Experientia

, Volume 43, Issue 10, pp 1110–1111

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

  • H. Sumi
  • H. Hamada
  • H. Tsushima
  • H. Mihara
  • H. Muraki
Short Communications

DOI: 10.1007/BF01956052

Cite this article as:
Sumi, H., Hamada, H., Tsushima, H. et al. Experientia (1987) 43: 1110. doi:10.1007/BF01956052

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.

Key words

Natto soybean food fibrinolytic enzyme serine protease 

Copyright information

© Birkhäuser Verlag 1987

Authors and Affiliations

  • H. Sumi
    • 1
  • H. Hamada
    • 2
  • H. Tsushima
    • 1
  • H. Mihara
    • 1
  • H. Muraki
    • 3
  1. 1.Department of PhysiologyMiyazaki Medical CollegeMiyazaki(Japan)
  2. 2.Department of Fundamental Natural ScienceOkayama University of ScienceOkayama(Japan)
  3. 3.Department of Fermentation Technology, Faculty of EngineeringYamanashi UniversityKofu(Japan)

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