,a traditional eastern Asian food made of fermented soybeans by Bacillus subtilis,has long been linked to healthy aging and longer human lifespan.As the key thrombolytic ingredient of natto,the serine protease nattokinase(NK)has been developed into a widely-used dietary supplement.NK has shown excellent anti-thrombus,thrombolytic,and anti-inflammation activities that potentially delay aging and provide therapeutic effects on aging-related diseases.In this review,we critically overview the experimental and clinical evidence in the past 20 years that support the beneficial function of NK in the prevention and treatment of aging-related diseases,including cardiovascular diseases,Alzheimer’s disease,other abnormalities and cancer.We focus on the underlying molecular mechanisms and recent advances in application methods that are aimed at further development of NK for healthier aging of modern society.The challenges and unsolved issues in this area are also discussed. 展开更多
关键词 nattokinase Functional food ingredient Aging-related diseases Cardiovascular diseases INFLAMMATION
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Degradation of amyloid β-peptides catalyzed by nattokinase in vivo and in vitro
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作者 Aixin Ni He Li +2 位作者 Ruya Wang Rentong Sun Yingjiu Zhang 《Food Science and Human Wellness》 SCIE CSCD 2023年第5期1905-1916,共12页
Amyloid-β 1-42(Aβ42)plays a pivotal role in Alzheimer disease(AD)pathogenesis. Peripheral clearance of Aβ42 largely affects its level in the brain and affects AD progression. Although nattokinase(NK)degrades Aβ40,... Amyloid-β 1-42(Aβ42)plays a pivotal role in Alzheimer disease(AD)pathogenesis. Peripheral clearance of Aβ42 largely affects its level in the brain and affects AD progression. Although nattokinase(NK)degrades Aβ40, the details of NK's capture of various Aβ species and reduction of plasma Aβ42/Aβ40 are uncharacterized. In this study, the Aβ42/Aβ40-degrading ability of NK was investigated using five Aβs and AD model mice. The C-terminal region of Aβ42/Aβ40(Gly29 to Val40)was primarily required for NK capture, and the integrated conformation in Aβ42/Aβ40 aggregates was a more efficient target for NK catalysis. Further, suspended Aβ42/Aβ40 oligomers were more easily captured by NK than suspended Aβ42/Aβ40 fibrils, while deposited Aβ42/Aβ40 fibrils recruited more NK than deposited Aβ42/Aβ40 oligomers. Although most NK was likely lost during NK uptake and/or entry into the blood, a small fraction of NK showed good plasma Aβ42/Aβ40-degrading efficacy after entering the blood due to NK's stability in the plasma of AD mice for at least 9 days. It was concluded that oral administration of NK is a feasible approach for peripheral Aβ42/Aβ40 clearance. This implies that NK might serve as an anti-Aβ42 agent for the treatment of Aβ42/Aβ40-related diseases such as AD. 展开更多
关键词 nattokinase Amyloidβ-peptide DEGRADATION CATALYZE Alzheimer disease
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响应面法优化鹰嘴豆发酵纳豆工艺 被引量:14
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作者 罗仓学 刘晓宇 张雯 《中国调味品》 CAS 北大核心 2019年第2期51-55,共5页
鹰嘴豆作为纳豆发酵原料,以纳豆激酶(Nattokinase,NK)活性为指标,在单因素实验的基础上,利用Box-Behnken实验设计以及响应面分析优化纳豆发酵工艺。研究结果表明,鹰嘴豆的最佳发酵工艺条件为:基质含水量50%,接种量6%,发酵温度34℃,发酵... 鹰嘴豆作为纳豆发酵原料,以纳豆激酶(Nattokinase,NK)活性为指标,在单因素实验的基础上,利用Box-Behnken实验设计以及响应面分析优化纳豆发酵工艺。研究结果表明,鹰嘴豆的最佳发酵工艺条件为:基质含水量50%,接种量6%,发酵温度34℃,发酵时间48h,后熟时间20h;对优化的工艺条件进行验证,纳豆激酶活性为986.324IU/g,与预测值接近。 展开更多
关键词 鹰嘴豆 发酵工艺 纳豆激酶(nattokinase NK) 纳豆
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