Results 21 to 30 of about 792 (145)

Characterization and In Vitro Probiotic Assessment of <i>Alkalihalobacillus wakoensis</i> as New Potent Probiotic Candidate. [PDF]

Food Sci Nutr
Alkalihalobacillus wakoensis ATCC 21832 demonstrated excellent acid (95.6% survival at pH 2.5) and bile tolerance, produced catalase, protease, and nattokinase, and exhibited broad antimicrobial activity. The strain was sensitive to several antibiotics, formed moderate biofilm, showed high hydrophobicity, adhered to epithelial cells, and enhanced HepG ...
Zarei A, Gholami A, Kanannejad Z, Berenjian A, Nabavizadeh SH, Mohkam M.   +5 more
europepmc   +2 more sources

Tofu processing wastewater as a low-cost substrate for high activity nattokinase production using Bacillus subtilis

BMC Biotechnology, 2021
Background Even though tofu is a traditional Chinese food loved by Asian people the wastewater generated during the production of tofu can pollute the environment, and the treatment of this generated wastewater can increase the operating cost of the ...
Tao Li, Chenyi Zhan, Gege Guo, Zhaoxing Liu, Ning Hao, Pingkai Ouyang   +5 more
doaj   +1 more source

NATTOKINASE: ARMOUR AGAINST THROMBOSIS

Journal of Advanced Scientific Research, 2022
In this review paper, an emphasis is made to focus on the history, source, structure, mode of action, and application of Nattokinase. The review reveals that Nattokinase can act as a potent thrombolytic agent as compared to other agents which are commercially available.
P Farida Minocheherhomji, R Nisha Shah
openaire   +1 more source

New Allergens Approved by the WHO/IUIS Allergen Nomenclature Sub-Committee in 2021-2024 and Their Significance for Future Diagnostics, Regulation, and Research. An EAACI Task Force Report. [PDF]

Allergy
ABSTRACT The WHO/IUIS Allergen Nomenclature Sub‐Committee is an international body of experts that maintains the systematic nomenclature of allergenic proteins by assigning official names to newly identified allergens submitted by researchers. Here, we summarize the data on new allergens approved between 2021 and 2024.
Radauer C, Gadermaier G, Goodman RE, Jacquet A, Jappe U, Lopata AL, Pomés A, Raulf M, Santos KS, Zakzuk J, Zhang Y, Vitte J, WHO/IUIS Allergen Nomenclature Sub‐Committee.   +12 more
europepmc   +2 more sources

Nattokinase: Insights into Biological Activity, Therapeutic Applications, and the Influence of Microbial Fermentation

Fermentation, 2023
Nattokinase, a serine protease that originates from the traditional food natto, has garnered widespread attention due to its pharmacological functions and therapeutic potential.
Mudannan Fang, Beichen Yuan, Meng Wang, Junfeng Liu, Zheng Wang   +4 more
doaj   +1 more source

Study on the mechanism of production of γ-PGA and nattokinase in Bacillus subtilis natto based on RNA-seq analysis

Microbial Cell Factories, 2021
Poly-γ-glutamic acid (γ-PGA) and nattokinase (NK) are the main substances produced by Bacillus subtilis natto in solid-state fermentation and have wide application prospects. We found that our strains had higher activity of nattokinase when soybeans were
Min Li, Zilong Zhang, Shenwei Li, Zhengan Tian, Xia Ma   +4 more
doaj   +1 more source

Degradative Effect of Nattokinase on Spike Protein of SARS-CoV-2

Molecules, 2022
The coronavirus disease 2019 (COVID-19), caused by the severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2), emerged as a pandemic and has inflicted enormous damage on the lives of the people and economy of many countries worldwide.
Takashi Tanikawa, Yuka Kiba, James Yu, Kate Hsu, Shinder Chen, Ayako Ishii, Takami Yokogawa, Ryuichiro Suzuki, Yutaka Inoue, Masashi Kitamura   +9 more
doaj   +1 more source

Safety evaluation of the food enzyme subtilisin from the genetically modified <i>Bacillus paralicheniformis</i> strain AP-GKY. [PDF]

EFSA J
Abstract The food enzyme subtilisin (serine endopeptidase; EC 3.4.21.62) is produced with the genetically modified Bacillus paralicheniformis strain AP‐GKY by Kerry Ingredients & Flavours Ltd. The production strain met the requirements for the qualified presumption of safety (QPS). The food enzyme was considered free from viable cells of the production
EFSA Panel on Food Enzymes (FEZ), Zorn H, Barat Baviera JM, Bolognesi C, Catania F, Gadermaier G, Greiner R, Mayo B, Mortensen A, Roos YH, Solano MLM, Van Loveren H, Vernis L, Peluso S, Fraguas CF, Precup G, Liu Y.   +16 more
europepmc   +2 more sources

Nattokinase (Bac s 1), a subtilisin family serine protease, is a novel allergen contained in the traditional Japanese fermented food natto

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, Masashi Nakamura, Nayu Sato, Kyoko Futamura, Kayoko Matsunaga, Akiko Yagami   +5 more
doaj   +1 more source

Interactions between nattokinase and heparin/GAGs [PDF]

Glycoconjugate Journal, 2015
Nattokinase (NK) is a serine protease extracted from a traditional Japanese food called natto. Due to its strong fibrinolytic and thrombolytic activity, NK is regarded as a valuable dietary supplement or nutraceutical for the oral thrombolytic therapy.
Fuming, Zhang, Jianhua, Zhang, Robert J, Linhardt   +2 more
openaire   +2 more sources