Results 41 to 50 of about 2,874 (212)
Fibrinolytic characteristics of Bacillus subtilis G8 isolated from natto.
Bioscience of microbiota, food and health, 2021 Due to the high prevalence of vascular obstructive diseases, discovering potent, safe, and affordable fibrinolytic agents is of importance. There is particular interest concerning the use of functional foods that have a fibrinolytic activity, such as natto, a Japanese fermented soy-based product made with Bacillus subtilis (natto) strain BEST195.
PINONTOAN, Reinhard +3 more
openaire +2 more sources
Microorganisms, 2023 Although diverse immunomodulatory reactions of probiotic bacteria have been reported, this effect via Bacillus subtilis natto remains unclear, despite its long consumption history in Japan and usage in Natto production.
Taisuke Uesugi +3 more
doaj +1 more source
Amyloid-Degrading Ability of Nattokinase from Bacillus subtilis Natto [PDF]
Journal of Agricultural and Food Chemistry, 2008 More than 20 unrelated proteins can form amyloid fibrils in vivo which are related to various diseases, such as Alzheimer's disease, prion disease, and systematic amyloidosis. Amyloid fibrils are an ordered protein aggregate with a lamellar cross-beta structure.
Ruei-Lin, Hsu +4 more
openaire +2 more sources
Effect of Natto on Meat Quality and Skatole Content in TOPIGS Pigs [PDF]
Asian-Australasian Journal of Animal Sciences, 2016 This study investigated the effect of Bacillus subtilis (B. subtilis) natto on meat quality and skatole in TOPIGS pigs. Sixty TOPIGS pigs were randomly assigned to 3 groups (including 5 pens per group, with 4 pigs in each pen) and fed with basic diet ...
Q. K. Sheng +5 more
doaj +1 more source
Improving phylogeny reconstruction at the strain level using peptidome datasets [PDF]
, 2016 Typical bacterial strain differentiation methods are often challenged by high genetic similarity between strains. To address this problem, we introduce a novel in silico peptide fingerprinting method based on conventional wet-lab protocols that enables ...
A Cherif +61 more
core +4 more sources
TRANSDUCTION AND TRANSFORMATION BETWEEN BACILLUS SUBTILIS AND BACILLUS NATTO
The Journal of General and Applied Microbiology, 1963 Seven strains of B. natto investigated were found to be all vulnerable to phage S-l, while five among them were able to transfer their genetic traits to B. subtilis by the phage. All strains, including the two which could not transduce, were able to transform the genetic markers in B. subtilis by the DNA.
HATSUO AOKI, HIUGA SAITO, YONOSUKE IKEDA
openaire +2 more sources
Enhancement of natural killer cell activity by oral administration of a fermented soybean product in dogs [PDF]
Open Veterinary Journal, 2021 Background: Probiotics are known for their ability to enhance cellular immunity, including the activation of macrophages, natural killer cells, and cytotoxic T lymphocytes.
Shoma Mikawa +4 more
doaj +1 more source
MTA セメントと納豆菌混和材料の齲蝕治療応用と相乗効果： 基礎的実験の意義と今後 [PDF]
, 2020 Bacillus subtilis produces a number of useful substances and is nonpathogenic in humans; therefore, this bacterium is used in probiotic therapy. Indirect pulp capping with a mixture of B.
Shunya Oka, 岡 俊哉
core +1 more source
bioPrint: A Liquid Deposition Printing System for Natural Actuators [PDF]
, 2015 This article presents a digital fabrication platform for depositing solution-based natural stimuli-responsive material on a thin flat substrate to create hygromorphic biohybrid films.
Cheng, Chin-Yi +6 more
core +1 more source
Allergology International, 2023 Background: Immediate allergy caused by natto, a popular Japanese food prepared by fermenting soybeans with Bacillus subtilis var. natto, has been reported.
Kayoko Suzuki +5 more
doaj +1 more source