ArticleBiotechnology letters2020
Food-grade expression of nattokinase in Lactobacillus delbrueckii subsp. bulgaricus and its thrombolytic activity in vitro.
Article in Biotechnology letters, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed, 22 citations in OpenAlex.
- Enhanced nattokinase production by optimized fermentation conditions of douchi-derived Bacillus subtilis natto NK11 and evaluation of its thrombolytic activity.Antonie van Leeuwenhoek · 2025Article
- Enhanced nattokinase production byFrontiers in microbiology · 2025Article
- Construction of a food-grade gene editing system based on CRISPR-Cas9 and its application in Lactococcus lactis NZ9000.Biotechnology letters · 2023Article
- High and Economical Nattokinase Production with Acetoin as a Useful Byproduct from Soybean Milk and Glucose.Probiotics and antimicrobial proteins · 2022Article
- The potential role of ischaemia-reperfusion injury in chronic, relapsing diseases such as rheumatoid arthritis, Long COVID, and ME/CFS: evidence, mechanisms, and therapeutic implications.The Biochemical journal · 2022Review
- Characterization of a Nattokinase from the Newly Isolated Bile Salt-ResistantFoods (Basel, Switzerland) · 2022Article
- Biotechnology, Bioengineering and Applications ofBiomolecules · 2022Review
- Recent Advances in Nattokinase-Enriched Fermented Soybean Foods: A Review.Foods (Basel, Switzerland) · 2022Review
- Effect of Fermentation Parameters on Natto and Its Thrombolytic Property.Foods (Basel, Switzerland) · 2021Article
- Tofu processing wastewater as a low-cost substrate for high activity nattokinase production using Bacillus subtilis.BMC biotechnology · 2021Article
- Bacterial Distribution, Biogenic Amine Contents, and Functionalities of Traditionally Made Doenjang, a Long-Term Fermented Soybean Food, from Different Areas of Korea.Microorganisms · 2021Article
Corrections and comments
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Authors and funding
9 authors at 1 institution in 1 country.
Funding
Abstract
objectivesTo produce nattokinase in a food-grade expression system and evaluate its thrombolytic activity in vitro.
resultsNo nattokinase activity from reconstituted strains was observed in simulated gastric juice, but the enzyme was stable in intestinal fluid, the relative activity of which was found to be 60% after 4 h. Due to the nattokinase being produced intracellularly by recombinant bacterial strains, the persistence of the bacteria in gastric juice ensured transmission of the nattokinase into intestinal juice. Because of subsequent disintegration of the bacteria, the highest nattokinase activity was observed after 3 h at approximately 32%, following its carriage within the recombinant strains to the intestinal fluid.
conclusionsThis study demonstrated that nattokinase from recombinant strains exhibited good thrombolytic activity in vitro and may be used by the dairy fermentation industry for the development of novel thrombolytic functional foods.
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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.