Skip to main content
SpringerLink
Log in

A novel fibrinolytic enzyme (nattokinase) in the vegetable cheese Natto; a typical and popular soybean food in the Japanese diet

  • Short Communications
  • Published:
Experientia Aims and scope Submit manuscript

Summary

A strong fibrinolytic activity was demonstrated in the vegetable cheese Natto, which is a typical soybean food eaten in Japan. The average activity was calculated at about 40 CU (plasmin units)/g wet weight. This novel fibrinolytic enzyme, named nattokinase, was easily extracted with saline. The mol. wt and pI were about 20,000 and 8.6, respectively. Nattokinase not only digested fibrin but also the plasmin substrate H-D-Val-Leu-Lys-pNA (S-2251), which was more sensitive to the enzyme than other substrates tried. Diisopropyl fluorophosphate and 2,2,2-trichloro-1-hydroxyethyl-o,o-dimethylphosphate strongly inhibited this fibrinolytic enzyme.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

References

  1. Yabe, K., Bull. Coll. Agr. Tokyo Univ.2 (1894) 2.

    Google Scholar 

  2. National Federation of Cooperatives on Natto, in: A Historical Record of Natto, p. 19. Ed. Food Pionia, Natto Research Center, Tokyo 1977.

    Google Scholar 

  3. Hayashi, W., Natto Kagakukenkyu Kaishi (in Japanese)1 (1977) 85.

    Google Scholar 

  4. Kameda, S., Chem. pharm. Bull.16 (1968) 189.

    Google Scholar 

  5. Miyake, S., and Shimizu, J., Bull. Hyogo Agr. Coll. (in Japanese)1 (1953) 11.

    CAS  Google Scholar 

  6. Miyake, S., Watanabe, K., Yoshikawa, M., and Nonoguchi, Y., Seikagaku (in Japanese)28 (1956) 527.

    Google Scholar 

  7. Claeson, G., Friberger, P., Knos, M., and Eriksson, E., Haemostasis7 (1978) 76.

    CAS  PubMed  Google Scholar 

  8. Milstone, H., J. Immun.42 (1941) 109.

    Article  CAS  Google Scholar 

  9. Astrup, T., and Müllertz, S., Archs Biochem. Biophys.40 (1952) 346.

    Article  CAS  Google Scholar 

  10. Lowry, O. H., Rosebrough, N. J., Farr, A. L., and Randall, R. J., J. biol. Chem.193 (1951) 265.

    Article  CAS  PubMed  Google Scholar 

  11. Vesterberg, O., and Svensson, H., Acta chem. scand.20 (1966) 820.

    Article  CAS  PubMed  Google Scholar 

  12. Okamoto, S., Sato, S., Takada, Y., and Okamoto, U., Keio J. Med.13 (1964) 177.

    Article  CAS  PubMed  Google Scholar 

  13. Okamoto, S., and Hijikata, A., Drug Design6 (1975) 143.

    Article  CAS  Google Scholar 

  14. Sumi, H., Sasaki, K., Toki, N., and Robbins, K. C., Thromb. Res.20 (1980) 711.

    Article  CAS  PubMed  Google Scholar 

  15. Toki, N., Sumi, H., Sasaki, K., Boreisha, I., and Robbins, K. C., J. clin. Invest.75 (1985) 1212.

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  16. Mihara, H., Sumi, H., Akazawa, K., Yoneta, T., and Mizumoto, H., Thromb. Haemost.50 (1983) 258.

    Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Physiology, Miyazaki Medical College, 889-16, Miyazaki, Japan

    H. Sumi, H. Tsushima & H. Mihara

  2. Department of Fundamental Natural Science, Okayama University of Science, 700, Okayama, Japan

    H. Hamada

  3. Department of Fermentation Technology, Faculty of Engineering, Yamanashi University, 400, Kofu, Japan

    H. Muraki

Authors
  1. H. Sumi
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. H. Hamada
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. H. Tsushima
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. H. Mihara
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. H. Muraki
    View author publications

    You can also search for this author in PubMed Google Scholar

Rights and permissions

Reprints and permissions

About this article

Cite this article

Sumi, H., Hamada, H., Tsushima, H. et al. A novel fibrinolytic enzyme (nattokinase) in the vegetable cheese Natto; a typical and popular soybean food in the Japanese diet. Experientia 43, 1110–1111 (1987). https://doi.org/10.1007/BF01956052

Download citation

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/BF01956052

Key words

Search

Navigation