Results 71 to 80 of about 792 (145)
EFSA Journal, Volume 23, Issue 3, March 2025.Abstract The food enzyme aqualysin 1 (EC 3.4.21.111) is produced with the genetically modified Bacillus subtilis strain LMG S‐25520 by Puratos N.V. In a previous evaluation, the Panel could not exclude safety concerns due to an insufficient margin of exposure and noted the presence of recombinant DNA in all food enzyme batches tested.
EFSA Panel on Food Enzymes (FEZ) +19 more
wiley +1 more source
Preparation and toxicity evaluation of a novel nattokinase-tauroursodeoxycholate complex
Asian Journal of Pharmaceutical Sciences, 2018 Nattokinase (NK), which has been identified as a potent fibrinolytic protease, has remarkable potential in treatment of thrombolysis, and even has the ability to ameliorate chronic vein thrombosis.
Rui Feng +7 more
doaj +1 more source
Development of universal purification protocols for fibrinolytic enzyme-producing bacilli
CyTA - Journal of Food, 2019 An aqueous protocol was developed for nattokinase purification under scalable conditions using a combination of salting out, anion exchange chromatography and ultra-filtration. The enzyme was firstly washed off from the fermented soybeans.
Xiong Xin +3 more
doaj +1 more source
Thromboprophylaxis during pregnancy for prevention of adverse complications in patients with inherited thrombophilia: a literature review [PDF]
Journal of Biomedical & Clinical ResearchCompared with non-pregnant women, pregnancy alone carries a three- to fivefold higher risk of venous thromboembolism (VTE). Despite the increasing use of low-molecular-weight heparin in identified high-risk patients, pulmonary embolism is still the ...
Zlatko Kirovakov +3 more
doaj +3 more sources
Aging of the vascular system: proposal of preventive intervention with known natural substances [PDF]
Exploration of CardiologyOur cells and, therefore, our organism, need energy to function at their best, which is mainly produced by mitochondria. These intracellular organelles generate energy from food macromolecules across the Krebs cycle by oxidative phosphorylation.
Serafino Fazio +2 more
doaj +1 more source
Nattokinase Activity Guided Natto Fermentation Process Optimization [PDF]
American Journal of Biochemistry and Biotechnology, 2021 Xiaojie Ren +7 more
openaire +1 more source
International Journal of Nanomedicine, 2017 Prakash Chandra Bhatt,1 Amita Verma,2 Fahad A Al-Abbasi,3 Firoz Anwar,3 Vikas Kumar,4 Bibhu Prasad Panda1 1Microbial and Pharmaceutical Biotechnology Laboratory, Centre for Advanced Research in Pharmaceutical Science, Faculty of Pharmacy, Jamia Hamdard,
Bhatt PC +5 more
doaj
Shipin gongye ke-jiIn order to address the problems of solid-state fermentation of nattokinase, such as uncontrollable conditions, low enzyme production, and poor flavor,the optimization of culture medium, compounding of grains and fermentation at different temperatures ...
Xuepeng ZHANG +4 more
doaj +1 more source
Research Progress on Functional Vectors for Nattokinase Delivery
Shipin Kexue, 2023 Nattokinase (NK), a serine protease, can be used as a thrombolytic agent. Compared with clinical thrombolytic drugs (urokinase and streptokinase), NK has the advantages of low price, high thrombolytic efficiency, oral administration, and no toxic side effect, making it an ideal natural thrombolytic agent. At present, commercial thrombolytic NK products
openaire +1 more source
Comparison of Multiple Functional-Active Ingredients in Different Varieties of Natto
Shipin gongye ke-jiIn order to investigate the important functional-active components in different varieties of natto, natto was processed using soybean, black bean, red bean, mung bean, lentil, chickpea, kidney bean, pea, red bean and cowpea, and the differences of ...
Mengyue XU +5 more
doaj +1 more source