Advance on Nattokinase Microbial Production and Physiological Function

Mingjing YAO; Yang YANG; Jing FAN; Xiangying ZHAO; Likun REN; Xin BIAN; Tonglin XING; Pengyu ZHU; Zhihui SUN; Na ZHANG

doi:10.13386/j.issn1002-0306.2021070016

Shipin gongye ke-ji (Jul 2022)

Advance on Nattokinase Microbial Production and Physiological Function

Mingjing YAO,
Yang YANG,
Jing FAN,
Xiangying ZHAO,
Likun REN,
Xin BIAN,
Tonglin XING,
Pengyu ZHU,
Zhihui SUN,
Na ZHANG

Affiliations

Mingjing YAO: Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Science and Engineering, Harbin University of Commerce, Harbin 150076, China
Yang YANG: Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Science and Engineering, Harbin University of Commerce, Harbin 150076, China
Jing FAN: Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Science and Engineering, Harbin University of Commerce, Harbin 150076, China
Xiangying ZHAO: Shandong Provincial Key Laboratory of Food and Fermentation Engineering, Shandong Food Ferment Industry Research & Design Institute, Qilu University of Technology (Shandong Academy of Sciences), Jinan 250013, China
Likun REN: Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Science and Engineering, Harbin University of Commerce, Harbin 150076, China
Xin BIAN: Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Science and Engineering, Harbin University of Commerce, Harbin 150076, China
Tonglin XING: Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Science and Engineering, Harbin University of Commerce, Harbin 150076, China
Pengyu ZHU: Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Science and Engineering, Harbin University of Commerce, Harbin 150076, China
Zhihui SUN: Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Science and Engineering, Harbin University of Commerce, Harbin 150076, China
Na ZHANG: Key Laboratory of Food Science and Engineering of Heilongjiang Province, College of Food Science and Engineering, Harbin University of Commerce, Harbin 150076, China

DOI: https://doi.org/10.13386/j.issn1002-0306.2021070016
Journal volume & issue: Vol. 43, no. 14
pp. 435 – 444

Abstract

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With the improvement of people’s living standard, the number of patients with thromboembolism is increasing gradually. Among the existing thrombotic drugs, nattokinase attracts great attention due to its advantages of long half-life, strong specificity, small side effects, and can be taken orally directly. Based on the related research results at home and abroad, the structure features of nattokinase, the fibrinolytic activity and the mechanism of action of antithrombotic activity of NK are described. Also, the hard work in strain breeding, strain transformation for higher enzyme yield or better enzyme character and medium optimization are also summarized. Moreover, the physiological function of nattokinase are expounded. Finally, the challenges and future development trends of nattokinase application are prospected in order to provide theoretical basis for further research on nattokinase.

Published in Shipin gongye ke-ji

ISSN: 1002-0306 (Print)
Publisher: The editorial department of Science and Technology of Food Industry
Country of publisher: China
LCC subjects: Technology: Chemical technology: Food processing and manufacture
Website: http://www.spgykj.com/indexen.htm

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